Name: Mexican Chile Relleno
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 4 poblano peppers; 1 1/2 cups queso fresco, Oaxaca, Monterey Jack, or mozzarella cheese (shredded or crumbled); 4 large eggs, separated; 1/2 cup all-purpose flour; 1/2 teaspoon salt; Oil for frying; 4 ripe tomatoes; 1/2 onion; 2 cloves garlic; 1/2 cup chicken broth or water; 1/2 teaspoon cumin; 1/2 teaspoon oregano; Salt and pepper to taste; 1 tablespoon oil (for sauce)

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Why You’ll Love This Recipe

Chile Relleno is the ultimate blend of smoky, cheesy, crispy, and saucy. The roasted peppers bring a mild heat and deep flavor, while the melted cheese inside adds richness. The airy egg batter creates a light, crispy shell that perfectly balances the dish. It’s great for special meals but simple enough for a weekend dinner, and it’s endlessly customizable.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Poblano peppers
Queso fresco, Oaxaca, Monterey Jack, or mozzarella cheese
Eggs
All-purpose flour
Salt
Oil (for frying)

For the tomato sauce:

Tomatoes
Onion
Garlic
Chicken broth or water
Cumin
Oregano
Salt and pepper
Oil

Directions

Roast the peppers: Place the poblano peppers directly over an open flame or under a broiler, turning until all sides are charred and blistered. Transfer to a bowl and cover with plastic wrap or a towel to steam for 10 minutes. Peel off the skin, then carefully make a slit and remove seeds.
Prepare the filling: Stuff each pepper with cheese or your choice of filling. Set aside.
Make the tomato sauce: Blend tomatoes, onion, garlic, cumin, oregano, and broth or water until smooth. Heat oil in a saucepan, pour in the sauce, season with salt and pepper, and simmer for 10–15 minutes until slightly thickened.
Prepare the batter: Separate the eggs. Beat egg whites until stiff peaks form, then gently fold in the yolks and a pinch of salt.
Dredge and fry: Lightly coat each stuffed pepper in flour, then dip into the egg batter. Fry in hot oil until golden and crispy on all sides. Drain on paper towels.
Serve: Spoon the warm tomato sauce onto a plate, place the chile relleno on top, and drizzle with more sauce if desired.

Servings and timing

This recipe makes about 4 servings.
Prep time: 25 minutes
Cook time: 25 minutes
Total time: 50 minutes

Variations

Meat-filled: Add ground beef or shredded chicken with spices and onions as a hearty filling alternative.
Vegan version: Use a plant-based cheese substitute and an aquafaba-based egg replacement for a dairy-free, egg-free option.
Baked Chile Relleno: Bake instead of frying for a lighter version.
Stuff with beans or rice: For a budget-friendly or vegetarian twist, use refried beans or seasoned rice as the filling.
Add heat: Use spicier peppers like Anaheim or add chopped jalapeños to the filling.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a preheated oven at 350°F (175°C) for 10–15 minutes until heated through and crisp.
Avoid microwaving, as it can make the batter soggy. Reheat the tomato sauce separately and spoon over the chiles just before serving.

FAQs

What kind of cheese is best for chile relleno?

Queso fresco, Oaxaca, or Monterey Jack are ideal because they melt well and complement the mild poblano flavor.

Can I roast the peppers in advance?

Yes, roasted and peeled peppers can be stored in the refrigerator for up to 2 days before stuffing and frying.

Do I have to remove the seeds?

Yes, removing the seeds improves the texture and reduces the risk of bitterness or unexpected heat.

Is chile relleno spicy?

Poblano peppers are generally mild, though occasionally you may find a spicier one. Removing the seeds helps tone down any heat.

What oil is best for frying?

Use a neutral oil with a high smoke point like canola, vegetable, or sunflower oil.

Can I freeze chile rellenos?

Yes, freeze them after frying and cooling. Wrap tightly in foil and freeze for up to 2 months. Reheat in the oven for best results.

How do I keep the batter from falling off?

Make sure the peppers are dry and lightly coated with flour before dipping into the egg batter. Fry immediately after dipping.

Can I make it without a tomato sauce?

Yes, you can serve it with salsa, crema, or even eat it plain, but the tomato sauce adds traditional flavor and moisture.

What can I serve with chile relleno?

It pairs well with Mexican rice, refried beans, or a fresh green salad.

Can I make this gluten-free?

Yes, substitute the all-purpose flour with a gluten-free blend or cornstarch for dredging.

Conclusion

Mexican Chile Relleno is a beloved dish for a reason—it’s rich, satisfying, and bursting with flavor in every bite. Whether you’re craving something cheesy, crispy, or saucy, this dish checks all the boxes. With a few basic ingredients and traditional techniques, you can bring this classic Mexican comfort food to your own kitchen and enjoy a truly special meal.