Why You’ll Love This Recipe
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Authentic flavors – Charred poblano peppers filled with cheese and coated in a fluffy batter.
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Comfort food at its best – Crispy on the outside, melty on the inside.
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Perfect for sharing – A great dish for family dinners or gatherings.
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Versatile – Easily adaptable with different fillings and sauces.
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Restaurant-style at home – Skip the takeout and enjoy homemade goodness.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the stuffed chiles:
5 poblano peppers
8 oz Oaxaca, manchego, or Monterey Jack cheese, cut into pieces
For the batter:
2 eggs, separated
1/2 cup milk
3/4 cup all-purpose flour, divided
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/4 tsp ground black pepper
For frying:
Oil, enough to fill skillet to 1 to 2 inch depth
To serve:
Salsa roja or preferred salsa
Directions
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Preheat the oven to high broil. Wash and dry the poblano peppers, then place them on a baking sheet. Broil until blackened on all sides, turning once.
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Transfer peppers to a bowl, cover with plastic wrap, and let steam for 5–10 minutes. Peel off charred skins.
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Make a small slit near the stem of each pepper. Carefully remove seeds and membranes. Stuff with cheese pieces.
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Heat oil in a skillet to 375°F (190°C).
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Separate eggs into two bowls. In the yolk bowl, add milk, 1/2 cup flour, baking powder, baking soda, salt, and pepper. Whisk together. Beat egg whites until stiff peaks form, then fold them gently into the yolk mixture.
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Place the remaining 1/4 cup flour in a shallow dish. Lightly coat stuffed peppers in flour.
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Dip each pepper into batter, coating well, and fry in hot oil for 1–2 minutes per side until golden and crisp. Drain on paper towels.
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Serve warm with salsa roja and optional sides like Mexican rice and refried beans.
Servings and timing
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Servings: 4
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Prep time: 20 minutes
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Cook time: 42 minutes
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Total time: 1 hour 2 minutes
Variations
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Swap cheese with shredded chicken, picadillo, or beans for a heartier filling.
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Top with a tomato-based sauce or mole for a richer flavor.
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Use Anaheim peppers for a milder version.
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For a baked version, lightly spray with oil and bake until crisp instead of frying.
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Add herbs like cilantro or epazote inside the filling for extra flavor.
Storage/Reheating
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Refrigerator: Store in an airtight container for up to 3 days.
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Freezer: Wrap individually and freeze for up to 2 months. Reheat directly from frozen in the oven.
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Reheating: Best reheated in an oven at 350°F until warmed through to keep the coating crispy. Avoid microwaving as it softens the crust.
FAQs
Can I make chiles rellenos ahead of time?
Yes, you can roast and peel the peppers in advance, then stuff and fry them just before serving.
Do I have to peel the poblano peppers?
Yes, peeling removes the charred skin, which can be tough and bitter.
What cheese works best for chiles rellenos?
Oaxaca is most traditional, but manchego, Monterey Jack, or even mozzarella work well.
Can I bake these instead of frying?
Yes, coat them with cooking spray and bake at 400°F until golden, though they won’t be as crispy.
How do I keep the batter light and airy?
Gently fold the beaten egg whites into the yolk mixture without overmixing.
Can I use a different pepper?
Yes, Anaheim peppers are a good substitute for a milder taste.
How do I prevent the cheese from leaking out?
Avoid overstuffing and keep the slit small; sealing with a toothpick can help.
Can I make this gluten-free?
Yes, use a gluten-free flour blend for dredging and in the batter.
What sides go best with chiles rellenos?
Mexican rice, refried beans, guacamole, or fresh salad pair perfectly.
Can I freeze cooked chiles rellenos?
Yes, but reheat in the oven for best texture—frying again may make them greasy.
Conclusion
Homemade Chiles Rellenos bring authentic Mexican flavors right to your table with their roasted peppers, melted cheese, and crispy golden coating. While they take a little time and care, the result is a dish that’s both satisfying and impressive. Serve them with salsa roja, rice, and beans for a complete meal that will quickly become a family favorite.
Homemade Chiles Rellenos Recipe
- Prep Time: 20 minutes
- Cook Time: 42 minutes
- Total Time: 1 hour 2 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Description
Chiles Rellenos are a classic Mexican dish featuring roasted poblano peppers stuffed with cheese, dipped in a light batter, and fried until golden. Served with salsa roja, this comforting and authentic recipe is perfect for family meals or gatherings.
Ingredients
5 poblano peppers
8 oz Oaxaca, manchego, or Monterey Jack cheese, cut into pieces
2 large eggs, separated
1/2 cup milk
3/4 cup all-purpose flour, divided
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/4 tsp ground black pepper
Oil, enough to fill skillet 1 to 2 inches deep
Salsa roja or preferred salsa, for serving
Instructions
- Preheat the oven to high broil. Place washed and dried poblano peppers on a baking sheet and broil until blackened on all sides, turning once.
- Transfer peppers to a bowl, cover with plastic wrap, and steam for 5–10 minutes. Peel off charred skins.
- Cut a small slit near the stem of each pepper. Remove seeds and membranes carefully, then stuff with cheese pieces.
- Heat oil in a skillet to 375°F (190°C).
- Separate eggs into two bowls. In the yolk bowl, whisk together milk, 1/2 cup flour, baking powder, baking soda, salt, and pepper. Beat egg whites until stiff peaks form, then gently fold into the yolk mixture.
- Place the remaining 1/4 cup flour in a shallow dish. Lightly coat stuffed peppers in flour.
- Dip each pepper into the batter, coating well, and fry for 1–2 minutes per side until golden and crisp. Drain on paper towels.
- Serve warm with salsa roja and optional sides like Mexican rice or refried beans.
Notes
Use Oaxaca cheese for the most authentic flavor, but Monterey Jack or manchego work well too.
Anaheim peppers can be substituted for a milder version.
For a lighter option, bake instead of frying.
Seal the slit with a toothpick to prevent cheese from leaking out.
Best reheated in the oven to keep the coating crispy.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 95mg
