Traditional Mexican Chile Rellenos (Stuffed Poblano Peppers)

This Traditional Mexican Chile Relleno recipe features roasted poblano peppers stuffed with melty mozzarella cheese, coated in a light egg batter, fried until golden, and served with a homemade red tomato sauce. Crispy on the outside, tender on the inside, and full of classic Mexican flavors, this dish is a true comfort food favorite.

Chile Rellenos are commonly served as a main dish and pair perfectly with rice for a complete, satisfying meal.

What Are Chile Rellenos?

Chile Rellenos are roasted peppers—most often poblanos—stuffed with cheese or meat, dipped in an egg batter, and fried. They are traditionally served with a light tomato based sauce and are a staple in many Mexican homes.

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Ingredients

For the Peppers

• 6 large poblano peppers
• 1 lb mozzarella cheese, sliced
• ½ small onion, thinly sliced
• 6 eggs, separated
• ½ cup all purpose flour
• Oil for frying
• Toothpicks, as needed

For the Red Sauce

• 6 plum tomatoes
• 3–4 cloves garlic
• 1 small onion (plus 1 slice for the oil)
• 1 Tbsp salt
• Freshly ground black pepper, to taste
• ¼ tsp chili pepper
• 1 tsp cumin seeds, lightly crushed
• 3 sprigs cilantro
• 1–2 Tbsp oil

How to Make Traditional Chile Rellenos

Step 1: Roast the Peppers

Heat a griddle over medium high heat. Place the poblano peppers on the griddle along with the tomatoes, garlic, and onion. Use tongs to rotate the peppers often until all sides are evenly charred. Transfer the blackened peppers to a bowl, cover tightly with plastic wrap, and let them steam for about 15 minutes. Once cooled, gently remove the skins from the peppers. Cut a slit down the long side of each pepper and remove seeds and core if desired.

Step 2: Stuff the Peppers

Fill each poblano with alternating slices of mozzarella cheese and onion. Secure with toothpicks if needed to keep the peppers closed.

Step 3: Prepare the Egg Batter

Beat the egg whites with an electric mixer, starting on low speed and increasing gradually until soft peaks form. Add the egg yolks and beat on low speed for about 30 seconds, just until combined.

Step 4: Fry the Peppers

Lightly roll each stuffed pepper in flour, tapping off excess. Dip into the egg batter, coating both sides. Heat oil in a pan over medium heat. Gently place the coated peppers into the hot oil and fry until lightly golden, about 5 minutes per side. Flip carefully using tongs to avoid splashing oil and to keep the batter fluffy. Remove from oil and set aside.

Step 5: Make the Red Sauce

Place the roasted tomatoes, garlic, and onion into a blender. Add salt, black pepper, chili pepper, cumin, and blend until smooth. In a saucepot over low medium heat, warm 1–2 tablespoons of oil with a slice of onion for 2–3 minutes. Pour in the blended sauce and add the cilantro sprigs. Cook for about 5 minutes, then remove and discard the cilantro. The sauce is ready.

How to Serve Chile Rellenos

Serve one pepper per portion and generously spoon the red sauce over the top. Chile Rellenos are traditionally served with rice, making them a hearty and satisfying main dish.

Tips for the Best Chile Rellenos

• Poblanos should be fully charred to peel easily
• Use low medium heat when frying to avoid burning the batter
• Toothpicks help keep peppers intact during frying

Why You'll Love This Recipe

• Authentic, traditional preparation
• Crispy egg batter with gooey cheese filling
• Homemade red sauce with roasted flavor
• Perfect for family meals or special occasions

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