Chiles rellenos are a classic Mexican dish that I have come to master through years of trial and error, as well as family feedback.  The magic, in my experience, lies in the batter.

It is made by whipping egg whites until fluffy and gently folding in the yolks: a technique I have found essential for achieving that signature light, crispy coating. I remember the first time I got the batter just right; the chiles puffed up beautifully in the pan, golden and delicate.

Chiles Rellenos

It is a fun dish that is fun to make and so rich in flavor. Fried to perfection, these Chiles Rellenos are everything you want: smoky, cheesy, and wrapped in a cloud of crispy egg. Whether served with a simple tomato sauce or enjoyed on their own, they’re a dish that never fails to impress and is close to my heart.

Subscribe to Giangi's Kitchen!

Get my FREE email series: 5 Days of Easy Elevated Recipes plus a weekly newsletter!

First Name
This field is for validation purposes and should be left unchanged.

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 share of experiences where I bit into something that looked amazing, only to have my lips feel numb for days 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.

Grab your favorite drink or this delicious spicy jalapeno margarita mocktail, and let’s start cooking, shall we?

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.

Chiles Rellenos Ingredients

This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.

  • Poblano peppers: Large peppers are the best. Ensure that they all are the same size, have no blemishes, and are straight so you can stuff them easily.
  • Cheese: experiment with different cheeses. I have so much fun mixing Oaxaca cheese and a couple of other Mexican cheeses. If you have limited choices but can only find Oaxaca cheese, add some Monterey Jack or white cheddar cheese as a substitute.
  • Eggs: the egg white is beaten to fluffy, adding light to the yolk.
  • Vegetable oil: used to fry your peppers. Please do not use canola oil.
  • Flour: used to drench the peppers before dipping it into the egg mixture, used as a binding agent.
ingredients for chiles rellenos

Equipment needed

Please follow the link to access the product of your preference. I only suggest products that I use and love. Check out Giangi’s Favorite Kitchen Essentials, gadgets and cookware!

Stand-up KitchenAid mixer or hand-held mixer for your egg whites and yolks.

High-side skillet for frying your chili peppers

Baking sheet if choosing the baking method

Large perforated spoons to drop and turn your chili rellenos

How to roast peppers for Chile 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 the house has less fumes.

Chiles Rellenos a cookie sheet

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, remove the outer skin by running your fingers over the bubbles and gently pulling the skin away.

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.
Chiles Rellenos in the oven
  • Once cooled, remove the outer skin by running your fingers over the bubbles and gently pulling the skin away.
Chiles Rellenos roasted seeded and skin removed

How to make Chile Relleno

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, remove the skin, add the cheese to the cavity of each poblano pepper, and set aside.
Chiles Rellenos stuffed with cheese
  • Beat the egg whites until soft. Add the egg yolks and salt, mixing well but not too much. You should have fluffy cream.
Chiles Rellenos in flour stuffed
  • 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 rapid 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.
Chiles Rellenos two on a serving plate with lime wedges

What do you serve with your Chiles Rellenos Recipe?

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

Chile Relleno Pepper FAQs

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, which is 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. I tolerate a bit of heat, but not more than that. If you are brave, go for it and have fun.

Can you make the chile rellenos without removing the skin?

I strongly discourage you from doing so. The skin of the chili rellenos is waxy and papery and not the best for your digestive system.

Can they be prepared ahead of time?

Yes, they can. You can roast and stuff the chilis with cheese the day before using it.

Please do not prepare the batter until ready to fry and serve them.

How long do Chile Rellenos last in the refrigerator?

Leftovers store well in the refrigerator for up to three days. Kindly place them in an airtight glass container.

How do you reheat the chiles rellenos?

Place them on a wire rack over a baking sheet. Bake at 375F for 10 minutes or until they are warm and the cheese has melted.

Chiles Rellenos on a serving plate

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.

If you enjoy this delicious chiles rellenos recipe, look at my other recipes.

Carnitas tacos with Tomatillo Salsa

Elote

Chinese Eggplant

Medallion of Pork Tenderloin with Creamy Guajillo Chili Sauce

VIDEO: COOK ALONG WITH ME

Chile Relleno Pepper

5 from 38 votes
Chiles Rellenos
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6
Author: Giangi Townsend
An authentic chile relleno recipe from roasted poblano peppers stuffed with cheese, then dipped in a super fluffy egg batter, the secret weapon of this dish, and fried to a golden brown.
Print Pin

Ingredients 

  • 6 poblanos
  • 3 eggs
  • ⅓ cup unbleached all purpose flour
  • Oaxacan cheese, Queso Fresco, equal amount sliced in thin strips
  • vegetable oil, for frying
  • salt

OPTIONAL

  • cotija cheese
  • cilantro, chopped

Instructions

ROASTING THE POBLANO PEPPERS STOVE TOP METHOD

  • Roast the fresh poblanos by placing them over an open flame. Turn them in from time to time. Cook until the outer skin is brown, charred, and bubbling.
  • Place in a plastic bag and let them sweat, for 10 minutes.
  • When cool remove the outer skin by running your fingers down. Do not wash. Make a small incision and remove the inside seeds by making attention to keep the flesh as intact as possible.

ROASTING THE POBLANO PEPPERS IN THE OVEN METHOD

  • Line a cookie sheet with aluminum foil, place your peppers, and place under the broiler. Broil for 5 minutes and turn them, and broil for another 5 minutes. remove from the oven, cover with aluminum foil, and let them rest for about 10 minutes.

WORKING THE BATTER, ASSEMBLE AND FRY YOUR CHILES RELLENOS

  • Once your peppers are cooled off, remove the outer skin. Make a small incision, remove all or some of the seeds, and set them aside.
  • Fill the inside of the poblanos with the cheese.
  • Meanwhile, heat oil to a depth of 1 inch.
  • In a large bowl, beat the egg white until they form soft peaks, but not too stiff and dry. Gradually add the salt and yolks. When they are well incorporated, lights dust one of the chiles with the flour.
  • Take a perforated spoon or two forks. Dip the chile into the beaten eggs.
  • Turn it around until it is evenly covered. Make sure the coating is not too thin or too thick. It is useful to have two spatulas or forks to turn the chile around.
  • Test the oil, should be hot by not smoking, by placing a small amount of batter in the oil. When it sizzles and froths up, the oil is ready.
  • Lower the chile in the hot oil and turn the chile around. When the batter is well set and has a deep golden color, turn and golden the other side.
  • Once golden remove from the hot oil and place on a plate with double paper towel to absorb the excess oil.
  • Combine the cotija cheese and chopped cilantro and sprinkle over it.

Nutrition

Calories: 80kcal | Carbohydrates: 10g | Protein: 4g | Fat: 2g | Cholesterol: 81mg | Sodium: 34mg | Potassium: 246mg | Fiber: 2g | Sugar: 2g | Vitamin A: 560IU | Vitamin C: 95.7mg | Calcium: 24mg | Iron: 1.1mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

Leave a comment below and tag @giangiskitchen on Instagram

Chiles Rellenos in a serving plate with 3 lime wedges

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

Giangi's Kitchen Amazon Storefront