Chile relleno is a classic Mexican dish featuring charred poblano peppers stuffed with creamy Oaxaca cheese, wrapped in a light fluffy egg batter, and fried until golden. It's traditionally served over warm homemade salsa ranchera for an authentic, restaurant-quality meal.
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Step 1 - Char the peppers: Place poblano peppers directly over the open flame of a gas stove, turning occasionally, until blackened and charred on all sides. Alternatively, char under the broiler or on a grill.
Place charred peppers in a large bowl and cover with plastic wrap or place in a plastic bag. Let steam until cool enough to handle.
Gently peel the blackened skin off the peppers using your hands or paper towels, being careful not to rip or tear them.
Step 2 - Make the Salsa Ranchera: Line a baking sheet with aluminum foil and place the tomatoes, onion, garlic (skin on), and serrano peppers on it.
Broil vegetables for about 15 minutes, or until charred on all sides, turning each vegetable and removing as they are done.
Remove the garlic peel and the stem from the serranos. Add all charred vegetables to a blender along with 1/2 cup water, salt, and Mexican oregano. Blend until smooth.
Heat a little oil in a pot over medium heat, pour in the blended salsa, and simmer for 10-15 minutes. Set aside.
Step 3 - Stuff the peppers: Cut a slit down the side of each peeled pepper and carefully remove the seeds with your fingers. Rinse under cold water to remove remaining seeds.
Shred the Oaxaca cheese by peeling off thin strips, like string cheese.
Fill each pepper with about 1/2 to 3/4 cup of shredded Oaxaca cheese, plus 1-2 epazote leaves if desired.
Close the peppers and secure with a toothpick threaded through both sides.
Lightly dust the outside of each stuffed pepper with flour, shaking off any excess.
Step 4 - Make the egg batter: Separate the eggs, placing whites in a large clean bowl and yolks in a small bowl.
Beat the egg whites with 1/4 teaspoon salt until stiff peaks form.
Lightly beat the egg yolks, then gently fold them into the beaten whites until just combined.
Step 5 - Dip and fry: Heat about 1 inch of vegetable oil in a large heavy skillet over medium-high heat until shimmering (about 375°F).
Dip each stuffed pepper into the egg batter, coating all sides.
Carefully place the battered pepper in the hot oil and fry for 2-3 minutes per side until golden brown.
Remove from oil and drain on paper towels.
Serve immediately over warm salsa ranchera.
Store cooled chile rellenos in an airtight container in the refrigerator for up to 3 days. Reheat gently in a warm skillet or oven to avoid breaking the egg coating; serve with warmed salsa ranchera.
gas stove or grill (for charring peppers) · broiler or baking sheet (for charring salsa vegetables) · blender (for salsa) · heavy skillet or deep frying pan · instant-read thermometer (optional, for oil temperature verification)
You can char and peel the peppers, prepare the salsa, and stuff the peppers up to 4 hours ahead. Coat and fry just before serving for the best texture.
Heat the oil to 375°F until shimmering. This ensures the egg batter cooks through while the exterior turns golden brown in 2–3 minutes per side.
Yes. Fresh mozzarella, queso fresco, or Chihuahua cheese work well. Avoid hard cheeses; you want something that melts or stays creamy inside the pepper.
Anaheim peppers or bell peppers (especially red) are suitable alternatives, though poblanos have the ideal mild heat and thin walls for this dish.
Lightly dust the stuffed pepper with flour before dipping in batter—this helps the egg coating adhere. Lower the pepper gently into the hot oil to avoid splashing.
