I love making this Traditional Chili Relleno that offers a playful twist on a Mexican classic. Roasted poblano peppers, melty queso fresco, and airy egg batter combine with a pinch of salt and a dusting of flour to create a crisp golden finish that is irresistibly delightful. Every bite excites.

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I recently tried this Easy Mexican Chile Rellenos recipe and let me tell you it quickly became one of my favorite finds. I start with 6 large poblano peppers that I’ve roasted, peeled and seeded, making them the perfect vessel for the delicious filling.

I fill these babies with 8 oz cheese cut into strips, using either queso fresco or Monterey Jack to keep it real and authentic. The recipe calls for a light, fluffy batter made from 4 large eggs (separated into yolks and whites) and a pinch of salt, then each pepper gets a quick dusting of 1 cup all-purpose flour before being fried in vegetable oil until they turn a beautiful golden brown.

This traditional chili relleno dish has a vibe that feels classic and easy, a genuine take on Stuffed Chili Relleno that any fan of authentic relleno recipes will appreciate. Give it a try and you wont be disappointed!

Why I Like this Recipe

I love this recipe because it brings a fresh and fun twist to a classic dish. First, I really enjoy the smoky flavor of the roasted poblano peppers that gives every bite a depth of taste. Second, stuffing them with melty cheese and dipping them in that light, fluffy egg batter makes every mouthful feel special and homemade. Third, the process of frying it all until it turns golden brown is so satisfying and makes me feel like a legit chef at home. And lastly, it’s a dish that’s both traditional and easy to make – it beats any restaurant version I’ve ever had.

This chile relleno recipe is the real deal. Its made from roasted poblano peppers that are stuffed with cheese and coated in a fluffy egg batter before being fried until they turn a nice golden brown. I love how the flavors come together, making it feel like a traditional mexican dish that you really enjoy cooking at home. Its super fun to make and, honestly, tastes way better than any restaurant version youve ever tried!

Ingredients

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Poblano peppers add a mild heat, fiber and vitamins while keeping it authentic.
Cheese gives creamy texture and protein, enhancing richness with salty, smooth flavor.
Eggs provide structure and extra protein, making the dish satisfyingly hearty overall.
Flour dusting improves a crisp, golden finish and offers simple carbohydrates fun twist.
Oil helps fry peppers to perfection, locking in flavor and a fun crunchy bite.
Salt intensifies flavors and balances seasoning, enhancing every bite.
Roasting peppers deepens sweetness and smoky flavor, making each chile special.
This dish combines creamy, crispy, and smoky flavors into a delightful comfort meal.

Ingredient Quantities

6 large poblano peppers, roasted, peeled, and seeded

8 oz cheese (queso fresco, Monterey Jack, or Oaxaca), cut into strips

4 large eggs, separated (yolks and whites)

1/4 teaspoon salt, plus extra for seasoning

1 cup all-purpose flour, for dusting

Enough vegetable or canola oil for frying

How to Make this

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1. Start by preheating enough vegetable or canola oil in a deep skillet over medium-high heat for frying.

2. Make sure your roasted poblano peppers are peeled and seeded well then stuff each one with your cheese strips.

3. Separate 4 large eggs into two bowls – one for the yolks and one for the whites.

4. Beat the egg whites with 1/4 teaspoon salt until stiff peaks form; it might take a few minutes.

5. Gently stir in the egg yolks into the whipped whites until the mixture is just combined; try not to over mix.

6. Lightly dust each stuffed pepper with a cup of all-purpose flour, shaking off any extra.

7. Dip the floured peppers into the egg mixture making sure they are fully coated in that fluffy batter.

8. Carefully place them into the hot oil and fry until they turn golden brown on both sides, usually about 2-3 minutes per side.

9. Remove them with a slotted spoon and let them drain on paper towels, then season with a little extra salt if desired before serving.

Equipment Needed

1. Deep skillet for heating oil and frying the stuffed peppers
2. Two mixing bowls—one for egg yolks and another for egg whites
3. Whisk (or electric mixer) to beat the egg whites till stiff peaks form
4. Measuring cups and spoons for measuring the flour and salt
5. Slotted spoon to remove the peppers from the oil safely
6. Paper towels to drain the excess oil off the fried peppers
7. Knife for prepping the cheese strips if needed
8. Spatula to gently mix in the egg yolks with the whipped whites

These are the main utensils you need, they also help in making sure you use the right portions and keep the process smooth.

FAQ

Q: Can I use a different cheese than the ones listed?

A: Sure, you can change up the cheese to what you got on hand but keep in mind the flavor might change a bit.

Q: Do I have to roast and peel the poblanos at home?

A: You can buy them roasted sometimes but if they are raw, you'll need to roast, peel, and seed them till the skin is blistered.

Q: How can I make sure my egg whites stick properly?

A: Make sure your bowl is clean and free of any yolk and whip them until stiff peaks form properly before folding them in.

Q: Can I bake the chiles instead of frying them?

A: Yeah, if you want it healthier you can bake them at 375°F for about 15-20 minutes but the texture will be a bit different.

Q: How long do leftovers last?

A: They last for a couple of days in the fridge. Just reheat them gently to not dry out the chiles.

Easy Mexican Chile Rellenos Recipe Substitutions and Variations

If you can’t find poblano peppers try using mild green peppers or Anaheim peppers instead. The flavor might be a bit different but it still works great.
If you don’t have queso fresco, Monterey Jack, or Oaxaca, you can swap in white cheddar or a mild goat cheese in the same amount.
If separating eggs feels like a hassle, you can use whole eggs instead though the texture might change a bit.
If you are out of all-purpose flour, a gluten-free allrounder mix works just fine or you can try a mix of rice flour and a little potato starch.
If you don’t have vegetable or canola oil for frying, peanut oil or sunflower oil are great substitutes.

Pro Tips

1. Make sure the egg whites are whipped really well to stiff peaks before mixing in the yolks – if they aren’t fluffy enough, the batter might turn out flat when frying.
2. Be careful not to overcoat the peppers with flour; a light dusting is enough so the batter stays airy and the cheese can melt nicely.
3. Test the oil temperature before frying by dropping a tiny bit of batter in; if it sizzles immediately, you’re good to go, but if not, let the oil heat a bit more to avoid soggy results.
4. When frying, try not to crowd the pan too much because that can drop the oil temperature and leave your peppers greasier than they need to be.

Easy Mexican Chile Rellenos Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Deep skillet for heating oil and frying the stuffed peppers
2. Two mixing bowls—one for egg yolks and another for egg whites
3. Whisk (or electric mixer) to beat the egg whites till stiff peaks form
4. Measuring cups and spoons for measuring the flour and salt
5. Slotted spoon to remove the peppers from the oil safely
6. Paper towels to drain the excess oil off the fried peppers
7. Knife for prepping the cheese strips if needed
8. Spatula to gently mix in the egg yolks with the whipped whites

These are the main utensils you need, they also help in making sure you use the right portions and keep the process smooth.

Ingredients

6 large poblano peppers, roasted, peeled, and seeded
8 oz cheese (queso fresco, Monterey Jack, or Oaxaca), cut into strips
4 large eggs, separated (yolks and whites)
1/4 teaspoon salt, plus extra for seasoning
1 cup all-purpose flour, for dusting
Enough vegetable or canola oil for frying

Directions

Start by preheating enough vegetable or canola oil in a deep skillet over medium-high heat for frying.
Make sure your roasted poblano peppers are peeled and seeded well then stuff each one with your cheese strips.
Separate 4 large eggs into two bowls – one for the yolks and one for the whites.
Beat the egg whites with 1/4 teaspoon salt until stiff peaks form; it might take a few minutes.
Gently stir in the egg yolks into the whipped whites until the mixture is just combined; try not to over mix.
Lightly dust each stuffed pepper with a cup of all-purpose flour, shaking off any extra.
Dip the floured peppers into the egg mixture making sure they are fully coated in that fluffy batter.
Carefully place them into the hot oil and fry until they turn golden brown on both sides, usually about 2-3 minutes per side.
Remove them with a slotted spoon and let them drain on paper towels, then season with a little extra salt if desired before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.