Delicious easy chile relleno recipe done in only 5 steps using roasted chile poblanos stuffed with mozzarella cheese and diced onion! Fried in a rich batter for a mildly spicy pepper dish anyone will love!
This easy chile relleno recipe is way too simple and comes out perfect each time! Who doesn’t like stress free?
Using only 7 basic ingredients, this pepper dish is extremely flavorful and is the ultimate snack or main dish!
Plus, after roasting the chile poblano yourself, you won’t have your chile relleno any other way!
This post will go over everything you need to know to create this easy chile relleno recipe.
Recipe difficulty: Beginner bordering on moderate…But don’t worry, still super easy!
This tasty stuffed chile relleno recipe comes together beautifully using roasted chile poblano with just cheese and onion! The most challenging piece will be separating the egg whites and yolks and rolling the chile pepper in the flour and egg mix! Keep reading the tips below to help!
Sam’s Pro Tips for this Easy Chile Relleno Recipe
Roasting the Chile Poblano
Similar to my Tortang Talong Recipe with Giniling | Grilled Eggplant Omelet with Meat, the chile poblano will roast in the oven under the broiler for 10 minutes on each side until the pepper is blackened and charred.
During this time, you might here a popping noise. That’s completely normal!
By roasting the peppers in the oven for this easy poblano chile relleno recipe, the pepper will be extra tasty when stuffed and fried in the oil.
Put the Roasted Chile Poblano in a Paper Bag
I discussed this more in my Herb Infused Oven Roasted Peppers in Olive Oil, but I swear by putting my roasted peppers in a paper bag afterwards! This is an authentic family trick!
The steam created in the paper bag will make the skin easier to peel. After 10 minutes in the paper bag, it makes all the difference!
Roll and Squeeze
For my traditional chile relleno recipe, I use the “roll and squeeze” method. No need for toothpicks to keep the chile relleno closed or other gadgets!
After spooning the flour on top of the chile relleno, I loosely roll the chile relleno with the stuffing inside and slightly tighten the pepper in my hand.
The flour will act as a binder and hold everything together. As a result, by the time you dip the chile relleno in the egg mix, everything will hold!
Use a Large Turner to Lower the Pepper in the Oil
The easiest way to put the stuffed chili relleno in the frying pan with oil is to use a large turner (like a pancake turner!) to lower the pepper without losing the stuffing.
By using the turner, it helps protect your fingers from the hot oil and keeps your pepper intact!
Key Ingredients – Easy Chile Relleno Recipe
Below are some key ingredients for this recipe:
- Chile poblano: Chile poblanos have a mild spice and work beautifully in this kind of healthy chile relleno recipe. Plan to serve one pepper per person if planning for a gathering.
- Flour: About a ¼ cup of flour will be used to dredge the pepper. Side tip – Have the flour on a plate to spoon over the stuffed chili relleno. Way easier than a bowl!
- Salt: A pinch of salt will be mixed with the flour to coat this easy chile relleno recipe.
- Eggs: Quick rule of thumb…one egg per pepper. Simple and easy to remember!
- Mozzarella cheese: Shredded mozzarella cheese tastes so good in our stuffed chile relleno recipe and melts perfectly when fried!
- Onion: Finely dice a ¼ cup of onion to stuff inside the pepper. The onion will add a ton of flavor to the cheese and give texture to the inside.
- Oil: Similar to my Hot and Crispy Fried Smelt Fish Perfect with Vinegar, use a high-smoke point oil to help cook the food evenly. Canola oil is our choice for a great oil to fry with and is fairly cheap.
More Variations to this Easy Chile Relleno Recipe
There are a few ways you can variate this easy chile relleno recipe. Here’s how:
- Switch up the cheese or stuffing! Instead of using mozzarella cheese in this stuffed chile relleno recipe, try using Monterey Jack cheese or even Oaxacan cheese. So good! Or you can even stuff these peppers with shredded meat of your choice for a heavier alternative.
- Do you have other fried recipes? Yes! Our Hot and Crispy Fried Smelt Fish Perfect with Vinegar is one of the most popular recipes we have! Or for a fun twist to fried chicken, check out our Filipino Fried Chicken Recipe with Lemon and Fish Sauce for an Asian flare!
- What can I pair with this dish? The fun part! Add our traditional chile relleno recipe to your next Mexican-inspired meal like our Easy Shredded Chicken Tacos Recipe with Green Salsa (the green salsa will taste great with the chile rellenos!) or our 15-Minute Quick Carnitas Recipe Perfect for Tacos. Both will pair perfectly with these chile rellenos!
Looking for some awesome printables that are totally FREE? Our favorite! Check out our FREE LIBRARY for our Grocery Checklist or Top 5 Ingredients you Need for Filipino Cooking printables to help you on your cooking journey!
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Frequently Asked Questions
What is chile relleno batter made of?
Chile relleno batter is made from egg whites and eggs yolks mixed separately then combined for a fluffy, creamy batter.
Do roasted peppers need to be peeled?
While it’s not required to peel the skin, for the best flavor peel the pepper to remove the charred pieces of the skin. That way, you’re exposing the rich, smoked flavor of the pepper perfect for incorporating in your different dishes.
How do you remove the skin from roasted red peppers?
After the peppers are roasted, put the peppers in a paper bag for at least 10 minutes. The steam in the paper bag will make the skin easier to peel.
What’s the difference between Chile Poblano and chile relleno?
Chile poblano is a type of pepper while chile rellenos are usually stuffed with cheese, dipped in an egg batter, then fried.
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