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    Home / Dinner / Chile Relleno

    Chile Relleno

    A whole roasted poblano pepper stuffed with cheese, dipped in a light egg batter, and pan-fried until golden.

    ⏱ 25 minPrep time
    🔥 15 minCook time
    🍽 4Servings
    🏷 DinnerCategory
    ☆☆☆☆☆No ratings yet
    Chiles rellenos - cheese-stuffed poblano peppers fried golden with red salsa

    Chile relleno is the showstopper of Mexican-Tex-Mex cooking — roasted poblano peppers stuffed with cheese, dipped in a light egg batter, and fried until golden, then bathed in a tomato-chile sauce. It’s elegant, indulgent, and completely worth the effort.

    Chef Emily presents Chile Relleno

    The stuffed, battered showstopper

    Roasted poblanos stuffed with cheese, fried in a light egg batter, and served under tomato-chile sauce.

    Tex-Mex recipes →

    Step by stepInstructions

    1. Roast the poblanos under the broiler, turning, until the skin is blistered. Steam in a covered bowl 10 minutes, then peel. Make a small slit in each and stuff with the cheese.
    2. For the batter: beat the egg whites to stiff peaks, then fold in the yolks, flour, and salt.
    3. Heat 1 inch of oil to 365°F (185°C).
    4. Dip each stuffed pepper in the batter and fry 3-4 minutes per side until golden. Drain.
    5. Simmer the tomato sauce with the garlic powder, cumin, and oregano. Serve the rellenos under the warm sauce.

    💡 Chef tips & storage

    Roast the poblanos until the skin blisters, then steam them in a bowl — the skin slips right off. Keep the batter light and the oil at the right temperature so the coating puffs.

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    Recipe details

    Prep25 min
    Cook15 min
    Servings4
    CategoryDinner
    PublishedAugust 16, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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