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Chile Relleno Recipe

This step-by-step Chile Relleno Recipe has everything you need for making a fresh batch (4) of authentic poblano pepper relleno, magic! If you found this recipe with intent, you’re in for a real and good meal. Vamos a Comer (let’s go eat)!

This recipe is dedicated to La Mas Fina, Pina!


A Recipe That’s Worth It All

I don’t play food-gaderas. So you’ll be getting nothing but the realness in the way I approach this authentic and flavorful meal.

Truly, in additional to natural ingredients I will give you the most informative freestyle on chile relleno for every single food need.

If I forget something beneficial, I’ll be back and update you as I go. I am always learning additional ways to spin more delicious with ease in an effort to carry traditions loved forward.

Why start your Chile Relleno journey with this recipe

Finding a reliable recipe is important, especially when we’re talking about attempting to make a dish for the very first time to start your own traditions for generations to come. I value that commitment to you so much.

Any tips and suggestions are always welcome in the comment section down below. Please let our community know if you’ve got a fun rendition incase we’d all like to try it too.

Ingredients

Grocery Quick List: poblano peppers, monterey jack cheese, flour, eggs, and olive oil; and for the salsa, tomato, onion, garlic, salt, oregano. Yup, that pure + simple!

Ingredient to make recipe fresh poblano peppers on a white kitchen counter.

For the Rellenos

  • 4 poblano peppers
  • 8 ounces monterey jack cheese, 4-6 block slices (half pound)
  • 2 large eggs
  • 1.5 tablespoons all purpose flour
  • 1/4 cup olive oil

For the Salsa

  • 3 medium roma tomatoes
  • 3 pieces of 1/4 onion
  • 1 clove garlic, or more for garlicky
  • 1/2 tsp oregano mexicano
  • kosher salt or sea salt to taste

Please note: I use MJC because I’m from LA and that go-to cheese option is frequent. For OG use cotija or queso fresco and cooked papa.

More information on this blend you can find at my Chiles Rellenos (easier version) post.

Ingredient Notes / Variations

  • Poblano peppers – When selecting green peppers, avoid wilted spots, unless you plan on making strips for chilacas.
    • Some grocers label this as Pasilla, even in the fresh form.
    • Anaheim, chile de agua (oaxaca), NM green chile are all pepper types used to stuff and make chile relleno.
    • Select large, firm and flat to one side (when possible).
  • Monterey Jack Cheese – or queso fresco, or pepper jack. Traditionally cheese selection varies, these three types get a pass. My traditional version includes monterey jack most frequently so that’s how we’ll make it here.
    • other traditional fillings: potato and cheese (cotija or queso fresco).
    • cauliflower rice and cheese blend is also an option for lower complex carbs days, this is a modern approach.
  • Oil – The oil to fry the stuffed chiles widely used is corn, canola, or vegetable. However, extra virgin olive oil is my preferred choice for frying chiles rellenos.
  • Flour – Used to coat the outer layer of poblano chiles as a binder for the egg batter. This step prevents the egg fry from sliding right off of the cooked and peeled chiles.
    • GF alternative flour is definitely an option, it works!
  • Fresh Eggs are blended with mixer to make batter. Authentic taste uses the entire egg and gives the batter its lovely yellow color.
    • See pro tips for sans egg yolk note.
    • Side note: I’ve done this by hand a few times and just WOW to the OGs that always make it by hand. It’s hard work as it is!
  • Sea salt or kosher salt are preferred when making the salsa for recipe.
    • Traditional styles may also include the use of caldo de pollo powder to build the flavor. If this is how you love your salsa, feel free to include it but it is not required to make the sauce.

Method Preview: This recipe is my traditional technique, it is how I learned to make chiles rellenos over the last two decades. I do my best to simplify every dish when possible without sacrificing any flavor, for the love of you!

Step-By-Step Instructions

To Make the Best Chile Relleno

Prep all the poblanos by roasting them, peeling, and de-seeding.

Here’s a video to my chile poblano prep on tiktok for you to watch, it is a helpful visual.

Once they have cooled, remove the charred skin from all chiles and cut a slit, from top-center and remove the seeds with a small spoon for ease.

Pro Tip: Some cooks/chefs use only their hands but for me it’s much easier with a small spoon and napkin to the side for easy drying of finger-tips while in prep mode (see photos I provided as example for my cookflow). Be gently and careful not to dig too deep and tear through poblano peppers.

A printer-friendly recipe card with instructions is available at the bottom of this post.

Patience is key, let them pan fry and turn golden. The turnover with spatula for other side.

HOT TIP! Carefully, make sure each relleno is slit (the opening) chile pepper side up. It’s a helpful tip as they cool once transferred to cooling tray.

The sauce for Chile Rellenos

Chiles rellenos with the tomato salsa are not mandatory. The sauce its part of this traditional dish, it goes hand in hand.

Making chiles at home means you get to eat it how you enjoy it most. Homemade means you made that time to treat yourself.

This is why I share. Because I want the best for you and delicious Mexican Food Forever. That’s why we are here to learn, tell the stories, and eat dang good.

I respect all the ways of eating this delicious dish because Viva Mexico Lindo y Querido.

Foods To Eat With [Authentic Chile Relleno]

In order of familiarity and comfort, here’s a few ideas off the top. I’ll continue to add more as I remember and update.

  • As a burrito. Large flour tortilla, relleno, salsa, and spoon of refried beans rolled up.
  • Plated with meat, enchilada, beans, and rice.
  • Vegetable soup (clear broth). Chile relleno is placed into the soup and it takes the soup next level.
  • Breakfast Tacos. With sunny side up fried egg.

Doesn’t matter how you eat it, a warm and melty cheese chile relleno is a come-up!

Erika’s Favorite:

More on the vegetable soup mentioned above. A vegetable soup that is made to accompany rellenos during Cuaresma (lent) Season is veggie-truth! When eating rellenos with soup, the entire relleno is placed in a large bowl with hot vegetable soup poured over it, a dollop of warm tomato salsa, and grated cotija. This meal is FUEGO especially if you’re a big fan of vegetables like M(E).

Ways To Flip Leftover [Chiles Poblano]

Favorite ways to use up extra poblano peppers are making chilacas con crema. This is strips or diced pepper, onions, tomato, corn (optional), and cream simmered. Think Mexican style creamed pepper! That’s the best way to describe it visually.

Any extra potato cheese can be flipped into papa fritters, crispy potato tacos, or even sopes.

Pro Tips / Receta Notes

Recipe yield: 4 chiles rellenos.

My recipe uses simple seasoning such as sea salt and dried oregano for the salsa.

Storage: Taste best when fresh. Leftovers will last about 4-5 days in the refrigerator when properly stored. Container with lid, wrapped tight in parchment paper, or aluminum foil. I don’t recommend freezing because fresh is better, but it is possible.

Can I use less cheese, how about shredded cheese? Yes on less if you wish. Use less cheese if you prefer to go lighter or use a block cheese dairy-free replacement. As for shredded cheese, it’ll work, but it’s not my preferred choice. Block slices are thicker and closer to the real deal of the traditional chile relleno form. Also, shredded cheese can get sloppy during the melting process which is why I favor cooking with block slices.

Can I make this recipe without the Egg Yolks? Yes. That’s the beauty of cooking at home, if you need to adjust your food needs, please do! Although, you’ll need about 1-2 more egg whites so you have enough egg coating. The egg yolks are used in traditional methods which contribute to the overall flavor and give a beautiful color to the egg batter. Keep in mind, the recipe will not taste exactly as intended with adjustments, but you do have a choice. 🙂

Heat safe bags (re: prep – step 2) – This process is easy for peeling the skin off the chiles. Hopefully, you find it easy as well. Enjoy using this process for all your future food classic chile dish prep! 

Tell a friend!

Treat yourself to Chile Relleno

Please star rate this LatinasQueComen Chile Relleno Recipe. Your stars and shares help us reach Comida-Makers. Thank you!

Plate of Chile Relleno Recipe Post.

Authentic Chile Relleno with Red Tomato Sauce Recipe

5 from 2 votes

DESCRIPTION

Make this poblano Chile Relleno recipe 'cause it's the best. Step-by-step directions for making chile relleno so you can have it anyway you like. A few favorite ways to enjoy are for chile en caldo, chile relleno burrito, or chile en guisado. Tell us your favorite when you try our recipe!
prep: 30 minutes
cook: 25 minutes
cooling time: 20 minutes
total: 1 hour 15 minutes
servings: 4 servings
calories: 363
category: Main Course
cuisine: Mexican, Mexican-American
keyword: Authentic Chiles Rellenos, Chile Relleno, Chile Relleno Recipe, Pasilla Pepper, Poblano Pepper

Equipment

  • Electric hand mixer on mixer stand
  • Frying pan
  • heat-safe spatula
  • Raised cooling rack
  • Non-stick and heat safe tongs
  • Heat safe container or bowl with lid (cling wrap is ok too)

Ingredients

  • 4 whole poblano peppers (also labeled as pasilla chiles in local grocers)
  • 2 serrano peppers (or jalapeño for milder spice)
  • 8 ounces monterey jack cheese, 4-6 block slices (half pound)
  • 2 large eggs
  • 1 tablespoon all purpose flour
  • 3-4 tablespoons olive oil

For the Salsa

  • 3 medium roma tomatoes
  • 3 pieces onion
  • 2 cloves fresh garlic
  • 1/2 tsp oregano
  • sea salt to taste (or kosher salt)

Instructions 

Preparation of Chile Rellenos

  • Lay whole poblanos, serrano and tomatoes flat on sauté pan. Let cook on medium/low heat for 10 minutes on each side. Cover with lid.
  • Place roma tomatoes and serranos on a plate and set to side. Carefully remove poblano chiles from sauté pan (I use tongs) while still hot and place them in your food and heat safe plastic bag or container, seal off completely (cling wrap ok). Allow peppers to cool for about 10-15 minutes.
  • Meanwhile, place 1 tablespoon of all purpose flour and spread it out on a large plate. Then cut half of one pound block of Monterey Jack cheese into 4-6 thick slices. Set flour and cheese to the side. Have hand mixer, eggs, and small bowl ready and set to side.
  • Once poblanos have cooled: Open container, and begin to peel the skin off. Since the heat has released naturally during the cooling process, the moisture gives the poblano pepper skin the tenderness to peel easily.
    Gently peel the skins, remove stems, and use a spoon to remove and dispose of the seeds.
  • Dredge in Flour. Flour should only coat the external side of the peeled chiles. Set plate to the side.
  • Fill each with cheese/filling of choice.

To Fry Chile Rellenos

  • Turn stove on to lowest heat setting, add 4 tablespoons of extra virgin olive oil. Allow to heat while you prep the egg foam in the next step.
  • With electric mixer blend egg whites until the foam builds, once egg begins to foam, add egg yolks last to the foam and beat for about 20-30 seconds, you will see the lovely yellow color appear.
    Set ready egg foam in bowl to side.
  • Have hands clean. We're ready to dip and fry!
    Dip each poblano into the egg batter and carefully place slit side facing up, in the hot oil. Repeat steps for all four chiles. Flip over after 2-3 minutes, the bottoms will appear golden.
  • Enjoy this Delicious Chile Relleno they way you love it!

Notes

  • Recipe yield: 4 chile rellenos. 4 persons, 4 burritos, or 12 tacos.
  • Can I use less cheese, how about pre-shredded cheese? Yes on less if you wish. Use less cheese if you prefer to go lighter or use a dairy-free replacement. 
  • There are a variety of fillings. Make something fun out of what you have delicious. See all notes in the full recipe post.
  • Make them without the egg foam for easier during the week meals with extra prepped poblanos. Just fill with cheese and heat- EASY!
  • Re: Shredded cheese It works but I prefer block cheese, ALWAYS! Definitely use what you have but consider the following:
    • I don’t use shredded cheese for this recipe since block slices are thicker and closer to the feel and real deal of chile relleno form. 
    • Another thing, shredded cheese can get a little sloppy during the melting process which is why I favor block slices of cheese when using Monterey Jack, just a heads up from my experience!

This is our Authentic OG version recipe. My Easier Chiles Rellenos recipe is available on LatinasQueComen website, too. Visit the website for the full post and all the helpful details to carry the Tradition of Chile Relleno forward.

Thank you for your shares and support of LQC!

Nutrition

Nutrition Facts
Authentic Chile Relleno with Red Tomato Sauce Recipe
Serving Size
 
1 chili
Amount per Serving
Calories
363
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
13
g
81
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
14
g
Cholesterol
 
144
mg
48
%
Sodium
 
374
mg
16
%
Potassium
 
211
mg
6
%
Carbohydrates
 
5
g
2
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
18
g
36
%
Vitamin A
 
990
IU
20
%
Vitamin C
 
9
mg
11
%
Calcium
 
448
mg
45
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
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Equipment

  • Bowl
  • Knife
  • Electric Mixer
  • Vegetable Peeler
  • Large and small spoon

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