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Mexican

Chiles Rellenos

Roasted poblano peppers stuffed with melting cheese, coated in a fluffy egg batter, and fried to perfection.

Chiles Rellenos — Mexican — ChefSnap
40 minsPrep
20 minsCook
4Serves
HardDifficulty
450 kcal per serving18g protein 22g carbs 28g fat
Watch it made — Chiles RellenosWatch it madeJ. Kenji López-Alt · 29:55

Ingredients

Method

  1. Roast the poblano peppers over an open flame until the skin is blackened and blistered.
  2. Place peppers in a plastic bag to steam for 10 minutes, then peel off the skin and remove seeds carefully.
  3. Stuff each pepper with a slice of Oaxaca cheese.
  4. Separate eggs. Beat whites until stiff peaks form, then fold in the yolks.
  5. Dust peppers in flour, dip in egg batter, and fry in hot oil until golden brown.

Common questions

Can I substitute the Oaxaca cheese in chiles rellenos if I can’t find it?

Yes. Mozzarella is the closest melt and stretch, while Monterey Jack gives a milder, creamier filling. Avoid very hard cheeses, which won’t melt properly. Use a stick or slice that fits the pepper snugly.

How long does it take to make chiles rellenos from start to finish?

Plan on about 45 to 60 minutes. Roasting, steaming, peeling, and stuffing the peppers takes the most time. Frying is quick, but do it in batches so the oil stays hot and the coating stays crisp.

What are the most common mistakes when making chiles rellenos?

Leaving too much skin on the peppers, tearing them while peeling, overfilling them, or using batter that’s too loose are the biggest issues. Also, make sure the oil is hot enough or the coating will absorb oil and turn greasy.

How should I store leftover chiles rellenos?

Cool them completely, then refrigerate in an airtight container for up to 3 days. Reheat in the oven or air fryer to restore crispness. Microwaving works in a pinch, but the coating will soften and the pepper may get watery.

What should I serve with chiles rellenos?

Serve them with warm tomato sauce spooned over the top, plus Mexican rice, refried beans, or a simple salad. They’re rich, so a bright, acidic side like pickled onions or salsa helps balance the cheese and fried coating.