Mexican Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Chiles Rellenos
Roasted poblano peppers stuffed with cheese or meat, battered, and fried.
Contains common allergens
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Instructions
6 steps- 1
Roast Peppers: Place the poblano peppers directly over a gas flame or under a broiler. Turn them frequently with tongs until the skins are completely blistered and blackened all over (about 10 minutes).
- 2
Steam and Peel: Transfer the charred peppers to a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes. Gently rub off the charred skins with a paper towel. Make a small slit down the side and carefully remove the seeds.
- 3
Stuff Peppers: Gently place 1-2 thick batons of Monterey Jack cheese inside each pepper. Be careful not to tear the flesh. Use a toothpick to secure the slit closed if necessary.
- 4
Whip Egg Batter: In a clean bowl, beat the egg whites with a hand mixer on high speed until stiff peaks form. Gently fold in the egg yolks until the batter is light, fluffy, and uniform in color.
- 5
Dredge and Fry: Heat the vegetable oil in a deep skillet to 350°F (175°C). Roll each stuffed pepper in flour, shaking off the excess, then dip it into the fluffy egg batter. Carefully lower into the hot oil and fry for 2-3 minutes per side until golden brown.
- 6
Serve: Drain the fried peppers briefly on paper towels. Serve immediately, smothered in warm, savory tomato sauce.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
68/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving415
Calories
22 g
Protein
19 g
Carbs
28 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Chiles rellenos are most associated with Puebla, where the city's convent kitchens helped shape much of Mexico's celebrated cuisine. A roasted poblano is stuffed with cheese, cloaked in a whipped-egg batter, and fried until the coating puffs golden. The technique of the airy egg crust is what separates a true relleno from a simply stuffed pepper.
Listahan note
This version walks through the egg-white batter that gives the dish its signature cloud-like coat, the step most home cooks skip. It uses cheese as the filling so the focus stays on the pepper and the crust.
Technique cues
- Roast the poblanos until the skin blisters black, then steam them in a covered bowl so the skin slips off cleanly without tearing the flesh.
- Whip the egg whites to stiff peaks and fold the yolks in gently so the batter stays airy and puffs rather than flattening in the oil.
- Dredge the stuffed peppers in flour before battering so the egg coat actually clings instead of sliding off in the fry.
Kitchen flow
- Parallel prep
- Make the tomato caldillo while the roasted poblanos steam and cool, so the sauce is hot and ready when the rellenos come out of the oil.
- Make-ahead
- Roast, peel, and stuff the peppers earlier in the day and refrigerate; batter and fry just before serving.
- Leftover move
- Reheat in the oven to recrisp slightly, or chop into a torta with refried beans on a bolillo roll.
- Cleanup rhythm
- Set up a draining rack lined with paper towels before you fry, and degrease the pan while warm so the batter does not bake on.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
poblano peppers
the vessel
Purpose: Poblanos are large enough to stuff and mild enough to eat whole, with a deep roasted flavor.
Handling: Char, steam, peel, and slit one side to seed without splitting the pepper.
Adaptation: Anaheim peppers are milder and thinner; large bell peppers work for a no-heat version.
Oaxaca or Monterey Jack cheese
filling
Purpose: These melt into a stretchy, mild center that complements the roasted pepper.
Handling: Cut into batons that fit inside the pepper and seal the slit around them.
Adaptation: Mozzarella melts similarly; queso fresco gives a firmer, less stretchy center.
eggs
batter
Purpose: Whipped whites create the light, puffy coating that defines the dish.
Handling: Separate carefully, whip the whites to stiff peaks, then fold in the yolks.
Adaptation: There is no true substitute for the egg crust; a pan-seared, unbattered cheese-stuffed poblano is the egg-free alternative.
tomato sauce (caldillo)
finishing sauce
Purpose: A light tomato broth napped over the relleno balances the fried richness.
Handling: Blend roasted tomatoes with onion and garlic and simmer until lightly thickened.
Adaptation: A simple marinara thinned with broth works in a pinch.
Technique notes
- Pat the peeled peppers completely dry before flouring; surface water makes the batter slide and the oil spit.
- Hold each pepper by the stem and lower it gently into the oil, spooning hot oil over the top so the whole coat puffs evenly.
- Serve the relleno in a shallow pool of warm caldillo rather than drowning it, so the crust keeps some of its crispness.
Ingredient swaps
- Gluten-free direction
- Dredge in a fine cornstarch or rice flour instead of wheat flour before battering.
- Lighter direction
- Skip the deep fry and bake the battered peppers on an oiled sheet, accepting a less puffy crust.
- Lower-heat version
- Use Anaheim or bell peppers for a version mild enough for kids.
Serve alongside
- Mexican red rice
- Refried beans
- Warm corn tortillas
- Shredded cabbage with lime
- Agua fresca de horchata
- Jamaica tea
- Mexican lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate for up to 2 days; the egg crust softens but reheats best uncovered in a hot oven rather than the microwave. Keep the sauce separate so the crust does not turn soggy in storage. Fried rellenos do not freeze well once battered.
Equipment
- Tongs for charring and turning peppers
- Stand or hand mixer for whipping egg whites
- Deep skillet or pot for frying
- Slotted spoon or spider for lifting rellenos out of the oil
Make this household-aware
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