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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.
Chile Relleno

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
Shortcut Chile Relleno Recipe


  • 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

  • Chile Relleno


  • Step 2. Whisk Yolks, then add flour to the yolks


  • Chile Relleno




  • Step 3.  Mix Yolk mixture with Egg Whites, gently mix


  • Chile Relleno



  • Step 4.  Stuff chiles with cheese and roll in flour


  • Chile Relleno


  • 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.



  • Chile Relleno


    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.


    Chile Relleno


    Place sauce on the plate, and place Chile Relleno on top, sprinkle queso fresco or cotija on top.

    Chile Relleno


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    Chile Relleno Recipe

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    2 Comments

    1. Replies
      1. I use canned whole chiles instead of roasting fresh chiles, and peeling. It saves me about 15 to 30 minutes depending on how I roast chiles...in oven, or cast iron skillet.

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