Chile relleno is a roasted poblano pepper stuffed with melty cheese, dipped in a light, airy whipped egg batter, and fried until golden brown. The contrast between the tender pepper, creamy cheese filling, and crispy exterior makes it a standout Mexican classic.
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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.
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.
Once cooled, peel off the blackened skins.
Slice open each pepper lengthwise with one long slit, then remove the innards with a knife or spoon.
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.
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.
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.
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.
Fry each pepper about 2-3 minutes each side, or until they are a golden brown.
Remove the peppers and set them onto a paper towel lined plate to drain excess oil.
Serve with your favorite salsa or sauce!
Store cooled chiles rellenos in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm oven to avoid sogginess; serving with warm sauce also helps.
Candy or deep-fry thermometer · Wide pot or large skillet for oil frying · Electric egg beater or whisk
You can roast and peel the peppers and stuff them with cheese up to one day ahead. Store covered in the refrigerator. Dip in flour and egg batter and fry just before serving for the best crispy texture.
Roast them over an open flame for about 5 minutes per side, or use your oven broiler for 10+ minutes, until the skins are blackened all over. Transfer to a sealed bag to steam and cool, which loosens the skins for easy peeling.
Beating the egg whites until stiff peaks form creates an airy, fluffy batter that fries up crispy and light. The yolks are gently folded in after to maintain that texture.
Use any melty Mexican cheese such as Oaxaca or quesillo, or substitute Monterey Jack or white cheddar. Avoid cheeses that don't melt well.
Heat the oil to 375°F. If you don't have a thermometer, test with a tiny drop of flour—it should immediately sizzle. Fry each pepper 2–3 minutes per side until golden brown.
