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deep fried poblano cheese stuffed pepper cut open with fork
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Chile Relleno

This authentic Chile Relleno recipe features roasted poblano peppers stuffed with Mexican Manchego cheese, then coated in a fluffy egg batter and fried until crisp and golden. It's served with a flavorful red sauce and rice for a classic Mexican dish that is out of this world!
Prep Time45 minutes
Cook Time10 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Mexican
Keyword: chile relleno recipe, chile rellenos
Servings: 4

Ingredients

  • 4 large Poblano Peppers
  • 8 ounces queso blanco cheese (Mexican Manchego, sliced or shredded)
  • 5 large eggs , yolks and white separated
  • pinch of coarse salt
  • 1/4 cup plus 2 tablespoons all-purpose flour , divided
  • vegetable oil (for frying, enough to reach a depth of 2 inches in your frying pan)
  • salsa roja sauce , for serving
  • spanish rice , for serving

Instructions

  • Preheat the oven's broiler and set the rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers on the baking sheet and bake for about 12-15 minutes, using tongs to turn them occasionally, roasting until the skins are blackened and charred. 
    charred poblano peppers on baking sheet
  • Transfer the roasted peppers to a plastic bag or tightly sealed tupperware container for about 15 minutes, allowing them to steam as they cool.
    charred whole poblano peppers in plastic bag
  • Carefully peel the skin from the peppers using a pairing knife or your fingers, being careful not to tear the pepper (rinsing your fingers if they become sticky, but do not rinse the peppers, themselves.)
  • Cut a slit along the long side of each pepper, about 2 to 3 inches long, just big enough to get a spoon into (or use an existing tear.) Delicately insert the spoon into the pepper and scrape the seeds and the white membrane out, trying as hard as you can to not tear the flesh, as it can tear easily.
    roasted poblano pepers cut open with seeds removed
  • Stuff the peppers with some of the cheese; work slowly, delicately, and without forcing. If the piece of cheese is too large, trim it down until it fits inside. Don't over-stuff the pepper; make sure the open edges of the pepper can still be closed together (Use toothpicks if needed to close them, but don’t forget to remove them!)
    roasted poblano pepper split open and stuffed with cheese
  • To prepare the batter, whisk the egg yolks in a bowl with a pinch of salt. In a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks, briefly whisk in 2 tablespoons flour.
    whipped eggs whites in glass bowl
  • Slowly and gently fold the egg whites into the egg yolks until combined and fluffy.
    whipped eggs whites and eggs folded together
  • Heat oil in a large dutch oven or deep skillet until the oil is hot enough that a drop of batter sizzles and floats to the top.
  • Place remaining 1/4 cup flour into a shallow bowl. Gently roll each stuffed pepper in flour, tap off excess flour.
    whole poblano pepper coated in flour
  • Dip the stuffed peppers into the batter to coat both sides.
    whole poblano pepper coated in batter
  • Carefully place it into the hot oil to fry. Cook for 1 to 2 minutes, turning it over halfway until batter is a crisp golden brown. Fry in batches if necessary; do not overcrowd the pan.
    deep fried battered chile relleno drained on mesh strainer
  • Remove the peppers from the oil and let them drain on paper towels until all the peppers have been fried.
    4 chile relleno draining on paper towels
  • Put a few spoonfuls of salsa roja sauce on a plate, topped with some Spanish rice, and a stuffed pepper on top. Serve immediately and enjoy!
    chile relleno on plate with red sauce and spanish rice

Video

Notes

Poblano Peppers - I always use poblano chile peppers for Chile Rellenos, which is pretty common. They’re a nice large size, making them easy to fill. Their flavor is deep, but their heat level is mild.
Mexican Manchego cheese. This type of cheese is golden-yellow and semi-firm with a slightly tangy, nutty flavor. It's similar to Monterey Jack, Asiago, and Gouda. To stuff the peppers, you can shred or slice it.
Optional stuffing. Traditional Chile Relleno usually includes peppers only stuffed with cheese, but you can stuff the peppers with so many other things like shredded chicken, beef, pork chorizo, or even refried beans - all delicious!
Visual help. For step by step pictures and instruction, refer to the full article and watch the video.
Make-ahead and storage. These are best served immediately, but we've included information on prepping the peppers ahead of time and freezer instructions in the article.

Nutrition

Calories: 406kcal | Carbohydrates: 14g | Protein: 25g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 324mg | Sodium: 450mg | Potassium: 385mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1301IU | Vitamin C: 132mg | Calcium: 663mg | Iron: 2mg