Chile Relleno
Feb 28, 2026 11:41 AM
An authentic chile relleno recipe made from roasted poblano peppers stuffed with cheese, dipped in a fluffy egg batter and fried until golden brown! This traditional Mexican dish is fun to make and better than any restaurant version you’ll ever try!
Chile rellenos were one of my favorite things to eat growing up. My mom often made them during the season of Lent since they don’t contain any meat, but these peppers are way too good to only be served at that time.
Luckily, she spoiled us and made them for my family throughout the entire year. I could never say no to peppers stuffed with loads of melted ooey-gooey cheese and fried in a light and fluffy batter. Could you?!
After a few years of having the recipe on my to-make list, I’ve finally perfected it and am so excited to be sharing it with you!
Ingredients:
For the chile rellenos
- 6 large poblano peppers
- 8 ounces Monterey Jack cheese
- 4 cups oil, for frying
- 3 large eggs
- ½ cup all-purpose flour
- ½ teaspoon fine salt
For the salsa roja
- 6 roma tomatoes, quartered
- ½ small onion, halved (yellow or white)
- 3 cloves garlic
- 1 jalapeño pepper stem and seeds removed (optional)
- 5 sprigs cilantro
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon olive oil
Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
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