Chile Rellenos
Chile Rellenos are a beloved Mexican dish made by stuffing roasted chiles with creamy queso fresco, dipping them in fluffy egg batter, frying to a golden crisp, and topping with a rich homemade tomato sauce.
It’s a classic comfort food that delivers bold flavors, satisfying textures, and that irresistible homemade touch.
Why You’ll Love This Recipe
A true Mexican classic: Traditional flavors made with simple, fresh ingredients.
Crispy on the outside, creamy on the inside—a perfect bite every time.
Customizable heat level depending on your chile and sauce preferences.
Great for special meals or family dinners—festive, filling, and flavorful.
Pairs beautifully with sides like rice, beans, and tortillas.
Key Ingredients
Pasilla Chiles: Mild, flavorful, and perfect for stuffing once roasted.
Queso Fresco: A creamy, crumbly cheese that melts into the chiles.
Eggs and Flour: Used to create a light, fluffy coating for frying.
Roma Tomatoes, Garlic, and Oregano: Form the base of the homemade tomato sauce.
Chicken Broth Powder: Adds a rich umami depth to the sauce.
Chile Rellenos
Ingredients
4 pasilla chiles
1 pound queso fresco cheese
Toothpicks
3 eggs
1 tablespoon all-purpose flour
1 cup oil
Tomato sauce:
4 medium Roma tomatoes, halved
1 cup water
2 garlic cloves, peeled and chopped
1 tablespoon chicken broth powder
1/4 cup oil
1 teaspoon all-purpose flour
1 tablespoon chopped oregano leaves
Instructions:
Roast the Chiles:
Preheat your grill to medium heat.
Place the pasilla chiles on the grill and cook until the skins are charred and blistered on all sides.
Once fully charred, transfer them to a plastic bag, seal it, and let them steam for about 10 minutes.
This will make the skins easier to peel.
Prepare the Peppers:
After the chiles have steamed, carefully peel off the skin.
Make a slit down the side of each chile and gently remove the seeds.
Stuff each chile with queso fresco and secure the opening with toothpicks to keep the cheese inside.
Make the Batter:
Separate the egg yolks from the whites.
In a large bowl, beat the egg whites with an electric mixer until they form stiff peaks.
Then, gently mix in the flour and egg yolks until smooth.
Fry the Chiles:
Heat the oil in a skillet over medium heat.
Dip each stuffed chile into the egg batter, coating it completely.
Carefully place them in the hot oil and fry until golden brown on both sides.
Transfer to a plate lined with paper towels to drain excess oil.
Make the Tomato Sauce:
In a saucepan, simmer the halved tomatoes with water over medium heat until soft.
Add garlic and chicken broth powder, then blend until smooth (or mash if preferred).
Make the Roux:
In a separate pan, heat 1/4 cup of oil over low heat.
Stir in the flour and cook, stirring constantly, until it turns light brown.
Slowly pour in the tomato mixture and stir well.
Let it simmer for 5 minutes, then add chopped oregano.
Serve:
Place the fried chile rellenos on a serving platter and pour the warm tomato sauce over the top.
Serve immediately, with rice and beans on the side if desired.
Recipe Notes
Roast the chiles evenly: Turn them frequently on the grill or over an open flame so all sides blister evenly. Proper charring helps the skins peel off easily and adds a smoky depth of flavor.
Let them steam in a bag: After roasting, seal the chiles in a plastic bag or covered bowl for 10 minutes. The trapped steam will loosen the skins, making peeling a breeze.
Be gentle when handling: After peeling, the chiles are soft and delicate. Take your time when removing seeds and stuffing to avoid tearing them.
Don’t overstuff the chiles: Adding too much cheese can cause the chiles to burst open during frying. Use just enough to fill without stretching the pepper.
Beat egg whites until stiff: For the fluffiest batter, make sure the egg whites are whipped until they form stiff peaks before folding in the yolks and flour.
Use toothpicks carefully: They’re essential for keeping the chiles closed, but remember to remove them before serving to avoid bites with surprise “crunch.”
Fry in batches: Don’t overcrowd the pan—this ensures even cooking and keeps the oil hot enough for crisp, golden batter.
Drain on paper towels: After frying, let the chiles rest on a paper towel-lined plate to remove excess oil and prevent sogginess.
Sauce can be made ahead: You can prepare the tomato sauce a day in advance and reheat it when ready to serve.
Serve immediately after saucing: The contrast between crispy batter and warm tomato sauce is what makes this dish shine.
Nutrition Information
(Approx. per serving, 1 chile relleno with sauce – serves 4)
Calories: ~370 | Protein: 14g | Fat: 29g | Carbohydrates: 11g | Fiber: 2g | Sugars: 4g | Sodium: ~480mg
Kitchen Equipment Needed
Grill or gas burner (for roasting chiles)
Mixing bowls
Whisk or electric mixer
Skillet or deep frying pan
Saucepan (for tomato sauce)
Tongs or slotted spoon
Blender (optional, for smoother sauce)
Paper towels and toothpicks
Recipe Swaps and Variations
Use poblano chiles for a slightly larger and heartier version.
Swap queso fresco for mozzarella, Monterey Jack, or Oaxaca cheese if preferred.
Add protein by mixing cooked ground beef or shredded chicken with the cheese filling.
Make it vegetarian by using vegetable broth in the sauce instead of chicken.
Oven-bake instead of fry: Spray with oil and bake at 400°F until golden and set.
How to Store Leftovers
Refrigerate: Place in an airtight container for up to 3 days.
Reheat: Use a microwave or reheat in the oven at 350°F until warmed through.
Freezing not recommended—the texture of the batter and cheese doesn’t hold up well.
Food and Drink Pairings
Serve with: Mexican rice, refried beans, warm corn tortillas.
Drink pairings: Try with aguas frescas (like horchata or tamarindo), Mexican lager, or a margarita.
Add a side salad or avocado slices for a fresh contrast.
Frequently Asked Questions:
Are chile rellenos spicy?
Pasilla chiles are mild, but spice can vary. You can always substitute with milder poblanos or spicier chiles depending on your heat preference.
Can I skip the tomato sauce?
You can, but the sauce adds moisture and flavor—especially if you’re serving with rice or tortillas.
Can I make this gluten-free?
Yes—use a gluten-free flour blend in both the batter and the roux.
What cheese works best besides queso fresco?
Oaxaca, Monterey Jack, mozzarella, or pepper jack (for extra heat) are great substitutes.
Is this dish traditionally served for any occasion?
Yes! It’s often featured in festive meals, family gatherings, and around holidays like Mexican Independence Day.
How do I keep the chiles from tearing when stuffing?
Be gentle when removing the seeds and stuffing—use soft fingers or a spoon and avoid overstuffing.
Why is my batter not sticking?
Make sure the chiles are dry and the oil is hot enough (about 350°F). Coat the chiles immediately before frying.
How do I make the sauce smooth?
Blend the tomato mixture after simmering, then strain if needed for a silkier finish.
Can I roast the chiles without a grill?
Yes—use a gas burner, broil in the oven, or char them in a dry skillet.
Do I need to remove the skin from the chiles?
Yes—removing the skin after steaming improves texture and prevents bitterness.