This chile relleno recipe is the ultimate Mexican stuffed pepper, with roasted poblano peppers stuffed with melty cheese, battered and lightly fried.
Do you love stuffed peppers? This particular stuffed pepper recipe is a traditional Mexican dish, probably the first, the original, certainly the most iconic stuffed pepper of all.
We're talking the awesome Chile Relleno. You may have enjoyed a simple chile relleno at your favorite Mexican restaurant, or perhaps while visiting the New Mexican or southwest region of the United States.
To try them is to love them, but why wait for the restaurant? Now we can make them at home!
Let's talk about how to make chiles rellenos, shall we?
What is Chile Relleno?
Chile Relleno (which means “stuffed chile” in Spanish) is a classic Mexican dish featuring a large, mild pepper (typically a poblano) that’s been roasted, stuffed, and then battered and fried to golden perfection.
The most traditional version is filled with melty shredded cheese, but you'll also find delicious variations with seasoned meats, beans, or vegetables.
The dish dates back to colonial Mexico, with roots in Puebla, where it's believed to have originated in the 16th or 17th century. Over time, it became a staple meal of celebrations and religious festivals, especially around Mexican Independence Day.
One famous type of the chile relleno is the chiles en nogada, a more elaborate version dressed in walnut sauce and pomegranate seeds, representing the colors of the Mexican flag.
You'll find many regional variations. In northern Mexico, you might find chile rellenos stuffed with picadillo or even seafood, while in Central Mexico, the classic cheese-stuffed version reigns.
Some versions are battered and deep-fried, while others are roasted and served without breading for a lighter take.
In Mexican cuisine, the chile relleno is more than comfort food. It’s a dish that bridges old-world techniques with indigenous ingredients. It’s rich, flavorful, and incredibly versatile, and when made right, it's the kind of recipe that sticks with you.
What You'll Love About This Recipe
- Authentic Flavor. Roasted poblanos, melty cheese, and a light, crispy batter bring that restaurant-style chile relleno experience right to your kitchen.
- Simple but Impressive. Easy enough for a weeknight, yet bold and satisfying enough to wow guests or spice up a special occasion.
- Totally Customizable. Stick with the classic cheese filling or mix it up with meats, beans, or your favorite spicy twist - your relleno, your rules.
Recipe Variations & Customizations
Chile Relleno Burrito. One contemporary popular way to serve up chiles rellenos is to wrap one in a flour tortilla with salsa or sauce, tomatoes, avocado, extra cheeses, refried beans and more. We're talking chile relleno burrito!
Try the Casserole Version. Chiles Rellenos are so popular that cooks have transformed this dish into a casserole. This Chile Relleno Casserole uses all of your favorite ingredients and reimagines it in casserole form. Super delicious!
Sauce Options. A big question from New Mexico is "Red or Green?" Do you want red sauce or green sauce? Salsa verde brings a satisfying tartness that complements the stuffed peppers - try my salsa verde recipe - but many love this traditional salsa roja recipe for a balancing kick of heat and favor.
Or try a simple dollop of sour cream or crema.
Best Cheeses for Chile Relleno (and Why)
The best cheese for chile relleno is one that melts beautifully and complements the mild, smoky heat of the roasted poblano. Here are some top picks:
- Oaxaca. A traditional choice in Mexican cooking. It is a stringy and meltable cheese is similar to mozzarella but with a richer flavor. It gets perfectly gooey without being greasy.
- Monterey Jack. Mild, creamy, and super melty. Great for a smooth, Americanized chile relleno that still delivers on texture and richness.
- Queso Asadero. Another excellent Mexican melting cheese, Asadero is buttery and elastic, ideal for a luscious filling that doesn’t ooze out too fast.
- Mozzarella (Low Moisture). Low-moisture mozzarella works well in a pinch. It has the melt factor you need, just with a more neutral flavor.
- Cheese Blends. Mixing cheeses can give you the best of both worlds. Try Oaxaca + Monterey Jack for melt and flavor, or add a bit of sharp cheddar or Mexican Chihuahua for extra punch.
Use 1.5 ounces or so of cheese per pepper, depending on the size.
Storage and Leftovers
Chile rellenos store surprisingly well, making them a great make-ahead option. Allow leftovers to cool completely, then place them in an airtight container and refrigerate for up to 3-4 days.
To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 12-15 minutes, or until heated through. This keeps the outside crisp while warming the filling evenly. You can also reheat them in an air fryer at 350°F for 5-7 minutes for extra crispness.
Avoid microwaving if possible, which tends to make the batter soggy and unevenly heated. But if you're in a hurry, microwave on a plate loosely covered with a damp paper towel in 30-second bursts until warmed through.
Freezing? Not recommended for battered versions, as the texture can suffer, but unbattered, roasted-and-stuffed peppers (before frying) freeze well for up to 2 months.
That's it, my friends. I hope you enjoy this classic chile relleno recipe. How did you change it up? What cheese did you use? Which peppers? What stuffing choice? I'd love to hear it!
This Recipe Is In our Cookbook - FLAVOR MADNESS
Did you know that you can find this recipe in our new cookbook FLAVOR MADNESS? It's waiting for you on PAGE 229.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Chile Relleno Recipe
Ingredients
- 4 poblano peppers
- 2 eggs separated
- ½ cup flour
- 6 ounces melty cheese cubed or shredded - use any melty Mexican cheese, or Monterey jack, white cheddar, or other melty cheese
- Pinch of salt
- Oil for frying
- 1-2 cups enchilada sauce or salsa roja for serving
Instructions
- 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!
Notes
Nutrition Information
Try Some of My Other Popular Recipes
NOTE: This recipe was updated on 10/7/24 to include new information and photos. It was originally published on 5/19/14.
Mike says
I’d like to know more about the sauce you plated the peppers on please. Thank you
Mike Hultquist says
Mike, I served mine over my enchilada sauce recipe here: https://chilipeppermadnesscom.bigscoots-staging.com/recipes/homemade-red-enchilada-sauce/
Donna says
I have some poblano peppers cut in 1/2 and are frozen. I have to do is thaw them.Would skins peel off like roasting them?
Mike Hultquist says
Donna, you should be able to still roast them and peel the skins. Let me know how it goes.
Cissie says
My NM Big Jim Chile peppers are almost ready to pick. Anxious to try this recipe. Thanks for sharing. Sounds delicious.
Rick Kirk says
Try chicken frying these rather than in a tempura type batter! I like them chicken fried with seasoned beef and cheese then covered in an enchilada tomato sauce. This is a staple at Alamo Cafe in San Antonio and will raise the bar on your relleno expectations.
Mike Hultquist says
Sounds wonderful! Must try!
Eileen says
What’s chicken frying?
barb says
What are your thoughts on making this low carb, almond flour/coconut flour instead of white flour? I love Chile Rellenos but have to watch my carb intake. Thank you for all of your recipes
Mike Hultquist says
I'm sure you can do that, Barb. I'm not sure of the exact ratios of replacement for flour, but it should work just fine. Enjoy!
Connie Davis says
Mike,
I live in Pennsylvania Dutch Country and was wondering if you ever heard of Hinklehatz peppers (translated "chicken-heart" pepper). They are a spicy hot pepper that the Pennsylvania Dutch have been growing for over 150 years. Not sure where they originated from.
Great canned in a vinegar brine: 4 cups hot peppers, stems trimmed, 2 medium peeled garlic cloves, 1 tsp whole black mustard seed, 1 Tbsp. olive oil, 1 tsp salt, 2 1/2 cups white vinegar and 3/4 cup water.
Directions: sterilize 2 pint jars, wash peppers and cut a small slit in the top of each pepper with a paring knife. sterilize 2 pint jars, put a garlic clove in each jar. followed by the mustard seed, olive oil and salt. In a small non-aluminum saucepan, combine vinegar and water and bring just to a boil. remove from heat and pour hot vinegar mixture over peppers , leaving 1/2 " head space. Top jars with lids. Process jars in a boiling water canning bath for 5 minutes. Remove jars and cool on a towel. Let peppers "mature for at least 2 weeks before eating.
Mike Hultquist says
I've heard of them, Connie, but have never grown them. They look great, though. Thanks for sharing the recipe!
LORI says
You should let people to know to use gloves when peeling...depending on the pepper, the oils will burn your hands. Trust me, I've been making these for years! 🙂
Michael Hultquist - Chili Pepper Madness says
Yep, I have this all over the web site, along with information on How to Stop the Chili Pepper Burn: https://chilipeppermadnesscom.bigscoots-staging.com/cooking-with-chili-peppers/how-do-you-stop-the-chili-pepper-burn/. Thanks!
Billie says
Well well the first time I canned a batch of chilis it set me on fire. The next day mentioned it to the southern ladies and they all laughed at me. Why because all the southern ladies grew up knowing when finishing canning the peppers to dip in vinegar and it immediately neutralizes the capsicum in the peppers. So since the 70s I keep vinegar by me when slicing and dicing peppers.
elaine evans says
Gained four pounds reading and dreaming about chilli rellano.
Thanks to your great article.
Just bought four typed of peppers today.
Thought a little inspiration would be helpful.
I certainly found it here.
Thank you so much.
Vancouver B.C. Canada
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Elaine! Enjoy!!
Tom says
These were absolutely spectacular! Used Tillamook's Mexican 4 cheese blend, and as dining in one of my favorite restaurants is quite difficult at this moment of time, added in a piece of Canadian bacon (or 2 depending on the size) on the bottom of the Poblanos
Michael Hultquist - Chili Pepper Madness says
Outstanding! I love it, Tom. Sounds perfect. Super happy you enjoyed them.
jimAND ROSE nashwinter says
Love them?Had while living in Mexico?Any time I can have them is the right time?
Michael Hultquist - Chili Pepper Madness says
Yes! I agree. Anytime!!
LARRY jaffe says
just made the chile verrde DAMN FINE!
also made serrano sauce~ had plenty, after straining, i damn near threw out the leftover pulp~~~~nope! i spread it out in my dehydrator 4 hrs at 160* BOOM in the spice grinder ~~~LOOK OUT! fab
many thx mike~~~~ yrs ago i met mark miller , then the owner of the coyote cafe in sante fe,,,,,,,ate everthing on the menu~~~& drank with mark till 3 am! was a great time , best larry jaffe dayton ohio
Michael Hultquist - Chili Pepper Madness says
Fantastic, Larry! I love it. Super happy you are enjoying it. Coyote Cafe! Sounds like a great time.
Sarah Murphy says
I have been making poblano chilies for ages. However, I don't batter and fry them - just blacken the skins to peel them, discard seeds, and stuff with cheddar cheese then top them with homemade salsa, bake until cheese is melted. Delicious!! Our neighborhood Mexican restaurant does a real good version that I will order if I'm not making them.
Michael Hultquist - Chili Pepper Madness says
Thanks, Sarah. I love them the way you make them, too. I have a few stuffed poblano recipes on the site made exactly as you describe. So delicious!
jim Peterson says
Nobody left a comment? Apparently you didn't make this great, maybe the greatest dish from Mexico. This is one reason, I fell in love, with a beautiful girl from Mazatlan, Mexico; she made me Chili Rellenos. That was 33 years ago, and she still surprises me, with the same dish, and it still drives me up the wall, after the 33 years. And this recipe, is just the way they make them in Sinaloa, Mexico.
There are many slight changes in family recipes, like the different chilies you can use. The poblano is probably the most common used chili. The wife uses Anaheim Chilies, because that's my favorite. Not hot at all, but the fantastic flavor makes up for the lack of heat. Don't skimp on the cheese. Find a Mexican market, and buy some Chiauahua or Mennonite cheese for the chili. This recipe, will make you a star.
Tanya says
I love Mennonite cheese for relleno. It’s fabulous