Chile Relleno Recipe: A Mexican Classic You’ll Love

If you’re craving a flavorful, hearty dish that embodies the spirit of Mexican cuisine, look no further than Chile Relleno. This beloved classic features roasted Poblano peppers stuffed with savory fillings like cheese, meats, or beans, then coated in a crispy batter and fried to golden perfection. Whether you enjoy it as a main course or appetizer, Chile Relleno’s rich flavors and versatile ingredients make it a crowd-pleaser for any occasion. Join us as we guide you through this delicious recipe, sharing tips and variations to make this Mexican dish your own!

What is Chile Relleno?

Chile Relleno is a traditional Mexican dish made from large, mild peppers (typically Poblano peppers) that are stuffed with cheese, meats, or beans, then battered and fried. This dish is popular throughout Mexico and has various regional variations.

What Kind of Pepper is Used in Chile Relleno?

While Poblanos are the most commonly used, you can also experiment with Anaheim or other peppers based on your spice tolerance and flavor preference. Poblano peppers are mild to medium in heat and offer the perfect balance for stuffing.

How to Make Chile Relleno: A Step-by-Step Guide

Making Chile Relleno is easy when you follow this guide. Let’s break down the steps for preparing this flavorful dish.

Ingredients for Chile Relleno

• For the Chile Relleno
  
  • Poblano peppers (4-6)
    
  • Cheese (Monterey Jack, Oaxaca, or a blend)
    
  • Ground beef (optional)
    
  • Onion, garlic, and other fillings as per your preference
    
• For the Salsa Roja
  
  • Tomatoes
    
  • Jalapeños
    
  • Garlic
    
  • Onions
    
  • Salt and pepper to taste
    

Instructions

Preparing the Poblano Peppers

1. Roast the Poblano peppers on an open flame or in the oven until the skin blisters.
   
2. Remove the skin and seeds, leaving the pepper intact for stuffing.
   

Stuffing the Peppers

1. Stuff each roasted Poblano pepper with cheese or your desired fillings.
   
2. Gently close the pepper and secure with a toothpick if necessary.
   

Making the Batter and Frying

1. Prepare a batter with eggs and flour.
   
2. Dip each stuffed pepper into the batter and fry until golden brown.
   

Making the Salsa Roja

1. Blend tomatoes, onions, and jalapeños into a smooth sauce and simmer for a few minutes until flavors combine.
   
2. Pour the sauce over your fried chile rellenos and serve!
   

Tips for the Best Chile Relleno Recipe

• Roast your peppers thoroughly to ensure easy peeling.
  
• Use a good quality cheese like Oaxaca or Monterey Jack for the best melt and flavor.
  
• Serve with fresh salsa for extra flavor.
  

Helpful Variations

• Baked Chile Relleno Recipe: Skip the frying and bake the stuffed peppers for a healthier version.
  
• Vegetarian Chile Rellenos: Opt for black beans and cheese or vegetables for a meatless meal.
  
• Chile Relleno Casserole Recipe: Layer the stuffed peppers in a casserole dish for an easier, baked version of this dish. If you’re looking to explore other types of ethnic dishes, you might also enjoy this Ultimate Pierogi Dough Recipe, which is another great option to add variety to your meals.
  

Can You Freeze Chile Rellenos?

Yes, you can! To freeze, assemble the stuffed peppers but don’t fry them. Place them on a baking sheet, freeze until solid, then transfer to a freezer bag. To cook, fry directly from frozen or bake in the oven.

What to Serve with Chile Rellenos

Serve with:

• Spanish rice
  
• Refried beans
  
• Mexican street corn (elote)
  
• A fresh green salad
  

For an alternative side dish, consider trying a Slow Cooker Corned Silverside Recipe, which would be a perfect hearty addition to your Chile Relleno meal.

What Makes Chile Relleno Unique?

Chile Relleno stands out due to its perfect combination of smoky, roasted peppers with a rich, savory filling, all enveloped in a crispy batter. The dish can be served as a main course or an appetizer, making it versatile for various occasions.

Chile Relleno Sauce: How to Make It From Scratch

The secret to a flavorful Chile Relleno is a rich, tangy sauce. Here’s how to make a simple, authentic salsa roja (red sauce) to elevate the dish:

• Roast tomatoes, onions, and garlic on the stovetop or in the oven.
  
• Blend with a little jalapeño or chipotle for a smoky touch.
  
• Simmer the sauce until it thickens, then pour over your stuffed peppers.
  

Simmer the sauce until it thickens, then pour over your stuffed peppers. For more sauce ideas, check out How to Make Sweet and Sour Sauce, where you’ll find another great sauce recipe to complement your Chile Rellenos.

Chile Relleno: A Healthy Twist

If you’re looking to make this dish lighter or gluten-free:

• Use a gluten-free batter for frying.
  
• Replace the cheese with a healthier alternative like feta or goat cheese.
  
• Add extra vegetables like zucchini, mushrooms, or bell peppers to the stuffing.
  

Can You Make Chile Rellenos Without Frying?

Yes, you can! Instead of frying, bake the stuffed peppers for a lighter version. Simply place them on a baking sheet, brush with olive oil, and bake at 375°F for 20-25 minutes or until golden brown.

The Best Wine Pairings for Chile Rellenos

Looking to serve wine with your Chile Rellenos? Opt for a crisp, refreshing white wine like Sauvignon Blanc or a light red like Pinot Noir to complement the flavors of the peppers and cheese.

How to Store and Reheat Chile Rellenos

• Store in an airtight container in the refrigerator for up to 3 days.
  
• Reheat in the oven at 350°F for 10-15 minutes to preserve the crispy texture.
  

Chile Relleno for Special Occasions

Chile Rellenos make a perfect dish for holiday dinners, celebrations, or casual family gatherings. Their delicious taste and beautiful presentation will surely impress your guests!

Chile Relleno Recipe

Chile Relleno is a classic Mexican dish made by stuffing roasted poblano peppers with melted cheese and frying them to golden perfection. Served with a savory tomato sauce, this dish combines smoky, spicy, and cheesy flavors in every bite. Perfect for any Mexican meal, Chile Relleno can be customized with different fillings or served alongside rice and beans. Whether you're looking for a vegetarian option or a delicious comfort food, this recipe is easy to follow and sure to impress.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Rest Time 5 minutes mins

Total Time 55 minutes mins

Course Mexican Cuisine

Cuisine Mexican

Servings 4 Servings

Calories 350 kcal

Ingredients

  

• 4 large poblano peppers
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1/2 cup flour (for batter)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 cup vegetable oil (for frying)
• 1/2 cup tomato sauce
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 tablespoon cilantro (chopped, optional)

Instructions

 

Roast the Peppers:

• Preheat your oven to 400°F (200°C).
• Place poblano peppers on a baking sheet and roast for 15 minutes, turning occasionally, until the skin is blackened.
• Once roasted, place the peppers in a plastic bag to steam for about 5 minutes. Peel off the skin and remove the seeds.

Prepare the Filling:

• Cut a slit down the side of each pepper and carefully stuff them with shredded cheese.
• Close the peppers around the cheese.

Prepare the Batter:

• In a mixing bowl, whisk together flour, baking powder, salt, and egg. Add water if the batter is too thick.

Fry the Chile Rellenos:

• Heat oil in a frying pan over medium heat.
• Dip the stuffed peppers in the batter and fry until golden brown, about 3-4 minutes on each side.
• Remove from oil and drain on a paper towel.

Make the Sauce:

• In a saucepan, heat tomato sauce, garlic powder, and cumin. Let it simmer for 5 minutes.

Serve:

• Plate the fried chile rellenos and drizzle with the tomato sauce.
• Garnish with chopped cilantro if desired.

Notes

 

• For a lighter version, you can bake the chile rellenos instead of frying them.
• Use any cheese of your choice, such as goat cheese or queso fresco, for a unique flavor.
• If you can’t find poblano peppers, you can use Anaheim or other mild chilies.

Nutrition (per serving):

• Calories: 350 kcal
• Protein: 12g
• Carbs: 30g
• Fat: 20g
• Fiber: 5g

Keyword baked chile relleno recipe, easy chile relleno recipe, healthy chile relleno recipe

More Mexican Recipes You’ll Love

• Authentic Chicken Enchiladas
  
• Baked Mexican Tacos
  
• Homemade Guacamole
  
• Taco Salad
  
• Mexican Street Corn
  

Frequently Asked Questions About Chile Relleno

What is Chile Relleno made of?

Chile Relleno is made of roasted Poblano peppers stuffed with cheese, meats, or beans, battered, and then fried.

Can I make Chile Relleno vegetarian?

Yes, substitute the meat with beans, mushrooms, or additional vegetables to make a vegetarian version.

How do I roast Poblano peppers for Chile Relleno?

You can roast Poblanos over an open flame, under a broiler, or on a grill. The key is to char the skin, which makes it easier to peel.

Can I make Chile Rellenos ahead of time?

Yes, you can prepare the peppers and stuff them ahead of time. Just freeze them before frying or baking for later use.