Chile Relleno Recipe

Servings: 4 Total Time: 35 mins Difficulty: Advanced
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Chiles rellenos were one of my favorite dishes growing up! My mom often made them for special occasions, such as birthdays, or when I visited home from college. While this chile relleno recipe is time-consuming, it truly showcases the artistry of Mexican cooking, as it requires meticulous preparation and rich ingredients.

What is a Chile Relleno?

A chile relleno, or stuffed pepper, is a beloved dish in Mexican cuisine. Chiles rellenos are made using large poblano peppers which are roasted, peeled, and stuffed with a variety of fillings, such as cheese, meat, or vegetables. Once stuffed, the chile relleno is dipped in a light egg batter and fried until golden.

The magic of chiles rellenos begins with the poblano peppers, which offer a mild heat, making them the perfect vessel for a variety of fillings. Before stuffing, however, the peppers are roasted in the oven or on the stovetop until the skin blisters, which makes it easy to peel the skin away. This crucial step enhances the pepper’s flavor, adding a subtle smokiness to the finished product.

Chile relleno filling can vary widely, but two popular choices are cheese and picadillo. The chile relleno recipe I’ve shared below is for mozzarella cheese-stuffed chilles, which I serve with a side of Mexican rice and ground beef picadillo. While you can certainly stuff your peppers with picadillo, I find that they’re more difficult to prepare, as the filling can easily fall out when frying.

I hope you enjoy this recipe as much as I do and that you come to associate it with cherished memories!

If you’re looking for an easier version of this recipe, check out the chile relleno casserole, which is perfect for brunch.

Why You’ll Love Chiles Rellenos

  • Flavorful – Chiles rellenos are made with peppers, cheese, and egg batter, which result in a flavorful dish that’ll have you asking for seconds.
  • Adaptable – While traditionally made with poblanos, chiles rellenos can be made with mild Anaheim peppers or large jalapeƱos for those looking for a kick.
  • Versatile – Stuffed chiles can be filled with a variety of cheese, ground beef, chicken, or vegetables to suit different tastes and dietary preferences.

Recommended Tools for This Recipe

  • Bowls – I used my Corelle bowls to place my egg and flour.
  • Frying Pan – I recommend using a small frying pan to fry your chiles rellenos. Using a larger pan will require more oil to cook evenly.

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Chile Relleno Ingredients

  • Poblano Peppers – Poblano peppers are known for their mild heat and robust flavor. Roasted over heat until the skin blisters, poblanos are peeled and carefully slit open to remove seeds, leaving a smoky essence that infuses the dish.
  • Mozzarella Cheese – While traditional recipes may call for Oaxaca or Monterey Jack, I’ve opted to use mozzarella cheese, which is what my mom used.
  • Picadillo – Chiles rellenos can be filled with picadillo (ground beef), but that makes them harder to fry as the meat may fall out. I prefer to serve my picadillo on the side, instead of inside the pepper.
  • Eggs – Eggs, salt, and pepper are whisked to make a batter that will delicately coat the peppers. The egg batter will protect the pepper during frying, while creating a crispy, golden exterior that contrasts the soft pepper and creamy cheese. Pro tip: Make sure the eggs are at room temperature before whisking, or the coating will not be as fluffy.

Chile Relleno Recipe

Difficulty: Advanced Prep Time 15 mins Cook Time 20 mins Total Time 35 mins
Servings: 4
Best Season: Suitable throughout the year

Ingredients for Chile Relleno

How to Make Chiles Rellenos

  1. Roast peppers
    Add poblano peppers to a baking sheet and broil for 5 minutes on each side, or until they have blistered.
  2. Sweat peppers
    Place peppers in a sealed plastic bag and allow them to "sweat" for 10 minutes.
  3. Heat oil
    Heat oil in a large pan at medium heat.
  4. Whisk eggs
    Whisk egg, salt, and pepper, in a bowl.
    Use room temperature eggs to get a fluffy coating.
  5. Deseed peppers
    Remove peppers from the bag, and carefully peel off the skin. Using a knife, slit the poblano peppers and remove any seeds and veins with a spoon.
  6. Fill the peppers
    Fill the peppers with diced mozzarella, or your preferred filling. Close the peppers with toothpicks.
  7. Coat the peppers
    Carefully dip the chile relleno in the battered egg, then the flour.
  8. Fry the pepper
    Place coated peppers into the pan and fry for 2 minutes on each side, or until golden.
  9. Serve and enjoy!
    Serve with Mexican rice, picadillo, or your preferred sides!

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Frequently Asked Questions

Expand All:
What is in a chile relleno?

A chile relleno can be filled with cheese, picadillo, or vegetables. The chile relleno recipe above is for cheese-stuffed chiles. I like to serve the picadillo on the side, so it doesn't fall out when frying.

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