Name: Best Chile Relleno
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: For the Chiles & Filling:; 6 large poblano peppers; 12 oz 340 g Oaxaca or mozzarella cheese, in strips; ½ cup 60 g all-purpose flour (dusting); For the Egg Batter:; 4 large eggs (separated); ¼ tsp cream of tartar; ¼ tsp fine sea salt; 2 tbsp all-purpose flour; For the Ranchero Sauce:; 1 tbsp olive oil; 1 small onion (diced); 2 cloves garlic (minced); 1 can (14.5 oz fire-roasted diced tomatoes); 1 tsp dried oregano; ½ tsp ground cumin; ½ tsp fine sea salt; ¼ tsp black pepper; ½ cup 120 ml broth

Introduction

Best Chile Relleno is a golden, cheesy Mexican masterpiece, perfect for festive brunches, meatless Mondays, or impressing guests. This classic recipe, featuring roasted poblano peppers stuffed with melty Oaxaca cheese, dipped in airy egg batter, and lightly fried to puff, delivers restaurant-quality results with a smoky heat and silky filling. Presented on a vibrant plate, optionally garnished with warm ranchero sauce and cilantro, this Best Chile Relleno recipe offers a charming, appetizing aesthetic that elevates any gathering. This recipe provides a simple stovetop method with pantry staples, adaptable for dietary preferences, ideal for home cooks seeking a go-to stuffed pepper that brings authentic, crowd-pleasing charm to any occasion.

Why you’ll love this recipe

45 minutes total: Roast, stuff, fry—faster than takeout.
Make-ahead magic: Roast peppers the day before; stuff fresh.
Freezer-friendly: Stuffed raw up to 2 months.
Custom heat: Poblano mild; add jalapeño for fire.
Oven hack: Bake instead of frying for a lighter version.

Ingredients

Chiles & Filling

6 large poblano peppers (uniform size)
12 oz (340 g) Oaxaca cheese or mozzarella, cut into 6 strips
½ cup (60 g) all-purpose flour (for dusting)

Egg Batter

4 large eggs, separated (room temperature)
¼ tsp cream of tartar
¼ tsp fine sea salt
2 tbsp all-purpose flour

Ranchero Sauce

1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 can (14.5 oz) fire-roasted diced tomatoes
1 tsp dried oregano
½ tsp ground cumin
½ tsp fine sea salt
¼ tsp black pepper
½ cup (120 ml) chicken or vegetable broth

For Frying & Serving

Neutral oil (for shallow fry)
Fresh cilantro
Cotija crumbles
Mexican crema or sour cream

Essential Tools and Equipment

Gas burner or broiler (for roasting)
Large skillet (for frying)
Stand or hand mixer (for whites)
Tongs
Paper towels

Step-by-step process

Roast peppers: Turn gas burner to medium-high or preheat broiler. Place poblanos directly on flame or under broiler; char 3–4 minutes per side until skin blisters and blackens—rotate with tongs. Steam in a covered bowl or bag 10 minutes—skin slips off easily.
Peel and seed: Gently rub off charred skin under cool water—keep peppers intact. Make a 2-inch slit on one side; remove seeds and veins with a spoon—leave stem on for the handle. Pat dry inside and out.
Stuff chiles: Slide one cheese strip into each pepper—don’t overfill or cheese leaks. Secure slit with 1–2 toothpicks if needed. Dust lightly with flour—helps batter cling. Chill 15 minutes—firms for dipping.
Make ranchero sauce: Heat oil in a small pot over medium. Sauté onion 5 minutes until soft; add garlic 1 minute. Stir in tomatoes, oregano, cumin, salt, pepper, and broth. Simmer 10 minutes—sauce thickens slightly. Blend smooth if desired; keep warm.
Whip egg whites: In a clean bowl, beat whites + cream of tartar with a mixer on high until stiff peaks form (3–4 minutes)—bowl inverted, whites hold. In a separate bowl, whisk yolks + salt + 2 tbsp flour until pale. Gently fold yolks into whites—light, airy batter.
Heat oil: Pour ½-inch oil in a large skillet over medium-high (350 °F / 175 °C). Test with batter drop—sizzles instantly.
Batter and fry: Hold the chile by the stem. Dip in batter—coat fully, let excess drip. Carefully place in hot oil; fry 2–3 minutes per side until golden puff—fry 2 at a time. Drain on paper towels; remove toothpicks.
Serve immediately: Ladle warm ranchero sauce on plates. Top with chile relleno. Garnish with cilantro, cotija, and crema drizzle.

Mistakes to avoid

Wet peppers: Pat dry—soggy batter slides off.
Cold eggs: Room temp whites whip higher—fluffier coat.
Overstuffing: Cheese bursts—½-inch gap at slit.
Low oil temp: Greasy relleno—350 °F is gold.
Deflating batter: Gentle fold—keeps air pockets.

Variations of the Best Chile Relleno

Baked Light: 400°F 15–18 minutes on oiled sheet; flip halfway.
Picadillo Fill: Ground beef, raisins, almonds in pepper.
Vegan Glow: Cashew cheese + batter with aquafaba.
Spicy Kick: Add jalapeño jack or chorizo crumbles.
Sauce Swap: Salsa verde or mole drizzle.

Tips for better storage

Refrigerator: Cool; airtight up to 2 days. Reheat 350 350°F 10 minutes.
Freezer: Stuff raw peppers; freeze on tray—up to 2 months. Thaw before battering.
Reheating: Oven crisp—avoid microwave sogginess.
Make-ahead: Roast + stuff day before; batter fresh.
Revive puff: Quick skillet sear post-reheat.

Frequently Asked Questions

No gas burner? Broil 6 inches from the heat; rotate often.
Cheese sub? Monterey Jack or queso fresco—melts smoothly.
Double batch? Roast in shifts; keep warm in a 200 °F oven.
Gluten-free? GF flour in batter + dusting.
Too spicy? Remove all seeds + veins; soak in milk 30 minutes.

Conclusion

Best Chile Relleno is Mexico’s golden gift—each crispy, cheesy bite a perfect dance of smoky pepper, airy batter, and warm sauce that tastes like abuelita’s kitchen. One skillet turns humble poblanos into a dish that disappears before the crema dries. Keep poblano peppers and Oaxaca cheese stocked, and restaurant-level brunch is 45 minutes away. Whether you’re feeding a festive crowd, craving meatless magic, or proving stuffed peppers can steal the show, this relleno delivers bold flavor and zero cleanup in perfect harmony. One bite, endless “¡delicioso!,” and the quiet joy of a classic nailed at home.