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 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.
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Making 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.
Place sauce on the plate, and place Chile Relleno on top, sprinkle queso fresco or cotija on top.
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Chile Relleno, this is definitely a Mexican version of comfort food. It’s served with simple tomato salsa to make it a perfectly complete dish.
Ingredients:
-
Chile Relleno
- 2 - 7-ounce cans Whole Chile Peppers
- 1 pound Monterey Jack cheese or Quesadilla cheese, cut into strips
- 6 eggs, separated
- 2 1/2 tablespoons all-purpose flour
- 1 teaspoons salt
- Cooking oil Sauce
- 2 15-ounce cans of tomato sauce
- 1 small onion, diced
- 1 tablespoon garlic, diced
- 1 teaspoon cumin
- 1 tablespoon Mexican oregano
- 1 tbsp cilantro, finely diced
Instructions:
- Beat egg whites and 1 teaspoon salt until in holds a medium-firm peak
- Beat egg yolks and flour until blended
- Gently fold egg yolks and flour into egg white mixture.
- Stuff each chile with cheese and roll in flour.
- Heat 1/2 inch cooking oil to 375°F. Coat each chile with batter. Fry in hot oil on each side until golden brown.
- Remove chile relleno and place on baking sheet and keep in warm oven. Sauce
- In a skillet, saute diced onion and garlic for 2-3 minutes on medium heat. Add tomato sauce, cumin, Mexican oregano to onion mixture in skillet.
- Cook for 5-7 minutes.
- Place sauce on plate, add Chile Relleno on top and sprinkle cotija cheese(optional)
What’s the shortcut?
ReplyDeleteI 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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