Chile Relleno

The Best Ever

This chile relleno recipe is the ultimate Mexican stuffed pepper, with roasted poblano peppers stuffed with melty cheese, battered and lightly fried.



– Roast the peppers over an open flame, or use your oven broiler, until skins are blackened on each side. 


– Remove the peppers and transfer to a paper or plastic bag and seal them up. Allow to steam and cool.  – Once cooled, peel off the blackened skins.


– Slice open each pepper lengthwise with one long slit, then remove the innards. – Stuff each pepper with cheese, but do not overstuff. 


– Heat vegetable oil in a wide pot. Do not let the oil boil.  – 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. Gently stir in egg yolks.


– Add flour to a separate bowl. Dip the stuffed peppers into the flour, then into the egg batter. – Fry until 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!




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