Name: Chile Relleno Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 large poblano peppers; 1 cup Monterey Jack cheese, shredded; 1 cup Oaxaca cheese, shredded; 3 large eggs, separated; 1/2 cup all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup vegetable oil, for frying; 2 cups tomato sauce; 1 small onion, finely chopped; 2 cloves garlic, minced

Hey y’all! Ready to spice up your dinner plans with a classic Mexican treat? This Chile Relleno recipe combines roasted poblano peppers, gooey cheese, and a crispy, golden batter for a savory bite that’s irresistible. It’s the perfect dish for family get-togethers, cozy weeknight meals, or when you want to impress your friends with your culinary skills. Let’s get cooking!

Why You’ll Love This Chile Relleno Recipe

Super cheesy and packed with roasted flavor in every bite.
Easy prep and simple ingredients make it weeknight-friendly.
Perfect for vegetarians, or customize with your favorite protein.
Crispy outside with a luscious, melty interior – comfort food at its best.
Authentic taste brings a restaurant-quality dish to your own kitchen.

Chile Relleno Recipe Ingredients

4 large poblano peppers
8 oz Oaxaca cheese (or Monterey Jack), shredded or cut into sticks
4 large eggs, separated
1/4 cup all-purpose flour (plus 1/2 cup for dredging)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup vegetable oil (for frying)
2 cups tomato sauce (homemade or store-bought)
1/2 small onion, finely diced
2 garlic cloves, minced
1 teaspoon cumin
Pinch of sugar

Chile Relleno Recipe Directions

Step 1: Roast and Prepare the Poblanos

Preheat your oven broiler to high or set a gas burner to medium flame. Roast the poblano peppers, turning occasionally, for 8-10 minutes until the skins are blackened and blistered.
Transfer peppers to a bowl and cover with plastic wrap. Steam for 10 minutes to help loosen the skins.
Gently peel off blackened skins, then make a small slit in each pepper and remove the seeds and membranes. Be careful not to tear them.

Step 2: Stuff and Coat the Peppers

Carefully stuff each pepper with cheese and pinch the slit closed.
Dredge stuffed peppers in flour to coat lightly. Set aside.

Step 3: Make the Batter and Fry

Beat egg whites in a clean bowl until stiff peaks form (about 3-4 minutes). In another bowl, whisk egg yolks, then gently fold into the whites along with 1/4 cup flour, salt, and pepper.
Heat vegetable oil in a large skillet over medium-high heat (350°F/175°C).
Dip each floured pepper into the egg batter, covering completely.
Carefully place in hot oil and fry for 2-3 minutes per side until golden and crisp. Remove and drain on paper towels.

Step 4: Make Simple Tomato Sauce

In a saucepan, sauté onion until soft (about 3 minutes), then add garlic and cumin. Cook until fragrant.
Stir in tomato sauce and a pinch of sugar. Simmer for 8-10 minutes. Season to taste with salt and pepper.
Spoon sauce over fried chiles before serving.

Notes: Tips for the Best Chile Relleno Recipe

Make sure to steam the roasted peppers well so the skins peel off easily (step-by-step guide here).
If Oaxaca cheese is hard to find, Monterey Jack or mozzarella make excellent substitutes.
For a lighter dish, you can bake instead of fry at 400°F (200°C) for about 20 minutes, flipping once for even browning.

Chile Relleno Recipe Variations

Meaty Version: Add seasoned ground beef or shredded chicken with the cheese for extra protein.
Vegan Option: Use dairy-free cheese and an egg substitute for the batter.
Spicy Kick: Mix in chopped jalapeños or a spoonful of salsa to the filling for extra heat.

Equipment Needed for Chile Relleno Recipe

Baking sheet or open flame for charring poblanos
Mixing bowls
Large skillet or frying pan
Tongs and slotted spoon
Paper towels (for draining)
Small saucepan (for sauce)

Storage Instructions for Chile Relleno Recipe

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F (175°C) oven for 10-15 minutes for best texture.
Not suitable for freezing, as the batter may get soggy upon thawing.

Chile Relleno Recipe Serving Suggestions

Pair with Spanish rice, refried beans, and warm tortillas for a complete meal.
Top with extra tomato sauce, fresh cilantro, and a squeeze of lime.
Try it with a side of simple Mexican slaw for a fresh crunch.

Chile Relleno Recipe Pro Tips

Use fresh poblanos with thick, firm walls for easier roasting and stuffing.
Be gentle when peeling and stuffing to prevent tearing the peppers.
Drain fried chiles on a wire rack instead of paper towels for an extra-crispy finish (frying tips here).

Chile Relleno Recipe FAQ

Can I make chile rellenos ahead of time?: Yes! You can roast, peel, and stuff the peppers a day ahead; fry them just before serving for crispiness.
Is there a gluten-free version?: Absolutely—substitute all-purpose flour for a 1:1 gluten-free flour blend.
What’s the difference between chile relleno and chile en nogada?: Chile relleno is typically stuffed with cheese and fried, while chile en nogada is filled with picadillo and topped with walnut sauce—check out more info here.

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes