The Best Homemade Chile Relleno Recipe

I’ve always loved the rich, smoky flavors of chile rellenos, but finding the perfect homemade version took some trial and error. Roasting the poblanos just right, stuffing them with melty cheese, and nailing that light, airy batter—it’s a balance that makes all the difference. If you’ve ever wondered how to achieve that crispy exterior without losing the pepper’s tender bite, there’s a trick to it that might surprise you.

Recipe

This homemade Chile Relleno recipe is an absolute game-changer—trust me, once you try it, you’ll never look back. Made with fresh poblano peppers stuffed with melty cheese, coated in a golden, airy egg batter, and lightly fried to perfection, these rellenos are the ultimate comfort food.

What makes it special? The smoky char of the roasted peppers combined with the creamy, gooey cheese center is pure magic. Plus, that egg batter? Crispy on the outside, tender on the inside—it’s like a fluffy cloud hugging every bite.

I’ve been making this for years, and it’s always the star of the table, whether it’s for a cozy weeknight dinner or a festive gathering. Don’t let the frying part intimidate you—it’s easier than you think, and the payoff? Totally worth it.

Get ready to impress yourself (and everyone else) with this flavor-packed, mouthwatering dish. Let’s get cooking!

Ingredients

For the Chiles:

• Poblano Peppers: Choose large, firm ones with smooth skin. Their mild heat and earthy flavor are indispensable for authentic rellenos.
• Vegetable Oil: For roasting the peppers. A high smoke point oil like avocado oil works too, but vegetable oil is traditional.

For the Filling:

• Queso Oaxaca or Monterey Jack Cheese: These melt ideally and provide that creamy, gooey center. Avoid pre-shredded cheese—it’s coated to prevent clumping, which affects texture.
• Optional Add-Ins: Ground beef, chorizo, or sautéed veggies like corn and zucchini can be mixed into the cheese for extra richness.

For the Batter:

• Eggs: Use large, fresh eggs—they create the fluffy, airy coating that’s vital for a light batter.
• All-Purpose Flour: Just a bit to help the batter cling to the peppers. Swap with cornstarch for a gluten-free option.
• Salt: Enhances flavor subtly—don’t skip it.

For the Sauce:

• Tomatoes: Fresh, ripe tomatoes are ideal, but canned crushed tomatoes work in a pinch.
• Onion and Garlic: Fresh is best here—they build the sauce’s aromatic base.
• Chicken or Vegetable Broth: Adds depth to the sauce. Homemade broth is a game-changer if you have it.
• Cumin and Oregano: These spices are fundamental for that authentic Mexican flavor profile.

Pro Tips:

• Roast and Peel Your Peppers: This step is essential—it removes the tough outer skin and infuses the peppers with smoky flavor.
• Fresh Eggs Beat Store-Bought: Fresh eggs whip up better, creating a lighter batter.
• Don’t Rush the Cheese: Use high-quality cheese that melts well; it’s the heart of the dish.
• Make Extra Sauce: Double the recipe for leftovers—it’s delicious over rice or eggs.

With these ingredients and tips, your Chile Relleno will be restaurant-worthy, bursting with flavor and authenticity.

How to Make the Best Authentic Chile Relleno Recipe

– Drain and serve: Transfer the fried chiles to a plate lined with paper towels to drain excess oil.

Serve immediately with salsa, crema, or a side of refried beans.

*Pro tip: Keep the fried chiles warm in a low oven if not serving right away.*

Nutrition

This homemade chile relleno recipe offers a flavorful and satisfying meal. Here’s a breakdown of its nutritional value per serving.

Chef Tips

Although chile rellenos might seem tricky to perfect, I’ve picked up a few tricks to make them easier. Always roast and peel the chiles first to soften them. Use a thin batter for a light, crispy texture.

Stuff with cheese that melts well, like Oaxaca or Monterey Jack. Fry in hot oil to seal the batter quickly. Let them drain on paper towels to avoid greasiness.