Tex Mex 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. Chile Rellenos
Roasted poblano peppers stuffed with melted cheese, coated in a fluffy egg batter, and fried until golden.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
6 steps- 1
Roast the poblanos directly over a flame or under the broiler until blackened all over, then place in a covered bowl to steam for 10 minutes.
- 2
Peel off the charred skin, make a slit down one side, and remove the seeds, keeping the pepper intact.
- 3
Stuff each pepper with shredded cheese and dredge lightly in flour.
- 4
Beat the egg whites to stiff peaks, then gently fold in the egg yolks and salt to make a light batter.
- 5
Heat 1/2 inch of oil in a skillet, dip each stuffed pepper in the egg batter, and fry until golden on all sides, about 2-3 minutes per side.
- 6
Warm the tomato sauce with oregano and serve spooned over the rellenos.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
64/100
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 serving385
Calories
24 g
Protein
19 g
Carbs
24 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
Chile rellenos come from Mexican cooking, where whole chiles are roasted, peeled, filled, battered, and fried. Tex-Mex versions often lean into a straightforward cheese filling and a warm tomato sauce, making the pepper itself the center of the plate rather than a garnish. The name simply means stuffed chiles, but the technique is what makes the dish: smoky poblano, soft cheese, and a light egg coating cooked just until golden.
Listahan note
This version keeps the filling simple and puts the work into the pepper handling and egg batter. It prioritizes intact poblanos, properly beaten whites, and a sauce that supports the rellenos without burying the roasted chile flavor.
Technique cues
- Steam the roasted poblanos in a covered bowl before peeling. The trapped heat loosens the charred skin so you can remove it without tearing the pepper flesh.
- Dredge the stuffed peppers lightly, not heavily. A thin coat of flour gives the egg batter something to grip, while too much flour can make the coating pasty.
- Keep the tomato sauce warm but spoon it over at serving time. Flooding the fried rellenos too early softens the golden egg coating.
Kitchen flow
- Parallel prep
- Roast and steam the poblanos first, then warm the tomato sauce while the peppers cool enough to peel.
- Make-ahead
- Roast, peel, seed, and stuff the poblanos a few hours ahead; batter and fry them close to serving.
- Leftover move
- Slice leftover rellenos and tuck them into warm tortillas with a spoonful of tomato sauce.
- Cleanup rhythm
- Peel the poblanos over a lined tray, then clear the flour and egg bowls before frying so the counter stays manageable.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Poblano peppers
Roasted pepper shell
Purpose: Poblanos are sturdy enough to stuff and have a gentle green-chile bitterness that balances the melted cheese.
Handling: Char them thoroughly, steam them covered, then peel with your fingers instead of rinsing away the roasted flavor.
Adaptation: Anaheim peppers make a milder, narrower relleno and may need less filling.
Shredded Oaxaca or Monterey Jack cheese
Melting filling
Purpose: Both cheeses melt smoothly and give the center the stretchy, soft texture people expect from a cheese relleno.
Handling: Shred the cheese before stuffing so it settles evenly inside the pepper cavity.
Adaptation: Chihuahua cheese works in the same style; queso fresco gives a firmer, less stretchy center.
Large eggs, separated
Fluffy batter base
Purpose: Whipped egg whites create the airy coating that puffs around the pepper instead of forming a dense crust.
Handling: Separate carefully so no yolk gets into the whites, then fold the yolks in gently after the whites reach stiff peaks.
Adaptation: A thin flour-and-water batter gives a different, crisper shell, but it will not have the classic souffle-like texture.
All-purpose flour
Batter grip and dredge
Purpose: A light flour coating helps the egg batter cling to the smooth roasted pepper.
Handling: Dust off any excess before dipping so the finished coating stays delicate.
Adaptation: Cornstarch can be used for a lighter dredge with a slightly more fragile coating.
Vegetable oil for frying
Frying medium
Purpose: A neutral oil lets the roasted chile, cheese, and egg batter stay in focus.
Handling: Heat enough oil to come about 1/2 inch up the skillet and wait until the batter sizzles on contact.
Adaptation: Canola oil works similarly; olive oil brings a stronger flavor and can brown the coating faster.
Tomato sauce
Warm serving sauce
Purpose: Tomato sauce adds acidity and moisture against the rich fried batter and melted cheese.
Handling: Warm it separately with dried oregano so the rellenos can stay crisp until plated.
Adaptation: A smooth ranchero-style sauce gives a brighter chile-tomato profile if you have one ready.
Technique notes
- Make one clean slit down each pepper and remove the seeds gently. If the pepper tears, overlap the edges around the cheese before dredging.
- Beat the whites until they stand up firmly, but stop before they look dry and clumpy. Dry whites are harder to fold with the yolks and can fry unevenly.
- Fry seam-side down first to help seal the pepper around the cheese. Turn with a wide spatula or two utensils so the batter does not slide off.
Ingredient swaps
- Cornstarch dredge
- Use cornstarch instead of all-purpose flour for the dredge if you want a lighter, thinner coating.
- Weeknight shortcut
- Broil the poblanos on a foil-lined sheet pan instead of charring them one by one over a flame.
- Sauce upgrade
- Simmer the tomato sauce with a little sauteed onion and garlic before adding the oregano for a fuller Tex-Mex plate.
Serve alongside
- Mexican red rice
- Refried pinto beans
- Calabacitas with corn
- Cabbage-lime slaw
- Agua de jamaica
- Lime sparkling water
- Mexican lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate leftover rellenos and sauce in separate sealed containers for up to 3 days.
- Reheat rellenos on a sheet pan in a moderate oven until warmed through, then spoon hot sauce over them just before serving.
- Freeze only after frying if needed; thaw overnight in the refrigerator and reheat uncovered so the coating has a chance to firm back up.
Equipment
- Broiler-safe sheet pan
- Covered mixing bowl
- Wide skillet
- Hand mixer or whisk
Make this household-aware
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