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Chiles Rellenos

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.

Course Main Course
Cuisine American
Keyword chiles rellenos, chili, chili relleno recipe, chili rellenos, chili rellenos recipe, how to make chile rellenos, how to prepared chiles rellenos, mexican chiles, mexican chiles rellenos, rellenos
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6
Calories 80 kcal


  • 6 poblanos 6 poblanos
  • 3 eggs 3 large egg(s)
  • cup unbleached all purpose flour 1/3 cup unbleached all purpose flour
  • Oaxacan cheese equal amount of Queso Fresco & Oaxacan cheese sliced in thin strips
  • vegetable oil vegetable oil for frying
  • salt salt


  • cotija cheese cotija cheese
  • cilantro chopped cilantro



  1. 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.

  2. Place in a plastic bag and let them sweat, for 10 minutes.

  3. 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.


  1. 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.


  1. 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.

  2. Fill the inside of the poblanos with the cheese.

  3. Meanwhile, heat oil to a depth of 1 inch.

  4. 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.

  5. Take a perforated spoon or two forks. Dip the chile into the beaten eggs.

  6. 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.

  7. 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.

  8. 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.

  9. Once golden remove from the hot oil and place on a plate with double paper towel to absorb the excess oil.

  10. Combine the cotija cheese and chopped cilantro and sprinkle over it.

Nutrition Facts
Chiles Rellenos
Amount Per Serving
Calories 80 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 81mg27%
Sodium 34mg1%
Potassium 246mg7%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 2g2%
Protein 4g8%
Vitamin A 560IU11%
Vitamin C 95.7mg116%
Calcium 24mg2%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.