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Cheesy stuffed chile relleno served with a vibrant tomato sauce, garnished with fresh cilantro and queso fresco in a rustic Mexican setting.

Authentic Chile Relleno Recipe: Golden Perfection

Learn how to make authentic Chile Rellenos, a beloved Mexican dish featuring roasted poblano peppers stuffed with gooey cheese, coated in a fluffy egg batter, and fried to golden perfection. Paired with a flavorful salsa roja, this recipe is perfect for a satisfying dinner that’s full of bold flavors.
5 from 3 votes
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Course: Dinner
Cuisine: Mexican
Keyword: Authentic chile relleno recipe, chile relleno, chile relleno recipe, How to make chile rellenos at home, Stuffed poblano peppers with cheese
Prep Time: 30 minutes
Cook Time: 14 minutes
Total Time: 44 minutes
Servings: 6 servings
Calories: 334kcal

Equipment

  • Toothpicks for securing the peppers
  • Baking sheet
  • Aluminum foil
  • Large mixing bowls
  • Electric hand mixer
  • Large saucepan or deep skillet
  • Blender

Ingredients

  • For the Chile Rellenos
  • 6 large poblano peppers
  • 8 ounces Monterey Jack cheese cut into strips (or shredded cheese)
  • 4 cups oil for frying
  • 3 large eggs
  • ½ cup all-purpose flour
  • ½ teaspoon fine salt
  • For the Salsa Roja
  • 6 roma tomatoes quartered
  • ½ small onion yellow or white
  • 3 garlic cloves
  • 1 jalapeño pepper stem and seeds removed (optional)
  • 5 sprigs of fresh cilantro
  • 1 teaspoon kosher salt plus more to taste
  • 1 teaspoon olive oil

Instructions

  • Preparing the Chile Rellenos
  • Roast the Peppers:
  • Preheat the broiler and line a baking sheet with aluminum foil. Place the poblano peppers on the sheet and broil for about 5 minutes on each side, or until the skin is blackened and blistered. Remove from the oven, cover loosely with foil or plastic wrap, and let steam for 5 minutes.
  • Peel and Prepare:
  • Gently peel off the charred skin from the peppers. Slice a small slit down the middle of each pepper. If you prefer a milder flavor, remove the seeds, though poblano peppers are typically mild.
  • Stuff the Peppers:
  • Insert cheese sticks into each pepper. If the pepper tears, don’t worry—secure it with 1–3 toothpicks to keep the filling intact.
  • Prepare for Frying:
  • Heat oil in a large saucepan or skillet over medium-high heat. Meanwhile, line another baking sheet with paper towels to drain excess oil later.
  • Make the Batter:
  • Separate egg whites and yolks into two bowls. Beat egg whites with an electric mixer until stiff peaks form. Slowly add yolks one at a time, mixing until smooth and fluffy.
  • Coat the Peppers:
  • In a shallow dish, combine flour and salt. Lightly roll each stuffed pepper in the flour mixture, tap off excess, and then coat with the egg batter.
  • Fry the Peppers:
  • Carefully place each battered pepper into the hot oil, frying 2 at a time to avoid overcrowding. Cook for 3–5 minutes per side until the batter is golden and crispy. Transfer to the paper-lined baking sheet to drain.
  • Preparing the Salsa Roja
  • Blend Ingredients:
  • In a blender, combine tomatoes, onion, garlic, jalapeño, cilantro, and salt. Blend until smooth.
  • Cook the Salsa:
  • Heat olive oil in a saucepan over medium-high heat. Pour in the blended salsa and bring to a boil. Reduce heat to low and simmer for 8 minutes, stirring occasionally. Adjust salt to taste.

Video

Notes

Serving

Plate each chile relleno with a generous ladle of salsa roja. Garnish with fresh cilantro and crumbled cotija cheese. Don’t forget to remove the toothpicks when serving or cutting into the peppers!

Tips for Success

  • Prepare Ahead: Roast and peel the poblano peppers up to 2 days in advance. Salsa roja can be made 3 days ahead and refrigerated.
  • Cheese Options: Substitute Monterey Jack with Oaxaca, mozzarella, or cheddar for a unique twist.
  • Add Protein: Mix shredded chicken, carnitas, or picadillo into the cheese filling for a heartier meal.
  • Don’t Overcrowd: Fry only 2 peppers at a time to ensure even cooking and crispy batter.
  • Perfect Size: Use large poblano peppers for easier stuffing and ample filling.
This Chile Relleno Recipe offers a perfect balance of crispy batter, melted cheese, and rich tomato sauce, making it a must-try for any Mexican food lover!

Nutrition

Serving: 1serving | Calories: 334kcal | Carbohydrates: 16g | Protein: 15g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 127mg | Sodium: 635mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1699IU | Vitamin C: 145mg | Calcium: 321mg | Iron: 2mg

Nutrition Disclaimer

The Chef Marcy is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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