Chile Relleno Recipe

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 jalapeños 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.