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5.0 from 45 votes

Chile Relleno Recipe

This chile relleno recipe is the ultimate Mexican stuffed pepper, with roasted poblano peppers stuffed with melty cheese, battered and lightly fried.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4
Calories: 531 kcal
Course: Main Course , Appetizer
Cuisine: American , Mexican

Ingredients

  • 4 poblano peppers
  • 2 eggs separated
  • ½ cup flour separated
  • 6 ounces melty cheese cubed or shredded - use any melty Mexican cheese, or Monterey jack, white cheddar, or other melty cheese
  • Pinch of salt
  • oil for frying
  • 1-2 cups enchilada sauce or salsa roja for serving

Instructions

    Cup of Yum
  1. Roast the peppers over an open flame, or use your oven broiler, until skins are blackened on each side. Over flame, it should only take about 5 minutes. In the broiler, it could take 10 or more minutes.
  2. Remove the peppers and transfer to a paper or plastic bag and seal them up. Allow to steam and cool. This will loosen up the skins.
  3. Once cooled, peel off the blackened skins.
  4. Slice open each pepper lengthwise with one long slit, then remove the innards with a knife or spoon.
  5. Stuff each pepper with cheese, but do not overstuff. Make sure you can still close the pepper. Use toothpicks if needed to keep them closed.
  6. Heat 2 inches of vegetable oil in a wide pot to 375 degrees F. Do not let the oil boil. If you do not have a thermometer, test the oil with a tiny drop of flour. It will immediately sizzle up.
  7. Separate the egg yolks from the whites and add the egg whites to a large bowl. Beat the egg whites until they fluff up and form stiff peaks, about 5 minutes. An electric egg beater is ideal. Gently stir in egg yolks.
  8. Add flour to a separate bowl with a bit of salt. Dip the stuffed peppers into the flour to coat them, then dip them into the egg batter to coat them completely.
  9. Fry each pepper about 2-3 minutes each side, or until they are a golden brown.
  10. Remove the peppers and set them onto a paper towel lined plate to drain excess oil.
  11. Serve with your favorite salsa or sauce!

Notes

  • Best Peppers for Chiles Rellenos. Poblano peppers are very common for making chiles rellenos, though many Hatch chiles are incredibly popular, like the Big Jim. Anaheim peppers are great for this recipe
  • Stuffing Options. The classic chile relleno calls for melty cheese, though you can stuff your peppers with other ingredients, such as chopped or ground meats, shredded chicken or pork, or a combination of meats and cheeses. Try them stuffed with this picadillo recipe.
  • Sauce Options. I enjoy serving mine with a delicious salsa roja or enchilada sauce. A big question from New Mexico is "Red or Green?" Do you want red sauce or green sauce? Try it with this salsa verde recipe. Delicious!

Nutrition Information

Calories 531kcal (27%) Carbohydrates 18g (6%) Protein 16g (32%) Fat 45g (69%) Saturated Fat 12g (60%) Cholesterol 126mg (42%) Sodium 299mg (12%) Potassium 297mg (8%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 985IU (20%) Vitamin C 96mg (107%) Calcium 331mg (33%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 531

% Daily Value*

Calories 531kcal 27%
Carbohydrates 18g 6%
Protein 16g 32%
Fat 45g 69%
Saturated Fat 12g 60%
Cholesterol 126mg 42%
Sodium 299mg 12%
Potassium 297mg 6%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 985IU 20%
Vitamin C 96mg 107%
Calcium 331mg 33%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.