CRISPY CHILE RELLENO RECIPE
Crispy Chile Rellenos stuffed with melty cheese, coated in a golden crunchy crust, and served with rich sauce—an easy Mexican-inspired dinner perfect for weeknight meals, comfort food cravings, and family-friendly recipes.
Ingredients
For the Peppers
- 6 poblano peppers
- For the Filling
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded Oaxaca cheese optional
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cumin optional
For the Batter
- 4 large eggs separated
- 2 tablespoons all-purpose flour
- Extra flour for dredging
For Frying
- Vegetable or canola oil
- Optional Garnishes
- Cilantro
- Salsa roja or salsa verde
- Sour cream
- Tomatoes
- Lime wedges
Instructions
- Broil the poblano peppers until blistered on all sides, turning as needed.
- Transfer the hot peppers to a bowl and cover. Let steam for 10 minutes.
- Peel off the skins and make a slit in each pepper. Remove seeds and membranes carefully.
- Mix the cheeses with seasonings. Stuff each pepper with the cheese mixture.
- Lightly dredge each stuffed pepper in flour.
- Beat egg whites until soft peaks form. In a separate bowl, whisk egg yolks and flour together. Fold the whites into the yolk mixture.
- Heat vegetable oil in a skillet to 350°F.
- Dip each pepper into the batter and fry until golden, turning as needed.
- Transfer to a paper towel–lined plate.
- Serve hot with your favorite toppings.
Notes
Roast the peppers long enough that the skins loosen easily.
Don’t skip the flour coat — it’s what helps the batter cling.
Frying in small batches keeps the oil temperature steady.
Freshly shredded cheese melts better than pre-shredded.
Let the fried peppers rest a minute before serving so the filling settles.