Chile Relleno Recipe

Homemade Chiles Rellenos Recipe

This Chile Relleno recipe is the ultimate Mexican stuffed pepper. It features roasted poblano peppers, stuffed with melty cheese, battered, and lightly fried—perfectly crispy on the outside and gooey on the inside!

What is Chile Relleno?

Chile Relleno is a traditional Mexican dish where peppers are roasted, peeled, stuffed with cheese, battered, and fried. The name translates to “stuffed pepper,” and it’s a classic comfort food loved in both Mexico and the United States.

While poblano peppers are the go-to choice in Mexico, a variety of peppers like Hatch or Anaheim peppers are commonly used in the U.S. The stuffing can vary—typically cheese, meats, or a mix of both.

Chile Relleno Ingredients:

• Chiles: 4 poblano peppers (or use Hatch, Anaheim, or New Mexican peppers)
• Cheese: 6 ounces of melting cheese (e.g., Mexican Chihuahua, white cheddar, or Monterey Jack) – about 1.5 ounces per pepper, depending on size
• Eggs: 2 large eggs, separated (for the batter)
• Flour: 1/2 cup of flour (or more as needed to coat the stuffed peppers)
• Salt: A pinch, or more to taste
• Oil: For frying (vegetable oil, canola oil, peanut oil, or any neutral oil)
• Optional Sauce: Serve with Salsa Roja or Enchilada Sauce for extra flavor!

Instructions:

1. Roast the Peppers:
   Roast the poblano peppers on a grill or directly over a flame until the skins are charred. Once roasted, place them in a plastic bag or cover with a damp cloth to steam for about 10 minutes, then peel off the skins.
2. Stuff the Peppers:
   Carefully make a slit in each pepper and remove the seeds. Stuff the peppers with about 1.5 ounces of cheese (or more, depending on the size of the pepper).

1. Prepare the Batter:
   Separate the egg yolks and whites. Beat the egg whites until stiff peaks form, then mix the yolks with a pinch of salt. Gently fold the egg yolk mixture into the egg whites to make the batter.
2. Coat the Peppers:
   Lightly coat the stuffed peppers with flour, then dip them into the egg batter, ensuring they’re fully coated.

1. Fry the Peppers:
   Heat oil in a large skillet over medium-high heat, ensuring there’s enough oil to fry the stuffed peppers evenly.

1. . Fry the battered peppers until golden brown and crispy on all sides.
2. Serve:
   Place the fried chiles rellenos on paper towels to drain any excess oil. Serve them immediately with your choice of Salsa Roja or Enchilada Sauce.

Enjoy these crispy, cheesy chiles rellenos with your favorite sides or as a main dish! Perfect for a family meal or special occasion.