Chili Rellenos
Roasted poblano peppers stuffed with gooey melted cheese, coated in a light, fluffy egg batter, and fried until golden. A Tex-Mex classic that's crispy outside and irresistibly soft inside, perfect with warm tomato salsa and rice.
For 4 servings
- roast · ~20 min
Roast and peel the poblano peppers.
1.Place poblanos directly over a gas flame or under a broiler.2.Char the skins evenly, turning with tongs, until blackened and blistered all over.3.Transfer hot peppers to a sealed plastic bag and steam for 10 minutes.4.Scrape off the blackened skin gently with the back of a knife. Make a small slit lengthwise and carefully remove seeds, keeping the stem intact.TIPDon't rinse the peppers under water — it washes away smoky flavor. A few charred bits of skin left behind add character. - prep · ~5 min
Stuff the peppers with cheese.
Carefully insert strips of Oaxaca cheese through the slit in each pepper. Fill them generously but avoid overpacking so the slit can still close.
- prep · ~3 min
Dust the stuffed peppers with flour.
Spread 1/4 cup flour on a plate. Roll each stuffed pepper lightly in the flour to coat, shaking off excess. This helps the batter stick.
- mix · ~10 min
Whip the egg batter.
1.Place egg whites in a clean, grease-free bowl with a pinch of salt.2.Beat on high speed until stiff, glossy peaks form.3.Gently fold in the egg yolks and 2 tablespoons of flour until just combined.TIPDon't overmix once yolks are added. Stop when the batter is uniform and pale yellow. - fry · ~10 min
Fry the chili rellenos until golden.
1.Heat oil in a deep skillet to 350°F (175°C).2.Hold a stuffed pepper by the stem and dip it into the egg batter, spooning batter on top to fully coat.3.Carefully slide the coated pepper into the hot oil.4.Fry for 2-3 minutes per side until puffed and deep golden brown.5.Drain on paper towels.TIPTest oil readiness by dropping a small spoonful of batter in — it should sizzle and puff immediately. - roast · ~8 min
Blend the roasted tomato salsa.
Roast tomatoes and garlic clove in a dry pan until charred. Blend with onion, cilantro, and a pinch of salt until smooth. Serve salsa over hot rellenos.
TIPA molcajete (stone mortar) makes the best salsa texture, but a blender works too. - serve
Serve immediately with warm salsa.
Place each chili relleno on a plate, spoon salsa roja over it, and serve with Mexican rice and refried beans.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast poblano peppers until the skin is evenly blackened for easy peeling.
- 2Do not rinse peeled peppers under water; pat them dry to retain smoky flavor.
- 3Use room-temperature eggs for a fluffier, more stable batter.
- 4Make sure the oil is exactly 350°F (175°C) to prevent greasy rellenos.
- 5Fry peppers one at a time to avoid crowding and temperature drop.
- 6Serve immediately after frying, as the batter loses crispness quickly.
Adapt it for your goals.
Low-oil
Bake the stuffed and battered poblanos at 400°F (200°C) on a greased baking sheet for 15-18 minutes, flipping halfway, for a lighter version with less oil.
vegetarianVegetarian
Stuff the peppers with crumbled queso fresco, black beans, and corn for a heartier vegetarian filling that adds texture and flavor.
high proteinHigh-protein
Add shredded cooked chicken or seasoned ground beef to the cheese filling for a more substantial, protein-packed meal.
Why this is on our healthy list.
Rich in Vitamin C
Poblano peppers are an excellent source of vitamin C, which supports immune health and collagen production.
Good Source of Calcium
Queso Oaxaca or mozzarella provides calcium for strong bones and teeth.
Contains Lycopene
Tomatoes in the salsa are rich in lycopene, an antioxidant linked to heart health.
Frequently asked questions
Yes, mozzarella, Monterey Jack, or mild cheddar work well, but Oaxaca cheese gives the best authentic stretchy melt.
