Chile Rellenos was my husband’s favorite dish to order at Mexican restaurants growing up. Although this is still his favorite item on any menu, these days he much prefers when I make them at home. As he says, these homemade chile rellenos are not only authentic tasting, they are definitely worth a 5-stars rating!
Why You’ll Love This Chile Relleno Recipe
- Smoky, Roasted Flavor: When you char the poblanos in the broiler, it gives the peppers an irresistible smoky flavor that pairs perfectly with the cheese filling and the homemade salsa ranchera.
- Crispy, Light and Fluffy Batter: The soft egg batter adds a layer of golden crispy coating to the peppers that keep them tender on the inside, and elevate the overall flavor of the dish without overpowering its taste. Just a light and smooth crispiness that complements the smoky roasted peppers in all the right ways.
- Homemade Salsa Ranchera: Roasted tomatoes, lightly caramelized onions, garlic, and cilantro are pureed and, with some extra ingredients, turned into a sauce that is one of the finest you’ll ever taste.
- Restaurant-Level Taste at Home: When you take just a bit of time and care to use the correct technique for preparing chile rellenos, you will be rewarded with a dish that tastes and looks exactly like the authentic ones served in your favorite Mexican dine out.
What are Chile Rellenos?
Chile Rellenos or stuffed peppers in English, is a traditional Mexican dish made with mild, roasted poblano peppers stuffed with cheese (or other fillings), coated with a light and fluffy batter made with whipped eggs, and deep fried until crispy and golden brown. For serving, different sauces can accompany the dish, although salsa ranchera (a quick tomato based sauce) is one of the most popular.
There are many regional variations of this dish, and although cheese is one of the most beloved fillings, Mexican chile rellenos are oftentimes stuffed with seafood, seasoned ground beef (picadillo), shredded chicken, beans and/or vegetables.
What is Salsa Ranchera?
Salsa Ranchera is a very simple cooked Mexican sauce, very similar to salsa fresca. Made from roasted tomatoes, onions, garlic, and cilantro – plus a touch of jalapeño if you like it spicy. This deliciously versatile sauce is served with dishes such as Huevos Rancheros and Migas. It is also paired with Mexican stuffed peppers aka Chile Rellenos, as the vibrant, tangy and flavorful sauce complements the smoky flavor of the roasted poblanos, and the richness of the gooey, melted cheese.
Ingredient Highlights
Be sure to check the printable recipe card below for the complete ingredient list and their exact quantities.
For the Mexican Stuffed Peppers
- Poblano Peppers: Packed with a rich, slightly sweet flavor, poblanos are the classic choice for making chile rellenos. Go for the biggest poblanos you can find; they are much easier to stuff and handle.
- Cheese: Traditionally, chile rellenos are made with Oaxaca cheese but Monterrey Jack, mozzarella cheese or a combination can be used in this recipe. For a non-traditional taste, any melting cheese such as cheddar, white cheddar, brie, gouda or provolone.
- Egg Batter: Egg whites and yolks are beaten into a frothy light coating that puffs up when deep fried, giving each poblano a crispy golden shell.
- Oil: For frying, I prefer using vegetable oil although any mild tasting oil with a high smoking point can work.
For the Salsa Ranchera
- Tomatoes: The recipe calls for Roma tomatoes aka plum tomatoes which have a firmer, more “meatier” flesh and fewer seeds. Because of their low water content, they tend to cook down into richer and thicker sauces which truly equals more flavor.
- Cilantro: Fresh cilantro is a staple of this recipe but if you don’t like the taste, skip it or swap it for fresh parsley or basil.
How to Make Chile Rellenos?
For detailed instructions and cooking times, check the printable recipe card below.
Roast the Vegetables: Put the poblanos, tomatoes, and onions on a large baking sheet lined with aluminum foil, placed on an oven rack 5-6 inches below the broiler. Broil until the chiles and tomatoes are blackened and blistered on top and the onions are a bit charred, about 4-5 minutes. The onions will caramelize sooner, so you can remove them early.
Prepare the Salsa Ranchera: Puree the roasted tomatoes and onions in a blender or food processor along with garlic, cilantro, and broth until mostly smooth (a few chunks are fine). Pour the mixture into a small saucepan containing about 1 tablespoon of oil set over medium heat, and bring the mixture to a boil. Then, reduce the heat to low or medium, and let it simmer for a while until the mixture has reduced in quantity – by almost half. Finally, season it with salt and pepper to taste.
Steam and Peel the Poblanos: Wrap the poblanos with the aluminum foil from the baking sheet, or transfer them to a resealable bag to steam and sweat for about 5 minutes. This step is essential and makes peeling easy. Try to peel off as much of the skin as possible. You can also use a paper towel to rub off the skin. Then, cut a slit down the middle of each pepper and remove some of the seeds.
Stuff the Peppers: Once you have removed some of the seeds from the poblanos, divide the cheese among the peppers and carefully try to stuff them up. This is a very delicate step of the process, and may slightly break up the peppers – but that’s okay. Just do the best you can. Once each pepper has been stuffed with cheese, gently close the opening using toothpicks to secure the filling and prevent it from oozing out during frying.
Make the Batter: Separate the egg whites from the yolks, and gently beat the whites up into a light froth until stiff peaks form. Then, add in the yolks – one at a time – and use an electric handheld mixer to gently whip up a fluffy airy batter.
Coat and Fry: Lightly dredge each stuffed pepper in flour, shaking off the excess, and then dip them into the egg batter to ensure they are coated properly. Then, fry each pepper in hot oil – 375°F (190°C) is about right – until they are golden brown on both sides. You can work with 2-3 peppers at a time to avoid crowding the pan.
Serve: Finally, remove the toothpicks from the fried poblano, spoon some of the salsa ranchera on the plate, and place the chile relleno on top. You can add a little more sauce over the relleno and finish with a cotija or queso fresco sprinkle.
Chef’s Tips
- Handle with Care: Roasted peppers need a gentle touch when getting filled, to prevent them from tearing. If they break , don’t worry! You can cover them up with egg batter, or use toothpicks if necessary.
- Choose Larger Peppers: The larger the poblano is, the easier it will be to stuff, seal, and fry without tears or losing the filling from inside.
- Work Quickly: Once you’ve battered up the poblanos, get them into the hot oil right away so as to ensure that the coating stays fluffy, and crispy.
- Don’t Overcrowd the Pan: Since the batter is light and fluffy, make sure there is plenty room between the chiles so they fry to a perfect golden brown. Usually, I fry only two chiles at a time.
Frequently Asked Questions
Is it possible to make chile rellenos without frying?
Yes. You can make a lighter version and bake the stuffed peppers instead of frying them. Place them on a baking sheet lined with parchment paper and bake at about 425°F until the coating is set and golden. Just remember that baking can’t replicate the same light, crisp texture of the traditional deep frying method; you’ll get a firmer, less airy coating.
Why do my poblanos tear when I peel them?
It’s normal for some tears to happen, even if you are careful. Rubbing the skin off the roasted peppers, gently with paper towels right after a brief steam can help ease the peeling process, and hence reduce the tears.
Is it necessary to use toothpicks when making chile rellenos?
The toothpicks make a significant difference in keeping the cheese filling inside the pepper, especially during frying. They help seal the slit in the pepper so that the cheese doesn’t fall out. Just remember to remove them before serving.
What’s the best oil for frying?
Choose a neutral-flavored oil with a high smoke point, such as vegetable or canola oil. I personally use vegetable oil for deep frying. Make sure the oil is hot enough before you start frying so as to ensure the coating cooks quickly and doesn’t absorb the excess oil.
Can I make chile rellenos extra spicy?
Yes! To make chile rellenos extra spicy, you can use Pepper Jack cheese for the filling or make the salsa ranchera extra hot by keeping the veins in the jalapeño or by using a spicier chile such as serrano pepper.
Make-Ahead, Storing and Reheating
- Making Ahead: Up to 2 days in advance, you can make the sauce, and roast and peel the poblano peppers. Store both separately, in the refrigerator in a airtight containers.
- Storing: Chile rellenos are best when enjoyed fresh, immediately after frying. If you do have leftovers, you can store them in the fridge, in an airtight container for 2 days.
- Reheating: Reheat in a preheated 350°F (175°C) oven until warm through.
Take a look at these other Mexican recipes:
Things you may need
-
Blender – Ninja Professional 72 Oz
-
4 Quart Saucepan
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Baking Sheet Pans (Half sheet)
Mexican Chile Rellenos
Ingredients
For the chiles
- 6 large poblano peppers
- 10 ounces (285 gr) Monterey Jack cheese, shredded or cut into long strips
For the Salsa Ranchera
- 6 medium Roma tomatoes, about 2 lbs; 1 kg
- 1/2 small onion,, cut in half
- 1 small jalapeño,, stemmed and seeded and roughly chopped (optional)
- 4 cloves garlic,, roughly chopped
- ¼ cup chicken broth or water
- small handful of fresh cilantro
- 1 tablespoon oil for sautéing,, it can be olive oil or any neutral flavored oil
- Salt and ground black pepper to taste
For Frying
- Oil for frying, about 2-3 cups
- 4 large eggs,, separated
- Salt
- 3/4 cup flour
To Serve:
- Chopped cilantro, optional
- Crumbled cotija cheese or queso fresco, optional
Instructions
Before you start:
- Although making Chile Rellenos is fairly easy, handling the chiles requires a bit of finesse. The roasted peppers need a gentle touch when getting filled, to prevent them from tearing. If they break, don’t worry! You can use toothpicks to close them up and/or cover them up with the egg batter. Just a reminder, these chile rellenos are totally worth it!
- Start by roasting or charring the poblano peppers, tomatoes and onion under a broiler. The onions won’t need as much time and will only need to be flipped once. You just want to get a bit of caramelization on them. The poblano peppers and tomatoes should be charred all over.
Broil:
- Adjust an oven rack to 5-6 inches below the broiler and set the broiler to preheat.
- Place the poblano peppers, tomatoes and onion on a large baking sheet lined with aluminum foil. Broil until the chiles and tomatoes are blackened and blistered on top and the onions are a bit charred, about 4-5 minutes. Carefully, flip the peppers, tomatoes and onions and broil until the surface is blackened and blistered.
- Remove the onions from the oven and transfer them to a blender or food processor.
- Return the baking sheet to the oven and keep broiling, rotating the peppers and tomatoes until blackened and blistered all over.
- Transfer the tomatoes to the blender or food processor with the onions and add the jalapeno (if using) garlic, broth, and cilantro.
- Wrap the poblanos with the aluminum foil from the baking sheet, or transfer them to a resealable bag to steam and sweat for about 5 minutes. This step is essential and makes peeling easy.
Finish the sauce:
- In the meantime, finish the sauce. Blend the roasted onions, roasted tomatoes, garlic, broth and cilantro until smooth (a few chunks is OK)
- In a small saucepan, heat 1 tablespoon of oil over medium heat. Add the blended sauce ingredients into the hot oil (it will bubble up rapidly). Bring mixture to a boil.
- Reduce the heat to low and simmer, stirring frequently for about 6-8 minutes or until the mixture has reduced by half. Season to taste with salt and pepper.
Peel the Poblano Peppers:
- Carefully, peel the peppers without tearing them and removing as much of the skin as possible. It may help to rub off the skin with a piece of paper towel also.
- Carefully, cut a slit down the middle of each pepper and remove some of the seeds. It doesn’t have to be perfect.
Stuff the Peppers:
- Divide the cheese among the 6 peppers and carefully, stuff the peppers. The peppers are delicate and may break up. This is part of the process. Do the best that you can. If some of your peppers are on the smaller side, you may have some cheese left.
- Gently close the opening and secure it with toothpicks. Closing the pepper prevents the cheese from oozing out while frying.
Get Ready for Frying:
- Heat the oil in a deep skillet, saucepan or Dutch oven over medium-high heat until it reaches 375ºF(190ºC), adjusting the heat to maintain that temperature.
- Line a baking sheet pan with paper towels for draining.
Make the Egg Batter:
- Place the egg whites in a large bowl and the yolks in a small one. Sprinkle some salt over the yolks. Using an electric handheld mixer, beat the egg whites until stiff peaks form. One at a time, add the yolks, mixing after each addition until the yolks are incorporated. Don’t overbeat. The mixture should be light and fluffy.
Coating Peppers with Egg Batter:
- In a shallow bowl, mix together the flour and 1 teaspoon until well combined.
- Gently, pick a stuffed poblano and roll it in the flour to coat. Tap each pepper gently to remove any excess flour.
- Next, lift the flour coated pepper and dip it into the egg batter, rolling it so the batter sticks to the entire pepper. If the batter is not sticking evenly, spoon some of the batter over the peppers.
Frying:
- Carefully, slip the pepper in the hot oil. If you notice that some of the pepper doesn’t have much batter, simply spoon some over the pepper to coat.
- Repeat the coating process and fry 2 to 3 peppers at a time to prevent overcrowding the pan.
- Fry the peppers until the bottom is golden brown, about 2-3 minutes, flip the pepper to the other side and fry until the batter is golden brown and crispy, about 2-3 minutes. Transfer to the prepared baking sheet pan to drain. Repeat until all the stuffed peppers are fried.
Serve:
- Carefully, remove the toothpicks without breaking the pepper.
- Spoon some of the sauce on a plate and place the chile relleno on top. Serve with a bit of sauce on top and crumbled cheese (such as queso fresco or cotija cheese)
Notes
- Cheese: Traditionally, chiles rellenos are made with Oaxaca cheese but Monterrey Jack, mozzarella cheese or a combination can be used. For a non-traditional flavor profile you can use cheddar cheese, white cheddar, brie or provolone.
- Broiler: If your broiler has a high and low setting, you can use either. Just keep an eye on the peppers as both temperatures work fairly fast.
- Make Ahead: Up to 2 days in advance, you can make the sauce, roast and peel the poblano peppers. Store both separately, in the refrigerator.
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