Chile Relleno Recipe

Why You’ll Love This Recipe

Chile Relleno is a beloved Mexican dish featuring large, mild chili peppers stuffed with a variety of fillings, typically cheese or meat, and then battered and fried to golden perfection. This dish is a perfect balance of flavors with the smoky heat from the chiles, the savory stuffing, and the crispy batter. Whether served for breakfast, lunch, or dinner, it’s a flavorful, satisfying meal that’s sure to impress.

Ingredients

• Poblano peppers (or any mild chili peppers)
• Cheese (Mexican melting cheese like Oaxaca or Chihuahua)
• Ground beef or shredded chicken (optional)
• Eggs
• Flour
• Baking powder
• Salt
• Vegetable oil (for frying)
• Tomato sauce (for serving)
• Onion (optional, for stuffing)
• Garlic (optional, for stuffing)

Directions

1. Roast the chiles: Place the peppers on a grill or directly over a flame to char the skin. Once blackened, place them in a plastic bag to sweat for 10-15 minutes, then peel off the skin. Remove the seeds and stems carefully, keeping the peppers whole.
2. Prepare the filling: If using cheese, cut it into strips or small cubes. For a meat filling, sauté the ground beef or chicken with onions, garlic, and seasonings until fully cooked.
3. Stuff the peppers: Carefully stuff each pepper with cheese or your preferred filling, sealing the opening with toothpicks if necessary.
4. Prepare the batter: In a mixing bowl, whisk together eggs, flour, baking powder, and salt until smooth. The batter should be light and airy.
5. Fry the chiles: Heat oil in a large frying pan over medium heat. Dip each stuffed pepper into the batter, coating it evenly. Carefully fry them in the hot oil until golden and crispy on all sides, about 3-4 minutes per side.
6. Serve: Remove the chiles from the oil and place them on paper towels to drain excess oil. Serve with tomato sauce or salsa on top.

Servings and Timing

This recipe serves 4-6 people.
Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes

Variations

• Cheese-only filling: Use a variety of Mexican cheeses like Oaxaca, Chihuahua, or Monterrey Jack for a creamy, melty filling.
• Meat-filled chiles: Use ground beef, shredded chicken, or pork for a heartier version.
• Vegetarian option: Stuff the peppers with sautéed vegetables like mushrooms, zucchini, or corn.
• Spicy twist: Add a small amount of jalapeños or other hot peppers to the filling for a spicier kick.

Storage/Reheating

Store Chile Rellenos in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10 minutes, or heat them in a skillet over medium heat until crispy again.

FAQs

Can I use a different type of pepper?
Yes, you can use Anaheim peppers, jalapeños (for a spicier version), or any mild pepper of your choice.

Can I make the chiles ahead of time?
Yes, you can prepare and stuff the peppers a day ahead. Just refrigerate them until you are ready to fry.

Is there a non-fried version of this dish?
Yes, you can bake the stuffed peppers instead of frying them. Simply place them on a baking sheet and bake at 375°F (190°C) for about 25 minutes.

What do you serve with Chile Rellenos?
Chile Rellenos are often served with rice, beans, or a side salad. You can also top them with fresh salsa, sour cream, or guacamole for added flavor.

Conclusion

Chile Relleno is a classic Mexican dish that’s both comforting and delicious, perfect for any occasion. The combination of smoky, roasted peppers with savory fillings and crispy batter makes for a flavorful meal that’s hard to resist. Whether you enjoy them with cheese, meat, or vegetables, Chile Rellenos are sure to be a hit at your table.

Print