Classic Chiles Rellenos Recipe - Chowhound (2024)

Michelle McGlinn/Chowhound

Chiles rellenos have everything that is good in this world packed into one dish. Gooey melted cheese, spicy stuffed peppers, crispy deep-fried crust, and fresh salsa — doesn't that just make your mouth water? Chiles rellenos are a classic Mexican dish created in Puebla, Mexico, that translates to "stuffed chilis." The peppers used are usually long, flat, mild peppers that can be stuffed easily and sealed for frying. In Mexico, it's common to use poblanos, named after the origin city, but in places like New Mexico, a Hatch chili is custom. From there, the peppers can be stuffed with a multitude of things like beef, chicken, pork, corn, or cheese. One thing that never changes, though: They must be fried.

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Chiles rellenos are a labor of love (so if you see them on a menu, get them). The chiles first need to be roasted to remove the skins, then stuffed, sealed, and battered in whipped egg whites. After all of that, the chiles need to be carefully fried and drained (so as not to lose the cheese), and then paired with a salsa or sauce. It's kind of an all-day affair, but the results are well worth the effort. This recipe byMichelle McGlinn walks through a classic cheesy chile relleno, showcasing the delicious simplicity of fresh (and fried) ingredients.

Michelle McGlinn/Chowhound

To start, grab a few wide, flat peppers. The easiest peppers to work with are poblanos, which are both wide and mild. You can also use Hatch, Anaheim, or pasilla chiles, which are similar in size and flavor. To stuff these peppers, you'll need plenty of meltable cheese. Queso Oaxaca is most commonly used because of its thick, creamy texture, but you can also use cheddar, Monterey jack, fontina, Chihuahua, or Asadero cheese. From there, you'll just need canola oil for frying, eggs and flour for the batter, and guajillo chiles, tomatoes, onion, garlic, and salt for the salsa.

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Michelle McGlinn/Chowhound

To make the guajillo chile sauce, add guajillo chiles to a saucepan and cover with water.

Michelle McGlinn/Chowhound

Boil chiles until soft, about 10 minutes.

Michelle McGlinn/Chowhound

Add boiled guajillo chiles, tomatoes, garlic, onion, 1 teaspoon salt, and½ cup of the water used for boiling to a blender.

Michelle McGlinn/Chowhound

Blend until smooth, then set the sauce aside.

Michelle McGlinn/Chowhound

Heat the broiler to high and arrange a rack 5 inches beneath the broiler.

Michelle McGlinn/Chowhound

Slice a small T-shaped slit in each poblano pepper and remove as many seeds and ribs as possible.

Michelle McGlinn/Chowhound

Place the peppers on a foil-lined sheet tray.

Michelle McGlinn/Chowhound

Broil for 4-5 minutes, then flip and broil again for 4-5 more minutes until slightly charred.

Michelle McGlinn/Chowhound

Transfer the peppers to a bowl and cover tightly with plastic wrap to steam.

Michelle McGlinn/Chowhound

After 5 minutes, remove the plastic and scrape away as much of the skin as possible.

Michelle McGlinn/Chowhound

Add oil to a deep cast iron skillet over medium heat.

Michelle McGlinn/Chowhound

While the oil is heating up, make the batter. In a large bowl, whip the egg whites until light and fluffy.

Michelle McGlinn/Chowhound

While whipping, add the yolks one at a time, incorporating until smooth.

Michelle McGlinn/Chowhound

Combine the flour and 1 teaspoon salt in a shallow bowl.

Michelle McGlinn/Chowhound

Stuff the poblano peppers with cheese using the small slit made in step 6.

Michelle McGlinn/Chowhound

Seal the peppers closed using toothpicks.

Michelle McGlinn/Chowhound

Roll the peppers in the flour-salt mixture, coating completely.

Michelle McGlinn/Chowhound

Dredge the flour-coated peppers in the egg batter, coating completely.

Michelle McGlinn/Chowhound

Add the peppers to the hot oil and fry until golden brown, patching any bare spots with more batter.

Michelle McGlinn/Chowhound

Transfer the fried chiles rellenos to a paper-towel lined tray to drain.

Michelle McGlinn/Chowhound

To serve, add the guajillo sauce to a shallow bowl and nestle the fried chiles rellenos into the sauce.

Michelle McGlinn/Chowhound

Chiles rellenos are a little trickier than the average fried food because the texture of the crust is more delicate than most buttermilk and beer batters. Instead of a thick, milky batter, chiles rellenos are coated in fluffy, light egg whites, which can break very easily when submerged in oil. If your batter slides off immediately once you start frying, it is likely because your oil is not hot enough yet. Heat the oil for a few more minutes, turning up the flame if needed, until the batter begins browning soon after being added to the pan. This will prevent the egg from sliding off of the chile right away.

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With such a delicate batter, it's normal for some to slide away during frying. Luckily, it's also fixable. Keep the batter nearby and use a small spatula to patch any spots that dissolve or slide away during frying. Once patched, flip the chile into the oil to re-fry the raw batter. It's also important to note that the batter is light and wispy, maintaining an almost-soggy texture even after draining. While it shouldn't be wet, chiles rellenos also won't feel as dense and crunchy as your average fish and chips. As long as the chiles are golden brown, they'll be good.

Michelle McGlinn/Chowhound

Unlike most fried foods, traditional chiles rellenos are often made in advance, sometimes sold in markets or street carts to be reheated at home later. Because the batter is meant to be fairly soft, you don't lose a great deal of quality by reheating the peppers. To do this, follow the recipe in full, frying and draining the finished peppers. Cool the chiles rellenos on paper towels, then store them in airtight containers for 3-4 days in the refrigerator, separately from any sauce or salsa.

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To reheat, bake the chiles rellenos in the oven on a sheet tray fitted with a wire rack until warm and crispy, or bake them in a toaster oven until hot. To prevent the cheese spilling out of the chile, avoid overbaking. The salsa can also be made in advance, whether you are serving the chiles fresh or as leftovers. It is typically served at room temperature, so when storing, store it in the refrigerator and bring it to room temperature before serving. If desired, microwave or simmer the salsa to serve it warm.