Irresistible Chile Relleno Recipe : An Authentic Mexican Classic You’ll Crave

Looking for a Chile Relleno Recipe that’s bursting with authentic flavor, gooey cheese, and that unmistakable roasted pepper aroma? Whether you’re new to Mexican cooking or recreating a beloved family favorite, this Chiles Rellenos Recipe is sure to impress. Made with blistered poblano peppers, filled with cheese, and coated in a fluffy egg batter, this comforting dish delivers bold flavor with a tender bite. It’s the perfect recipe for family dinners or special gatherings, and if you’re watching your oil intake, we’ll show you how to make Chile Relleno Not Fried.

To make it a full meal, serve it with a hearty side like these Garlic Herb Roasted Potatoes, Carrots, and Zucchini or the comforting Scalloped Potatoes. Let’s dive into one of the best Chili Poblano Recipes you’ll ever try.

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What is Chile Relleno?

Chile Relleno means “stuffed pepper” in Spanish. Traditionally, it features roasted poblano peppers stuffed with cheese, dipped in egg batter, and fried until golden brown. The result is a crispy, melty, and mildly spicy dish that’s deeply satisfying. Often topped with tomato sauce and served with rice or beans, it’s a staple in many Mexican households.

If you love homey, comforting recipes like Baked Chicken Legs or Ground Turkey and Peppers Stir Fry, this Stuffed Chili Relleno Recipe will feel right at home in your kitchen.

Ingredients You’ll Need

For the stuffed peppers:

• 6 large poblano peppers
• 8 oz Oaxaca or Monterey Jack cheese, cut into strips
• 3 large eggs (separated)
• 1 tbsp flour
• ½ tsp salt
• 1 cup neutral oil (vegetable or avocado)

For the optional tomato sauce:

• 1 tbsp olive oil
• ½ white onion, chopped
• 2 cloves garlic, minced
• 2 Roma tomatoes, chopped
• 1 cup vegetable broth
• ½ tsp salt
• ¼ tsp cumin
• 1 tsp dried oregano

You can also serve it with this flavorful Sweet Chili Sauce for a twist.

Kitchen Tools

To prepare this recipe, you’ll need a few essentials:

• Baking sheet
• Mixing bowls
• Skillet or cast-iron pan
• Tongs
• Blender (for sauce)
• Whisk or electric mixer
• Paper towels

If you plan to skip the frying, a casserole dish will work well for baking the not-fried version.

How to Make Chile Relleno

Start by roasting the poblano peppers. Place them on a baking sheet and broil on high for about 10 minutes, turning every 2–3 minutes until charred on all sides. Once roasted, place them in a covered bowl or zip-top bag to steam for 10 minutes. This loosens the skin, making them easier to peel.

Once cooled, peel the skin off carefully. Slice each pepper lengthwise to remove seeds, keeping the stem intact for presentation.

Next, insert cheese strips into each pepper. Don’t overfill—just enough for the pepper to close without bursting.

Now prepare the egg batter. Separate egg whites and yolks. Beat the whites until stiff peaks form. In another bowl, lightly beat the yolks, then gently fold them into the whites along with the flour and salt.

Heat oil in a skillet over medium-high heat. Dredge each stuffed pepper in flour, then dip into the egg mixture. Place into the hot oil and fry until golden on each side. Drain on paper towels to remove excess oil.

For the optional tomato sauce, sauté onion and garlic in olive oil until soft. Add tomatoes, cumin, oregano, and salt. Cook until tomatoes break down, then blend until smooth. Return to skillet, add broth, and simmer for 5–10 minutes. Spoon over chiles just before serving.

How to Make Chile Relleno Not Fried

To make a healthier version of this Chile Relleno Recipe, skip the batter and frying. Instead, stuff the roasted and peeled peppers with cheese, place them in a baking dish, cover with tomato sauce, and bake at 375°F for 15–20 minutes. You still get melty cheese and delicious roasted flavor without the extra oil.

This is a great option for lighter meals and pairs perfectly with dishes like Vegetarian Pasta Primavera or Pumpkin Chicken Chili.

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Toppings and Garnishes

Elevate your Stuffed Chili Relleno Recipe with these flavorful toppings:

• Crumbled cotija cheese
• Sliced avocado or guacamole
• Fresh cilantro
• Lime wedges
• A dollop of Cottage Cheese Egg Salad for a creamy protein boost

What to Serve With Chile Rellenos

This Chile Relleno Recipe is extremely versatile. Serve it with classic sides or modern twists like:

• Mexican rice or cilantro-lime rice
• Refried or black beans
• Garlic Parmesan Chicken Skewers
• Cheesy Root Vegetable Gratin
• Cottage Cheese Flatbread

For a fun fall-inspired dinner, try adding Pumpkin Twists or Pumpkin Oatmeal Cookies for dessert.

Storage and Reheating Tips

To store leftovers, place cooled chile rellenos in an airtight container:

• In the refrigerator: Up to 4 days
• In the freezer: Wrap individually and store up to 2 months

To reheat, bake at 350°F for 15 minutes or until warmed through. Avoid microwaving if possible—it can make the batter soggy.

Creative Variations

You can easily adapt this Chile Relleno Recipe to suit your preferences. Here are a few fun ideas:

• Add shredded chicken or ground beef for a meatier version
• Mix in black beans or corn with the cheese filling
• Use different cheeses like pepper jack, cheddar, or even cream cheese
• Create a breakfast version with scrambled eggs and cheese, like in this Crack Breakfast Casserole

You can even add a spicy twist by serving with Chili Cheese Dog Casserole or these festive Crescent Roll Mummy Hot Dogs for a fun Halloween-themed dinner night.

Common Mistakes to Avoid

• Don’t skip steaming the peppers after roasting—it makes peeling much easier
• Avoid overstuffing the peppers, or they’ll burst during frying
• Make sure your oil is hot enough; otherwise, the batter will absorb too much and become soggy
• Dry the peppers thoroughly before battering so the egg mixture sticks properly

Serving Presentation Tips

Serve the chile relleno on a plate with sauce underneath or spooned gently over the top. Garnish with chopped herbs and a lime wedge for freshness. You can add rice or salad on the side and drizzle a bit of Sweet Chili Sauce for a flavor pop.

For drinks, pair with Lavender Lemonade or Strawberry Cream Soda to balance the savory flavors.

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Frequently Asked Questions

Is Chile Relleno spicy?
Poblano peppers are typically mild, but there’s always a chance of a spicier one sneaking in. Removing the seeds and membrane reduces the heat.

Can I bake instead of fry?
Yes, baking is a great alternative for a lighter version of the recipe. See the Chile Relleno Not Fried section above.

What other peppers can I use?
Anaheim peppers work well, but they’re milder. Bell peppers are an option, though not traditional.

Can I freeze this recipe?
Absolutely. Freeze after frying but before saucing for best texture.

Final Thoughts

This Chile Relleno Recipe delivers everything you love about Mexican comfort food—melty cheese, savory roasted peppers, and a flavorful tomato sauce. Whether you make the classic version or opt for Chile Relleno Not Fried, this is a recipe you’ll come back to again and again. It’s adaptable, crave-worthy, and totally worth the effort.

Looking for more wholesome recipes to complement this meal? Try our Crockpot Honey Garlic Chicken, Cheesy Mexican Tortilla Casserole, or this Healthy Zucchini Beef Stir Fry.

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