Crispy Chile Rellenos

Crispy Chile Rellenos

Dive into the delightful crunch and creamy melted cheese core of our crispy Chile Rellenos. Perfect for a single-serving meal, it’s easy, flavorful, and will definitely satisfy your hunger.

Discover the rich flavors of the classic Chile Rellenos with a crunchy twist. Your taste buds will thank you! Remember, good food is always worth the effort. Happy cooking!


  • 2 fresh poblano peppers
  • 3-4 oz of Oaxaca cheese (can substitute with another melty cheese if needed)
  • 1/4 cup of all-purpose flour
  • 2 large eggs
  • 1/4 tsp of salt
  • 1/4 tsp of garlic powder
  • 1/4 tsp of onion powder
  • A pinch of freshly ground black pepper (around 1/8 to 1/4 tsp)
  • Cooking oil for frying (canola, vegetable, or your preference)


  1. Char the Peppers:
    • Place your poblano peppers directly on an open flame or under a broiler. Char each side until the skins are blistered and blackened.
    • Transfer the charred peppers into a bowl and cover them with cling wrap. Let them sit for about 15 minutes; this process will help in peeling the skin later.
  1. Peel and Prep:
    • After the resting time, gently peel off the blistered skin from each pepper. Create a small slit on one side and carefully remove all the seeds.
  1. Cheesy Filling:
    • Slice the Oaxaca cheese into thick strips. Carefully stuff each poblano with the cheese, ensuring it’s well-packed.
    • Secure the slit of each pepper with toothpicks to hold the cheese inside.
  1. Flour Dredging Mix:
    • In a shallow dish, mix together the flour, salt, garlic powder, onion powder, and black pepper until well combined.
    • Coat each stuffed poblano in this flour mixture, ensuring it’s covered well. This helps the egg batter to adhere.
  1. Egg Batter:
    • Separate the egg whites and yolks of the two large eggs.
    • In a clean bowl, whisk the egg whites until stiff peaks form. You can use an electric mixer or do it manually with a whisk.
    • Gently fold in the egg yolks and a sprinkle of the seasoned flour to keep the batter fluffy.
  1. Frying:
    • Heat cooking oil in a frying pan up to 350°F (175°C).
    • Dip each flour-coated poblano into the egg batter, making sure it’s fully covered.
    • Gently place the battered poblano in the hot oil. Fry until golden and crispy, turning occasionally for even cooking.
    • Once done, remove and place on paper towels to drain any excess oil.
  1. Serve and Enjoy:
    • Your crispy Chile Rellenos are ready to be devoured! Serve them as they are or with a side of rice and beans or a refreshing salad.

Tips & Variations:

  1. Choosing Poblanos: Always pick fresh, firm poblanos for the best results. The firmness ensures they hold up well during the frying process.
  2. Cheese Variations: While Oaxaca cheese is traditional and melts beautifully, you can also try mozzarella or Monterey Jack for a different flavor profile.
  3. Spice it Up: If you enjoy a bit of heat, consider adding some chopped jalapeños or spicy cheese inside the poblano before frying.
  4. Dipping Sauces: Enhance the flavor by serving your Chile Rellenos with salsa, guacamole, or a drizzle of crema or sour cream on top.
  5. Removing the Toothpicks: Don’t forget to gently pull out the toothpicks before serving.
  6. Avoid Soggy Rellenos: Ensure your cooking oil is adequately heated to 350°F before frying. This temperature will ensure your Rellenos get crispy quickly, preventing them from becoming oily or soggy.
  7. Storage: If you have any leftovers, store them in an airtight container in the refrigerator. To reheat, place them in a preheated oven for 10-15 minutes to retain the crispiness.

Pairing Suggestions:

  • Drinks: A cold lager or a glass of sparkling lemonade complements the flavors perfectly.
  • Side Dishes: A tangy tomato salsa, roasted corn salad, or even a simple green salad with a zesty lime vinaigrette can be a great accompaniment.

In the mood for more single-serving delights or traditional recipes with a twist? Head on over to Ineskohl Kitchen for more culinary inspiration. Remember, every dish you make is a testament to your love for food. Stay curious and keep cooking!

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