Chile Relleno with cheese is a classic Mexican dish that my family likes to eat any time of the year. You can stuff this smoky and rich pepper with many fillings, but today, I will teach you how to make the easiest version with cheese. Learn how to make this comforting and home-cooked meal today!
Chiles Rellenos de Queso
Chile relleno, a beloved dish in Mexico, represents a flavorful fusion of indigenous and Spanish culinary traditions. The poblano pepper has been a stable ingredient for more than 6,000 years, with origins in the State of Puebla, hence their name. Today, chiles rellenos are stuffed with many fillings, like beef, pork, canned tuna, cheese, and vegetables. Some of the most traditional recipes are the Chile relleno de picadillo, Chiles en Nogada, and, of course, this recipe, chiles rellenos with cheese.
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Made with simple ingredients, this is one of the easiest ways to enjoy a Chile relleno. The peppers are first roasted to give them a smoky and earthy flavor, then stuffed and dipped in a light batter and fried to golden perfection. You can easily enjoy it by itself or with a savory tomato sauce to balance the poblano and cheese of the recipe. However you want to enjoy it, chile rellenos showcase Mexican cuisine's vibrant flavors and culinary creativity, making them a popular choice any time of the year; I hope you try them. You will love them.
How to Make Chile Relleno
Here is a list of ingredients to make this Mexican Chiles rellenos.
Ingredients:
For the Chiles
- Medium-size poblano peppers
- Queso fresco or Oaxaca cheese
- All-purpose flour
- Large eggs separated
- Tomato sauce or salsa (for serving)
- Salt and pepper to taste
- Vegetable oil for frying
To Make the Salsa Roja
- Tomatoes
- White onion
- Garlic cloves' skins removed
- Water
- Salt to season
For Serving
- Fresh cilantro sprigs
- Queso fresco (optional)
Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card at the bottom of this post!
Instructions:
To make things easier for you, I will break down the directions for this recipe into sections. (Please check the ingredients list below)
Make the Tomato Sauce
- First, place tomatoes, onion, and garlic cloves in a large stockpot or saucepan. Cover with water, put the saucepan lid on, and cook over high heat until it starts boiling; then reduce heat to simmer. Cook until tomatoes are soft and skins are peeling.
- Then, carefully, place only the tomatoes, onion, and garlic in a blender and puree until you have a smooth sauce. (Add a few tablespoons of water to the blender, only if your blender is having a hard time processing the sauce)
- Lastly, if you want your sauce to be smooth, use a sieve to strain the sauce.
Roast and Peel the Poblano Peppers:
Roasting the peppers is a crucial step to impart a smoky flavor and make them easier to peel. You can roast them over an open flame on a gas stove, under a broiler, or in your oven.
How to roast poblano peppers on an open fire.
- First, on your gas stove, turn the heat to medium-high, place the peppers, and roast for about 1-2 minutes per side, rotating the peppers to obtain a uniform roasting.
- Then, wrap the peppers in a damp cloth to cover them; this method helps them retain more flavor. Alternatively, you can place them in a plastic bag
- Once it has cooled down enough to handle, peel the skin off the peppers with your fingers or gently scrapping the skins with a spoon.
- After peeling the peppers, make a slit cut lengthwise in each one. Remove seeds and veins.
On your broiler.
- Set your oven to broil.
- Cover a baking sheet with aluminum foil.
- Place your peppers on the baking sheet.
- Broil them until you can see the skin blister and they are evenly roasted.
- After removing the peppers from the heat, cover them with a layer of aluminum foil for about 10 minutes. This allows them to steam slightly, making it easier to peel off the skin.
- Once they have cooled down enough to handle, peel the skin off of the peppers with your fingers.
- After peeling the peppers, make a slit cut lengthwise in each one. Remove seed and veins.
Roasting in your Oven:
- Set your oven temperature to 400º and place your peppers over a tray and into your oven for 20 to 30 minutes.
- After they are roasted, remove them from the oven, using kitchen tongs, and place them in a plastic or paper bag. Let the peppers steam for about 10 minutes. This step will make it easier to peel off the skin.
- Peel off the charred skin, make a vertical slit down one side of each pepper, and remove the seeds while keeping the stem intact.
Stuff the Peppers:
- Gently stuff each poblano pepper with the cheese, ensuring not to overfill. Close the slit and use toothpicks to secure the edges if needed.
Coat and Fry the Stuffed Peppers:
- Heat vegetable oil in a deep frying pan over medium-high heat. The oil should be hot enough to fry but not smoking.
- While the oil is heating, beat the egg whites with the help of an electric mixer in a bowl until stiff peaks form.
- Then, gently add the egg yolks to the egg whites one by one, using a wooden spoon, until you have a fluffy mixture. Season with salt.
- Now, on a plate with flour, carefully coat each poblano pepper in the flour. Shake off any excess flour. Make sure the chiles rellenos do not open while doing this step.
- Then, dip the peppers in the beaten egg mixture completely.
- Carefully place each stuffed pepper in the hot oil and fry until golden brown on all sides. This should take about 3-5 minutes per side.
Drain and Serve:
- Place the fried chiles rellenos on a plate lined with paper towels to drain any excess oil.
- Serve the chiles rellenos on a plate, topped or drizzled with tomato sauce or salsa.
Chiles Rellenos are excellent over tomato sauce and with rice. Remember to remove the toothpicks before serving. Enjoy your delicious homemade Chiles Rellenos!
Authentic Chile Relleno Notes and Tips
- When looking for peppers, look for the ones with smooth and shiny skin to know they are fresh.
- Also, look for medium to small sizes; they are easier to handle and have more flavor.
- After roasting your peppers, carefully peel the skin to preserve the pepper's shape.
- Soaking the peppers in water with vinegar and salt can reduce the heat of spicy peppers; this step is optional but enhances the flavor of the peppers. If you decide to proceed, soak them for 15 minutes, then pat them dry with paper towels.
- If you are looking for other ideas for stuffing, look into the Chile relleno de picadillo, Chiles en Nogada, with different stuffing options.
- After stuffing the peppers, you can use toothpicks to secure the slit edges; just remember to remove them before serving.
- For the batter, make sure the egg whites form stiff peaks and gently fold in the egg yolks to create a light and fluffy batter. This results in a crisp coating for the peppers.
- Lastly, remember to fry them at the right temperature, 350º to 375º; if you do not have a thermometer, sprinkle some flour to test the oil, and ensure you don't overcrowd the pan.
What to Serve with this Chile Relleno
Now that you have these beautiful chiles relleno, you may wonder what to serve them with. Well, these Chiles Rellenos are great with their tomato-easy sauce or with a side of white rice or Mexican rice and a light salad. For a traditional meal, add a tall glass of horchata agua fresca and a slice of tres leches cake.
More Authentic Mexican Recipes To Enjoy
If you enjoyed this recipe for chiles rellenos with cheese, take a look at some of these other authentic Mexican recipes:
If this recipe was helpful to you, please come back and let me know your experience. Please leave us a comment below and tell us all about it!
¡Buen provecho!
Mely,
For more recipes, follow Us on Facebook, Instagram, and Pinterest. In español Visit Us at Mexico en mi cocina.
Frequently Asked Questions About Chile Relleno
Before I share my recipe, I feel like I need to answer the questions I always get:
What is Chiles Rellenos?
Chiles Rellenos, pronounced "CHEE-lehs reh-YEH-nohs," is a traditional Mexican dish made with poblano peppers. They are filled with cheese, meat, or other ingredients, then coated in egg batter and fried until golden.
Can I use different types of peppers for Chile Relleno?
While poblano peppers are the most common choice, you can substitute other varieties. Some people here in the States like Anaheim or bell peppers, even though the flavor differs. In Mexico, cooks also use jalapeños or chiles capones; however, as I mentioned before, the Poblanos have a smokey flavor with mild heat, perfect for this recipe.
What can I use for the filling?
The filling for Chiles Rellenos often includes cheese, such as Monterey Jack or Oaxaca, but you can also add ingredients like seasoned ground meat, tuna, corn, rice, or vegetables for variation.
Can I make Chiles Rellenos ahead of time?
While the peppers can be roasted and filled in advance, it's best to coat them in batter and fry them just before serving to maintain their crispiness.
Can Chiles Rellenos be made vegetarian?
Absolutely! You can make vegetarian Chiles Rellenos by using cheese like in this recipe. Other alternatives are a mixture of corn and rice or your favorite sauteed vegetables.
📖 Recipe
Chile Relleno Recipe
Equipment
- 1 Hand Mixer
Ingredients
- 6 medium poblano peppers
- 1.5 cups queso fresco or Oaxaca cheese cut in strips (about 12.5 onces)
- 4 large eggs room temperature
- ¾ cup flour
- 1.5 cup oil for frying
- 1 cup tomato sauce for saving optional
- ½ tablespoon salt
For the tomato sauce (optional)
- 4 medium vine tomatoes or 6 roma tomatomes
- ¼ piece white onion
- 2 garlic cloves skins removed
Toppings (optional)
- ½ cup queso fresco
- French cilantro
Instructions
Make the Tomato Sauce
- First, place tomatoes, onion, and garlic cloves in a large stockpot or saucepan. Cover with water, put the saucepan lid on, and cook over high heat until it starts boiling; then reduce heat to simmer. Cook until tomatoes are soft and skins are peeling.
- Then, carefully, place only the tomatoes, onion, and garlic in a blender and puree until you have a smooth sauce. (Add a few tablespoons of water to the blender, only if your blender is having a hard time processing the sauce)
- Lastly, if you want your sauce to be smooth, use a strainer to sieve the sauce.
Roast and Peel the Poblano Peppers:
- You can roast them over an open flame on a gas stove, under a broiler, or in your oven.
- Roasting on an open fire:
- First, on your gas stove, turn the heat to medium-high, place the peppers, and roast for about 1-2 minutes per side, rotating the peppers to obtain a uniform roasting.
- Then, place them in a damp cloth and cover them (this way, they retain more flavor). However, you can also place them inside a plastic bag.
- Once it has cooled down enough to handle, peel the skin off the peppers with your fingers or gently scrapping the skins with a spoon.
- After peeling the peppers, make a slit cut lengthwise in each one. Remove seeds and veins.
- Soak them in water with vinegar and salt. (This step is optional, but it gives the peppers a great flavor.)
- After 15 minutes, dry them with paper towels.
- Roasting pepper on your broiler:
- Set your oven to broil.
- Cover a baking sheet with aluminum foil, and place the peppers on the baking sheet.
- Broil them until you can see the skin blister and they are evenly roasted.
- Remove them and cover them with a layer of aluminum foil for about 10 minutes.
- Once they have cooled down enough to handle, peel the skin off of the peppers with your fingers.
- After peeling the peppers, make a slit cut lengthwise in each one. Remove seed and veins.
- Roasting in your Oven:
- Set your oven temperature to 400º and place your peppers over a tray and into your oven for about 20 minutes.
- After they are charred, remove them from the oven and place them in a plastic or paper bag. Let the peppers steam for about 10 minutes. This step will make it easier to peel off the skin.
- Peel off the charred skin, make a vertical slit down one side of each pepper, and remove the seeds while keeping the stem intact.
Stuff the Peppers:
- Gently stuff each poblano pepper with the cheese, ensuring not to overfill. Close the slit and use toothpicks to secure the edges if needed.
Coat and Fry the Stuffed Peppers:
- Heat vegetable oil in a deep pan over medium-high heat. The oil should be hot enough to fry but not smoking.
- While the oil is heating, beat the egg whites with the help of an electric mixer in a bowl until stiff peaks form.
- Then, gently add the egg yolks to the egg whites one by one, using a wooden spoon, until you have a fluffy mixture. Season with salt.
- Now, on a plate with flour, carefully coat each poblano pepper in the flour. Shake off any excess flour. Make sure the chiles rellenos do not open while doing this step.
- Then, dip the peppers in the beaten egg mixture completely.
- Carefully place each stuffed pepper in the hot oil and fry until golden brown on all sides. This should take about 3-5 minutes per side.
Drain and Serve:
- Place the fried chiles rellenos on a plate lined with paper towels to drain any excess oil.
- Serve the chiles rellenos on a plate, over and drizzled with tomato sauce or salsa.
- Remember to remove the toothpicks before serving. Enjoy your delicious homemade Chiles Rellenos!
Video
Notes
- When looking for peppers, look for the ones with smooth and shiny skin to know they are fresh.
- Also, look for medium to small sizes; they are easier to handle and have more flavor.
- After roasting your peppers, carefully peel the skin to preserve the pepper's shape.
- If you are looking for other ideas for stuffing, look into the Chile relleno de picadillo, Chiles en Nogada, with different stuffing options.
- After stuffing the peppers, you can use toothpicks to secure the slit edges; just remember to remove them before serving.
- For the batter, make sure the egg whites form stiff peaks form and gently fold in the egg yolks to create a light and fluffy batter. This results in a crisp coating for the peppers.
- Lastly, remember to fry them at the right temperature, 350º to 375º; if you do not have a thermometer, sprinkle some flour to test the oil, and ensure you don't overcrowd the skillet.
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Dave
I am so glad to have the Classic, Real Chili Rellenos recipe! I love these when made correctly, which sadly here in Virginia is a rare find. Thank You for this recipe, I will be making them often!
Mary Walsh
I have always wanted to make chiles rellenos, but I was afraid that it would be so default; watching the video really gave me inspiration and I decided to make the recipe. It was delicious, thank you.