Chiles rellenos are charred poblano peppers stuffed with a blend of white cheeses and onion, then coated in a fluffy egg batter and pan-fried until golden brown. The standout trait is the crispy exterior paired with creamy melted cheese inside.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Cook the poblano peppers on a hot griddle, turning every few minutes, until all sides are charred — about 15–20 minutes. Alternatively, broil peppers for about 10 minutes, flipping halfway through.
Place charred peppers in a plastic bag or covered bowl and let them steam for 10–15 minutes to loosen the skin.
Carefully peel the charred skin off each pepper. The more skin you remove, the better the flour will stick.
Make a small slit lengthwise in each pepper and gently remove the seeds and membranes, keeping the pepper intact.
Stuff each pepper with a generous amount of the cheese blend and a few slices of onion. Secure the opening with a toothpick if needed.
Dust each stuffed pepper lightly with flour on all sides, shaking off any excess.
Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form.
Gently fold the egg yolks into the beaten egg whites until just combined to make the batter.
Heat about 1 inch of oil in a skillet over medium-high heat.
Dip each floured pepper into the egg batter, coating it completely.
Carefully place the battered pepper into the hot oil. Fry one at a time, spooning hot oil over the top as it fries.
Cook until golden brown on the bottom, then carefully flip and cook the other side — about 3–4 minutes per side.
Remove from oil and drain on paper towels.
Serve immediately with salsa, rice, beans, and avocado slices.
Refrigerate leftovers in an airtight container for up to 2 days; reheat in a 325°F oven for 10–12 minutes. Do not reheat in the microwave as it will soften the crispy exterior.
hot griddle or broiler · plastic bag or covered bowl for steaming · skillet for frying
Yes, you can stuff and flour the peppers up to 4 hours ahead. Keep them refrigerated and make the batter and fry just before serving to maintain the crispy crust.
Steam the peppers in a covered bowl or plastic bag for 10–15 minutes after charring. The skin will rub off easily under cool running water; the more skin you remove, the better the flour coating adheres.
Make sure the peppers are fully cooled and completely dry before dusting with flour. Excess moisture prevents the batter from sticking. Also ensure the flour layer is light and even.
Oaxaca cheese is a traditional substitute for Chihuahua. Quesillo or fresh mozzarella can work, though the flavor will differ. Avoid pre-shredded cheese with anti-caking agents as it won't melt as smoothly.
Fry about 3–4 minutes per side until golden brown on both sides. Spoon hot oil over the top as it fries to cook the exposed batter. The pepper should feel slightly firm when pressed gently with a fork.
