Dinner

Chile Relleno Recipe

Name: Chile Relleno Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 6 poblano peppers; ½ cup queso fresco cheese; 1 cup Monterey jack cheese; 3 large eggs; ⅓ cup all-purpose flour; 1 teaspoon salt; ½ teaspoon pepper; 1 teaspoon cumin; ½ teaspoon chili powder; Extra flour for dusting peppers; 2 cups vegetable oil for frying

ByAiden Wells January 4, 2026January 4, 2026

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Introduction

Chile Relleno is a classic Mexican dish featuring roasted poblano peppers stuffed with gooey cheese, then battered and fried to golden perfection. It’s a delicious, satisfying meal that’s perfect for any occasion.

The dish shows two stuffed poblano peppers lying on a shallow pool of rich red sauce in a white plate, the peppers are golden brown with a crispy outer layer. One pepper is cut open, revealing a creamy white filling inside. Green cilantro leaves are sprinkled on top, adding a fresh touch. A woman's hand holding a fork is gently lifting a piece of the cut pepper. In the background, two whole green poblano peppers are slightly blurred, resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 poblano peppers
½ cup queso fresco cheese
1 cup Monterey jack cheese
3 large eggs
⅓ cup all purpose flour
1 teaspoon salt
½ teaspoon pepper
1 teaspoon cumin
½ teaspoon chili powder
Extra flour for dusting peppers
2 cups vegetable oil for frying

Instructions

Step 1: Preheat your oven’s broiler and line a baking sheet with foil. Place the washed poblano peppers on the sheet and broil on high for 10 minutes, turning them halfway to blacken evenly.
Step 2: Remove the peppers and place them in a plastic bag to sweat as they cool. This helps loosen the skins.
Step 3: While the peppers cool, mix the queso fresco and Monterey jack cheeses together in a bowl.
Step 4: Once cooled, remove the peppers from the bag, dry them with paper towels, and peel off the skins.
Step 5: Make a vertical slit in each pepper, remove the seeds and core, then stuff with the cheese mixture. Secure the slit with toothpicks and set aside.
Step 6: In a medium bowl, whisk together eggs, ⅓ cup flour, salt, pepper, cumin, and chili powder until well combined.
Step 7: Heat vegetable oil in a large skillet over medium-high heat. Test the oil’s readiness by dipping a toothpick in; it should bubble around it if hot enough.
Step 8: Lightly dust each stuffed pepper with flour, then dip into the egg batter, coating evenly.
Step 9: Fry peppers two at a time, turning carefully until all sides are golden brown and crispy.
Step 10: Serve immediately with your favorite sauce, such as a quick and easy homemade enchilada sauce.

Tips & Variations

To make peeling easier, let the peppers steam in the bag for at least 15 minutes.
Try different cheeses like Oaxaca or mozzarella for varied flavors and textures.
For a spicier kick, add chopped jalapeños to the cheese mixture.
Use an air fryer to reduce oil usage while still achieving a crispy batter.

Storage

Chile Rellenos are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven to keep the batter crispy.