I love making chile rellenos at home because they feel comforting, traditional, and special without being complicated. I enjoy the combination of roasted poblano chiles, melty cheese, and a light batter that turns golden when fried. This dish always reminds me of homemade Mexican cooking and is perfect when I want something warm and satisfying.
Why You’ll Love This Recipe
I like this recipe because it uses simple ingredients and delivers big flavor. I enjoy how the poblano chiles become tender and slightly smoky after roasting. I also appreciate how versatile the filling can be, depending on the cheese I have on hand. When I make these chile rellenos, they always feel like a celebration meal, even on an ordinary day.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the chiles
6 poblano chiles
8 oz Oaxacan-style string cheese, mozzarella, or Monterey Jack
For the batter
1 1/2 cups all-purpose flour, plus extra for dredging
1 1/2 teaspoons baking powder
4 large eggs, separated
1/2 teaspoon salt
For frying
Vegetable oil, enough for shallow frying
Directions
I start by roasting the poblano chiles over an open flame or under the broiler until the skins are blistered and blackened on all sides. I place them in a bowl, cover them, and let them steam for about 10 minutes. After that, I gently peel off the skins, make a small slit, and carefully remove the seeds.
I stuff each chile with cheese, making sure not to overfill them, and set them aside. In a bowl, I mix the flour with the baking powder and salt. In another bowl, I beat the egg whites until stiff peaks form, then gently fold in the egg yolks. I slowly fold in the flour mixture until the batter is light and fluffy.
I heat oil in a skillet over medium heat. I lightly dredge each stuffed chile in flour, dip it into the batter, and carefully place it in the hot oil. I fry the chiles until they are golden on all sides, turning gently as needed. Once cooked, I place them on paper towels to drain any excess oil.
Servings And Timing
I usually get about 6 servings from this recipe.
Preparation time is around 25 minutes.
Cooking time takes about 20 minutes.
Total time is approximately 45 minutes.
Variations
I like swapping the cheese for panela or queso fresco when I want a firmer filling. Sometimes I add cooked ground beef or shredded chicken to the cheese for a heartier version. When I want a lighter option, I skip the batter and simply roast and stuff the chiles, serving them with salsa on top.
Storage/Reheating
I store leftover chile rellenos in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven at a low temperature to keep the coating from getting soggy. I avoid the microwave when possible because it softens the batter too much.
FAQs
Can I make chile rellenos ahead of time?
I like preparing the chiles and stuffing them in advance, then battering and frying them just before serving for the best texture.
What cheese works best for chile rellenos?
I enjoy using Oaxacan-style cheese, but Monterey Jack or mozzarella also work well depending on what I have available.
Can I bake instead of fry?
I have tried baking them, but I find frying gives the best flavor and texture. Baking works if I want a lighter version.
Are chile rellenos spicy?
I find poblano chiles mild, but the heat can vary. I always taste a small piece after roasting if I am unsure.
What do I serve with chile rellenos?
I like serving them with rice, beans, or a simple tomato sauce on top.
Conclusion
I enjoy making chile rellenos because they bring together tradition, comfort, and great flavor in one dish. Every time I cook them, they remind me why homemade recipes are so special. This recipe is one I return to whenever I want a satisfying and classic meal.
Classic chile rellenos made with roasted poblano chiles stuffed with melty cheese, coated in a light fluffy batter, and fried until golden and comforting.
Total Time:45 minutes
Yield:6 servings
Ingredients
6 poblano chiles
8 oz Oaxacan-style string cheese, mozzarella, or Monterey Jack
1 1/2 cups all-purpose flour
Extra all-purpose flour, for dredging
1 1/2 teaspoons baking powder
4 large eggs, separated
1/2 teaspoon salt
Vegetable oil, for shallow frying
Instructions
Roast the poblano chiles over an open flame or under the broiler until skins are blistered and blackened.
Place chiles in a covered bowl and let steam for 10 minutes.
Gently peel off skins, cut a small slit, and remove seeds.
Stuff each chile with cheese without overfilling and set aside.
In a bowl, mix flour, baking powder, and salt.
Beat egg whites until stiff peaks form.
Gently fold in egg yolks, then fold in flour mixture until light and fluffy.
Heat vegetable oil in a skillet over medium heat.
Dredge each stuffed chile lightly in flour, then dip into batter.
Fry chiles until golden on all sides, turning gently as needed.
