Why You’ll Love This Recipe

Chile Relleno is a classic Mexican dish featuring large poblano peppers stuffed with cheese or meat, battered and fried to golden perfection. The contrast of smoky pepper, gooey filling, and crispy coating makes it an irresistible comfort food that’s perfect for dinner or festive gatherings.

ingredients

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

poblano peppersMonterey Jack or Oaxaca cheese (or cooked ground meat)eggsall-purpose flourvegetable oilfor the sauce: tomatoesoniongarliccuminchickensalt

directions

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

Place the roasted peppers in a plastic bag or covered bowl for 10 minutes to steam, then peel off the skins.

Make a small slit in each pepper and carefully remove the seeds, keeping the pepper as intact as possible.

Stuff each pepper with cheese or meat, then gently close the slit with toothpicks if needed.

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

Dust each stuffed pepper with flour, then dip into the egg batter until fully coated.

Heat vegetable oil in a skillet over medium heat and fry each chile until golden brown on all sides. Drain on paper towels.

For the sauce, blend tomatoes, onion, garlic, cumin, and salt until smooth. Simmer in a saucepan for 10-15 minutes until slightly thickened.

Pour the sauce over the fried chiles just before serving.

Servings and timing

This recipe yields 4 servings.Preparation time: 30 minutesCooking time: 30 minutesTotal time: 1 hour

Variations

Use shredded chicken or beef instead of cheese for a heartier version.

Add rice or beans to the filling for extra texture.

Try Anaheim chiles for a milder flavor.

Top with crema and fresh cilantro for added richness and freshness.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in a skillet over medium heat or in the oven at 350°F until warmed through.Fried chiles can be frozen before adding sauce; reheat in oven for crisp texture.

FAQs

What type of pepper is best for Chile Relleno?

Poblano peppers are traditional due to their mild heat and large size.

Can I make this dish vegetarian?

Yes, simply stuff with cheese or vegetables and omit meat-based fillings.

Do I have to roast the peppers?

Yes, roasting enhances flavor and makes them easier to peel.

What cheese works best?

Oaxaca, Monterey Jack, or even mozzarella for a stretchy texture.

Is the sauce necessary?

It adds depth, but you can serve the chiles dry or with salsa.

Can I bake instead of frying?

Yes, bake at 375°F until golden for a lighter version.

Can I make the batter ahead of time?

It’s best made fresh, but the chiles can be prepped ahead.

How spicy are these?

Poblanos are generally mild, but can occasionally have a kick.

What can I serve with Chile Relleno?

Spanish rice, refried beans, or a simple salad pair well.

Can I double the recipe?

Absolutely, just scale the ingredients accordingly.

Conclusion

Chile Relleno is a flavorful and satisfying Mexican classic that’s as comforting as it is delicious. Whether you prefer them cheesy or meaty, baked or fried, this dish offers a bold taste of tradition that’s sure to impress at any meal.