Authentic Chile Rellenos Recipe: Step-by-Step Guide for Perfect Stuffed Peppers

Authentic Chile Rellenos Recipe: Step-by-Step Guide for Perfect Stuffed Peppers

Chile rellenos are a beloved Mexican dish featuring roasted poblano peppers stuffed with cheese, coated in a light egg batter, and fried to golden perfection. This step-by-step recipe makes it easy to create restaurant-quality chile rellenos at home with simple ingredients and clear instructions.

Ingredients

• 4-6 large poblano peppers
• 1 cup queso fresco, crumbled
• 1/2 cup shredded mozzarella cheese
• 2 large egg whites
• 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup vegetable oil for frying
• Tomatillo salsa for serving

Step-by-Step Instructions

1. Prepare the Peppers

Place the poblano peppers directly over a gas flame or under the broiler until the skin is blistered and charred on all sides. Transfer to a bowl and cover with a plate for 10 minutes to steam. Then peel off the skin, remove stems and seeds, being careful not to tear the peppers.

2. Make the Cheese Filling

Mix queso fresco and mozzarella in a bowl. For extra flavor, add a pinch of salt, cumin, and Mexican oregano. Stuff each pepper with the cheese mixture, ensuring they're not overfilled.

3. Prepare the Batter

In a mixing bowl, whisk together flour, baking powder, salt, and pepper. Gradually add egg whites and mix until smooth. The batter should be thick but pourable.

4. Fry the Chile Rellenos

Heat vegetable oil to 350°F (175°C) in a deep skillet. Dip each stuffed pepper into the batter, then gently place in the hot oil. Fry for 2-3 minutes per side until golden brown. Drain on paper towels.

5. Serve

Plate the chile rellenos with tomatillo salsa and garnish with fresh cilantro. Serve immediately for the best texture.

Spice	Whole	Ground
Ancho Chili Powder	3 years	6–12 months
Cumin	4 years	6–12 months
Oregano (Mexican)	3 years	1 year
Paprika	3 years	8–10 months

Pro Tips for Perfect Chile Rellenos

• Use silicone gloves when handling hot peppers to protect your hands from capsaicin.
• Dry-brine peppers with salt before roasting to draw out moisture and keep filling firm.
• Whip egg whites to stiff peaks for a light, crispy batter that won't absorb excess oil.
• For baked version: Bake at 400°F (200°C) for 15-20 minutes, then broil for 2-3 minutes for golden crust.

Frequently Asked Questions

What are chile rellenos?

Chile rellenos are a traditional Mexican dish featuring roasted poblano peppers stuffed with cheese (or sometimes meat), coated in a light egg batter, and fried until golden. They're typically served with a tomato or tomatillo sauce and represent a perfect balance of smoky, cheesy, and mildly spicy flavors.

How do you spell and pronounce "chile rellenos" correctly?

The correct spelling is "chile rellenos" (not "chilli" or "chilly"). It's pronounced "chee-lay ray-nyo-nohs". "Chile" refers to the pepper, and "rellenos" means "stuffed" in Spanish.

Are chile rellenos very spicy?

Traditional chile rellenos made with poblano peppers have mild to moderate heat—similar to a bell pepper with a gentle kick. The dish's spiciness comes primarily from the pepper itself, not added chilies. You can easily control the heat level by choosing milder peppers or adjusting spices in the filling.

What's the best cheese for authentic chile rellenos?

Queso fresco is the classic choice for its crumbly texture and mild flavor that holds shape during frying. For optimal results, blend it with 30% mozzarella to add creaminess without making the filling too runny. Avoid highly processed cheeses that become oily when melted.

Can I make baked chile rellenos instead of fried?

Absolutely! For a lighter version, bake stuffed peppers at 400°F (200°C) for 15–20 minutes until the cheese melts, then finish under the broiler for 2–3 minutes to achieve a golden exterior. While baking won't replicate the ultra-crispy texture of frying, it significantly reduces oil absorption while maintaining great flavor.

Why do my chile rellenos fall apart when frying?

This usually happens due to excess moisture in the peppers or improper batter consistency. Prevent this by: 1) Dry-brining peppers with salt before roasting, 2) Ensuring egg whites are whipped to stiff peaks for the batter, and 3) Using oil heated to 350°F (175°C) for quick crust formation. Also, avoid overstuffing the peppers.