Chile Relleno Recipe (2024)

What is Chile Relleno?

Chile Relleno is a popular stuffed pepper recipe in Mexico and the United States where the peppers are normally roasted and peeled, stuffed, battered and fried. The name "chile relleno" translates to "stuffed pepper".

In Mexico, poblano peppers are more commonly used, though they are also made with jalapeno peppers and others. In the U.S., a variety of peppers are used, such as the variety of Hatch peppers, Anaheim peppers or others.

Stuffings vary, though the most popular are cheeses, meats, or a combination.

They are quite easy to make, and customize to make them your own favorite way.

Chile Relleno Ingredients

• Chiles. Use 4 poblano peppers (or use New Mexican peppers, Hatch peppers, Anaheim peppers or others). Today I used some medium-sized Hatch peppers.
• Cheese. 6 ounces shredded cheese (use a melting cheese, like Mexican Chihuahua, white cheddar, Monterrey jack). Use 1.5 ounces or so of cheese per pepper, depending on the size. You can use other stuffing ingredients. See the recipe notes below.
• Eggs. 2 large eggs, separated, for the batter.
• Flour. 1/2 cup flour or more as needed to coat the stuffed peppers before you batter them.
• Salt. Pinch of salt or more to your personal taste.
• Oil. Oil for frying. Use vegetable oil, canola oil, peanut oil or another neutral oil.

How to Make Chiles Rellenos - the Recipe Method

Roast the Chili Peppers. 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 peppers and transfer to a plastic bag, and seal them up. Allow to cool. Once cooled, peel off the blackened skins. See my post on how to roast chili peppers. There are few different methods for roasting them. Use whatever is easiest for you.

Get your oil going at this point. Heat 2 inches of vegetable oil in a large pot at medium high heat 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. Then you know the oil is ready for frying.

Stuff the Peppers. Cut a slit into each poblano chile lengthwise with one long cut, then remove the seeds and innards with a knife or spoon. You can leave them in if you want to, as there usually isn't very much inside.

Stuff each pepper with 1.5 ounces of cheese, but do not overstuff them. Make sure you can still close the pepper. Use toothpicks if you'd like to hold them closed.

Fry the Chiles Rellenos. Set the battered, stuffed peppers into the hot oil and fry them for 2-3 minutes per side, or fry until golden brown. I like to turn them once I see a golden color around the edges.

Carefully remove the peppers from the oil and set them onto a paper towel lined plate to drain any excess oil. Deep frying them makes the peppers nice and crispy.

Don't they look wonderful! Nice and crispy! Not too much coating. Just how I like them.

Recipe Tips & Notes

• Best Peppers for Chiles Rellenos. Poblano peppers are very common for making chili rellenos, though many Hatch chiles are incredibly popular, like the Big Jim. Anaheim peppers are great for this recipe
• Stuffing Options. The classic chile relleno calls for melty cheese, though you can stuff your peppers with other ingredients, such as chopped or ground meats, shredded chicken or pork, onion, garlic, or a combination of meats and cheeses. Try them stuffed with this picadillo recipe.
• Sauce Options. I enjoy serving mine with a delicious salsa roja or enchilada sauce. A big question from New Mexico is "Red or Green?" Do you want red sauce or green sauce? Try it with this salsa verde recipe. Delicious!
• Chile Relleno Burrito. One more 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! How wonderful!
• Try the Casserole Version. Chiles Rellenos are so popular that cooks have transformed this dish into a casserole. This Chiles Rellenos Casserole uses all of your favorite ingredients and reimagines it in casserole form. Super delicious! And great for serving a crowd. Families will love this one.

Cookbook Recommendations

If you love traditional Mexican cooking, I love these cookbooks with recipes from all over Mexico. Definitely recommended.

• Mexico: The Cookbook (affiliate link, my friends!)
• Made in Mexico: The Cookbook, by Danny Mena (affiliate link, my friends!)

Try Some of My Other Popular Recipes

• Chile Relleno Casserole
• Crockpot Stuffed Peppers
• Taco Stuffed Peppers
• Stuffed Banana Peppers
• Cream Cheese Stuffed Poblano Peppers
• Vegetarian Stuffed Peppers
• Easy Italian Sausage Stuffed Peppers
• See all of my Stuffed Pepper Recipes
• Chicken Mole