Chile relleno - Recipe

Chile Relleno (which means “stuffed chili” in Spanish) is a classic and beloved dish in Mexican cuisine — smoky roasted poblano peppers stuffed with cheese or meat, then battered and fried until golden. It’s rich, comforting, and absolutely packed with flavor.

Here’s a traditional recipe:

🌶️ Classic Chile Relleno Recipe

🛒 Ingredients (Serves 4)

For the Chiles:

4 large poblano peppers
200 g (7 oz) Oaxaca cheese, mozzarella, or Monterey Jack (cut into strips)
Toothpicks (to seal)

For the Batter:

4 large eggs (separated)
2 tbsp all-purpose flour
Pinch of salt
Oil for frying

For the Tomato Sauce (optional but traditional):

3 ripe tomatoes (or 1 cup canned crushed tomatoes)
¼ onion
1 garlic clove
1 cup chicken or vegetable broth
Salt and pepper, to taste
1 tsp cumin (optional)

🔪 Instructions

1. Roast the Peppers

Place poblanos directly over an open flame or under a broiler. Turn frequently until the skin is blistered and blackened all over.
Transfer to a bowl, cover with plastic wrap or a towel, and let steam for 10 minutes.
Peel off the skins (don’t rinse), then carefully slit down one side and remove seeds.

2. Stuff the Peppers

Insert cheese strips into each pepper. Do not overstuff.
Close the opening and secure with a toothpick.

3. Make the Batter

Whip egg whites until stiff peaks form.
In a separate bowl, lightly beat the yolks with flour and salt.
Gently fold yolks into the whites — don’t overmix.

4. Fry the Chiles

Heat about 1 inch of oil in a skillet over medium-high heat.
Dredge each stuffed chile in flour, then coat in the egg batter.
Fry until golden on all sides, about 3–4 minutes per side. Drain on paper towels.

5. Make the Sauce (optional)

Blend tomatoes, onion, and garlic until smooth.
Simmer in a saucepan with broth, cumin, salt, and pepper for 10–15 minutes until slightly thickened.
Pour over the chiles or serve on the side.

🧀 Variations:

Meat filling: Use picadillo (spiced ground beef with raisins and almonds).
Vegan version: Use vegan cheese and egg substitute or bake instead of frying.
Baked option: For a lighter version, bake chiles at 200°C (400°F) for 20 minutes.

Would you like a version that’s easier or healthier (like oven-baked)? Or maybe a version inspired by Tex-Mex or modern fusion styles?