Traditional Mexican Chile Rellenos

Ingredients List

• 6 fresh Anaheim chile peppers

• 1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips

• 2 large eggs, separated

• 1 teaspoon baking powder

• ¾ cup all-purpose flour

• 1 cup vegetable shortening for frying

Instructions

Prepare all ingredients before beginning.

Arrange the peppers on the prepared sheet and broil until the skins are charred and blistered, about 10 minutes. Use tongs to rotate the peppers regularly to ensure even charring. Once blackened, transfer the peppers to a bowl and cover tightly with plastic wrap. Let them steam as they cool for approximately 15 minutes.

Peel the skins off the peppers, then make a slit along the length of each to remove the seeds and core.

Rinse the peppers inside and out, then gently pat them dry with paper towels. Fill each pepper with strips of cheese.

In a bowl, whisk together egg yolks and baking powder until well blended.

Using an electric mixer, beat the egg whites in a separate bowl until stiff peaks form.

Carefully fold the beaten egg whites into the yolk mixture. Transfer the flour into a shallow bowl.

Heat vegetable shortening in a skillet over medium heat. Dredge each stuffed pepper in flour, shaking off any excess, then dip into the egg mixture to coat both sides. Carefully place the coated peppers into the hot shortening. Fry the peppers until golden brown and the cheese has melted, about 5 minutes per side.

Serve and savor the deliciousness!

Note from the Editor

The nutrition information for this recipe includes the full amount of flour used for breading. The actual amount of breading consumed may vary.

Learn More About This Recipe:

This restaurant-style chile relleno recipe is simple, cheesy, and bursting with authentic Mexican flavor.

What Is a Chile Relleno?

A chile relleno is a traditional Mexican dish, which translates to “stuffed chile.” A chile pepper, such as poblano or Anaheim, is broiled, then filled with cheese and fried until golden and crispy. It can be served on its own or topped with a flavorful tomato sauce.

How to Make Chile Rellenos

You can follow the full, detailed recipe above, but here’s a quick summary of what to expect when making this delicious chile relleno dish:

1. Broil the peppers until charred, then cover and steam them in a bowl until they cool.
2. Peel off the skins, remove the seeds and cores, then rinse and pat dry.
3. Fill the peppers with cheese strips.
4. Whisk together the egg yolks and baking powder, then beat the egg whites until stiff peaks form.
5. Carefully fold the beaten egg whites into the yolk mixture.
6. Dredge each pepper in flour, then dip into the egg mixture.
7. Fry in vegetable shortening until golden and crispy.

What to Serve With Chile Rellenos

Browse our full collection of Mexican Side Dishes for tasty ideas on what to serve alongside chile rellenos. Here are a few of the top-rated recipes you can try:

• Mexican Rice
• Quick and Easy Refried Beans
• Elote

How to Store Chile Rellenos

Store any leftover chile rellenos in an airtight container in the fridge for up to three days. To reheat, place them on a baking sheet and warm in the oven.

Can Chile Rellenos Be Frozen?

You can freeze chile rellenos for up to two months. Thaw them in the refrigerator overnight and reheat in the oven for the best results.

Dinogo Community Reviews and Feedback

“The best chile relleno recipe I’ve tried!” says Cindy M. Thomason. “The rellenos turned out perfectly fluffy.”

“This has been my go-to recipe since the first time I made them,” shares Vicki Page. “It’s delicious, simple, and authentic. I don’t usually change anything, but sometimes I add taco seasoning to the flour and top with spicy tomato sauce.”

“Incredible!” says Leslie Tau-Holzhausen. “I’d never made them before, but they turned out perfect. I used poblanos because that’s what I had. I charred them over an open flame on the stove and followed the recipe exactly. This is a foolproof recipe.”

Editorial contributions by Corey Williams

Nutrition Information (per serving)