This authentic Chiles Relleno recipe delivers a perfect balance of heat and cheesy indulgence in just 55 minutes. Each stuffed poblano pepper brings together crispy coating, melted cheese, and smoky flavors that’ll transport you straight to a Mexican cantina. Ready in under an hour, this 295-calorie dish makes an impressive weeknight dinner or crowd-pleasing party appetizer. The combination of 16g protein and 16g fat ensures a satisfying meal that’s worth every minute of preparation.
Ingredients for Chiles Relleno
- Poblano chiles (5): Fresh, firm peppers ideal for stuffing
- Cheese (8 oz): Oaxaca, Manchego, or Monterrey jack, cut into chunks
- Milk (1/2 cup): Room temperature for better batter consistency
- All-purpose flour (3/4 cup): Divided for coating and batter
- Eggs (2): Separated, whites and yolks needed separately
- Leavening agents: 1/2 tsp each of baking powder and baking soda
- Seasonings: 1/2 tsp kosher salt, 1/4 tsp black pepper
- Oil for frying: Enough for 1-2 inches depth
- Salsa roja: For serving as topping
Step-by-Step Instructions
- Pepper Preparation: Broil poblanos until blackened, then steam in covered container for easy peeling
- Pepper Cleaning: Gently peel skin, make small slit, remove seeds while keeping peppers intact
- Stuffing: Fill each chile with cheese chunks through the slit
- Batter Making: Beat egg whites until stiff peaks form; mix yolks with milk, flour, and seasonings
- Combining: Fold beaten whites into yolk mixture gently
- Coating: Dust chiles with flour, then dip in batter
- Frying: Cook in hot oil until golden brown on both sides (1-2 minutes per side)
- Serving: Place on paper towels, serve warm with salsa roja
Cooking Techniques
The magic of chiles rellenos lies in two key steps: roasting and battering. When you broil the poblanos, watch them carefully – they should blacken and blister, but not burn to a crisp. The steaming step afterward is pure kitchen genius! It makes the skin slip right off like a jacket. For the batter, whipping those egg whites until they’re super fluffy is what gives your chiles rellenos that dreamy, light coating. Don’t rush this part – those stiff peaks are your ticket to restaurant-style results.
Cheese Choices & Substitutions
While Oaxaca cheese is the classic choice, you’ve got options! Monterey Jack melts beautifully and is easy to find. String cheese works in a pinch – just tear it into pieces. If you’re feeling fancy, try quesillo or even mozzarella. For the peppers, poblanos are the star, but if you can’t find them, Anaheim chilies make a good stand-in. Just remember – they’re usually a bit smaller, so adjust your cheese amounts.
Serving Suggestions
Make your plate shine by serving these crispy, cheesy chiles rellenos over a pool of bright red salsa roja. Add a scoop of Mexican rice and refried beans to complete your feast. A sprinkle of fresh cilantro adds a pop of color and fresh flavor. Want to go all out? Set up a little garnish station with Mexican crema, diced tomatoes, and sliced avocado. Don’t forget warm tortillas on the side!
Storage Tips
These beauties are best fresh off the stove, when they’re hot and crispy. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, pop them in a 350°F oven for about 10-15 minutes – the microwave works too, but you’ll lose some of that lovely crispiness. Here’s a smart prep tip: you can roast and stuff the peppers a day ahead, then just batter and fry them when you’re ready to eat!
Chiles Relleno
Equipment
- Baking sheet
- Large skillet
- Electric mixer
- Wire cooling rack
Ingredients
For the Chiles Relleno
- 5 Poblano chiles
- 8 ounces Oaxaca, Manchego or Monterrey jack cheese
- 1/2 cup milk
- 3/4 cup all-purpose flour divided
- 2 eggs separated
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Oil for frying, enough to reach a depth of 1-2 inches
- Salsa roja for serving
Instructions
- Preheat oven to high broil. Wash peppers, pat completely dry, and place them on a baking sheet. Broil for several minutes, turning halfway, until very blackened on both sides.
- Place chiles in a plastic bag and tie the bag, or place in a bowl and cover with plastic wrap to allow them to steam. Set aside for 5-10 minutes until they are cool enough to handle.
- Open the bag and gently peel the charred outer skin off of the chiles—it should come off easily.
- Starting at the top stem of the chiles, use a knife to make a small slit into the side of each chili about 1.5 inches long. Use your finger or a small spoon to gently remove the seeds and membrane, (being careful not to tear the peppers).
- Cut the cheese into chunks and carefully stuff a few pieces in to fill each chili.
- Heat the oil in a large skillet over medium heat.
- Separate the egg whites into a small mixing bowl, and the egg yolks into a large, deep mixing bowl. Whip the egg whites with an electric mixer until stiff peaks. Set aside.
- To the bowl with the egg yolks, add milk, ½ cup flour, baking powder, baking soda, and salt. Gently fold in the beaten egg whites.
- Add ¼ cup of flour to a shallow bowl or plate and gently coat chiles in flour on both sides—they only need a light coating, which will help the batter adhere to them.
- Check the oil to make sure it’s ready by adding a small drop of batter to it. It should gently sizzle and begin to cook and turn golden.
- Lay one of the chiles into the batter and gently spoon batter over it to cover it in a thin layer. Pick the chili up carefully by the stem and lift from the batter, allowing any excess to drip off, and then carefully lay it in the hot oil. Cook for 1-2 minutes, until golden brown on the bottom, and then flip to the other side.
- Transfer to a wire cooling rack lined with paper towels. Serve warm, topped with salsa roja.
