Chile Relleno Recipe

Why You’ll Love This Recipe

Chile Relleno is a classic Mexican dish featuring roasted poblano peppers stuffed with cheese or meat, dipped in a fluffy egg batter, and fried to golden perfection. It’s hearty, comforting, and packed with smoky, savory flavors that make it a standout at any dinner table. Often served with a rich tomato sauce, this dish is perfect for special occasions or a satisfying meal any time.

ingredients

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

poblano peppersMonterey Jack or Oaxaca cheese (or your preferred melting cheese)eggsall-purpose flourvegetable oilRoma tomatoesoniongarlicsaltpepperoptional: ground beef or shredded chicken for a meat filling

directions

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

Place the roasted peppers in a sealed plastic bag or cover with a kitchen towel for 10 minutes to steam.

Peel off the charred skins, make a slit down the side of each pepper, and remove the seeds.

Stuff the peppers with cheese or your choice of filling, then gently close them.

Separate the egg whites and yolks into two bowls.

Beat the egg whites until stiff peaks form, then gently fold in the yolks.

Dust the stuffed peppers lightly with flour, then dip them into the egg batter to coat completely.

Heat vegetable oil in a skillet over medium heat and fry the peppers until golden on all sides.

For the sauce, blend tomatoes, onion, garlic, salt, and pepper until smooth.

Simmer the sauce in a pan for about 10 minutes, then pour over the fried chiles or serve on the side.

Servings and timing

This recipe makes 4 Chile Rellenos.Preparation time: 30 minutesCooking time: 30 minutesTotal time: 1 hour

Variations

Use queso fresco for a more traditional cheese filling.

Try a walnut cream sauce instead of tomato for a Chiles en Nogada-inspired twist.

Add chopped nuts and raisins to ground beef for a sweet-savory filling.

Roast the peppers on a grill for extra smokiness.

Make it vegetarian by using beans or sautéed vegetables as the filling.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days.Reheat in a 350°F oven for 10–15 minutes or in a skillet over low heat to maintain crispness.Avoid microwaving, as it can make the batter soggy.

FAQs

What kind of peppers are used for Chile Relleno?

Poblano peppers are traditional due to their size, mild heat, and rich flavor.

Can I bake instead of fry?

Yes, you can bake the stuffed and battered peppers at 375°F until golden, about 20–25 minutes.

Is Chile Relleno spicy?

Poblanos are generally mild, but occasionally one may be a bit spicy.

Can I make them ahead of time?

You can prep the peppers and filling ahead, but fry them just before serving for best texture.

Can I freeze Chile Rellenos?

They can be frozen after frying, though reheating may affect texture. Reheat in the oven for best results.

Why is my egg batter falling off?

Make sure the peppers are dry and dusted with flour before dipping in the batter.

Can I use a different cheese?

Yes, use any good melting cheese like mozzarella, cheddar, or asadero.

Can I make a vegan version?

Try using a chickpea flour batter and vegan cheese or veggie filling for a plant-based option.

Can I skip the sauce?

Yes, but the tomato sauce adds a nice balance to the rich, fried peppers.

Are Chile Rellenos gluten-free?

Use a gluten-free flour substitute for a GF version of the batter.

Conclusion

Chile Relleno is a beloved Mexican favorite that offers a satisfying blend of smoky peppers, gooey cheese, and crispy egg batter, all brought together with a savory sauce. Whether served as a main course or part of a festive spread, this dish never fails to impress with its bold flavor and comforting texture.

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