Why You’ll Love This Recipe

Chile Relleno is a beloved Mexican dish featuring roasted poblano peppers stuffed with cheese (or meat), dipped in a fluffy egg batter, and fried to golden perfection. Crispy on the outside and melty inside, it’s rich, savory, and perfect for a comforting dinner or special occasion meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

large poblano peppersMonterey Jack, Oaxaca, or queso fresco (for stuffing)eggsall-purpose floursaltvegetable oil (for frying)

For optional tomato sauce:

ripe tomatoeschopped oniongarlic clovevegetable broth or wateroil for sautéingsalt and pepper

directions

Roast the poblano peppers over an open flame or under a broiler until the skin is blackened and blistered.

Transfer to a bowl and cover to steam for 10 minutes, then peel off the skin.

Carefully make a slit down the side of each pepper and remove seeds, keeping the stem intact.

Stuff each pepper with cheese or filling of choice, then gently press closed.

Separate eggs, placing whites in one bowl and yolks in another.

Beat egg whites with a pinch of salt until stiff peaks form, then gently fold in the yolks.

Dredge stuffed peppers in flour, coating all sides.

Heat oil in a skillet over medium heat.

Dip each pepper into the egg batter and fry until golden on all sides, about 2–3 minutes per side. Drain on paper towels.

Optional sauce:

Blend tomatoes, onion, garlic, and broth until smooth.

Sauté the sauce in oil for 5–7 minutes. Season with salt and pepper.

Serve chiles with sauce spooned over or on the side.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 25 minutesCooking time: 25 minutesTotal time: 50 minutes

Variations

Fill with picadillo (ground beef mixture) instead of cheese.

Add herbs or chopped veggies to the cheese filling.

Use a vegan batter with aquafaba and dairy-free cheese.

Top with crema, avocado slices, or cilantro.

Serve with rice and beans for a full meal.

storage/reheating

Store cooked chiles in an airtight container in the fridge for up to 3 days.Reheat in a skillet or oven to restore texture. Avoid microwaving to keep batter crisp.Freeze before frying for best results; thaw and fry when ready to serve.

FAQs

Can I use a different pepper?

Anaheim peppers are a milder alternative, but poblanos are traditional.

Why is my batter sliding off?

Make sure peppers are dry and lightly coated in flour before dipping.

Can I bake instead of fry?

Yes, place battered chiles on a greased baking sheet and bake at 425°F (220°C) for 15–20 minutes, flipping once.

Is it very spicy?

Poblanos are mild, but spice can vary—removing seeds helps reduce heat.

Can I make them ahead?

Yes, roast and stuff ahead; batter and fry just before serving.

Do I need to peel the skin?

Yes, it improves texture and flavor.

Is the sauce required?

No, but it adds great flavor and moisture.

Can I make it gluten-free?

Use gluten-free flour or cornstarch for dredging.

Are they kid-friendly?

Yes, if made with mild cheese and minimal spice.

What’s the best cheese?

Oaxaca or Monterey Jack melt beautifully and have mild flavor.

Conclusion

Chile Rellenos are a true Mexican classic—crispy, melty, and bursting with flavor. Whether served with a simple tomato sauce or alongside rice and beans, they make a delicious and satisfying dish that’s worth every step of the prep. A comforting favorite you’ll want to make again and again.