Yes, You Can Make Chiles Rellenos at Home

Chiles Rellenos are poblano peppers stuffed with mild cheese, fried in egg batter & topped with salsa.  For over the top taste & nutrition! 

Chiles Rellenos

There’s nothing like Mexican food when you want a good hit of flavor!  I love Chiles Rellenos for the great taste–and even more for the solid nutrition this dish provides. 

Yes, give me two servings of vegetables and a nice hit of calcium for breakfast (or even lunch or dinner) and I feel I’m starting the day right.

Now, if you’ve never tried this, I realize the dish may sound a bit intimidating–but really it isn’t.  First, it’s just barely hot since poblano peppers are mild (Scoville scale of approximately 1250) as “hot” peppers go (jalapenos are up to 8000 units).   

And the dish is also very easy, especially if you use prepared salsa.  In fact, I’ll make up a single chile relleno for myself for breakfast on the fly, it’s so easy—really no harder than an omelet.

Just more fun! 

Chiles Rellenos

What are Chiles Rellenos?

If by some chance you aren’t familiar with the mildly spicy Mexican dish, Wikipedia describes it as follows:

“The chile relleno is a dish of Mexican cuisine that originated in the city of Puebla. It consists of a stuffed, roasted, fresh poblano pepper sometimes substituted with non-traditional Hatch chile, Anaheim, pasilla or even jalapeño chili pepper.  In current cuisine, it is typically stuffed with melted cheese, such as queso Chihuahua or queso Oaxaca or picadillo, meat made of diced pork, raisins and nuts, seasoned with canella; covered in an egg batter or simply corn masa flour and fried.Although it is often served in a tomato sauce, the sauces can vary.”

I don’t lay any claim to authenticity in this recipe, but limit my assertion to just one thing–I was successful when I made it.  Repeatedly since we loved it!

Chiles Rellenos

Why You’ll Love This!

Flavorful.  Because poblanos are mild, you end up with more flavor and less heat.  Add creamy cheese and flavorful salsa and it’s so good!

Healthy.   With two vegetables plus cheese for calcium, this recipe ticks a couple nutrition boxes that are often shorted.  And I even pan fry in olive oil!

Easy.  After you’ve made these once or twice, it’s second nature! I’ll even make them in the groggiest of mornings!  

Chiles Rellenos

What You’ll Need

Ingredient Notes

  • Poblano chile(s).  These have just a little kick but a ton of flavor!.
  • Shredded mild cheese.   Monterey Jack or Mexican Queso are most commonly used, but you can use another mild, well melting cheese.
  • Egg.  These creates a tasty batter that encases the pepper. 
  • Oil.  For frying.
  • Salsa.  I top with a good prepared salsa since that’s so easy!  You don’t need to use a special homemade Chiles Rellanos Sauce–remember this is easy!

Special Tools

  • No special tools are needed.

Step by Step Directions

Remove stem end of chile, then insert knive through opening to remove seeds and ribs (Alternatively if you want to leave the stem attached, you can make a “T” shaped cut with the top of the “T” at the stem end of the pepper to remove the seeds and ribs).

seed pepper

Place chile(s) on aluminum foil under broiler. Broil, turning occasionally with tongs, until the chile blackens and blisters on all sides.  Watch carefully–peppers are flammable!  Roll up the chile in the foil and allow to steam until tender and cool enough to handle, about 10 minutes. Peel/scrape away the blistered skin, being careful not to tear the flesh.

broil pepper

Fill the chile with grated cheese. Set aside.

fill with cheese

Beat the egg whites and salt on high speed until stiff peaks form.  In a separate bowl, beat the egg yolk until frothy.  Fold the beaten yolks into the whites until just combined, trying to deflate as little as possible.    

make batter

Heat the oil in a large frying pan over medium heat until hot.

Now here my version is slightly different than many others, in an approach that I think is a bit easier (and also lower carb). 

Drop about 1/2 cup of batter into the oil and spread it to about the same size as the stuffed chile. Let it cook for a few seconds to firm just slightly. Gently, lay the chile on top of the batter in the pan.

cook pepper

Spread remaining batter over the chile to cover it on all sides. Cook without disturbing until the bottom of the chile relleno is golden brown. Using a flat spatula and a fork, carefully flip the chile relleno over and cook until the other side is golden brown (sometimes I’ll brown on three sides, depending on the chile’s shape).

cover pepper with batter in pan

Warm salsa if cold.  To serve, spread 1/3 cup of salsa on a plate and top with the chile relleno.  Or serve the salsa on the side. Serve immediately.

serve on salsa

How to Serve

Chiles Rellenos is a versatile dish that is at home for any meal of the day! 

I love it for breakfast because it takes very little working time and not a lot of brain power (yes, not a morning person here).  Then I eat it accompanied by a simple cup of coffee.  Bigger eaters might add some toast or leftover rice if you have it.

For a lunch or dinner entree, feel free to add traditional Mexican accompaniments like refried beans and rice.  Or start the meal with chips and guacamole!  And as regular readers will attest, I’ll serve a salad with anything!  Or add the cutest ever taco cupcakes for dessert!

Here you can really have fun with beverages.  Try a nice Refreshing Mango Agua Fresca with breakfast!

Or for lunch or dinner, go wild with fun cocktails like a Key Lime Martini, Frozen Strawberry Margarita, or some nice Mango Margaritas!

frozen strawberry margarita

Variations and Special Diets

Chiles Rellenos is vegetarian and low carb just as is.  To make a dairy free or vegan chile relleno, use your favorite vegan cheese—just make sure it’s one that melts well.   

And if this has put you in to mood for more Mexican food, take a look at these Authentic Mexican Beef Tamales.

Preparation and Leftovers

I usually make just what I need, but any leftovers should keep covered and refrigerated for a few days. And for this post I decided to test freezing as well which I’m happy to say worked great. 

To do this, I froze two cooked chiles rellenos in a covered pyrex container.  The next week I baked the dish, still frozen, topped with aluminum foil at 350 until heated through, about 35 minutes.  Then I uncovered it and cooked it an additional 5 minutes.  I ended up adding a little salsa to the cooking pan to warm it and was very happy with the results!

Chiles Rellenos

Tips & FAQs

Peppers, both bell and hot, usually fare poorly on the Environmental Working Group’s dirty dozen list of most contaminated fruits and vegetables.  So go organic if you can. 

Do I need gloves to handle poblano peppers?  In about 30 years of working with poblanos, I only once encounter a batch where I should have used gloves.  So it’s possible but not likely.  In any case, be sure to wash your hands well after handling and avoid touching your eyes.

Do I need to peel my poblano peppers?  Poblano peppers have a thin skin, so if I’m in a hurry I do a very light job of peeling and don’t worry about it.  You will want to make very sure that the pepper is cooked until tender, however.  The dish is much nicer when your pepper isn’t crunchy (ask me how I know this).

Can I freeze poblano peppers?  Raw poblano peppers freeze beautifully!  I cut out and discard the stem and seeds, then freeze them whole in a zip loc bag—no blanching needed.  As a dedicated locavore (and a person who hates grocery shopping) I have them in the freezer anytime I need them! 

Can I substitute another cheese?   A Mexican queso or Monterey Jack are most commonly used.  But as longs as it’s a mild, well-melting cheese, you can use what you have on hand.  I recently used a combination of Swiss and fontina when I needed to use them up.  I didn’t want the character of either cheese to dominate (not that it’s that easy to dominate a poblano) and using a blend facilitated this. 

poblanos

Chiles Rellenos

Chiles Rellenos

Chiles Rellenos are poblano peppers stuffed with mild cheese, fried in egg batter & topped with salsa.  Over the top taste & nutrition! 
Author: Inger
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
wait time 10 mins
Total Time 25 mins
Course Main Dish
Cuisine Mexican
Servings 1
Calories 570 kcal

Ingredients
  

  • 1 Poblano chile pepper medium to large
  • ½ cup shredded mild cheese like Monterey Jack
  • 1 Egg
  • Pinch salt
  • 2 Tablespoons Oil for frying
  • 1/3 cup prepared salsa

Instructions
 

  • Remove stem end of chile, then insert knive through opening to remove seeds and ribs (Alternatively if you want to leave the stem attached, you can make a “T” shaped cut with the top of the “T” at the stem end of the pepper to remove the seeds and ribs).
  • Place chile(s) on aluminum foil under broiler. Broil, turning occasionally with tongs, until the chile blackens and blisters on all sides.  Watch carefully–peppers are flammable!  Roll up the chile in the foil and allow to steam until tender and cool enough to handle, about 10 minutes. Peel/scrape away the blistered skin, being careful not to tear the flesh.
  • Fill the chile with grated cheese. Set aside.
  • Beat the egg whites and salt on high speed until stiff peaks form.  In a separate bowl, beat the egg yolk until frothy.  Fold the beaten yolks into the whites until just combined, trying to deflate as little as possible.
  • Heat the oil in a large frying pan over medium heat until hot.
  • Now here my version is slightly different than many others, in an approach that I think is a bit easier (and also lower carb.  Instead of dipping the stuffed pepper in flour, then egg batter, and then moving the drippy pepper to the hot oil, I do the following:
  • Drop about 1/2 cup of batter into the oil and spread it to about the same size as the stuffed chile. Let it cook for a few seconds to firm just slightly.
  • Gently, lay the chile on top of the batter in the pan. Spread remaining batter over the chile to cover it on all sides. Cook without disturbing until the bottom of the chile relleno is golden brown. Using a flat spatula and a fork, carefully flip the chile relleno over and cook until the other side is golden brown (sometimes I’ll brown on three sides, depending on the chile’s shape).
  • Warm salsa if cold.  To serve, spread 1/3 cup of salsa on a plate and top with the chile relleno.  Or serve the salsa on the side. Serve immediately.

Nutrition

Calories: 570kcalCarbohydrates: 12gProtein: 22gFat: 50gSaturated Fat: 14gPolyunsaturated Fat: 9gMonounsaturated Fat: 24gTrans Fat: 0.1gCholesterol: 214mgSodium: 974mgPotassium: 538mgFiber: 4gSugar: 7gVitamin A: 1528IUVitamin C: 97mgCalcium: 482mgIron: 2mg
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Tried this recipe?Let us know how it was!

Originally published Sep 29, 2013

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19 thoughts on “Yes, You Can Make Chiles Rellenos at Home

  1. David

    Well, you needn’t sell this Arizonan on chiles rellenos! Thanks for your recipe – I like your tips on frying!

  2. Kathy

    This is a recipe to remember. It really looks good, Inger! I have never tried to make this at home, but would now feel comfortable doing so.

    1. Inger Post author

      I do get frustrated when the recipe looks so easy online and then completely fails when I make it. Trying to dip ice cream bars last summer comes to mind as another notable failure… But I’m glad I tried a new method with these–persistence can pay off!

  3. Louise

    Oh how I adore Chiles Rellenos, Inger. You have done a superb job of gathering such goodness into one tempting pepper. My Trader Joe’s doesn’t sell Chiles Rellenos. I was just there yesterday. I will definitely have to try making these. I saved the recipe in my “someday” file. I have had such a craving for Mexican food but Chiles Rellenos are my very best favorite. Thank you so much for sharing, Inger…

    1. Inger Post author

      I was so excited when these turned out Louise. Now I don’t need an excuse to have them, I can just say I’m using up food from the CSA. I’ll be trying this with some of the poblanos I froze next…

  4. Lisa @ Lisa Living Well

    I love chile rellenos and it’s usually what I order at Mexican restaurants since it’s vegetarian. Your post definitely made it look so easy to make at home, so I’ll have to try it sometime.

    1. Inger Post author

      I was very happy to find something that I could do after totally failing before! I like cheese and onion enchiladas eating out Mexican too. And Margaritas 😉

    1. Inger Post author

      I don’t think there is any gluten in this (batter is egg and salt), but if you don’t like spicy food, then just looking would be best!

  5. Claire

    I’ve never heard of them before but OMG I want to try them and SOON. I doubt I’ll be able to get the same peppers or cheese but where there is a will there is a way !

    1. Inger Post author

      Any mild cheese that melts will work for this. Poblanos are supposed to have just a little heat (though mine were very mild), so if you can find a thinner skinned pepper with a little kick you are there (or maybe get some more kick in your salsa if needed…)

  6. Tammy

    I have a favorite restaurant here that makes my favorite rellenos. When I was growing up, this was our after school snack. My mother used egg roll wrappers and after assembly and cooking, she froze them individually.

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