Fried Chile Rellenos Stuffed With Cheese

Fried Chile Rellenos Stuffed with Cheese is a classic and flavorful Mexican dish that combines the smoky richness of roasted green chilies with a gooey cheese filling, all encased in a light, golden batter.

The chilies are roasted to perfection, peeled, and then stuffed with Monterey Jack cheese (or your preferred variety) before being dipped in a fluffy egg batter and fried until crispy.

Topped with a spicy tomato sauce made from fresh tomatoes, garlic, and a hint of cumin, this dish is a deliciously satisfying blend of textures and flavors.

Perfect for a special dinner or festive occasion, it’s sure to please anyone who enjoys bold, savory meals!

Why You’ll Love This Recipe:

People will love this Fried Chile Rellenos Stuffed with Cheese because it’s a perfect balance of smoky, cheesy, and crispy goodness.

The roasted green chilies provide a tender, flavorful base with just the right amount of heat, while the gooey cheese filling adds a rich and creamy contrast.

The crispy batter gives each bite a satisfying crunch, and when paired with the tangy, spicy tomato sauce, the dish delivers a mouthwatering explosion of flavors.

It’s the kind of comfort food that feels indulgent yet approachable, making it ideal for anyone who loves bold, flavorful meals with a bit of a kick.

Plus, the combination of textures—from soft roasted peppers to the crisp, golden crust—will have everyone coming back for more!

Key Ingredients:

Green Chilies (Anaheim or Hatch) – These mild, flavorful peppers form the base of the dish, providing a smoky and slightly tangy taste once roasted.

Monterey Jack Cheese – A smooth, melting cheese that adds a rich and creamy filling to the roasted chilies.

Eggs – Used to create a light, airy batter that coats the chilies for a crispy, golden exterior.

Flour – Mixed with the egg yolks to help bind the batter and give it structure for frying.

Spicy Tomato Sauce – Made with fresh tomatoes, garlic, cilantro, Mexican chile powder, and cumin, this sauce complements the fried chilies with a zesty, flavorful kick.

Chicken Broth – Adds depth to the sauce, balancing the spices with savory richness.

Fried Chile Rellenos Stuffed With Cheese

Ingredients:

Chiles Rellenos

8 green chilies (mild green chili like Anaheim or Hatch is recommended)

100–120 g/3.5-4.2 oz Monterey Jack Cheese ( or whichever cheese you prefer)

4 Eggs (at room temperature)

2 tbsp flour

Oil for frying

Spicy Tomato Sauce

2 medium red tomatoes

1 tbsp chopped shallots

1 clove garlic

a small handful of cilantro

2 tsp Mexican Chile powder

1 tsp cumin

1 cup chicken broth

Instructions:

Chiles Rellenos

Wash and dry green chilies and place in an oven on high heat (250C/500C).

Cook chilies in the oven on high heat until they begin to blister (this should take about 5-10 min).

Take out chilies and place in a Ziploc bag or Tupperware container with a tight lid.

Seal up the hot chilies in a bag or container and allow to steam until chilies are soft (around 20min).

When cool enough to handle, remove the waxy skin from the pepper then cut into the side of the green chilies and scoop out seeds with a teaspoon. If you are feeling like you need the heat, leave the remaining seeds in the pepper.

Carefully stuff green chilies with cheese and set aside.

Crack eggs open and separate the egg yolks from the egg whites.

Add flour to yolks and mix thoroughly until smooth with no lumps.

Add a pinch of salt to the egg whites and beat with a whisk or mixer until stiff peaks are formed.

Gently fold in flour and yolk mixture into egg whites.

Add a generous amount of oil to a non-stick frying pan and heat over medium/high heat.

When the oil is hot, dip stuffed green chile into the egg batter and place it in a frying pan. Feel free to have a spoonful of batter on top to cover a chile that is left exposed.

Fry until golden on the bottom then gently flip.

When golden brown on both sides, remove from oil.

Top with spicy tomato sauce and place in the oven for a minute or two.

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Serve hot and garnish with finely chopped tomato and fresh cilantro.

Spicy Tomato Sauce

In blender or food processor, combine tomato, shallots, garlic, cilantro, Mexican Chile powder, cumin and chicken broth together until smooth.

Cook in a saucepan over medium/medium-high heat until flavors have blended together and the sauce has reduced by about a quarter.

Salt and pepper to taste if needed.

Serve over chiles rellenos and enjoy.

Notes:

Choosing the Right Chilies: Use mild green chilies like Anaheim or Hatch for the best flavor. If you prefer more heat, you can leave some seeds inside the peppers, but be cautious as this can significantly increase the spiciness.

Roasting the Chilies: When roasting the chilies in the oven, make sure they are blistered and charred all over. This will help the skin peel off easily and give the peppers a smoky flavor. The steaming step in a sealed bag or container is crucial for softening the chilies, so don’t skip it!

Egg Batter Tips: Be sure to beat the egg whites to stiff peaks before folding in the yolk mixture. This will ensure a light and fluffy batter that crisps up perfectly when fried. Handle the batter gently to keep the air bubbles intact for maximum crispiness.

Stuffing the Chilies: For easier stuffing, make a small slit along the side of each chili and carefully remove the seeds. If the chilies are too delicate to stuff, you can also slit them down the middle to make a pocket for the cheese.

Frying: Use a generous amount of oil for frying to ensure the chiles cook evenly and get a golden, crispy crust. Be sure the oil is hot (around 350°F/175°C) before adding the stuffed chilies to avoid sogginess. You can test the temperature by dropping a small bit of batter into the oil—if it sizzles immediately, it’s ready.

Adjusting the Sauce: The spicy tomato sauce can be adjusted to your taste by adding more or less chili powder or cumin. If you prefer a milder sauce, reduce the spice level or add a bit of sugar to balance the acidity of the tomatoes.

Serving: This dish is best enjoyed fresh and hot, so serve it immediately after frying and adding the sauce. Garnish with fresh cilantro and chopped tomatoes for an extra burst of flavor and color.

Nutrition Information:

Frequently Asked Questions:

Can I use any type of cheese for stuffing the chilies?

Yes, you can use any cheese you prefer. Monterey Jack cheese is recommended in the recipe, but feel free to use cheddar, mozzarella, or any other cheese that melts well.

How long should I cook the chilies in the oven to blister them?

Cooking the chilies in the oven at high heat (250°C/500°F) typically takes about 5-10 minutes until they begin to blister.

Keep an eye on them to prevent burning.

What if I want my dish to be less spicy?

To reduce the spiciness, you can remove the seeds and membranes from the chilies before stuffing them.

Additionally, you can use a milder variety of chili, such as Anaheim or Hatch chilies.

Can I make the spicy tomato sauce ahead of time?

Yes, you can prepare the spicy tomato sauce ahead of time and store it in the refrigerator for a few days.

Simply reheat it before serving over the chiles rellenos.

Is it necessary to use chicken broth in the spicy tomato sauce?

While chicken broth adds flavor to the sauce, you can use vegetable broth or water as a substitute if preferred.

Adjust the seasoning accordingly to maintain the desired taste profile.

Can I use other types of cheese besides Monterey Jack?

Yes, you can use any cheese you prefer for stuffing the chilies, such as cheddar, mozzarella, or pepper jack.

How do I remove the skin and seeds from the chilies?

After blistering the chilies in the oven, allow them to cool, then peel off the skin and cut a slit on the side to remove the seeds with a teaspoon.

What can I substitute for the Mexican Chile powder in the spicy tomato sauce?

If you don’t have Mexican Chile powder, you can use regular chili powder or paprika as a substitute.

Is there a vegetarian alternative to chicken broth for the spicy tomato sauce?

Yes, you can use vegetable broth or water as a vegetarian alternative to chicken broth in the sauce.

How do I know when the oil is hot enough for frying?

You can test the oil’s temperature by dropping a small piece of bread into the pan.

If it sizzles and turns golden brown within a few seconds, the oil is hot enough for frying.

Can I bake the stuffed chilies instead of frying them?

Yes, you can bake the stuffed chilies in the oven at 375°F (190°C) for about 25-30 minutes or until they are golden brown and cooked through.

How long does it take to steam the chilies after blistering them in the oven?

It usually takes about 20 minutes for the chilies to steam in a sealed container after blistering, allowing them to soften for easier handling.

Can I prepare the chiles rellenos ahead of time?

Yes, you can prepare the stuffed chilies ahead of time and refrigerate them until ready to fry.

Just make sure to bring them to room temperature before frying.

What can I serve as a side dish with fried chiles rellenos?

Fried chiles rellenos pair well with Mexican rice, refried beans, or a simple salad.

You can also serve them with guacamole or sour cream for dipping.