Give your taste buds a full flavor overhaul with the authentic taste of this chile relleno recipe. This Mexican dish deserves full bragging rights because it wins big in flavor, and it takes less time than you’d think to make!
Best Chile Relleno Recipe
Made with roasted poblano peppers that get stuffed to the max with cheese, these are coated in an egg-based batter, fried up golden brown and smothered in a salsa roja. It’s one of the best dishes you can make and it’s easy to master like a pro too.
Chile Relleno Ingredients
- Poblano peppers – We’ll be roasting and stuffing them.
- Monterey Jack cheese – Get the block and cut it into long strips, or use shredded if that’s what you’ve got.
- Eggs – To make the batter.
- All-purpose flour – For coating the peppers.
- Salt and pepper – To get the seasoning just right.
- Garnishes – You’ll need fresh chopped cilantro and cotija cheese crumbles to finish this off.
- Salsa roja – You’ll make the chili relleno sauce with roma tomatoes, white onion, garlic, jalapeno, cilantro, olive oil, and kosher salt.
Easy Chile Relleno Recipe
It may sound daunting, but this recipe is one even tough guys can make. It takes 45 minutes from start to finish, so why not make yourself something that really brings the heat when you eat?!?
How do you Make Chile Relleno from Scratch?
You’ll start by roasting the peppers under your broiler and then letting them cool. Then you’ll peel them and open them up to stuff them with the cheese. Close and secure them with toothpicks. Then get your vegetable oil ready in a deep fryer or deep skillet over medium-high heat. Make your batter with the eggs, separating whites from yolks. The whites need to be beaten with an electric hand mixer until they turn into stiff peaks. Then adjust the mixer to a low setting and add one yolk at a time. It should be light and fluffy. Coat the peppers in flour by rolling them, then dip them in the egg batter and add to the hot oil, frying 4 minutes per side until they’re golden brown and crispy. Set them on paper towels to remove the excess oil. Serve with the fresh salsa roja and top with your garnishes.
Expert Tips and Tricks for the Perfect Chile Relleno Every Time
- Choose big peppers. The bigger, the better because they’re easier to stuff.
- Don’t put too many in to fry at once. These guys need plenty of space, so you may have to fry a few rounds before you get them all done.
- Remember to remove the toothpicks. That won’t be fun if you bite into one of those!
What are chiles rellenos made of?
Chiles rellenos are made with poblano peppers, cheese, eggs, flour, salt, pepper, cilantro, cotija, and salsa roja.
What kind of peppers are chile rellenos made of?
You use poblano peppers for chile rellenos. They are mild so you won’t have watering eyes or a burning mouth.
Can you make chile relleno without removing skin?
You could, but it’s not all that advisable. You’ll get a better flavor and texture without those skins, plus it is less likely to irritate your stomach this way.
Why do you have to peel chile rellenos?
The outer skin on the poblano peppers is tough. It’s not all that easy to digest, so you have to remove it first.
Are poblano and relleno peppers the same?
There is no such thing as a relleno peppers. Poblano peppers are the most common ones used to make chiles rellenos, a Mexican dish of peppers stuffed with cheese and fried to golden perfection.
What is the difference between a chile relleno and chile poblano?
A chile poblano is a pepper itself. Meanwhile, chile relleno is a traditional Mexican dish made with this type of pepper, stuffed with cheese.
What is chiles rellenos de queso?
It is just another name for chiles rellenos. Remember, ‘queso’ means ‘cheese’ in Spanish.
How to Cook Chile Relleno?
Chile relleno has a few steps that start with broiling the poblano peppers in the oven. The rest is done either on your stove top or within a deep fryer.
How Long do you fry Chile Relleno?
To get that golden brown color, you need to give them about 4 minutes per side.
What goes well with Chile Relleno?
Refried beans, Spanish rice, quesadillas, or a crisp salad are good to go with this dish. You can also add some chips, salsa, and guacamole because who doesn’t love that?!?
How to store Chile Relleno?
After it cools, you have to put chile relleno in the fridge or else it will go bad.
How long does Chile Relleno last?
You’ve got 3 days max to knock out the rest of your leftover chile relleno from the fridge, so get to it!
Can you freeze Chile Relleno?
Yeah! But you don’t have too long – about a month and they’ll be past their prime.
How to reheat Chile Relleno?
Too easy, folks. Just put them on a wire rack on a baking sheet at 375F for about 10 minutes. They should be warmed through by then.
