Homemade Chiles Rellenos Recipe

Here is my favorite chiles rellenos recipe, with crispy, golden batter coating fresh poblano peppers stuffed with melty cheese, and served with a simple tomato sauce on the side.

These chiles rellenos are always a hit when I make them for dinner. My kids love the gooey cheese inside, and my husband can’t get enough of the crispy coating. They’re a bit messy to make, but totally worth it!

What Kind of Poblano Chiles Should I Use?

Fresh poblano chiles are what you want for this recipe – they’re the heart and soul of chiles rellenos. Look for poblanos that are firm, glossy, and dark green with thick walls, as these will hold up better during the roasting and stuffing process. Avoid any that feel soft or have wrinkled skin, as they won’t stuff as nicely. You’ll find poblanos in most grocery stores year-round, usually in the pepper section near the bell peppers. The great thing about poblanos is they have just the right amount of mild heat – enough to give you flavor without overwhelming the dish, making them perfect for stuffing with cheese.

Options for Substitutions

This classic recipe has some room for swaps, but a few ingredients are pretty important to keep:

• Poblano chiles: Poblanos are really the star here and shouldn’t be substituted – their mild heat and thick walls make them perfect for stuffing. Other peppers like bell peppers won’t give you the same authentic flavor.
• Oaxaca, Manchego or Monterrey jack cheese: If you can’t find these specific cheeses, try mozzarella, queso fresco, or even mild cheddar. Just make sure whatever you choose melts well and isn’t too strong in flavor.
• All-purpose flour: You can use a gluten-free flour blend if needed, but stick with the same measurements. Rice flour also works but may create a slightly different texture.
• Milk: Any milk works here – whole milk, 2%, or even buttermilk. You can also use plant-based milk like almond or oat milk if you prefer.
• Eggs: The egg separation is key for that fluffy batter, so try not to skip this step. If you’re out of eggs, this recipe becomes much trickier to make successfully.
• Frying oil: Use any neutral oil with a high smoke point like vegetable, canola, or peanut oil. Avoid olive oil as it can burn at the high temperatures needed for frying.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chiles rellenos is not properly charring and peeling the poblanos – you want the skin completely blackened and blistered so it peels off easily, leaving you with tender flesh that won’t tear when stuffed.

Another common error is overstuffing the chiles with cheese, which causes them to burst open during frying, so stick to about 1-2 ounces of cheese per pepper and make sure to seal the opening well.

Your oil temperature is critical here – if it’s too hot (over 375°F), the batter will brown before the cheese melts, but too cool (under 350°F) and you’ll end up with greasy, soggy coating.

Don’t skip separating the eggs and whipping the whites until stiff peaks form, as this creates the light, fluffy batter that makes chiles rellenos special, and always fry them immediately after dipping to prevent the batter from getting soggy.

What to Serve With Chiles Rellenos?

Chiles rellenos are amazing on their own, but they really shine when served with some classic Mexican sides. I love pairing them with fluffy Mexican rice and creamy refried beans – the combination of textures and flavors just works so well together. A fresh salad with lime vinaigrette helps cut through the richness of the fried chiles, and don’t forget warm corn or flour tortillas for scooping up every bit of that melted cheese. Top everything off with some fresh salsa, guacamole, and a dollop of sour cream, and you’ve got yourself a feast that’ll make everyone at the table happy.

Storage Instructions

Refrigerate: Leftover chiles rellenos can be stored in the fridge for up to 3 days in an airtight container. They’re best eaten fresh, but they’ll still taste good the next day. Just keep in mind that the crispy batter will soften a bit as it sits.

Freeze: You can freeze these for up to 2 months, though the texture won’t be quite the same as fresh. Wrap each one individually in plastic wrap, then place them in a freezer bag. They’re great to have on hand when you’re craving that cheesy goodness!

Warm Up: To bring back some of that crispy texture, pop them in a 350°F oven for about 10-15 minutes until heated through. You can also use an air fryer at 350°F for 5-7 minutes. Skip the microwave if you can – it’ll make the batter soggy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 45-55 g
• Fat: 75-90 g
• Carbohydrates: 75-90 g

Ingredients

For the stuffed chiles:

• 5 poblano peppers
• 8 oz oaxaca, manchego, or monterey jack cheese, cut into pieces

For the batter:

• 2 eggs, separated
• 1/2 cup milk
• 3/4 cup all-purpose flour, divided
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper

For frying:

• Oil, enough to fill skillet to 1 to 2 inch depth

To serve:

• Salsa roja or preferred salsa

Step 1: Roast and Steam the Poblano Peppers

• 5 poblano peppers

Preheat your oven to high broil.

Wash the poblano peppers thoroughly, pat them dry, and arrange them on a baking sheet.

Broil for several minutes, turning once halfway, until the skins are very blackened on both sides.

Once charred, remove the peppers from the oven and place them in a bowl.

Cover the bowl with plastic wrap to allow the chiles to steam for 5-10 minutes, making the skins easier to peel.

Step 2: Peel, Clean, and Stuff the Peppers

• 5 poblano peppers (roasted from Step 1)
• 8 oz Oaxaca, manchego, or Monterey Jack cheese, cut into pieces

Remove the plastic wrap from the bowl and gently peel away the charred skins from the roasted peppers—they should slide off easily.

Using a knife, make a small slit (about 1.5 inches) along the side of each pepper near the stem.

Carefully remove the seeds and membranes with your fingers or a small spoon, making sure not to tear the peppers.

Stuff each pepper with pieces of cheese, filling evenly but taking care not to overfill.

Step 3: Prepare the Batter and Heat the Oil

• oil, enough to fill skillet to 1 to 2 inch depth
• 2 eggs, separated
• 1/2 cup milk
• 1/2 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper

Pour enough oil into a large skillet to reach a depth of 1 to 2 inches and heat over medium heat to 375°F (190°C).

Separate the eggs, placing the whites in a small mixing bowl and the yolks in a large, deep mixing bowl.

To the egg yolks, add the milk, 1/2 cup of the flour, baking powder, baking soda, kosher salt, and black pepper.

Beat the egg whites until stiff peaks form, then gently fold the whites into the yolk mixture to create a fluffy batter.

I like to be gentle when folding in the whites—it keeps the batter nice and airy, which results in a crisp, light coating.

Step 4: Flour, Batter, and Fry the Stuffed Peppers

• 1/4 cup all-purpose flour
• stuffed poblano peppers from Step 2
• batter from Step 3
• oil (heated from Step 3)

Place the remaining 1/4 cup flour in a shallow bowl or plate.

Gently coat each stuffed pepper in flour on all sides—this helps the batter stick.

Check if the oil is ready by dropping a small bit of batter into it; it should sizzle gently and begin to turn golden.

Dip one of the floured, stuffed peppers into the prepared batter, spooning batter over it to coat evenly.

Allow excess batter to drip off, then, with care, lay the pepper in the hot oil.

Fry for 1–2 minutes per side, turning halfway, until golden and crisp.

Transfer to a wire rack lined with paper towels to drain.

Repeat with the remaining peppers.

Step 5: Serve the Chiles Rellenos

• salsa roja or preferred salsa

Serve the fried chiles rellenos warm, topped with your preferred salsa roja.

If desired, enjoy with sides like Mexican rice and refried beans for a traditional touch.

For a fresher finish, I sometimes like to squeeze a bit of lime juice over the top just before serving.

Homemade Chiles Rellenos Recipe

Delicious Homemade Chiles Rellenos Recipe recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 42 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings 4

Calories 1300 kcal

Ingredients

  

For the stuffed chiles:

• 5 poblano peppers
• 8 oz Oaxaca, manchego, or Monterey Jack cheese, cut into pieces

For the batter:

• 2 eggs, separated
• 1/2 cup milk
• 3/4 cup all-purpose flour, divided
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper

For frying:

• oil, enough to fill skillet to 1 to 2 inch depth

To serve:

• salsa roja or preferred salsa

Instructions

 

• Preheat your oven to high broil. Wash the poblano peppers thoroughly, pat them dry, and arrange them on a baking sheet. Broil for several minutes, turning once halfway, until the skins are very blackened on both sides. Once charred, remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap to allow the chiles to steam for 5-10 minutes, making the skins easier to peel.
• Remove the plastic wrap from the bowl and gently peel away the charred skins from the roasted peppers—they should slide off easily. Using a knife, make a small slit (about 1.5 inches) along the side of each pepper near the stem. Carefully remove the seeds and membranes with your fingers or a small spoon, making sure not to tear the peppers. Stuff each pepper with pieces of cheese, filling evenly but taking care not to overfill.
• Pour enough oil into a large skillet to reach a depth of 1 to 2 inches and heat over medium heat to 375°F (190°C). Separate the eggs, placing the whites in a small mixing bowl and the yolks in a large, deep mixing bowl. To the egg yolks, add the milk, 1/2 cup of the flour, baking powder, baking soda, kosher salt, and black pepper. Beat the egg whites until stiff peaks form, then gently fold the whites into the yolk mixture to create a fluffy batter. I like to be gentle when folding in the whites—it keeps the batter nice and airy, which results in a crisp, light coating.
• Place the remaining 1/4 cup flour in a shallow bowl or plate. Gently coat each stuffed pepper in flour on all sides—this helps the batter stick. Check if the oil is ready by dropping a small bit of batter into it; it should sizzle gently and begin to turn golden. Dip one of the floured, stuffed peppers into the prepared batter, spooning batter over it to coat evenly. Allow excess batter to drip off, then, with care, lay the pepper in the hot oil. Fry for 1–2 minutes per side, turning halfway, until golden and crisp. Transfer to a wire rack lined with paper towels to drain. Repeat with the remaining peppers.
• Serve the fried chiles rellenos warm, topped with your preferred salsa roja. If desired, enjoy with sides like Mexican rice and refried beans for a traditional touch. For a fresher finish, I sometimes like to squeeze a bit of lime juice over the top just before serving.