If you love Mexican food, you need to try Chile Relleno! This classic dish features poblano peppers stuffed with cheese, coated in a light and airy egg batter, and fried until golden brown.
Whether you enjoy it with salsa roja or a drizzle of crema, this dish is pure comfort food with deep roots in Mexican cuisine.
In this recipe, I’ll walk you through each step so you can create the perfect Chile Relleno at home. The process is easier than you might think, and the results are incredibly rewarding. So, let’s get started!
Ingredients
Here’s everything you need to make homemade Chile Relleno:
For the Peppers:
- 4 large poblano peppers
- 1 cup Oaxaca cheese (or Monterey Jack), shredded
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Batter:
- 4 eggs, separated
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour
For Frying:
- 1/2 cup all-purpose flour (for dredging)
- 1 cup vegetable oil (for frying)
Make A Salsa Roja (Optional but Recommended)
- 4 Roma tomatoes, chopped
- 1/4 onion, chopped
- 1 garlic clove
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken or vegetable broth
- 1 tablespoon olive oil
🔥 Step-by-Step Instructions
Step 1: Roast the Poblano Peppers
To develop that signature smoky flavor, roast the poblano peppers over an open flame on the stovetop or under the broiler in the oven. Rotate them every couple of minutes until the skins blister and blacken evenly.
Once charred, transfer them to a sealed plastic bag or a bowl covered with a towel. Let them steam for about 10 minutes. This makes peeling easier. After steaming, gently rub off the blackened skin with your hands or a paper towel.
Step 2: Prepare the Peppers
Using a small knife, carefully slit each poblano down the center, making sure not to cut all the way through. Remove the seeds and membranes while keeping the pepper intact.
Stuff each poblano with shredded cheese, ensuring it’s full but not overflowing. Lightly press the edges together to seal.
Step 3: Make the Egg Batter
Separate the egg whites and yolks into different bowls. Using a hand mixer, whip the egg whites until stiff peaks form. This will create a fluffy, light batter. Gently fold in the yolks and add a pinch of salt.
Step 4: Coat the Peppers
Lightly dust each stuffed poblano with flour. This helps the batter stick and gives the Chile Relleno a perfect crispy texture.
Next, dip the floured peppers into the egg batter, coating them evenly.
Step 5: Fry to Perfection
Heat the vegetable oil in a deep skillet over medium-high heat. Once hot, carefully lower each battered pepper into the oil. Fry until golden brown on all sides, turning gently as needed.
Once cooked, transfer them to a paper towel-lined plate to absorb excess oil.
Step 6: Make the Salsa Roja (Optional but Delicious!)
For a classic pairing, prepare Salsa Roja while the peppers cool. Blend the chopped tomatoes, onion, garlic, cumin, oregano, salt, and pepper with chicken broth until smooth.
Heat olive oil in a pan over medium heat, then pour in the blended mixture. Simmer for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
Step 7: Serve and Enjoy!
Place the Chile Relleno on a plate and spoon some Salsa Roja over the top. Garnish with chopped cilantro and serve with warm tortillas, rice, or beans.
Take a bite and savor the crispy, cheesy goodness inside! 😋
🌟 Tips for the Best Chile Relleno
✅ Choose fresh poblanos — Look for firm, deep green peppers with no soft spots. ✅ Roast thoroughly — A well-charred skin adds extra smoky flavor. ✅ Use fluffy egg batter — Beating the egg whites separately creates a light, crispy texture. ✅ Fry in batches — Overcrowding the pan can make the peppers soggy instead of crisp.
🍽️ What to Serve with Chile Relleno?
Pair your Chile Relleno with classic Mexican sides:
- Mexican rice
- Refried beans
- Corn tortillas
- Avocado slices
- Fresh salsa or guacamole
🌯 Can You Make Chile Relleno Ahead of Time?
Yes! If you need to prep ahead, roast and stuff the peppers in advance. Keep them refrigerated for up to 24 hours, then coat and fry just before serving. This keeps them fresh and crispy.
To reheat leftovers, place them in a 350°F oven for 10–15 minutes until warmed through.
A Taste of Mexico at Home
Making Chile Relleno at home is easier than you think! With simple ingredients and step-by-step instructions, you can create a restaurant-quality dish right in your kitchen. Whether for a family dinner or a special occasion, this recipe brings authentic Mexican flavors to the table. Give it a try and let me know how it turns out!
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