This chile relleno recipe is the ultimate Mexican stuffed pepper, with roasted poblano peppers stuffed with melty cheese, battered and lightly fried.
Homemade Chiles Rellenos
It's time for more stuffed peppers in the Chili Pepper Madness kitchen, my friends. Are you ready? How much do you love stuffed peppers? I've been a stuffed pepper fanatic for years.
Chili peppers are ideal for stuffing, as they are typically hollow vessels just begging for some kind of stuffing.
Plus, many of them have thick skins that not only add tons of flavor, but also stand up to cooking, whether you are frying, roasting or baking.
There are so many wonderful combinations.
This particular stuffed pepper recipe is a traditional Mexican dish, probably the first, the original, certainly the most iconic stuffed pepper recipe of all. We're talking the awesome Chile Relleno, and I already know you will love them.
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!
What is Chile Relleno?
Chile Relleno is a popular stuffed pepper recipe in Mexico and the United States where the peppers are normally roasted and peeled, stuffed, battered and fried. The name "chile relleno" translates to "stuffed pepper".
In Mexico, poblano peppers are more commonly used, though they are also made with jalapeno peppers and others. In the U.S., a variety of peppers are used, such as the variety of Hatch peppers, Anaheim peppers or others.
Stuffings vary, though the most popular are cheeses, meats, or a combination.
They are quite easy to make, and customize to make them your own favorite way.
Let's talk about how to make chiles rellenos, shall we?
Chile Relleno Ingredients
- Chiles. Use 4 poblano peppers (or use New Mexican peppers, Hatch peppers, Anaheim peppers or others). Today I used some medium-sized Hatch peppers.
- Cheese. 6 ounces shredded cheese (use a melting cheese, like Mexican Chihuahua, white cheddar, Monterrey jack). Use 1.5 ounces or so of cheese per pepper, depending on the size. You can use other stuffing ingredients. See the recipe notes below.
- Eggs. 2 large eggs, separated, for the batter.
- Flour. 1/2 cup flour or more as needed to coat the stuffed peppers before you batter them.
- Salt. Pinch of salt or more to your personal taste.
- Oil. Oil for frying. Use vegetable oil, canola oil, peanut oil or another neutral oil.
How to Make Chiles Rellenos - the Recipe Method
Roast the Chili Peppers. 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 peppers and transfer to a plastic bag, and seal them up. Allow to cool. Once cooled, peel off the blackened skins. See my post on how to roast chili peppers. There are few different methods for roasting them. Use whatever is easiest for you.
Get your oil going at this point. Heat 2 inches of vegetable oil in a large pot at medium high heat 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. Then you know the oil is ready for frying.
Stuff the Peppers. Cut a slit into each poblano chile lengthwise with one long cut, then remove the seeds and innards with a knife or spoon. You can leave them in if you want to, as there usually isn't very much inside.
Stuff each pepper with 1.5 ounces of cheese, but do not overstuff them. Make sure you can still close the pepper. Use toothpicks if you'd like to hold them closed.
Batter the Peppers. 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, or just beat them vigorously with a fork. Gently stir in the egg yolks to form your egg batter.
Add flour to a separate bowl with a bit of salt. Dip the stuffed chile peppers into the flour to coat them, then dip them into the egg batter to coat them completely. The flour helps the batter to better stick to the peppers.
You can see it isn't an overly thick coating of batter, which is what you're looking for. This will result in a thinner, crispier coating that isn't over-saturated with oil.
Fry the Chiles Rellenos. Set the battered, stuffed peppers into the hot oil and fry them for 2-3 minutes per side, or fry until golden brown. I like to turn them once I see a golden color around the edges.
Carefully remove the peppers from the oil and set them onto a paper towel lined plate to drain any excess oil. Deep frying them makes the peppers nice and crispy.
Don't they look wonderful! Nice and crispy! Not too much coating. Just how I like them.
Serve them up with your favorite salsa or sauce!
Boom! Done! Easy enough to make, aren't they? I love a good authentic chile relleno recipe. So delicious. Plus, you have options! You can use different peppers and also vary up your choices of stuffing. See below.
Recipe Tips & Notes
- Best Peppers for Chiles Rellenos. Poblano peppers are very common for making chili rellenos, though many Hatch chiles are incredibly popular, like the Big Jim. Anaheim peppers are great for this recipe
- Stuffing Options. The classic chile relleno calls for melty cheese, though you can stuff your peppers with other ingredients, such as chopped or ground meats, shredded chicken or pork, onion, garlic, or a combination of meats and cheeses. Try them stuffed with this picadillo recipe.
- Sauce Options. I enjoy serving mine with a delicious salsa roja or enchilada sauce. A big question from New Mexico is "Red or Green?" Do you want red sauce or green sauce? Try it with this salsa verde recipe. Delicious!
- Chile Relleno Burrito. One more 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! How wonderful!
- Try the Casserole Version. Chiles Rellenos are so popular that cooks have transformed this dish into a casserole. This Chiles Rellenos Casserole uses all of your favorite ingredients and reimagines it in casserole form. Super delicious! And great for serving a crowd. Families will love this one.
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!
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!)
Try Some of My Other Popular Recipes
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 (or use New Mexican peppers, Hatch peppers, Anaheims or others)
- 2 eggs separated
- ½ cup flour separated
- 6 ounces melty cheese or equivalent of shredded cheese
- Pinch of salt
- Oil for frying
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.
- 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
NOTE: This recipe was updated on 9/19/22 to include new information and photos. It was originally published on 5/19/14.
Shay says
I have looked at your page about freezing stuffed peppers, but I was wondering if it would work for these, considering they are fried.
Thanks
Mike Hultquist says
Shay, you can freeze your fried peppers in freezer containers, then thaw in the fridge and reheat to enjoy again. However, they likely will not get that crispiness back. An air fryer would do an OK job, though, or oven on high heat.
Paul says
when I make these, I lay down a base of the egg mixture in the hot oil, top with pepper then spoon more egg mix over the top. I think it is easier and you end up with a fluffier egg coating which I enjoy.
Mike Hultquist says
Sounds wonderful!
Rachel pupillo says
my only comment would be that 5 minutes isnt enough to make stiff peaks. i kept going and then it was too think for dipping
Matthew Thurman says
Use less egg yolks to get stiff peaks and a fluffier batter.
Mike says
I’d like to know more about the sauce you plated the peppers on please. Thank you
Mike Hultquist says
Mike, I served mine over my enchilada sauce recipe here: https://www.chilipeppermadness.com/recipes/homemade-red-enchilada-sauce/
Donna says
I have some poblano peppers cut in 1/2 and are frozen. I have to do is thaw them.Would skins peel off like roasting them?
Mike Hultquist says
Donna, you should be able to still roast them and peel the skins. Let me know how it goes.
Cissie says
My NM Big Jim Chile peppers are almost ready to pick. Anxious to try this recipe. Thanks for sharing. Sounds delicious.
Rick Kirk says
Try chicken frying these rather than in a tempura type batter! I like them chicken fried with seasoned beef and cheese then covered in an enchilada tomato sauce. This is a staple at Alamo Cafe in San Antonio and will raise the bar on your relleno expectations.
Mike Hultquist says
Sounds wonderful! Must try!
Eileen says
What’s chicken frying?
barb says
What are your thoughts on making this low carb, almond flour/coconut flour instead of white flour? I love Chile Rellenos but have to watch my carb intake. Thank you for all of your recipes
Mike Hultquist says
I'm sure you can do that, Barb. I'm not sure of the exact ratios of replacement for flour, but it should work just fine. Enjoy!
Connie Davis says
Mike,
I live in Pennsylvania Dutch Country and was wondering if you ever heard of Hinklehatz peppers (translated "chicken-heart" pepper). They are a spicy hot pepper that the Pennsylvania Dutch have been growing for over 150 years. Not sure where they originated from.
Great canned in a vinegar brine: 4 cups hot peppers, stems trimmed, 2 medium peeled garlic cloves, 1 tsp whole black mustard seed, 1 Tbsp. olive oil, 1 tsp salt, 2 1/2 cups white vinegar and 3/4 cup water.
Directions: sterilize 2 pint jars, wash peppers and cut a small slit in the top of each pepper with a paring knife. sterilize 2 pint jars, put a garlic clove in each jar. followed by the mustard seed, olive oil and salt. In a small non-aluminum saucepan, combine vinegar and water and bring just to a boil. remove from heat and pour hot vinegar mixture over peppers , leaving 1/2 " head space. Top jars with lids. Process jars in a boiling water canning bath for 5 minutes. Remove jars and cool on a towel. Let peppers "mature for at least 2 weeks before eating.
Mike Hultquist says
I've heard of them, Connie, but have never grown them. They look great, though. Thanks for sharing the recipe!
LORI says
You should let people to know to use gloves when peeling...depending on the pepper, the oils will burn your hands. Trust me, I've been making these for years! 🙂
Michael Hultquist - Chili Pepper Madness says
Yep, I have this all over the web site, along with information on How to Stop the Chili Pepper Burn: https://www.chilipeppermadness.com/cooking-with-chili-peppers/how-do-you-stop-the-chili-pepper-burn/. Thanks!
elaine evans says
Gained four pounds reading and dreaming about chilli rellano.
Thanks to your great article.
Just bought four typed of peppers today.
Thought a little inspiration would be helpful.
I certainly found it here.
Thank you so much.
Vancouver B.C. Canada
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Elaine! Enjoy!!
Tom says
These were absolutely spectacular! Used Tillamook's Mexican 4 cheese blend, and as dining in one of my favorite restaurants is quite difficult at this moment of time, added in a piece of Canadian bacon (or 2 depending on the size) on the bottom of the Poblanos
Michael Hultquist - Chili Pepper Madness says
Outstanding! I love it, Tom. Sounds perfect. Super happy you enjoyed them.
jimAND ROSE nashwinter says
Love them?Had while living in Mexico?Any time I can have them is the right time?
Michael Hultquist - Chili Pepper Madness says
Yes! I agree. Anytime!!
LARRY jaffe says
just made the chile verrde DAMN FINE!
also made serrano sauce~ had plenty, after straining, i damn near threw out the leftover pulp~~~~nope! i spread it out in my dehydrator 4 hrs at 160* BOOM in the spice grinder ~~~LOOK OUT! fab
many thx mike~~~~ yrs ago i met mark miller , then the owner of the coyote cafe in sante fe,,,,,,,ate everthing on the menu~~~& drank with mark till 3 am! was a great time , best larry jaffe dayton ohio
Michael Hultquist - Chili Pepper Madness says
Fantastic, Larry! I love it. Super happy you are enjoying it. Coyote Cafe! Sounds like a great time.
Sarah Murphy says
I have been making poblano chilies for ages. However, I don't batter and fry them - just blacken the skins to peel them, discard seeds, and stuff with cheddar cheese then top them with homemade salsa, bake until cheese is melted. Delicious!! Our neighborhood Mexican restaurant does a real good version that I will order if I'm not making them.
Michael Hultquist - Chili Pepper Madness says
Thanks, Sarah. I love them the way you make them, too. I have a few stuffed poblano recipes on the site made exactly as you describe. So delicious!
jim Peterson says
Nobody left a comment? Apparently you didn't make this great, maybe the greatest dish from Mexico. This is one reason, I fell in love, with a beautiful girl from Mazatlan, Mexico; she made me Chili Rellenos. That was 33 years ago, and she still surprises me, with the same dish, and it still drives me up the wall, after the 33 years. And this recipe, is just the way they make them in Sinaloa, Mexico.
There are many slight changes in family recipes, like the different chilies you can use. The poblano is probably the most common used chili. The wife uses Anaheim Chilies, because that's my favorite. Not hot at all, but the fantastic flavor makes up for the lack of heat. Don't skimp on the cheese. Find a Mexican market, and buy some Chiauahua or Mennonite cheese for the chili. This recipe, will make you a star.
Tanya says
I love Mennonite cheese for relleno. It’s fabulous