Easy Chile Relleno Recipe

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Chile Relleno is definitely a Mexican version of comfort food. It’s served with simple tomato salsa to make it a perfectly complete dish. 

This Home-Style Chile Relleno Recipe takes you step-by-step on how to make this traditional Mexican dish of chile peppers stuffed with cheese, dipped in egg batter, and lightly fried.

Chile Relleno literally means in Spanish “stuffed chile” and is a dish in Mexican cuisine that originated in the city of Puebla. The most common pepper used is Puebla’s poblano pepper, though New Mexico chile, pasilla, or even jalapeño peppers are popular as well. It is typically stuffed with melted cheese, such as queso Chihuahua or queso Oaxaca.

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Ingredients in Chile Relleno

• Chile: Poblano pepper is traditionally roasted, and peeled. I use canned whole chile peppers that are peeled and cleaned of all seeds to save time.

• Cheese: Quesadilla, Oaxaca, Monterey Jack cheese, or any cheese. I slice the cheese into strips, but shredded cheese or cheese sticks can be used.

• Eggs: Separate egg whites and yolks ( I take my eggs out 30 minutes before using, egg whites whip faster and have more volume at room temperature)
• All-purpose flour and salt

• Cooking oil

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Making Chile Relleno

• Step 1. Whip Egg Whites and salt

• Step 2. Whisk Yolks, then add flour to the yolks

• Step 3.  Mix Yolk mixture with Egg Whites, gently mix

• Step 4.  Stuff chiles with cheese and roll in flour

• Step 5. Dip floured chiles into the egg mixture and gently coat. Fry in 1/2 inch of cooking oil at 375°F. 

• Flip egg-battered chile twice to brown evenly.

Step 6. Place Chile Rellenos in the oven at 275°F to keep warm.

Step 7. Make Sauce – Saute onions and garlic in oil for 2-3 minutes, add tomato sauce, cumin, and Mexican oregano, and cook for 5 – 7 minutes. Remove from heat and stir in cilantro.

Place sauce on the plate, and place Chile Relleno on top, sprinkle queso fresco or cotija on top. Enjoy!

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Chile Relleno Recipe

Eunice Huerta

Chile Relleno is definitely a Mexican version of comfort food. It’s served with simple tomato salsa to make it a perfectly complete dish.

4 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course dinner

Cuisine Mexican

Ingredients

  

1x2x3x

• 2 - 7- ounce cans of Whole Chile Peppers
• 1 pound Monterey Jack cheese or Quesadilla cheese cut into strips
• 6 eggs separated
• 2 1/2 tablespoons all-purpose flour
• 1 teaspoons salt
• Cooking oil
• 2 15- ounce cans of tomato sauce
• 1 small onion diced
• 1 tablespoon garlic diced
• 1 teaspoon cumin
• 1 tablespoon Mexican oregano
• 1 tbsp cilantro finely diced

Instructions

 

• Beat egg whites and 1 teaspoon salt until it holds a medium-firm peak
• Beat egg yolks and flour until blended
• Gently fold egg yolks and flour into the egg white mixture.
• Stuff each chile with cheese and roll in flour.
• Heat 1/2 inch of cooking oil to 375°F. Coat each chile with batter. Fry in hot oil on each side until golden brown.
• Remove Chile Relleno and place on the baking sheet and keep in a warm oven.
• In a skillet, saute diced onion and garlic for 2-3 minutes on medium heat. Add tomato sauce, cumin, and Mexican oregano to the onion mixture in a skillet.
• Cook for 5-7 minutes.
• Place sauce on the plate, add Chile Relleno on top and sprinkle cotija cheese(optional)

Keyword chile relleno recipe, recipe for chile relleno, recipe for stuffed chile peppers

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