This Mexican Chile Relleno recipe is a favorite in my own household, and I know it will be one in yours too! In this authentic Mexican dish, smokey poblano peppers are stuffed with a ground beef mixture, then coated in an egg batter and fried.
Chiles Rellenos (stuffed peppers) are an iconic and traditional Mexican recipe. The roasted poblano pepper is an essential ingredient of this recipe and a key pepper in Mexican cuisine. Chiles rellenos are usually found in mom-and-pop restaurants (fondas) or as a homemade meal, with picadillo stuffing being the most popular.
From generation to generation, this traditional dish has been part of Mexican culture until this day. Many variations depend on localities, regions, family traditions, and tastes. One thing that everybody agrees with is that chiles rellenos is considered one of the best comfort foods in Mexico.
In This Post
Frequently Asked Questions About This Mexican Stuffed Chile Rellenos Recipe
Here are some questions I often hear from readers...
What else can I stuff my poblano peppers with?
If the “picadillo” filling seems like too much for you, cheese, canned tuna, chicken, refried beans, or vegetables are another excellent option. Oaxaca Cheese, Muenster, or Monterey Jack Cheese are good options.
Do I have to peel my poblano peppers?
If this is your first time cooking with poblano peppers, you may be surprised to learn that you will want to peel them. Poblanos can be eaten raw, but for the best flavor, they will need to be cooked, or, in the case of this recipe, we will roast them.
Here is the method of how to roast and peel your poblano peppers in an open flame:
- To remove the skin, roast each pepper over an open flame. 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 of 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 a great flavor to the peppers).
- After 15 minutes, dry them with paper towels.
Roasting poblano pepper in your broiler:
- Set your oven to broil.
- Cover a baking sheet with aluminum foil.
- Brush your pepper with oil thoroughly and place them 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:
- Same step as using your broiler, except for setting your oven temperature to 400º for 20 to 30 minutes.
It may seem like a bit of extra work, but I promise it's worth the effort!
Mexican Chile Relleno Recipe
While this dish may take a bit of time to put together, the ingredients are simple and, for the most part, wholesome.
Note: Check the most asked questions above for instructions and methods of peeling your poblano peppers.
Here's what you need to make this dish...
- Oil
- Ground beef
- Carrots
- Potatoes
- Onions
- Garlic clove
- Tomatoes
- Cumin
- Salt
- Pepper
- Green peas
- Poblano peppers
- Flour
- Eggs
Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card at the bottom of this post!
Cooking Tips:
- Some cooks also add raisins, olives, and capers to make chiles rellenos a richer dish.
- This beef picadillo recipe will be enough to prepare eight stuffed poblano peppers. Still, you may want to prepare extra picadillo as the leftovers make a nice sandwich or burrito for tomorrow’s lunch.
- Even if your family is a small one like mine, go ahead and make the full recipe. If you are going to all this trouble of making them, then why settle for half? 😉 They taste great the next day with just a quick reheat in the microwave. (I know: that evil machine!)
- Do not buy large poblano peppers, especially if this is your first time making them. It is not easy to handle them while frying, and they lack flavor. Instead, choose the small to medium ones you can find at farmer's markets.
How To Make Mexican Chiles Rellenos De Picadillo: Step By Step Tutorial
To make this easier for you, I will break it down by section.
Make Picadillo
- Place a skillet over medium-high heat.
- Add oil to warm and the ground meat to cook, breaking down the lumps that form for about 5 minutes.
- Add the onion and garlic until slightly translucent.
- Add the carrots and keep cooking for about 5 more minutes.
- After that time, add the potatoes to cook, stirring frequently.
- While the meat and vegetables are cooking, place the tomatoes and water in the blender process to form a puree.
- Add this tomato puree to the skillet and stir the rest of the ingredients.
- Simmer until vegetables are cooked, and the liquid has reduced, and very little remains.
Make Picadillo
- Cool before stuffing the chiles rellenos.
Stuff The Peppers
- Once your poblano peppers are clean, and the seed removed, dry them with a paper towel.
- Carefully slit down the side of the pepper with a sharp knife.
- Stuff the pepper using a spoon, being careful not to overstuff or the fill will spill while frying it.
Note: Some people will place a toothpick on the side of the pepper to close the slit to prevent the stuffing from spilling.
Coat and Fry The Stuffed Chile Peppers
- In a large frying pan, heat the oil at medium-high heat. The oil should be about ¾ in. deep.
- While the oil heats, in a bowl, beat the egg whites until stiff peaks form, and then stir in the egg yolks one by one while beating until you have a fluffy batter season with salt.
- Spread the flour on a large plate and coat the peppers lightly, one by one.
- Shake off any excess flour. Make sure the chiles rellenos do not open while doing this step.
- Once the peppers are covered with the flour, dip them into the fluffy egg batter, ensuring they are well coated.
- Carefully place the peppers in the hot oil, around 350º to 375º; if you do not have a thermometer, sprinkle some flour to test the oil, and make sure you don't overcrowd the skillet.
- Fry each side until it gets a golden brown color. It will take a few minutes on each side. It takes practice to master this step. Use a large spatula to help you turn the chiles rellenos gently.
- Place the pepper on a paper towel to drain and absorb the oil.
What To Serve With Mexican Chiles Rellenos
These stuffed peppers are a whole meal by themselves! But, if you want to serve it with sides, I would recommend serving it with White Rice or Mexican red rice, and a side refried pinto beans. In some areas of Mexico, cooks served them with a simple tomato salsa. Don't forget a warm corn tortilla to make a really good Chile Relleno Taco.
More Authentic Mexican Recipes To Enjoy
If you like this stuffed chile relleno recipe, you will also like these recipes:
- Rajas de Chiles Poblanos
- Chicken with Creamy Poblano Sauce
- How to Make Mole Poblano
- Oxtail and Poblano Pepper Soup
- Pasta with Creamy Roasted Poblano Sauce
Plus, don't miss this post with 15 wonderful ways to enjoy poblano peppers!
I hope you make these Mexican stuffed peppers! If this recipe was of any help to you, come back to let me know your experience. I hope you make these Mexican stuffed peppers! If this recipe was of any help to you, come back to let me know your experience.
For more recipes, follow Us on Facebook, Instagram, and Pinterest. in español Visit Us at Mexico en mi cocina .
¡Buen provecho!
Mely
📖 Recipe
Mexican Chile Rellenos
Ingredients
Ingredients for the Picadillo
- 1 pound of ground beef
- 2 Tablespoons of vegetable oil
- 1 cup of finely diced carrots about 2 medium carrots
- 1 cup of finely diced potatoes about 2 small potatoes
- ½ Large onion finely chopped
- 2 garlic cloves minced
- 2 medium tomatoes coarsely chopped
- ½ cup of water
- ½ teaspoon of ground cumin
- salt and pepper to taste
- 1 cup of green peas
For the Chiles
- 6 Medium size poblano peppers roasted cleaned and seeds
- About ¾ cup of flour
- 4 eggs separated
- ½ teaspoon of salt
- About 1 cup of oil or more to fry the stuffed peppers
Instructions
- Chiles Rellenos: Place a skillet over a medium-high heat. Add oil to warm and add the ground meat to cook breaking down the lumps that form. About 5 minutes. Add the onion and garlic until slightly translucent. Add the carrots and keep cooking for about 5 more minutes. After that time add the potatoes to cook ,stirring frequently.
- While the meat and vegetables are cooking, place the tomatoes and water in the blender to form a puree. Add this tomato puree to the skillet and stir the rest of the ingredients. Simmer until vegetables are cooked , the liquid has reduced ,and very little remains. In case the liquid has reduced before the vegetables are cooked add some more water during the cooking process. Cool before stuffing the peppers.
- Once your peppers are clean and seed removed dry them with a paper towel. Gather all your ingredients for the final preparation.
- Stuff the pepper using a spoon being careful not to overstuff or the fill will spill while frying it.
- In a large frying pan, heat the oil. The oil should be about ¾ in. deep. While the oil heats, beat the egg whites until they form stiff peaks ,and then stir in the yolks one by one while beating until you have a fluffy batter season with salt.
- Spread the flour on a large plate and coat the peppers lightly, one by one. Shake off any excess flour. Make sure they do not open while doing this step.
- Once the peppers are covered with the flour, dip them into the beaten eggs making sure it is well coated.
- Carefully place the peppers in the hot oil, do not overcrowd the skillet. Fry each side until it gets a deep golden color. It will take a few minutes on each side. It takes practice to master this step. Use a large spatula to help you turn the peppers gently. Place the pepper on a paper towel to absorb the oil.
Angela Perez
Can you make and stuff the peppers ahead of time and just dip them in the flour and egg mixture when your ready to fry them up fresh?
Mely Martínez
Hello Angela!
Yes, you can stuff the peppers ahead of time and dip into the flour and egg mixture when ready to fry.
Happy cooking!
Jamie Valdez
Mely,
I love all of your recipes but let me just say this has moved to the top of my favorites list. Best chile rellenos de picadillo recipe! I made these for the first time ever today and used your step by step tutorial. My husband, who is Mexican, complimented that these were just like the one's he grew up with and asked to have these again soon.
Mely Martínez
Thank you so much for your kind words! I'm thrilled to hear that the chile rellenos de picadillo recipe has become a new favorite for you. It's wonderful to know that it brought back nostalgic memories for your husband too.
Happy Cooking!
Mely
Veronica Martinez
Finally!!!! Someone who knows about the raisins in the filling!! Thank you.
Leslee
This is delicious! My poor poblanos from the garden were tiny, but I stuffed them anyway. I even used the picadillo to stuff some little green bell peppers. I added a little more cumin, another clove of garlic and some oregano just because I like the taste of cumin and garlic. Very nice and easy to follow. Thanks!
Lety
Hi Miley
I am going to try this recipe, it looks good, do you have any recomendation for a sauce recipe to pour on top of the chile?
Thank you
Lety
Mely Martínez
Hello Lety,
Yes,
Follow this link to make the recipe for the tomato sauce.https://www.mexicoinmykitchen.com/basic-tomato-sauce-mexican/
Patricia
What keeps the filling from falling out?
Mely Martínez
Hello Patricia,
The egg batter will help to keep the filling from falling out.
Wendy
To be honest, I have not stuffed the peppers because the filling was so delicious, after sampling it, I decided to have it in a taco! Tomorrow - the rest goes into the peppers! I made a vegan version with TVP, used canned diced tomatoes and added oregano and paprika and a dash of soy sauce to the mix. My carrots were a pre-shredded bag. I also used a a bit more onion; red.
Wendy
Hello, I am trying a version of this tonight for Christmas Eve dinner. I appreciate your variation suggestions; tuna, etc. But your peppers look like they have been cooked. I do not see that instruction, and it seems they might be easer to fill uncooked. Finally, I am not keen on standing over hot grease. Has anyone made a successful oven-baked version?
Mely Martínez
Hello Wendy,
You need to peel the peppers first. In order to peel them, you roasted them over an open flame in your stove, or you can place them in a tray under your broiler for a minute or two rotating them to avoid burning the peppers. This step makes the peppers pliable and removing the skins helps the flour and the egg batter to adder to the skins, otherwise, it won't stick to the peppers.
I know some people have tried using an air fryer, but I'm not sure about the results.
Wendy Hermance
Hey, Mely, Thank you for answering! That makes sense that the soft, pulp is needed for the outside to stick to. OK! Will report back tomorrow. The peppers I have are a mix of enormous, long, yellow, brown and orange ones I got in Lidl (Portugal), which inspired me to find your recipe as they ae too pretty to cut up. In 1980 I had a vegetarian cafe (Catalpa Tree, Columbia, MO.) We had to folow other nations' cuisine. Our CT Bean Burrito was a best seller and I make bean burritos for breakfast at least once a week. Avocados are plentiful here. BTW - I enjoy The Taco Chronicles on Netflix. So many interesting people serving such a diverse variety and a Mexican geography lesson, to boot!
LWhite
Good recipe. I would recommend draining the meat. Mine was wayyyyy too greasy. I couldn’t taste the serranos so I recommend doubling.
Tina
I made this ... and just realize I made a mistake by not adding the egg yolks back into my egg whites...but it was still delish! I also made the spaish rice and salsa recipes to go with this and they were both fantastic. I'll definitely repeat this meal.
Cathy
I would so love to be able to make this. I live in the Caribbean and for the first time in 12 years, I found Poblano peppers here (mislabeled as jalepano's) I saved the seeds to try to grow them, but I have never had luck in the past. Hopefully, this will be the time it works! I love picadillo, but have only had the Cuban version with raisins and olives, but reading a previous review, it sounds like you have a similar version? I did use a couple of your recipes last week. I made the poblanos in cream and a ground beef, chorizo mix that was really tasty. It was't Mexican chorizo, but just the fact I can get any kind here makes me a happy lady!
Aimee
Hola Mely. I love the recipes that I've come across. I am married to a Hispanic man. His father , who was from Mexico, passed a couple years back, but he was one amazing cook. He knew how to make a great Fideo with homemade tortillas. I want to be the new "great Mexican food" cook in the family. I have a knack for cooking to begin with. I've made carne guisada, homemade rice, homemade beans, and of course the usual tacos and enchiladas. I look forward to trying all of your recipes at one point. I'm going to surprise my husband this weekend with your Caldo de Pollo. I'm looking forward to it. Thank you for your site. I'll be visiting frequently.
Mely Martínez
Hello Aimee,
Thank you for visiting Mexico in My Kitchen, happy cooking!
Mary
When I was a kid, my family and I drove from Nogales, AZ to Mexico City and back at Christmas time. It was a wonderful trip. It was in Guadalajara that I first had chiles rellenos stuffed with picadillo. The picadillo had raisins and olives in it. So yummy. Since then picadillo has a place in my heart. Thanks for this recipe..
mmartinez
Hello Mary,
So nice of you to write about your trips. Lovely memories. At home, picadillo with raisins and olives is a favorite.
David
I made them and they were delicious. The picadillo was outstanding. That alone can be a meal. What I suggest is that you use grass fed beef for better taste.
mmartinez
Hello David,
Thank you for trying the recipe. And you are right, the picadillo is a meal by itself. Picadillo served with rice is one of my family favorite meals. Enjoy!
Katie Meyer
Just wanted to say I love your blog it has been such an inspiration and total life saver, My boyfriend is from Mexico city and really enjoys all the meals i have made using your recipies. Thank you Thank you Thank you
mmartinez
Hello Katie,
Thank you for your kind words and for trying the recipes.
Happy cooking!
Modo B
Thanks for another great recipe, Mely! We made these tonight, with a few improvisations based on what we had! Instead of potatoes/carrots/peas, we used golden beets/dried cranberries/pecans, and then topped them with a chili cream sauce. Outstanding!! Your pictures and instructions made our first chile relleno experience a breeze!
mmartinez
Thank you for trying the recipe. I love when cooks improvise and create great meals with the ingredients they have on hand. Enjoy!
Connie Burns
I was trying to get your recipe for Mexican Rice but it said the page was no longer available or something to that effect. Would love to have this recipe if you could possibly post it. Thank you so much! I love your blog! The Chiles Rellenos came out delicious!
mmartinez
Hello Connie,
Here is the link, thank you for letting me know about it.
Mexican Rice
pennyflyers
Hi Mely, made these yesterday, Turned out great, I'm still on my mission of cooking 7 of your recipes in a week, made the flautas,All i can say is WOW, so simple but so tasty, I topped mine with sour cream, lettuce,tomatoes,avocados and a tomatillo salsa
Mely
Hello,
Thank you for letting me know how you 7 meals are going. 🙂
Nora
Mely, ya te había dicho... hicimos los chiles rellenos al mismo tiempo! Las fotos te quedaron espectaculares! qué ricos!
Nammi
yumm, looks delicious!! I love the filling !! have a nice day!
Gloria
HI Mely. Thx for popping in my blog and you know I appreciate it as I love your blog very much. Ooooh those chili rellenos look amazing. Ayeeeee que rico!!! Delicioso!!! You know Mely, this year I had seeds that I had ordered from Hatch New Mexico. The Hatch chili they call it. Big Jims, Sangria and others. They grew and they are so dang good. Hot but delish. I can take the heat and hope that as I get older, will still be able to eat the hot stuff. I know my step-mom after awhile could not eat the hot chili. Excellent photos as always and glad to hear from you. Take care Mely, I haven't forgotten you.
Rebecca Subbiah
these look amazing and love that story made me smile
Carmen
Mely, qué rico. Me encantan los chiles rellenos de todo, pero más de picadillo.
¿Sabias que ahora los chiles rellenos es uno de los platos más difíciles de reproducir por el alza de los huevos para capear los chiles?
Un kilo de huevo en cuarenta pesos.
besos
Pily
Mmmm...!!1 me encantan!!! ya sabes que parece que nos telepateamos , estamos publicando casi lo mismo!! 😀
Un beso Mely!!
Esmeralda
Thanks for posting this recipe I really like your blog definitely Mexican food is exquisite...
Swathi Iyer
Delicious, Mely, we have similar recipe were we fry chilies in batter.
Esmeralda
Hello, I just want to say that I love your blog...
Lyndsey Chapin
I love chilies rellenos, and yours looks fantastic! I tried to make them for my daughter and I, but I didn't batter and fry them. I wish I had these in front of me now!
Mely
Hello Lyndsey,
Sometimes, I do not batter the poblanos but my family complains when I do so.
Happy cooking.
Mely
Prieta
Great pictures Mely! And ricos chiles rellenos, yum!
Karen
Chile Rellenos are so much work, but SO worth it. They're my favorite Mexican food ever!
leilabelle
I attempted this yesterday... I need practice on preparing the poblanos! My family loved them. Great recipe, thanks!!
Mely
Hello Leilabelle,
Yes, they take practice but as Karen says bellow, they are so worth it.
Thank you for stopping by.
Mely
Ronnie (RR)
I love the story of Dona Rosa, made me laugh, such a creative and wise lady by all sounds. Love the recipes too 🙂
Chris
Most Americanized Mexican restaurants have the ubiquitous chile rellenos on the menu and it's usually good. But this, Mely, is so far above those recipes. It's not even the same dish, yours is so much better!
NORMA RUIZ
Nunca los he rellenado de picadillo, pero deben ser riquisimos gracias por la receta, besitos Mely.
Sandra
Thanks so much for posting these recipes. I love them!
Mely
Youa re welcome Sandra.
Mely 🙂