Chile relleno is a roasted poblano pepper stuffed with smoked brisket and cheese, coated in fluffy whipped egg batter, pan-fried until golden, and served over a rich homemade salsa rojas. The key to success is charring and peeling the peppers carefully, then folding egg whites to stiff peaks for a light, airy coating.
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.
Roast the poblano peppers directly over a gas flame or under a broiler, turning occasionally, until charred on all sides.
Place charred peppers in a zip-lock bag or covered bowl for 10-15 minutes to steam.
Peel the charred skin off the peppers carefully. Make a slit down one side and remove the seeds, keeping the pepper intact.
Stuff each pepper with smoked brisket (or your preferred filling) and shredded cheese. Close the slit and set aside.
For the salsa rojas: Soak the dried guajillo and ancho chiles in hot water for 15-20 minutes until softened.
Blend the softened chiles, Roma tomatoes, garlic, and onion with chicken broth until smooth.
Heat oil in a saucepan over medium heat and pour in the blended salsa. Season with salt and pepper and simmer for 15-20 minutes.
Dredge each stuffed pepper lightly in flour, shaking off any excess.
Separate the eggs. Beat egg whites to stiff peaks. Gently fold in the egg yolks and a pinch of salt.
Heat about ½ inch of oil in a large skillet over medium-high heat.
Dip each floured pepper into the egg batter to coat fully.
Fry the battered peppers in the hot oil for 2-3 minutes per side until golden brown. Work in batches to avoid crowding.
Drain on paper towels.
Serve the chile rellenos over the warm salsa rojas.
Store cooled chile rellenos and salsa separately in airtight containers for up to 3 days. Reheat salsa on the stovetop over medium heat; reheat peppers gently in a 300°F oven to avoid toughening the batter.
gas burner or broiler (for charring poblanos) · large skillet (for pan-frying) · blender or food processor (for salsa rojas)
Yes. Prepare the stuffed peppers and salsa rojas up to 1 day ahead, covered and refrigerated. Batter and fry the peppers just before serving for best texture.
After roasting, place peppers in a sealed bag or covered bowl for 10–15 minutes to steam. The skin will slip off easily under cool running water or with your fingers.
Yes. Roast and peel fresh serrano or jalapeño chiles, then blend with tomatoes, garlic, onion, and broth. Adjust heat to taste and simmer 15–20 minutes.
Ensure the flour coating is dry and light, and the egg batter is thick enough to cling. Dip quickly and fry immediately in ½ inch of hot oil over medium-high heat.
Yes. The recipe supports pulled pork, ground beef, or cheese as filling alternatives. Use 2 cups of any filling mixed with 1 cup shredded Monterey Jack.
