Chiles Rellenos – A Southwest Favorite

Chiles Rellenos. This Chile Relleno recipe is authentic. It starts with roasted poblano peppers stuffed with cheese.

Then, it is dipped in a super fluffy egg batter. This batter is the secret weapon of the dish. Finally, it is fried to a golden brown.

A fun dish that is fun to make and so rich in flavor.

When I moved to the Southwest part of the country and was introduced to this dish, I was hesitant.

As you may know by now, I do not eat spicy food, and I have had my experiences where I bit into something that looked amazing, and for days I did not feel my lips due to the heat. I believe Habanero was involved in my demise.

So when I was recommended to have Chiles Rellenos, I hesitantly said yes.

It has been my favorite dish ever since.  The recipe has allowed me to explore  Southwest flavors with more appreciation.

In this Article

What is the difference between chile relleno and chile poblano?

This is an often-asked question, and the difference is quite simple,

Chile Rellenos is a traditional Mexican dish. It involves stuffing poblano peppers with cheese. The peppers are then fried in a light and fluffy batter.

Chile poblano is not a recipe but a pepper native to the Mexican state of Pueblo.

Today, the chief poblanos are grown all over the country. Poblanos is also considered a mild pepper.

How to roast peppers for chili rellenos?

As you can see from the instructions, you can roast the poblanos peppers either over the stovetop or under the broiler.

I have roasted them both ways, and my preference is under the broiler.  They all get done at once, and less fumes throughout the house.

Stovetop Method:

Roast the fresh poblanos by placing them over the open flame and turning them occasionally until the outer skin is brown and charred and bubbles form.

Please place them in a plastic bag and let them sweat for about 10 minutes. Once cooled off, remove the outer skin by running your fingers over the bubbles and pulling gently on the skin.

Broil method:

Place all your poblano peppers on a baking sheet covered with aluminum foil.

Broil for 5 minutes, turn them over, and broil for another 5  minutes. Remove once the skin is brown and charred and bubbles are forming.

Remove from the oven, cover with aluminum foil, and let them sweat for 10-15 minutes.

Once cooled off, remove the outer skin by running your fingers over the bubbles and pulling gently on the skin.

Do you take the seeds out of Chile Rellenos?

Using poblano peppers for this recipe is up to you whether or not to remove the seeds, a personal choice.

Most of the heat in peppers is in the seeds. Poblanos are mild, but they still have a spicy element. This adds an extra layer of flavor to the dish.

I remove all the seeds and gamble on what I cannot take off. A bit of heat I tolerate, but not more than that. If you are brave, go for it and have fun.

Cooking tips and step-by-step instructions to create this excellent chile relleno recipe

Start by roasting the poblano peppers over the stove or broiler. Both methods are given above and in the recipe card.

• Once the peppers are done, the skin is removed, add the cheese in the cavity of each poblano pepper, and set aside.
• Beat the egg white until they form soft. Add the egg yolks, salt and mix well but not too much. You should have a fluffy cream.
• Heat the oil in a skillet until it is hot but not smoking.
• Roll your stuffed peppers in the flour, dredge any excess, and dip into the egg mixture with two large spoons.
• Gently place the poblanos peppers into the hot oil and fry one side until a beautiful golden color appears. Turn and fry the other side. This is a very quick process. Please mind your stove.
• I recommend frying a couple at a time not to overcrowd your skillet.
• Remove and place over a wire rack or paper towel until done with all your peppers.

What to serve with your chili relleno recipe?

They are sometimes prepared with red or green salsa: refried beans, or rice.

Frequently Asked Questions (FAQs)

I will present you with the traditional Mexican version. However, once you have mastered this recipe, you can start playing with flavors and try different fillings.

One of our local restaurants in town not only stuffs it with cheese but adds corn, beans, and tomatoes with caramelized onions.

A feast for the senses.

Visit my Amazon Storefront for my selection of favorite kitchen essentials. I only recommend equipment that I use and love.

Please read my privacy policy for more info. I only recommend the products that I love and use. This site contains affiliate links to products. We may receive a commission for purchases made through these links.