Chile Relleno is a tasty dish made of spicy peppers stuffed with cheese or meat, then fried until golden. It’s cheesy, hearty, and totally satisfying!
When I make it, the smell is amazing! I love drizzling some warm tomato sauce on top—it’s like a warm hug on a plate! You’ll want to make this again and again!
Key Ingredients & Substitutions
Poblano Peppers: These peppers are perfect because they’re mild yet flavorful. If they’re unavailable, you can use Anaheim peppers, but be aware they might be a bit more bland.
Cheese: I love using Oaxaca cheese for its meltiness. If you can’t find it, mozzarella works just fine. For a stronger flavor, you could mix in some pepper jack or cheddar.
Eggs: Separating the eggs is key for a light batter. If you want a quicker option, you can use store-bought egg replacers for a similar texture, especially for vegan diets.
Flour: All-purpose flour is traditional for coating, but you can try gluten-free flour if needed. I’ve used almond flour, and it gives a nice crunch too!
How Do You Get the Perfectly Cooked Chiles?
The roasting and peeling of the poblano peppers is essential for flavor. Start by roasting them over an open flame or directly under your broiler until they’re charred. This takes about 10-15 minutes, but the char adds a lot to the smoky richness.
- After roasting, steam the peppers for about 10 minutes. This helps loosen the skins for easier peeling.
- Always make sure to be gentle when removing the seeds to keep the shape of the pepper for stuffing.
- Once stuffed and battered, frying should be done carefully. Keep the oil at medium-high; too low will make them greasy, and too high can burn them quickly.
Enjoy the crispy outside and cheesy goodness inside—get ready to impress your friends with this classic dish!
How to Make Chile Relleno
Ingredients You Will Need:
For the Peppers:
- 4 large poblano peppers
For the Filling:
- 8 oz white melting cheese (such as Oaxaca, Chihuahua, or mozzarella)
For the Batter:
- 4 large eggs, separated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup all-purpose flour (for coating)
For Frying and Serving:
- Vegetable oil for frying
- 1 cup tomato sauce (optional, for serving)
- 1/4 cup crumbled queso fresco or cotija cheese
- Fresh cilantro, chopped (for garnish)
- Fresh parsley sprigs (optional, for garnish)
- Pico de gallo or fresh salsa (optional, for serving)
How Much Time Will You Need?
This delightful dish takes about 30 minutes of preparation time and about 15 minutes for cooking. Including the roasting and frying time, expect to spend around 45 minutes to make a batch of delicious chile relleno!
Step-by-Step Instructions:
1. Preparing the Peppers:
Start by roasting the poblano peppers over an open flame using a stovetop, or place them under a broiler until their skins are blackened and blistered all over. Once roasted, place them in a sealed plastic bag or a covered bowl and let them steam for about 10 minutes. This will help loosen the skins, making them easier to peel off. Be careful to keep the peppers intact as you peel.
2. Removing Seeds:
With a sharp knife, make a small slit down the side of each roasted pepper and gently remove the seeds and any membranes inside, taking care not to tear the peppers. They need to be hollow for stuffing.
3. Stuffing the Peppers:
Cut your melting cheese into sticks or chunks and carefully stuff each pepper with the cheese. Gently press the edges to seal them slightly so the cheese doesn’t ooze out when cooked.
4. Preparing the Batter:
In a clean mixing bowl, beat the egg whites with a pinch of salt until stiff peaks form. In a separate bowl, whisk together the egg yolks along with the remaining salt and black pepper. Carefully fold the egg yolk mixture into the whipped egg whites to create a light and fluffy batter.
5. Coating the Peppers:
Lightly dust each stuffed pepper with flour, shaking off any excess. Then, dip each pepper into the egg batter, ensuring they are coated evenly all around.
6. Frying the Peppers:
In a heavy skillet, heat about 1 inch of vegetable oil over medium-high heat. Once the oil is hot, gently place the battered peppers in the oil. Fry them until golden brown on all sides, which will take about 3-4 minutes per side. Turn them carefully to ensure they cook evenly.
7. Draining and Serving:
Once golden and crispy, remove the fried peppers from the oil and let them drain on paper towels to get rid of any excess oil.
8. Plating & Garnishing:
Place the chile rellenos on serving plates. If you’d like, spoon warm tomato sauce around or over them. Sprinkle crumbled queso fresco and chopped fresh cilantro on top for added flavor and garnish with a fresh parsley sprig. Don’t forget to serve with pico de gallo or fresh salsa on the side for an extra delicious touch!
Enjoy your homemade Chile Relleno—warm, cheesy, and packed with flavor!
Can I Use Different Types of Peppers?
Absolutely! While poblano peppers are traditional for chile relleno, you can also use Anaheim or jalapeño peppers. Just keep in mind that the heat level will vary, so choose according to your preference.
What Can I Substitute for the Cheese?
If you’re looking for cheese alternatives, any white melting cheese works great. You can use mozzarella, Monterey Jack, or even vegan cheese options if you’re keeping it plant-based. Just ensure it melts well!
How Do I Know When the Oil is Hot Enough for Frying?
A good test for the oil is to drop a small amount of the egg batter into the hot oil. If it sizzles and rises to the surface, the oil is ready. You can also use a thermometer; the temperature should be around 350°F (175°C).
How Should I Store Leftovers?
Leftover chile rellenos can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven or toaster oven at 350°F (175°C) for about 15 minutes until heated through and crispy again. Avoid microwaving, as they’ll lose their crispy texture.
