The Best Homemade Chile Relleno Recipe
What You’ll Love About This Recipe
Our Chile Relleno recipe is bursting with flavor and easy to make, perfect for both beginners and seasoned cooks. You’ll love how fresh ingredients come together to create a dish that’s both comforting and impressive. First, the crispy coating gives a satisfying crunch that contrasts beautifully with the soft, cheesy filling inside. Second, it’s customizable—add your favorite spices or toppings to make it your own. Finally, it’s a crowd-pleaser, whether you’re cooking for family or hosting friends, everyone will ask for seconds!
Recipe
Chiles Rellenos is a classic Mexican dish featuring poblano peppers stuffed with cheese, coated in a fluffy egg batter, and fried to golden perfection. This dish is a delightful combination of flavors and textures, making it a favorite for both casual and festive meals.
Ingredients:
- 6 poblano peppers
- 1 pound Oaxaca cheese or Monterey Jack cheese, shredded
- 4 large eggs, separated
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- Vegetable oil for frying
- Tomato salsa or enchilada sauce for serving
Instructions:
- Roast the poblano peppers over an open flame or under a broiler until the skins are blistered and charred. Place them in a plastic bag to steam for 10 minutes, then peel off the skins.
- Make a small slit in each pepper and carefully remove the seeds and membranes, keeping the stem intact.
- Stuff each pepper with shredded cheese, ensuring it’s fully packed but not overstuffed.
- In a mixing bowl, beat the egg whites until stiff peaks form. Gently fold in the egg yolks and salt to create a fluffy batter.
- Heat vegetable oil in a deep skillet over medium heat.
- Lightly coat each stuffed pepper with flour, then dip it into the egg batter, ensuring it’s fully coated.
- Fry the peppers in hot oil until golden brown on all sides, about 3-4 minutes per side. Drain on paper towels.
- Serve hot with tomato salsa or enchilada sauce.
Notes:
- Be cautious when handling hot peppers and oil.
- For a spicier version, leave some seeds in the peppers.
- Use gloves when peeling the peppers to avoid skin irritation.
Equipment:
- Skillet
- Whisk
- Mixing bowls
- Tongs
Time:
Prep time: 30 minutes
Cooking time: 20 minutes
Cuisine: Mexican
Serving: 6 servings
Nutrition
Chile Relleno is a flavorful dish packed with nutrition. Here’s a breakdown of its key nutritional components:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Protein | 18g |
| Carbohydrates | 15g |
| Fat | 22g |
| Fiber | 3g |
| Sodium | 800mg |
What To Serve With It
I love serving chile relleno with the classics—fluffy rice and creamy beans—because they complement the dish perfectly. A fresh salsa on the side adds a bright, tangy contrast that I always find irresistible. It’s a simple pairing, but it makes the meal feel complete.
Rice and Beans
A classic pairing for chile relleno is rice and beans, and honestly, it’s hard to beat. I love how the fluffy rice soaks up the rich sauce, while the beans add a creamy, hearty touch. I usually go for Mexican-style rice with tomato and spices, but plain steamed rice works too. Beans? Pinto or black, it’s up to you. Sometimes I’ll add cumin, garlic, or a splash of lime for extra flavor. It’s a simple combo, but it’s comforting and satisfying every time. Plus, it balances the richness of the chile relleno perfectly. Trust me, you’ll want seconds!
Fresh Salsa Options
When I’m serving chile relleno, fresh salsa is always a must—it adds a bright, zesty touch that cuts through the richness of the dish. I love making a classic tomato salsa with ripe tomatoes, onions, cilantro, jalapeños, and lime juice—it’s simple but packed with flavor. If I’m feeling adventurous, I’ll whip up a tangy tomatillo salsa or a smoky chipotle version for a deeper kick. Sometimes, I even throw together a quick pico de gallo for a chunky, fresh option. Whatever I choose, the salsa always balances the creamy cheese and crispy coating, making every bite unforgettable.
