This chile relleno recipe is the ultimate Mexican stuffed pepper, with roasted poblano peppers stuffed with melty cheese, battered and lightly fried.
Do you love stuffed peppers? This particular stuffed pepper recipe is a traditional Mexican dish, probably the first, the original, certainly the most iconic stuffed pepper of all.
We're talking the awesome Chile Relleno. You may have enjoyed a simple chile relleno at your favorite Mexican restaurant, or perhaps while visiting the New Mexican or southwest region of the United States.
To try them is to love them, but why wait for the restaurant? Now we can make them at home!
Let's talk about how to make chiles rellenos, shall we?
What is Chile Relleno?
Chile Relleno (which means “stuffed chile” in Spanish) is a classic Mexican dish featuring a large, mild pepper (typically a poblano) that’s been roasted, stuffed, and then battered and fried to golden perfection.
The most traditional version is filled with melty shredded cheese, but you'll also find delicious variations with seasoned meats, beans, or vegetables.
The dish dates back to colonial Mexico, with roots in Puebla, where it's believed to have originated in the 16th or 17th century. Over time, it became a staple meal of celebrations and religious festivals, especially around Mexican Independence Day.
One famous type of the chile relleno is the chiles en nogada, a more elaborate version dressed in walnut sauce and pomegranate seeds, representing the colors of the Mexican flag.
You'll find many regional variations. In northern Mexico, you might find chile rellenos stuffed with picadillo or even seafood, while in Central Mexico, the classic cheese-stuffed version reigns.
Some versions are battered and deep-fried, while others are roasted and served without breading for a lighter take.
In Mexican cuisine, the chile relleno is more than comfort food. It’s a dish that bridges old-world techniques with indigenous ingredients. It’s rich, flavorful, and incredibly versatile, and when made right, it's the kind of recipe that sticks with you.
What You'll Love About This Recipe
- Authentic Flavor. Roasted poblanos, melty cheese, and a light, crispy batter bring that restaurant-style chile relleno experience right to your kitchen.
- Simple but Impressive. Easy enough for a weeknight, yet bold and satisfying enough to wow guests or spice up a special occasion.
- Totally Customizable. Stick with the classic cheese filling or mix it up with meats, beans, or your favorite spicy twist - your relleno, your rules.
Recipe Variations & Customizations
Chile Relleno Burrito. One contemporary popular way to serve up chiles rellenos is to wrap one in a flour tortilla with salsa or sauce, tomatoes, avocado, extra cheeses, refried beans and more. We're talking chile relleno burrito!
Try the Casserole Version. Chiles Rellenos are so popular that cooks have transformed this dish into a casserole. This Chile Relleno Casserole uses all of your favorite ingredients and reimagines it in casserole form. Super delicious!
Sauce Options. A big question from New Mexico is "Red or Green?" Do you want red sauce or green sauce? Salsa verde brings a satisfying tartness that complements the stuffed peppers - try my salsa verde recipe - but many love this traditional salsa roja recipe for a balancing kick of heat and favor.
Or try a simple dollop of sour cream or crema.
Best Cheeses for Chile Relleno (and Why)
The best cheese for chile relleno is one that melts beautifully and complements the mild, smoky heat of the roasted poblano. Here are some top picks:
- Oaxaca. A traditional choice in Mexican cooking. It is a stringy and meltable cheese is similar to mozzarella but with a richer flavor. It gets perfectly gooey without being greasy.
- Monterey Jack. Mild, creamy, and super melty. Great for a smooth, Americanized chile relleno that still delivers on texture and richness.
- Queso Asadero. Another excellent Mexican melting cheese, Asadero is buttery and elastic, ideal for a luscious filling that doesn’t ooze out too fast.
- Mozzarella (Low Moisture). Low-moisture mozzarella works well in a pinch. It has the melt factor you need, just with a more neutral flavor.
- Cheese Blends. Mixing cheeses can give you the best of both worlds. Try Oaxaca + Monterey Jack for melt and flavor, or add a bit of sharp cheddar or Mexican Chihuahua for extra punch.
Use 1.5 ounces or so of cheese per pepper, depending on the size.
Storage and Leftovers
Chile rellenos store surprisingly well, making them a great make-ahead option. Allow leftovers to cool completely, then place them in an airtight container and refrigerate for up to 3-4 days.
To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 12-15 minutes, or until heated through. This keeps the outside crisp while warming the filling evenly. You can also reheat them in an air fryer at 350°F for 5-7 minutes for extra crispness.
Avoid microwaving if possible, which tends to make the batter soggy and unevenly heated. But if you're in a hurry, microwave on a plate loosely covered with a damp paper towel in 30-second bursts until warmed through.
Freezing? Not recommended for battered versions, as the texture can suffer, but unbattered, roasted-and-stuffed peppers (before frying) freeze well for up to 2 months.
That's it, my friends. I hope you enjoy this classic chile relleno recipe. How did you change it up? What cheese did you use? Which peppers? What stuffing choice? I'd love to hear it!
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Chile Relleno Recipe
Ingredients
- 4 poblano peppers
- 2 eggs separated
- ½ cup flour
- 6 ounces melty cheese cubed or shredded - use any melty Mexican cheese, or Monterey jack, white cheddar, or other melty cheese
- Pinch of salt
- Oil for frying
- 1-2 cups enchilada sauce or salsa roja for serving
Instructions
- Roast the peppers over an open flame, or use your oven broiler, until skins are blackened on each side. Over flame, it should only take about 5 minutes. In the broiler, it could take 10 or more minutes.
- Remove the peppers and transfer to a paper or plastic bag and seal them up. Allow to steam and cool. This will loosen up the skins.
- Once cooled, peel off the blackened skins.
- Slice open each pepper lengthwise with one long slit, then remove the innards with a knife or spoon.
- Stuff each pepper with cheese, but do not overstuff. Make sure you can still close the pepper. Use toothpicks if needed to keep them closed.
- Heat 2 inches of vegetable oil in a wide pot to 375 degrees F. Do not let the oil boil. If you do not have a thermometer, test the oil with a tiny drop of flour. It will immediately sizzle up.
- Separate the egg yolks from the whites and add the egg whites to a large bowl. Beat the egg whites until they fluff up and form stiff peaks, about 5 minutes. An electric egg beater is ideal. Gently stir in egg yolks.
- Add flour to a separate bowl with a bit of salt. Dip the stuffed peppers into the flour to coat them, then dip them into the egg batter to coat them completely.
- Fry each pepper about 2-3 minutes each side, or until they are a golden brown.
- Remove the peppers and set them onto a paper towel lined plate to drain excess oil.
- Serve with your favorite salsa or sauce!
Notes
Nutrition Information
Try Some of My Other Popular Recipes
Cookbook Recommendations
If you love traditional Mexican cooking, I love these cookbooks with recipes from all over Mexico. Definitely recommended.
- Mexico: The Cookbook (affiliate link, my friends!)
- Made in Mexico: The Cookbook, by Danny Mena (affiliate link, my friends!)
NOTE: This recipe was updated on 10/7/24 to include new information and photos. It was originally published on 5/19/14.
Audrey Saintsing says
In list of ingredients it says 1/2 cup of flour separated. Why is it separated because I don't see where the flour is used in more than one place (flouring the pepper).
Mike Hultquist says
Audrey, you are right, it's the eggs that need to be separated, not the flour. Thanks for noticing that.
vinnie says
you don’t describe flour directions …. some goes in whites but lots needed to dredge. 1/2 c seems tiny
how much goes in egg whites
Mike Hultquist says
Vinnie, the flour is added in Step #8 in the recipe card. Let me know if you don't see the recipe card. It's at the bottom of the post above the comments.
Eivind says
I prefer to not fry. Have you made them baked? I was thinking of doing a cheese and meat combo and baking them on my charcoal grill. Have you done this?
Mike Hultquist says
Eivind, I have not done it with this particular recipe, but I have with other similar recipes and it does work. The consistency is different, but definitely less oil and it is still tasty. I don't have the instructions written up, though. My advice is to make the batter a bit thicker so it doesn't run off while baking.
CarlH says
Delicious result and easier than other attempts. Lighter batter enhanced the chili. Used a hot flame to peel so pepper wasn't overcooked. CPMadness is my new favorite site.
Mike Hultquist says
This is great to hear! Thanks so much! I do hope you find many recipes you enjoy here.
eric blumensen says
I love this recipe, but I am watching my carbs (and my calories), so I skip the part about battering the peppers. I simply fry them unbattered in minimal oil in a skillet. So far, I have only used red sauce. One restaurant used gravy which I did not like.
Mike H. says
Thanks for sharing your adjustments, Eric!
Rich says
I enjoy your emails with your pepper recipes.
Im a huge fan of peppers.
Im on a diet and looking at my calorie intake.
I see you add the calories for your recipes.
Is this calorie equal to the whole contents of the recipe, or based on one serving of the recipe?
Mike Hultquist says
Rich, it's based on servings. I add the number of servings in the recipe card as well.