Shortcut Chile Relleno Recipe

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.

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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.

Ingredients in Chile Relleno

Chile: Poblano is traditionally roasted, and peeled. But in this shortcut recipe, I use canned whole chile pepper, Anaheim, or Poblano chiles that are already peeled and cleaned of all seeds. 

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

Eggs: Separate egg whites and yolks ( I take my eggs out 30 minutes prior to 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.

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Chile Relleno Recipe