Go Back
–+ servings

Fried Chile Relleno (Cheese-Stuffed Poblano)

Roasted poblano peppers stuffed with melty cheese, coated in a light, fluffy egg batter, and fried until golden and crisp—classic chile rellenos made at home.
Amanda
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Serving Size 6 chile relleno

Equipment

  • Large skillet or deep frying pan
  • Candy or deep-fry thermometer
  • Tongs
  • Paper towels
  • Large plate or baking sheet
  • Mixing bowls
  • electric mixer or whisk
  • Spatula
  • sharp knife
  • Measuring cups and spoons
  • Broiler, grill, or gas burner (for roasting peppers)

Ingredients

  • 6 large poblano peppers Hatch chiles work too
  • 8 oz Monterey Jack cheese cut into thick strips
  • 4 oz Oaxaca cheese or mozzarella; torn or cut into strips
  • 2 oz queso fresco optional, for topping
  • 4 large eggs separated
  • 1/4 cup all-purpose flour for the batter
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 2 cups vegetable oil or more as needed for about 2 inches of oil in the pan
  • 2 tbsp all-purpose flour for dusting peppers (use more as needed)

Instructions

  • Roast the peppers: Roast poblanos over a gas flame, on a grill, or under a broiler, turning every couple of minutes, until the skins are blistered and blackened all over (about 8–10 minutes).
  • Steam & peel: Transfer peppers to a bowl and cover, or place in a plastic bag. Let steam for 10 minutes, then gently rub/peel off the charred skins. Pat the peppers dry.
  • Seed: Make a slit down one side of each pepper. Carefully remove seeds and membranes, keeping the stem on if possible and trying not to tear the pepper.
  • Stuff: Fill each pepper with a generous amount of cheese (about 2 oz per pepper), then press the sides together to enclose the filling.
  • Make the egg batter: Beat egg whites to stiff peaks. Gently beat in yolks, then fold in 1/4 cup flour, baking powder, and salt just until combined (keep the batter airy).
  • Heat the oil: Pour oil into a deep skillet to a depth of about 2 inches. Heat to 375°F (190°C).
  • Coat: Lightly dust each stuffed pepper with flour (this helps the batter stick). Dip into the egg batter, coating all over.
  • Fry: Carefully lower peppers into the hot oil. Fry 2–3 minutes per side, turning gently, until deep golden. Work in batches to avoid crowding and to keep oil temperature steady.
  • Drain & serve: Transfer to paper towels to drain. Serve immediately, topped with crumbled queso fresco if desired, and salsa roja or salsa verde on the side.

Notes

Oil temperature matters: Keep oil near 375°F/190°C. Too hot and the coating burns before the cheese melts; too cool and the rellenos turn greasy.
Make-ahead: Roast and peel peppers up to 1 day ahead; keep refrigerated and very dry before stuffing and battering.
Leftovers: Refrigerate up to 3 days. Reheat on a sheet pan at 350°F (175°C) for about 10 minutes to crisp back up (microwave makes them soggy).

Nutrition

Calories: 420kcal | Protein: 20g | Saturated Fat: 12g | Cholesterol: 175mg | Sodium: 520mg