Chili Relleno Recipe
Chiles Rellenos, a beloved staple of Mexican cuisine, offer a mouthwatering combination of smoky poblano peppers stuffed with cheese or meat, dipped in fluffy egg batter, and fried to golden perfection. Whether you’re hosting a dinner party or craving comfort food, this Chili Relleno recipe delivers bold flavor with authentic flair. Serve it with salsa roja or arroz rojo for a satisfying, restaurant-style meal at home. Simple ingredients, traditional technique, and rich flavor make this recipe a must-try for anyone who loves classic Mexican dishes.
Ingredients Of Chili Relleno Recipe
Why You Will Love This Chili Relleno Recipe
You’ll love this Chili Relleno recipe because it combines creamy melted cheese with the mild heat of roasted poblano peppers, wrapped in a delicate, crispy egg coating. It’s a satisfying dish that feels indulgent yet homey, and it’s easier to make than it looks. Versatile enough for vegetarians (just skip the meat filling) and customizable with your favorite toppings, this traditional favorite will instantly elevate your Mexican food nights.
Preparation Process Of Chili Relleno Recipe
Roast the poblano peppers until the skins blister and char, then peel them to reveal the soft flesh. Carefully slit the side, remove seeds, and stuff them with cheese (or meat and cheese). Separate the eggs and beat the whites until stiff peaks form, then fold in yolks. Dip each stuffed pepper into flour, then the egg batter, and shallow-fry until golden brown on both sides. Serve with warm salsa roja or rice.
Step By Step Instructions
Roast the Peppers: Place poblano peppers over an open flame or under a broiler. Turn until all sides are charred. Transfer to a bowl, cover with plastic wrap or a towel, and let steam for 10 minutes.
Peel and Clean: Peel off the charred skins. Carefully make a vertical slit in each pepper and remove seeds. Rinse if needed, and pat dry.
Stuff the Peppers: Fill each pepper with shredded cheese (and optional cooked meat). Use toothpicks to secure the opening if necessary.
Prepare the Batter: Separate the eggs. Beat egg whites with a pinch of salt until stiff peaks form. Gently fold in the yolks to create a fluffy batter.
Coat the Peppers: Lightly dredge each stuffed pepper in flour, then dip into the egg batter to coat evenly.
Fry the Rellenos: Heat vegetable oil in a skillet over medium heat. Fry the peppers in batches until golden brown, about 2–3 minutes per side. Drain on paper towels.
Serve Hot
Remove toothpicks, top with warm salsa roja or serve with rice and beans. Enjoy!
How to Serve?
- With warm salsa roja
- Alongside Mexican rice
- With refried beans
- Topped with sour cream
- Garnished with chopped cilantro
Tips & Variations
Use Anaheim peppers for a milder flavor.
Add cooked ground beef or shredded chicken for protein.
Freeze roasted and peeled peppers ahead for quick prep.
For extra crispy coating, double-dip in flour before egg batter.
Use vegan cheese for a dairy-free version.
Nutrition
- Calories: 320
- Protein: 12g
- Fat: 24g
- Carbs: 14g
- Fiber: 3g
- Sugar: 3g
- Sodium: 450mg
Recipe Card
Chili Relleno Recipe
Course: Banana Bread Recipe4
servings25
minutes20
minutes320
kcalThis authentic Chili Relleno recipe features roasted poblano peppers stuffed with gooey cheese, dipped in airy egg batter, and fried until crispy and golden. It’s the perfect Mexican comfort food dish—rich in flavor, satisfying in texture, and surprisingly simple to make. Whether served with salsa roja, rice, or beans, this dish is a hit at any dinner table. Try this classic recipe today for an unforgettable home-cooked Mexican meal
Ingredients
Poblano peppers
Monterey Jack or Oaxaca cheese (or use shredded cheese blend)
All-purpose flour
Eggs, separated
Salt
Black pepper
Vegetable oil, for frying
Toothpicks
Optional: cooked ground beef or shredded chicken for filling
Optional: salsa roja for serving
Directions
- Roast the Peppers
- Place poblano peppers over an open flame or under a broiler. Turn until all sides are charred. Transfer to a bowl, cover with plastic wrap or a towel, and let steam for 10 minutes.
- Peel and Clean
- Peel off the charred skins. Carefully make a vertical slit in each pepper and remove seeds. Rinse if needed, and pat dry.
- Stuff the Peppers
- Fill each pepper with shredded cheese (and optional cooked meat). Use toothpicks to secure the opening if necessary.
- Prepare the Batter
- Separate the eggs. Beat egg whites with a pinch of salt until stiff peaks form. Gently fold in the yolks to create a fluffy batter.
- Coat the Peppers
- Lightly dredge each stuffed pepper in flour, then dip into the egg batter to coat evenly.
- Fry the Rellenos
- Heat vegetable oil in a skillet over medium heat. Fry the peppers in batches until golden brown, about 2–3 minutes per side. Drain on paper towels.
- Serve Hot
- Remove toothpicks, top with warm salsa roja or serve with rice and beans. Enjoy!
Recipe Video
Notes
- Always steam the peppers after roasting for easy peeling.
- Toothpicks help hold the filling in place while frying.
- Let fried rellenos rest on paper towels to avoid sogginess.
- Salsa roja or enchilada sauce makes a perfect topping.
FAQs
Conclusion
Chiles Rellenos offer a true taste of traditional Mexican cooking with their flavorful filling, smoky peppers, and crispy coating. This easy-to-follow recipe will guide you to create a comforting and crowd-pleasing dish right in your kitchen. Try it today and bring a little fiesta to your dinner table!
