Classic Chili Relleno
Roasted poblano peppers are stuffed with melty cheese, dipped in a light egg batter, fried until golden, and served with a simple tomato sauce. This is a weekend-friendly version of the Mexican favorite, with clear steps
Total
70 min
Servings
4 servings
Level
Medium
Chili relleno, often written as chile relleno, means “stuffed chile.” The classic version uses poblano peppers, which are roasted and peeled before they are filled, battered, and fried.
This recipe keeps the filling simple with Monterey Jack or Oaxaca cheese, then adds a warm tomato sauce that balances the rich batter. The method has a few steps, but none are hard if you take your time.
Serve chili rellenos with rice, beans, a salad, or warm tortillas. They are at their best right after frying, when the outside is tender and golden and the cheese inside is soft.
01What you'll need
Ingredients
15 items · 4 servings
- 4 large poblano peppers
- 8 ounces Monterey Jack, Oaxaca, or mild mozzarella cheese, cut into 4 sticks
- 3 medium ripe tomatoes, chopped, or 1 can (14.5 ounces) diced tomatoes
- 1/2 small white onion, chopped
- 2 cloves garlic, chopped
- 1 cup low-sodium chicken broth or vegetable broth
- 1/2 teaspoon dried oregano, preferably Mexican oregano
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon ground cumin
- 1 tablespoon neutral oil, for the sauce
- 3 large eggs, separated
- 1/4 cup all-purpose flour, plus more for dusting the peppers
- 1/4 teaspoon fine salt, for the batter
- 2 to 3 cups neutral oil, for frying, such as canola or vegetable oil
- To serve: chopped cilantro, Mexican crema or sour cream, and warm tortillas, optional
02How to make it
Step-by-step
1. Roast the peppers
Place the poblanos over a gas flame, under a broiler, or on a hot grill. Turn them often until the skins are blistered and blackened in spots, 8 to 12 minutes. Put the peppers in a bowl and cover with a plate or towel for 10 minutes. This steaming step loosens the skins.
2. Peel and open the peppers
Rub off the loose skins with your fingers or a paper towel. Do not rinse unless you must, because water can wash away flavor. Cut one lengthwise slit in each pepper, keeping the stem attached if possible. Gently remove the seeds and pale inner ribs. Pat the peppers very dry.
3. Make the tomato sauce
Blend the tomatoes, onion, garlic, broth, oregano, 1/2 teaspoon kosher salt, and cumin until mostly smooth. Heat 1 tablespoon oil in a saucepan over medium heat. Add the sauce and simmer, stirring now and then, until slightly thickened, about 12 to 15 minutes. Taste and add more salt if needed. Keep warm.
4. Stuff the peppers
Slide one stick of cheese into each pepper. Close the slit around the cheese as neatly as you can. If a pepper will not stay closed, secure it with one or two toothpicks. Lightly dust the outside of each stuffed pepper with flour, then shake off the extra.
5. Whip the egg batter
In a clean bowl, beat the egg whites with a whisk or hand mixer until they hold soft peaks. Soft peaks means the whites stand up briefly, then bend at the tip. In a small bowl, beat the egg yolks with 1/4 teaspoon fine salt. Gently fold the yolks and 1/4 cup flour into the whites until just combined.
6. Heat the frying oil
Pour 1 inch of neutral oil into a wide skillet and heat over medium-high heat to 350°F. If you do not have a thermometer, drop in a tiny bit of batter; it should sizzle right away but not turn dark immediately. Set a wire rack or paper towel-lined plate nearby.
7. Batter and fry
Working with one pepper at a time, dip it into the egg batter and turn to coat. Carefully lay it in the hot oil, seam side up if possible. Fry 2 peppers at a time so the pan is not crowded. Cook until golden on the first side, 2 to 3 minutes, then turn gently and cook 2 to 3 minutes more.
8. Drain and serve
Transfer the fried peppers to the rack or plate. Remove any toothpicks. Spoon warm tomato sauce onto plates or a shallow serving dish, then place the chili rellenos on top. Serve right away with cilantro, crema, and tortillas if you like.
03From our kitchen
Cook's tips
- Make-ahead: Roast, peel, and seed the poblanos up to 2 days ahead. Store them covered in the refrigerator, then pat them very dry before stuffing and battering.
- Sauce shortcut: Use canned diced tomatoes when fresh tomatoes are out of season. Fire-roasted canned tomatoes add a deeper flavor.
- Cheese swaps: Oaxaca cheese is traditional and melts well. Monterey Jack is easy to find. Mild mozzarella works in a pinch, but avoid very wet fresh mozzarella because it can leak.
- Add a filling: You can add a few spoonfuls of cooked shredded chicken, picadillo, or beans with the cheese. Do not overfill, or the peppers may split during frying.
- Storage: Leftovers keep in an airtight container in the refrigerator for up to 3 days. The batter will soften, but the flavor will still be good.
- Reheating: Reheat in a 350°F oven or air fryer until hot, about 10 to 15 minutes. Microwaving works, but the coating will be softer and may turn spongy.
Cook's note
Poblano heat can vary from mild to moderately spicy. Taste a tiny piece after roasting if you are sensitive to heat. Wear gloves when handling the peppers if your skin is easily irritated.
04Frequently asked
Questions & answers
Is it chili relleno or chile relleno?
In Mexican Spanish, “chile relleno” is the usual spelling. Many English-language menus and home cooks use “chili relleno.” Both refer to a stuffed chile pepper, most often a poblano.
Can I bake chili rellenos instead of frying them?
You can bake stuffed poblanos with sauce and cheese, but they will not have the same fluffy egg coating. For a lighter baked version, skip the batter, place the stuffed peppers in sauce, and bake at 375°F until the cheese melts, about 20 minutes.
Why did my batter slide off the peppers?
The peppers were probably wet or not coated with enough flour. Pat them very dry after peeling, dust them lightly with flour, and dip them in the batter right before frying.
What oil is best for frying chili rellenos?
Use a neutral oil with a high smoke point, such as canola, vegetable, or peanut oil. Olive oil is not ideal here because its flavor is stronger and it can smoke at frying temperatures.
Can I make this gluten-free?
Yes. Use a 1-for-1 gluten-free flour blend or fine rice flour for dusting and in the batter. Check that your broth is gluten-free, too.
05Keep cooking
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