Chile rellenos feature roasted poblano peppers stuffed with a delightful blend of queso fresco and Monterey jack cheese, dipped in a light and fluffy batter, then fried to golden perfection. With its crispy exterior and gooey, cheesy interior, this Mexican appetizer will leave you craving for more. Stuffed peppers are one of my all-time favorite appetizers! Try these turkey stuffed peppers, taco stuffed peppers, or for a deconstructed version, stuffed pepper soup!
Chile Relleno Recipe
Indulge in some chile rellenos, crafted with love using roasted poblano peppers filled with a delectable combo of queso fresco and Monterey jack cheese. The addition of cumin, chili powder, salt, and pepper gives them a rich and satisfying taste that is simply irresistible! The peppers themselves have a smoky flavor that pairs perfectly with the creamy and gooey cheese filling. And if you’re not already convinced, these stuffed peppers are lightly battered and fried for the perfect crispy outer layer! Whether you’re throwing a party or simply treating yourself, chile rellenos are the ultimate appetizer choice. If you’ve never tried them before, prepare to be amazed. They’re smoky and crispy, with a gooey, cheesy filling that will leave you reaching for another. And if you need more tasty Mexican recipes in your life, find my full list here!
Everything You’ll Need
To make restaurant-quality chile rellenos, you’ll only need a handful of simple ingredients. Just make sure you grab some queso fresco (also known as queso blanco) because it adds the best flavor to the cheesy filling! All measurements can be found below in the recipe card.
Poblano Chiles: These are the perfect vessel for the cheesy filling. Poblano peppers are sweet and smoky, and taste even better when they’re roasted! Queso Fresco Cheese: Queso fresco’s subtle saltiness and smooth texture perfectly complement the roasted poblano peppers and melty Monterey jack cheese. Monterey Jack Cheese: The perfect savory, melty cheese for the filling. You could also use mozzarella, Oaxaca cheese, or cheddar cheese. Large Eggs: For the batter. Eggs help it stick to the peppers. All-Purpose Flour: Gives your chile rellenos a crispy outer layer that is SO delicious! Salt and Pepper: For the first layer of seasoning. Add to taste! Spices: I used Cumin and chili powder to give the batter a kick of flavor. You could also use a dash of cayenne or paprika. Vegetable Oil: Used to cook the chile relleno in. You can swap this out for your favorite cooking oil!
How to Make Chile Relleno
Get ready to impress your friends and family with this amazing Mexican appetizer! I know it looks like a lot of steps, but they’re actually pretty simple to make.
Roast the Peppers: Don’t skip roasting your poblano peppers! Char them over an open flame or under the broiler until the skins blister. This will not only add a smoky flavor but also make it easier to peel off the skin later. Dust With Flour: Before you fry them, lightly dust the stuffed peppers with flour. This helps create a crispy exterior and prevents the cheese from leaking out during frying. More Mix-Ins: The cheesy filling is great for customizing. Try adding some fresh garlic, chopped tomatoes, onions, ground beef or pork, or cilantro! Add Sauce: I love to serve my chile relleno covered with a delicious sauce. Try red or green enchilada sauce, or homemade salsa!
In the Refrigerator: Store peppers in an airtight container for up to 3 days. To Reheat: Transfer your leftover chile relleno to a baking sheet and warm for about 10 minutes in the oven at 350 degrees Fahrenheit.
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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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title: “Chile Relleno Recipe” ShowToc: true date: “2023-05-15” author: “Jamie House”
Chile rellenos feature roasted poblano peppers stuffed with a delightful blend of queso fresco and Monterey jack cheese, dipped in a light and fluffy batter, then fried to golden perfection. With its crispy exterior and gooey, cheesy interior, this Mexican appetizer will leave you craving for more. Stuffed peppers are one of my all-time favorite appetizers! Try these turkey stuffed peppers, taco stuffed peppers, or for a deconstructed version, stuffed pepper soup!
Chile Relleno Recipe
Indulge in some chile rellenos, crafted with love using roasted poblano peppers filled with a delectable combo of queso fresco and Monterey jack cheese. The addition of cumin, chili powder, salt, and pepper gives them a rich and satisfying taste that is simply irresistible! The peppers themselves have a smoky flavor that pairs perfectly with the creamy and gooey cheese filling. And if you’re not already convinced, these stuffed peppers are lightly battered and fried for the perfect crispy outer layer! Whether you’re throwing a party or simply treating yourself, chile rellenos are the ultimate appetizer choice. If you’ve never tried them before, prepare to be amazed. They’re smoky and crispy, with a gooey, cheesy filling that will leave you reaching for another. And if you need more tasty Mexican recipes in your life, find my full list here!
Everything You’ll Need
To make restaurant-quality chile rellenos, you’ll only need a handful of simple ingredients. Just make sure you grab some queso fresco (also known as queso blanco) because it adds the best flavor to the cheesy filling! All measurements can be found below in the recipe card.
Poblano Chiles: These are the perfect vessel for the cheesy filling. Poblano peppers are sweet and smoky, and taste even better when they’re roasted! Queso Fresco Cheese: Queso fresco’s subtle saltiness and smooth texture perfectly complement the roasted poblano peppers and melty Monterey jack cheese. Monterey Jack Cheese: The perfect savory, melty cheese for the filling. You could also use mozzarella, Oaxaca cheese, or cheddar cheese. Large Eggs: For the batter. Eggs help it stick to the peppers. All-Purpose Flour: Gives your chile rellenos a crispy outer layer that is SO delicious! Salt and Pepper: For the first layer of seasoning. Add to taste! Spices: I used Cumin and chili powder to give the batter a kick of flavor. You could also use a dash of cayenne or paprika. Vegetable Oil: Used to cook the chile relleno in. You can swap this out for your favorite cooking oil!
How to Make Chile Relleno
Get ready to impress your friends and family with this amazing Mexican appetizer! I know it looks like a lot of steps, but they’re actually pretty simple to make.
Roast the Peppers: Don’t skip roasting your poblano peppers! Char them over an open flame or under the broiler until the skins blister. This will not only add a smoky flavor but also make it easier to peel off the skin later. Dust With Flour: Before you fry them, lightly dust the stuffed peppers with flour. This helps create a crispy exterior and prevents the cheese from leaking out during frying. More Mix-Ins: The cheesy filling is great for customizing. Try adding some fresh garlic, chopped tomatoes, onions, ground beef or pork, or cilantro! Add Sauce: I love to serve my chile relleno covered with a delicious sauce. Try red or green enchilada sauce, or homemade salsa!
In the Refrigerator: Store peppers in an airtight container for up to 3 days. To Reheat: Transfer your leftover chile relleno to a baking sheet and warm for about 10 minutes in the oven at 350 degrees Fahrenheit.
Queso Blanco
Carne Asada Fries
Jalapeno Popper Dip
Oven Baked Sheet Pan Nachos Recipe
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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