Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. This particular stuffed pepper recipe is a traditional Mexican dish, probably the first, the original, certainly the most iconic stuffed pepper of all. We’re talking the awesome Chile Relleno, and I already know you will love them. You may have enjoyed a simple chile relleno at your favorite Mexican restaurant, or perhaps while visiting the New Mexican or southwest region of the United States. To try them is to love them, but why wait for the restaurant? Now we can make them at home! In Mexico, poblano peppers are more commonly used, though they are also made with jalapeno peppers and others. In the U.S., a variety of peppers are used, such as the variety of Hatch peppers, Anaheim peppers or others. Stuffings vary, though the most popular are cheeses, meats, or a combination. They are quite easy to make, and customize to make them your own favorite way. Let’s talk about how to make chiles rellenos, shall we? Remove peppers, cool slightly, then transfer to a plastic bag to steam and loosen the skins. Then, peel off the blackened skins. See my post on how to roast chili peppers. Cut a slit into each poblano chile lengthwise with one long cut, then remove the seeds and innards with a knife or spoon. You can leave them in if you want to, as there usually isn’t very much inside. Stuff with cheese, but do not overstuff them, 1.5 ounces each. Make sure you can still close the pepper. Use toothpicks if you’d like to hold them closed. Heat 2 inches of vegetable oil in a large pot at medium high heat to 375 degrees F. Do not let the oil boil. Batter the Peppers. Separate the egg yolks from the whites and add to a large bowl. Beat the egg whites until they fluff up and form stiff peaks, about 5 minutes. An electric egg beater is ideal, or just beat them vigorously with a fork. Gently add the egg yolks to form your egg batter. Add flour to a separate bowl with a bit of salt. Dip the stuffed chile peppers into the flour to coat them, then dip them into the egg batter to coat them completely. The flour helps the batter to better stick to the peppers. You can see it isn’t an overly thick coating of batter, which is what you’re looking for. This will result in a thinner, crispier coating that isn’t over-saturated with oil. Fry the Chiles Rellenos. Set the battered, stuffed peppers into the hot oil and fry them for 2-3 minutes per side, or fry until golden brown. I like to turn them once I see a golden color around the edges. Remove the peppers from the oil and set them onto a paper towel lined plate or baking sheet to drain excess oil. Don’t they look wonderful! Nice and crispy! Not too much coating. Just how I like them. Serve them up with your favorite salsa or sauce! Boom! Done! Easy enough to make, aren’t they? I love a good authentic chile relleno recipe. So delicious. Plus, you have options! You can use different peppers and also vary up your choices of stuffing. See below. That’s it, my friends. I hope you enjoy this classic chile relleno recipe. How did you change it up? What cheese did you use? Which peppers? What stuffing choice? I’d love to hear it!
Mexico: The Cookbook (affiliate link, my friends!) Made in Mexico: The Cookbook, by Danny Mena (affiliate link, my friends!)
NOTE: This recipe was updated on 10/7/24 to include new information and photos. It was originally published on 5/19/14.
