Chili Rellenos Balls
Golden, crispy, and bursting with bold flavor, these Chili Rellenos Balls transform a classic dish into an irresistible hand-held delight.
Inspired by traditional chile rellenos but reimagined for convenience and crunch, each roasted chili is lovingly stuffed with seasoned ground pork—rich with cumin, garlic, and a touch of heat. Optional pockets of gooey cheese add a molten surprise inside, while the airy egg batter forms a delicate shell that fries to golden perfection.
Whether served as a main course or a showstopping appetizer, these relleno balls deliver comforting spice and satisfying texture in every bite—a dish that honors its roots while adding a crave-worthy twist.
Why People Will Love This Chili Rellenos Balls Recipe:
A modern twist on tradition: This recipe reimagines classic chile rellenos in a bite-sized, mess-free format—perfect for parties, appetizers, or handheld comfort food.
Rich layers of flavor: Roasted chilies add smoky depth, while the seasoned pork filling brings warmth from cumin, chili powder, and garlic—each bite is savory, spiced, and satisfying.
Crispy outside, tender inside: The contrast between the airy egg batter and the juicy meat-stuffed pepper creates a textural harmony that keeps you coming back for more.
Melty cheese surprise (optional): Hidden pockets of cheese elevate the dish with creamy richness, turning each ball into a molten, gooey delight.
Versatile and crowd-pleasing: Whether served with rice, dipped in salsa, or eaten solo, these rellenos are both impressive and comforting—fit for casual family dinners or festive gatherings alike.
Key Ingredients:
Roasted Green Chilies (Anaheim or Poblano): These chilies form the heart of the dish, offering a mild heat and a rich smokiness from roasting. Their tender flesh wraps around the filling like nature’s edible envelope, bringing authenticity and earthiness to every bite.
Ground Pork: Juicy and flavorful, pork provides a savory base that absorbs the spices beautifully. When cooked with onion, garlic, and cumin, it becomes a deeply seasoned core that anchors the dish in comforting richness.
Cumin and Chili Powder: These essential spices infuse the filling with a warm, earthy backbone and gentle heat—echoing traditional Mexican flavors that feel both bold and familiar.
Eggs (for the coating): Beaten to soft peaks and gently folded, the eggs create a light and airy exterior that crisps beautifully when fried, balancing the heartiness of the filling with a delicate crunch.
Cheese (optional but magical): A hidden square of melting cheese adds a molten center that surprises and delights, enhancing the texture and bringing creamy contrast to the smoky pepper and seasoned pork.
Expert Tips:
Roast the chilies evenly for optimal flavor and texture: Use an open flame, grill, or broiler to char the skins until blistered on all sides. Then, cover and let them steam to loosen the skins. This step intensifies their smoky flavor while making them more pliable for stuffing.
Don’t overstuff the chilies: While it’s tempting to fill them generously, overstuffing makes them harder to close and coat. Aim for a balance—enough filling for flavor, but not so much that the chili tears or the coating fails to hold.
Chill the stuffed chilies before coating: Let the assembled rellenos rest in the fridge for 20–30 minutes. This helps them firm up, making them easier to handle when dredging in flour and dipping in the egg mixture, leading to a cleaner, more even fry.
Use stiff egg whites for a light, airy coating: Beating the egg whites until stiff peaks form (then folding in yolks gently) gives you the signature fluffy crust that puffs slightly when fried. Don’t skip this—it’s what sets these apart from ordinary fried foods.
Fry in batches and monitor oil temperature: Use a thermometer and keep the oil at 350°F (175°C). Crowding the pan drops the temperature, resulting in greasy or soggy coating. Fry just a few at a time and let them rest on a wire rack for maximum crispness.
Chili Rellenos Balls
Ingredients:
For the Rellenos:
4-6 large green chilies (such as Anaheim or Poblano)
1 lb ground pork
1/2 cup finely chopped onion
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste
1/2 cup fresh cilantro, chopped (optional)
Cheese (optional; small squares for stuffing)
For the Coating:
1 cup all-purpose flour
3 large eggs, separated
Salt to taste
Vegetable oil for frying
Instructions:
Prepare the Chilies:
Roast the chilies over an open flame or under a broiler until the skins are charred and blistered.
Place the charred chilies in a bowl and cover with a towel or plastic wrap to steam for about 10 minutes. This helps loosen the skins.
Once cool enough to handle, peel off the skins, make a slit down one side, and remove the seeds and membranes carefully.
Prepare the Filling:
In a skillet, heat a bit of oil over medium heat. Add the chopped onion and garlic, and cook until softened.
Add the ground pork, cumin, chili powder, salt, and pepper. Cook until the pork is fully browned and cooked through. If using cilantro, mix it in at the end.
If adding cheese, insert a small cube of cheese into each chili after the pork filling is added.
Prepare the Coating:
Set up a breading station with one plate of flour.
In a clean bowl, beat the egg whites until stiff peaks form. Gently fold in the egg yolks, and season with a bit of salt.
Assemble the Rellenos:
Stuff each chili with the pork filling (and cheese, if using).
Roll each stuffed chili in the flour to coat, shaking off excess.
Dip each chili into the egg mixture, coating completely.
Fry the Rellenos:
Heat oil in a large skillet over medium-high heat.
Carefully place the coated chilies in the hot oil and fry until golden brown on all sides, about 3-4 minutes per side.
Remove from oil and drain on paper towels.
Serve:
Enjoy your chili rellenos hot, either on their own or with a side of rice and beans.
Important Notes When Making Chili Rellenos Balls:
Pepper selection matters: Anaheim and Poblano chilies are ideal for this recipe due to their size, shape, and mild heat. Poblanos have a richer, deeper flavor, while Anaheims are milder and slightly sweeter—choose based on your heat preference.
Peeling the chilies is essential: Removing the charred skin after roasting not only improves texture but also prevents bitterness and ensures a more tender, pleasant bite in the final dish.
Balance moisture in the filling: Overly wet filling can seep out during frying and cause the coating to break. If your pork mixture releases a lot of liquid, simmer it slightly longer to evaporate excess moisture before stuffing.
The egg coating is delicate and requires care: Because the batter is made from whipped egg whites, it’s lighter than traditional breading. Handle with care when dipping and frying to maintain its structure—avoid flipping too early or too often.
Serve immediately for best results: Chili Rellenos Balls are at their peak when hot and freshly fried. The coating stays crisp, the filling is juicy, and the contrast in textures is at its finest. Reheating is possible, but nothing beats that first crunch.
How To Enjoy Chili Rellenos Balls After Cooking:
Step 1: Let Them Rest—But Just a Bit
Once you’ve finished frying the chili rellenos balls, allow them to rest on a wire rack or paper towels for 2–3 minutes. This helps the exterior crisp up and excess oil to drain without letting them go soggy.
Step 2: Add Finishing Touches
Sprinkle lightly with flaky sea salt or a squeeze of lime for brightness.
Garnish with chopped cilantro or crumbled Cotija cheese for added flavor and visual appeal.
If you like spice, a few dashes of hot sauce or thinly sliced jalapeños work beautifully.
Step 3: Serve with Perfect Pairings
Sides: Pair with a scoop of Mexican rice, charro beans, or a fresh corn salad.
Sauces: Offer a creamy chipotle mayo, avocado crema, or roasted tomato salsa for dipping.
Breads: Serve alongside warm flour tortillas or fresh cornbread for a more filling meal.
Step 4: Storing & Reheating Leftovers
Store leftovers in an airtight container for up to 3 days.
Reheat in an oven or air fryer at 375°F (190°C) for 8–10 minutes to restore crispness. Avoid microwaving, as it softens the coating.
Freeze uncooked, breaded rellenos balls on a tray, then transfer to a freezer bag for up to 1 month. Fry from frozen, adding a few extra minutes.
Step 5: Repurpose Creatively
Turn leftovers into something new:
Slice them and tuck into tacos with slaw.
Chop and toss over nachos.
Layer into a breakfast burrito with scrambled eggs.
Nutrition Information:
For one Chili Relleno Ball (based on a medium-sized serving made with ground pork, egg coating, and optional cheese), presented in your preferred format:
Calories: 168 kcal | Total Fat: 11.4 g | Saturated Fat: 3.4 g | Monounsaturated Fat: 4.8 g | Polyunsaturated Fat: 1.1 g | Cholesterol: 68 mg | Sodium: 270–350 mg (depending on added salt and cheese) | Total Carbohydrates: 7.2 g | Dietary Fiber: 1.2 g | Sugars: 1.3 g | Protein: 10.5 g
Frequently Asked Questions:
Can I make Chili Relleno Balls ahead of time?
Yes. You can roast and peel the chilies, cook the filling, and even assemble the stuffed balls a day in advance. Store them covered in the fridge and coat/fry just before serving for best texture.
What’s the best way to keep the egg batter from sliding off during frying?
Make sure the chilies are dry and lightly floured before dipping. Moisture prevents the egg mixture from sticking. Also, whip the egg whites to stiff peaks and fold in the yolks gently for a light, clingy batter.
Can I bake these instead of frying them?
Yes, but the texture will differ. Lightly brush or spray the coated relleno balls with oil, place them on a parchment-lined sheet, and bake at 425°F (220°C) for 20–25 minutes, flipping halfway. Expect a softer crust compared to frying.
What kind of cheese works best inside the relleno balls?
Monterey Jack, Oaxaca, or mozzarella are ideal because they melt beautifully and complement the mild heat of the chilies. Avoid hard cheeses like Parmesan inside—they won’t provide that gooey texture.
How spicy are these, and how can I control the heat?
They’re mildly spicy with Poblanos or Anaheims. To reduce heat, remove all seeds and membranes from the chilies. For more heat, use spicier peppers (like Hatch or Serrano) or add chopped jalapeños to the filling.
How do I prevent the stuffed chilies from falling apart during coating and frying?
Carefully roast and peel the chilies without tearing them. Once stuffed, gently roll them in flour to help the egg batter stick. Handle them delicately with tongs or a spatula when transferring to hot oil to keep them intact.
What’s the secret to getting the egg coating to puff up nicely?
Whip the egg whites until stiff peaks form, then gently fold in the yolks. This creates a light, airy batter that puffs up when fried, just like traditional chile relleno coating.
Can I use an air fryer instead of pan-frying?
Yes, though results will differ. Spray the coated relleno balls generously with oil and air fry at 375°F (190°C) for 10–12 minutes, flipping once. Expect a less crispy exterior but a lighter, lower-fat result.
What’s the best way to roast and peel the chilies quickly?
Char the chilies over a gas flame, under the broiler, or on a grill until the skins blister. Immediately place them in a sealed bag or covered bowl for 10 minutes to steam—this loosens the skin, making it easy to peel off by hand or with a paper towel.
Can I freeze Chili Relleno Balls before cooking them?
Absolutely. Stuff and coat the rellenos, then flash-freeze them on a baking sheet until solid. Transfer to a freezer-safe container. Fry directly from frozen—just add 2–3 extra minutes of cook time.