Why You’ll Love This Recipe

Chile Rellenos are a beloved Mexican dish featuring roasted poblano peppers stuffed with cheese or meat, dipped in a fluffy egg batter, and fried to golden perfection. This dish is rich, satisfying, and full of flavor, offering a delightful balance of smoky, savory, and creamy elements. Whether served as a main course or a special side, Chile Rellenos bring authentic taste and comfort to any meal.

ingredients

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

poblano peppersmonterey jack or oaxaca cheeseeggsflourvegetable oilsaltblack pepperonion (optional for stuffing)ground beef or shredded chicken (optional for stuffing)garlic (optional for meat filling)tomato sauce (optional topping)

directions

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

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

Make a small slit down the side of each pepper and carefully remove the seeds, keeping the peppers as intact as possible.

Stuff the peppers with your choice of cheese or cooked meat mixture, then gently press them closed.

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

Beat the egg whites until stiff peaks form, then gently fold in the yolks and a pinch of salt to create a light, airy batter.

Dust each stuffed pepper lightly with flour to help the batter adhere.

Heat vegetable oil in a large skillet over medium heat.

Dip each pepper into the egg batter, coating it completely, and carefully place it in the hot oil.

Fry the peppers until golden brown on all sides, turning gently as needed.

Drain on paper towels and serve hot, optionally topped with warm tomato sauce.

Servings and timing

This recipe yields 4 Chile Rellenos.Preparation time: 25 minutesCooking time: 20 minutesTotal time: 45 minutes

Variations

Use a tomato-based salsa or enchilada sauce instead of plain tomato sauce for added flavor.

Try stuffing with black beans and corn for a vegetarian twist.

Add chopped spinach or mushrooms to the cheese filling for extra texture.

Serve over a bed of Mexican rice with a dollop of sour cream.

storage/reheating

Store leftover Chile Rellenos in an airtight container in the refrigerator for up to 3 days.To reheat, place them in a 350°F oven for about 10-15 minutes or heat in a skillet over medium-low heat until warmed through.Avoid microwaving as it can make the coating soggy.

FAQs

What type of cheese is best for Chile Rellenos?

Oaxaca or Monterey Jack cheese works best for its meltability and flavor.

Can I make Chile Rellenos ahead of time?

Yes, roast and stuff the peppers in advance, then batter and fry just before serving.

Are Chile Rellenos spicy?

Poblano peppers are generally mild, but spice levels can vary.

Can I bake Chile Rellenos instead of frying?

Yes, you can bake them at 375°F for about 25 minutes, though the texture will be less crispy.

How do I keep the batter from falling off?

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

Can I freeze Chile Rellenos?

Yes, freeze after frying and reheat in the oven for best results.

What meat works best for the filling?

Ground beef, shredded chicken, or even chorizo are popular options.

Is the tomato sauce necessary?

It’s optional but adds a delicious finishing touch.

Can I use another type of pepper?

Anaheim or hatch chiles are good alternatives if poblanos aren’t available.

Can I make it dairy-free?

Use dairy-free cheese substitutes that melt well, and skip the cream-based toppings.

Conclusion

Chile Rellenos are a timeless classic of Mexican cuisine that blend smoky roasted peppers with gooey cheese and a light, crispy coating. Whether you enjoy them stuffed with meat or just cheese, they make for a hearty and satisfying dish perfect for any occasion. Once you master this recipe, you’ll find yourself coming back to it again and again.