Description
These Super Easy Crispy Chile Rellenos deliver everything you love about the restaurant classic—crispy coating, gooey cheese filling, and bold flavor—without the fuss of deep frying. Perfect for weeknight dinners or entertaining, they’re simple, family-friendly, and endlessly customizable.
Ingredients
Scale
For the Peppers:
- 4 large poblano peppers (or Anaheim chilies)
- 2 cups shredded Monterey Jack or Oaxaca cheese
- Salt and pepper, to taste
For the Crispy Coating:
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1½ cups panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp cumin
- ¼ tsp black pepper
- Cooking spray or light oil for baking or frying
Instructions
- Roast the Peppers: Broil or char peppers until skins blister. Steam in a covered bowl 10 minutes, peel skins, and remove seeds with a slit.
- Stuff the Peppers: Fill each with cheese and season lightly. Use toothpicks if needed to seal.
- Set Up Breading Station: Bowl 1: flour + salt/pepper. Bowl 2: beaten eggs. Bowl 3: panko + garlic powder, paprika, cumin, and pepper.
- Bread the Peppers: Dredge in flour, dip in egg, and coat in breadcrumbs.
- Cook:
- Bake: Place on parchment-lined sheet, spray with oil, and bake at 425°F (220°C) for 20–25 minutes, flipping halfway.
- Shallow Fry: Cook in oil 3–4 minutes per side until golden and crispy. Drain on paper towels.
- Serve: Plate hot with salsa, sour cream, or guacamole.
Notes
- Use panko for maximum crunch.
- Don’t overstuff peppers—cheese may burst out.
- Chill breaded peppers for 10 minutes before baking for better coating adhesion.
- Spray generously with oil before baking for a golden crust.
- Freeze breaded but uncooked rellenos for future meals—bake from frozen 30–35 minutes.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked or Shallow-Fried
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
Keywords: Chile Rellenos, Crispy Chile Rellenos, Easy Chile Relleno Recipe, Stuffed Peppers Mexican, Baked Chile Rellenos, Poblano Pepper Recipes, Restaurant Style Chile Rellenos