How to Make Chile Rellenos

This chile rellenos recipe is so good and easy to make. From the sauce to the batter that covers each pepper and the cheese in the middle it’s hands down my favorite chile relleno recipe. 

My mom didn’t make these as often as I would like her to but it’s because making chile rellenos does take some time since there are some steps you can’t skip but the final product is amazing.

I normally don’t order these at Mexican restaurants because everytime I do I’m so disappointed by the lack of flavor. This chile relleno recipe is absolutely delicious! You gotta trust me on this!  

What are Chile Rellenos?

Chile rellenos are a traditional Mexican dish made from roasted poblano peppers and stuffed with cheese or minced meats then coated in a fluffy egg batter and fried until golden brown. Served with a mild tomato sauce that is poured right over or even soaked in for a few minutes before serving.

How to Make Chile Rellenos  

Ingredients

For sauce

• 8 Roma tomatoes, roughly chopped
• 1 jalapeño, chopped
• 1/2 onion, roughly chopped
• 4 garlic cloves
• 1 1/2 cups water
• 1 ½ tsp chicken bouillon 
• The smallest pinch of Cinnamon 
• Salt, to taste 

For the peppers

• 6 poblano peppers
• 3 eggs, separated
• 1 tbsp flour
• 1/2tsp salt
• 8-12oz shredded cheese of your choice – I like using oaxaca or mozzarella cheese
• More flour to cover peppers
• Vegetable oil

Directions 

For the Sauce:

1. In a blender add the tomatoes, jalapeno, 1/2 of the onions, garlic, water, chicken bouillon and salt and blend until smooth. 
2. In a saucepan add a little bit of oil and heat up over medium high heat. Add the rest of the onions and cook until they start to brown. Carefully pour the tomato sauce mixture. Let it come to a simmer and turn the heat down to low and let it cook for about 20mins. Stir occasionally. Taste for seasoning and add more salt or chicken bouillon if needed. 
3. After 20 minutes add the smallest pinch of cinnamon, stir and turn off the heat.

For the Peppers:

1. If you’re using the oven, turn the broiler on high and put the poblano peppers on a baking sheet and place them in the oven. If you’re using the stove, place your peppers on a comal over medium high heat. Turn the peppers once they start to develop char marks. Keep turning them until each side has char marks.
2. After each pepper is roasted on each side, place them in a paper or plastic bag, close it and let it rest for 10 minutes or until you’re able to handle them.
3. Peel off the thin film on each pepper. Do NOT rinse them under water. Doing so will remove the flavor of the roasted poblano. 
4. With a paring knife cut a small slit in each pepper. Remove the seeds. Be careful not to make the slit too big or the pepper can fall apart when adding cheese.
5. Carefully stuff each pepper with cheese and using a toothpick close the slit. Set aside.
6. In a large bowl, add the egg whites and using an electric hand mixer whisk the egg whites until you have stiff peaks. Then add the egg yolks, salt and flour and mix until incorporated. Set aside.
7. Add flour to a plate and season with some salt. Set aside.
8. In a pan with high sides, add enough oil so you can pan fry the peppers. Heat up the oil over medium high heat.
9. Take a pepper and gently roll it in the flour. Patting off any extra flour then dip it in the fluffy egg batter and then into the hot oil. Cook for 3-4 mins on each side or until golden brown. (Use an extra utensil to help flip it over so you don’t splash oil all over.) Place on a plate lined with paper towels to absorb any extra oil.
10.  When serving you can place a chile relleno on a plate and ladle some of the tomato sauce all over or even place the chile relleno in the sauce for a minute before serving. 

# Tips

You can use any cheese you like or even a combination if you’d like.

When beating the egg whites make sure to not to overmix or your egg whites will become dry and easily break.

Chile Rellenos

This Chile Relleno recipe starts off by roasting poblano peppers, stuffing them with cheese, dipping them into a fluffy egg batter then frying them until golden brown. Served with a delicious spicy tomato sauce

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Mexican

Servings 6 people

Ingredients

  

For the sauce

• 8 roma tomatoes chopped
• 1 jalapeño chopped
• 1/2 onion chopped
• 4 garlic cloves
• 1 1/2 cups water
• 1 ½ tsp chicken bouillon
• The smallest pinch of Cinnamon
• Salt to taste

For the peppers

• 6 poblano peppers
• 3 eggs separated
• 1 tbsp flour
• 1/2 tsp salt
• 8-12 oz shredded cheese of your choice – I like using oaxaca or mozzarella cheese
• More flour to cover peppers
• Vegetable oil

Instructions

 

For the sauce

• In a blender add the tomatoes, jalapeno, 1/2 of the onions, garlic, water, chicken bouillon and salt and blend until smooth.
• In a saucepan add a little bit of oil and heat up over medium high heat. Add the rest of the onions and cook until they start to brown. Carefully pour the tomato sauce mixture. Let it come to a simmer and turn the heat down to low and let it cook for about 20mins. Stir occasionally. Taste for seasoning and add more salt or chicken bouillon if needed.
• After 20 minutes add the smallest pinch of cinnamon, stir and turn off the heat.

For the peppers

• If you’re using the oven, turn the broiler on high and put the poblano peppers on a baking sheet and place them in the oven. If you’re using the stove, place your peppers on a comal over medium high heat. Turn the peppers once they start to develop char marks. Keep turning them until each side has char marks.
• After each pepper is roasted on each side, place them in a paper or plastic bag, close it and let it rest for 10 minutes or until you’re able to handle them.
• Peel off the thin film on each pepper. Do NOT rinse them under water. Doing so will remove the flavor of the roasted poblano.
• With a paring knife cut a small slit in each pepper. Remove the seeds. Be careful not to make the slit too big or the pepper can fall apart when adding cheese.
• Carefully stuff each pepper with cheese and using a toothpick close the slit. Set aside.
• In a large bowl, add the egg whites and using an electric hand mixer whisk the egg whites until you have stiff peaks. Then add the egg yolks, salt and flour and mix until incorporated. Set aside.
• Add flour to a plate and season with some salt. Set aside.
• In a pan with high sides, add enough oil so you can pan fry the peppers. Heat up the oil over medium high heat.
• Take a pepper and gently roll it in the flour. Patting off any extra flour then dip it in the fluffy egg batter and then into the hot oil. Cook for 3-4 mins on each side or until golden brown. (Use an extra utensil to help flip it over so you don’t splash oil all over.) Place on a plate lined with paper towels to absorb any extra oil.
• When serving you can place a chile relleno on a plate and ladle some of the tomato sauce all over or even place the chile relleno in the sauce for a minute before serving.

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