Authentic Chili Relleno Recipe: Traditional Mexican Stuffed Peppers

Chili relleno is a traditional Mexican dish featuring roasted poblano peppers stuffed with cheese, dipped in egg batter, and fried until golden. The authentic preparation requires fresh poblano peppers, Oaxaca or Monterey Jack cheese, and a simple tomato-based sauce. Proper roasting, careful stuffing, and light battering are essential for achieving the perfect balance of smoky pepper flavor and melted cheese without sogginess.

Originating from Puebla, Mexico, chili relleno has become a beloved staple in Mexican cuisine and beyond. This dish showcases the beautiful interplay between smoky roasted peppers and creamy melted cheese, all enveloped in a delicate egg batter. While seemingly simple, mastering chili relleno requires understanding several key techniques that separate authentic preparation from common kitchen failures.

The Essential Components of Authentic Chili Relleno

Three elements define a successful chili relleno: the pepper preparation, the cheese selection, and the batter technique. Using the right poblano peppers is non-negotiable—they should be fresh, firm, and medium-sized for optimal stuffing. The cheese must melt beautifully while maintaining some structure; Oaxaca cheese is traditional, but Monterey Jack works well as an accessible alternative.

Ingredient	Traditional Choice	Accessible Substitute	Why It Matters
Peppers	Fresh poblanos	Ancho peppers (dried)	Poblanos offer perfect thickness and mild heat
Cheese	Oaxaca	Monterey Jack	Melts smoothly without leaking
Batter	Egg white foam	Light beer batter	Creates crisp, non-greasy coating
Sauce	Tomato-romato	Simple tomato salsa	Complements without overwhelming

Traditional Homemade Chili Relleno Recipe

Creating authentic chili relleno requires attention to detail at every step. This traditional method produces perfectly roasted peppers with molten cheese centers and a delicate, crisp exterior.

Ingredients for 4 servings

• 4 fresh poblano peppers
• 8 ounces Oaxaca cheese, cut into 4 sticks
• 3 large eggs, separated
• 1/4 teaspoon salt
• Vegetable oil for frying
• 1 cup tomato-romato sauce (recipe below)

Tomato-Romato Sauce

• 2 ripe tomatoes
• 1/2 white onion
• 1 garlic clove
• 1/4 cup cilantro
• Salt to taste

Step-by-Step Preparation

1. Roast the peppers: Place poblanos directly over gas flame or under broiler, turning frequently until evenly blackened (about 10 minutes). Transfer to sealed plastic bag for 10 minutes to steam.
2. Peel carefully: Remove skin under running water, keeping peppers intact. Make a small slit along one side and carefully remove seeds while preserving the pepper's shape.
3. Prepare cheese filling: Insert cheese sticks into each pepper. Secure opening with toothpicks if needed.
4. Create egg batter: Beat egg whites with salt until stiff peaks form. Gently fold in yolks.
5. Fry to perfection: Heat 1/2 inch oil in skillet to 350°F. Dip stuffed peppers in batter, coating evenly. Fry 2-3 minutes per side until golden. Drain on paper towels.
6. Make sauce: Blend tomatoes, onion, garlic, and cilantro. Simmer 10 minutes until slightly thickened.
7. Serve immediately: Place chili relleno on plate, cover with warm sauce, and serve with Mexican rice and refried beans.

Avoiding Common Chili Relleno Mistakes

Many home cooks encounter issues with their first attempts at making chili relleno. Understanding these pitfalls will dramatically improve your results:

• Pepper selection: Avoid overly large poblanos which have thinner walls and are harder to stuff. Medium-sized peppers (4-5 inches) work best for maintaining structure during cooking.
• Improper roasting: Under-roasted peppers retain a raw flavor, while over-roasted ones become too soft. Look for even blackening with some charred spots.
• Cheese leakage: Using cheese that melts too quickly (like cheddar) causes leakage. Oaxaca's stringy melt is ideal. If using substitutes, partially freeze cheese sticks before stuffing.
• Soggy batter: Oil temperature is critical—below 350°F absorbs too much oil, above 375°F browns too quickly before the pepper heats through.
• Sauce timing: Never pour cold sauce over hot chili relleno, as this makes the batter soggy. Warm the sauce before serving.

Regional Variations and Dietary Adaptations

Chili relleno has evolved across different regions of Mexico and into international kitchens. These variations maintain the essence of the dish while accommodating different tastes and dietary needs:

• Puebla style: The original version features a simple tomato sauce and minimal fillings beyond cheese. Often served with rice and beans.
• Nuevo León variation: Includes picadillo (ground meat with raisins and spices) along with cheese for a heartier filling.
• Gluten-free preparation: The traditional egg batter is naturally gluten-free. Ensure your sauce ingredients don't contain hidden gluten.
• Vegetarian chili relleno: Stick with cheese-only filling or add cooked squash blossoms for authentic vegetarian preparation.
• Baking alternative: For a lighter version, skip frying—place battered peppers on oiled baking sheet and bake at 400°F for 20-25 minutes, turning once.

Serving Suggestions and Pairings

Chili relleno shines when paired with complementary side dishes that balance its rich flavors. Traditional Mexican accompaniments enhance the dining experience while providing textural contrast:

• Mexican red rice: The tomato-infused rice provides a perfect neutral base that absorbs the sauce beautifully.
• Refried beans: Either pinto or black beans, preferably made with lard for authentic flavor (vegetable oil works for vegetarian versions).
• Simple salad: A fresh cabbage slaw with lime juice cuts through the richness of the fried pepper.
• Warm tortillas: Corn tortillas are traditional, but flour works well for dipping into any remaining sauce.
• Avocado slices: Adds creaminess that complements the spicy notes of the poblano.

Frequently Asked Questions

Can I make chili relleno ahead of time?

Yes, you can prepare stuffed peppers up to 24 hours in advance. Store them covered in the refrigerator. For best results, dip in batter and fry immediately before serving. Pre-fried chili rellenos lose their crispness when reheated.

What's the best cheese for chili relleno that won't leak?

Oaxaca cheese is traditional and melts beautifully while maintaining structure. Monterey Jack is the best accessible substitute. Avoid cheeses with high moisture content like mozzarella. For optimal results, partially freeze your cheese sticks before stuffing the peppers.

How do I prevent the batter from sliding off the peppers?

Ensure peppers are completely dry after peeling—any moisture prevents batter adhesion. Lightly dusting the peppers with flour before dipping in batter creates a better surface for the egg mixture to cling to. Work quickly once you start the battering process.

Can I bake instead of fry chili relleno?

Yes, for a lighter version, place battered peppers on an oiled baking sheet and bake at 400°F for 20-25 minutes, turning once. While not identical to the traditional fried version, this method produces a crisp exterior with less oil absorption. The texture will be more like a frittata than the classic fried version.

What's the difference between chili relleno and chile poblano relleno?

Chili relleno is the general term for stuffed peppers, while chile poblano relleno specifically refers to the dish made with poblano peppers. In Mexico, "chile" refers to the pepper itself, while "chili" typically refers to the Americanized stew. Authentic preparation always uses poblano peppers, not other varieties.