Chile Relleno Recipe

Chile Relleno recipe, meaning “stuffed chili” in Spanish, is a beloved dish in Mexican cuisine, combining the smokiness of roasted peppers with a rich, cheesy filling. This recipe is perfect for family dinners or special occasions, offering a flavorful journey through traditional Mexican cooking.

A Brief History of Chile Relleno Recipe:

Chile Relleno originated in Puebla, Mexico, and is believed to have been created in the 16th century. Initially made with poblano peppers and filled with picadillo (a savory mixture of meat, nuts, and spices), the dish evolved over time. Today, variations of Chile Relleno are enjoyed worldwide, with different fillings such as cheese, beans, or seafood.

Chile Relleno Recipe

Pinklady

Chile Relleno originated in Puebla, Mexico, and is believed to have been created in the 16th century. Initially made with poblano peppers and filled with picadillo (a savory mixture of meat, nuts, and spices), the dish evolved over time.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Course Side Dish

Cuisine Mexican

Servings 4

Calories 250 kcal

Equipment

• Baking sheet
• Mixing bowls
• Hand mixer or whisk
• Frying pan
• Tongs
• Paper towels
• Knife and cutting board

Ingredients

  

For the Peppers:

• 4 large poblano peppers
• 1 cup shredded Monterey Jack or Oaxaca cheese

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For the Batter:

• 4 large eggs (separated)
• ½ cup all-purpose flour
• ½ teaspoon salt

For Cooking:

• 1 cup vegetable oil (for frying)

Optional Garnish: Fresh cilantro, choppedSalsa or tomato sauce

Instructions

 

• Preheat your oven's broiler or a gas stovetop.
• Roast the poblano peppers until their skin is blistered and charred, turning frequently (5–7 minutes).
• Place the roasted peppers in a bowl and cover with plastic wrap. Let them steam for 10 minutes.
• Peel off the charred skin carefully, then make a small slit lengthwise on each pepper. Remove seeds and veins while keeping the pepper intact.
• Fill each pepper with a generous amount of shredded cheese.
• Gently close the slit, securing it with a toothpick if needed.
• Separate the egg whites and yolks into two bowls.
• Beat the egg whites until stiff peaks form.
• Lightly whisk the egg yolks, then gently fold them into the whites to form a fluffy batter.
• Lightly dust the stuffed peppers with flour to help the batter stick.
• Dip each pepper into the batter, ensuring it's fully coated.
• Heat vegetable oil in a frying pan over medium heat.
• Carefully place the battered peppers into the hot oil, frying until golden brown (about 2–3 minutes per side).
• Transfer the fried peppers to a plate lined with paper towels to drain excess oil.
• Serve

  Serve the Chile Rellenos warm, topped with your favorite salsa or tomato sauce. Garnish with fresh cilantro if desired.

Video

Keyword Chile Relleno Recipe

Similar Recipes to Try:

Stuffed Bell Peppers: A milder alternative with various fillings like rice and ground beef.
Vegetarian Chile Relleno: Substitute cheese with a mixture of beans, corn, and spices.
Chiles en Nogada: A festive variation with a creamy walnut sauce and pomegranate seeds.
Cheese-Stuffed Jalapeños: A spicier snack-sized version of Chile Relleno.

FAQs Frequently Asked Questions About Chile Relleno Recipe:

1. What kind of peppers are used in Chile Relleno?

Poblano peppers are traditional, but you can use Anaheim peppers for a milder taste or jalapeños for extra spice.

2. Can I bake the peppers instead of frying?

Yes, you can bake them at 375°F (190°C) for about 15–20 minutes, though they won’t be as crispy.

3. Is Chile Relleno vegetarian?

It can be! Simply use cheese or a plant-based filling instead of meat.

4. How do I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat in the oven to maintain crispiness.

5. Can I make it ahead of time?

Yes, you can roast and stuff the peppers ahead. Fry them just before serving for the best texture.

6. What’s the best cheese for Chile Relleno?

Monterey Jack, Oaxaca, or mozzarella work well due to their melting properties.

7. Can I use canned peppers?

Fresh poblano peppers are ideal, but canned whole peppers can work in a pinch.

8. Is it gluten-free?

To make it gluten-free, use gluten-free flour for dusting.

9. What can I serve with Chile Relleno?

Serve with rice, beans, or a fresh salad for a complete meal.

10. How spicy is Chile Relleno?

Poblano peppers are mild, but spice levels can vary. Removing seeds and veins reduces heat.

Conclusion:

Chile Relleno is more than a dish; it’s a celebration of Mexican culinary traditions. Whether you enjoy it with classic cheese filling or explore other variations, it’s a surefire way to bring vibrant flavors to your table. Try it out, and let the rich, smoky, and cheesy goodness speak for itself!

YouTube Video Credits:
Cooking Con Claudia