Authentic chiles rellenos filled with melted queso Oaxaca coated in a delicate, soft, but slightly crispy coating served with a warm ranchero salsa.
Chiles rellenos come in all forms and fillings. Chile relleno is Spanish for “stuffed chile.” They are a classic Mexican dish and especially popular during the Lenten season when stuffed with cheese.
My mom always made chiles rellenos with Anaheim or Hatch chile peppers, filled with a white melty cheese, coated in an airy egg batter, and deep fried until golden brown.
My mom was a single parent and used to sell chile relleno burritos with refried beans during her lunch hour. I remember waking up for school and seeing her busy in the kitchen roasting chiles and making flour tortillas. As you can imagine they were very popular.
She would also make them for road trips, and let me just tell you, they were my absolute favorite road trip meal.
Chiles rellenos take time and commitment. They are not difficult to make but are time consuming. To be completely honest, I had never made my mom’s chiles rellenos on my own.
I have made plenty of other stuffed pepper dishes, such as Chiles Rellenos de Camarones y Queso, Chicken Stuffed Hatch Chiles, Poblanos Stuffed with Chorizo and Chayote, Chiles en Nogada, and Poblanos Stuffed with Picadillo, but never traditional deep-fried chiles rellenos filled with cheese.
My mom visited me over the summer and while she was in town we filmed her making her famous chiles rellenos as well as refried beans. In this video, my mom shares lots of great tips to make chiles rellenos.This recipe is published in the Muy Bueno cookbook, and I am excited to share it with you here on the blog, as well as a video.
What type of chile peppers are used for chile rellenos?
The common chile relleno often calls for poblano chiles, but various kinds of chiles can be used such as Anaheim, Hatch, or poblano. Chiles rellenos can be made with your favorite long green chile.
Research the heat levels of various types of chile peppers and then pick the type that fits your tolerance.
Roast chile peppers
This recipe calls for Anaheim chile peppers which are readily available, but must be roasted and peeled before using. If you are not sure how to roast chiles, read this blog post and watch this video to learn how to roast chile peppers.
Prepare the ranchero salsa
While the chile is roasting make the ranchero salsa. Any salsa can be served with chiles rellenos, but my favorite is a mild and flavorful ranchero salsa made with a combination of jalapeños and chiles güeros or sweet mini peppers.
To seed or not to seed chiles
To seed or not to seed chile peppers is truly up to you. My mom left the stem and seeds in these chile peppers, but for a mild chile relleno you may want to pull out the membranes and seeds being careful not to tear the chiles.
Filling for chiles rellenos
As I mentioned, chile rellenos can be filled with anything really, but this classic recipe is filled with queso Oaxaca. Some other favorite cheeses are Monterey Jack, muenster, quesadilla, and asadero cheese.
Coat the chiles
On a plate combine flour, salt, and black pepper. Place the filled chiles in the flour mixture and coat all sides well. Shake off any excess flour and reserve.
Batter the Chiles
Separate eggs and make sure there are no traces of yolk in the whites, or the whites will not whip properly.
You might recognize a Tupperware egg separator gadget in the video. My mother used to sell Tupperware and I have had that gadget for years.
My mom adds cream of tartar to the egg whites before she whips them. Cream of tartar is an acid ingredient which stabilizes beaten egg whites. If you don’t have cream of tartar, you can skip this ingredient.
Using an electric hand or stand mixer beat the egg whites and cream of tartar, salt, and pepper on high speed until soft peaks form.
Carefully fold the egg yolks into the egg whites being careful not to mix too much so the egg whites don’t fall.
Dip the filled and flour-dusted chiles into the egg mixture until well coated, forming a little cocoon. Coat each chile one at a time just prior to frying.
Fry the Chiles
Fill a large heavy-bottomed saucepan about a third of the way up with canola oil and heat on medium-high heat. You want to get the oil very hot before frying your chile rellenos. Test the oil by dropping some of the egg white mixture into the oil. If the mixture sizzles and floats to the top, it’s the right temperature. If it sinks, the oil is not hot enough.
Carefully place the egg-coated chile rellenos in the hot oil, about 2 at a time. Fry until golden brown, turning once.
Drain the chiles
Drain the chiles on a plate lined with paper towels to remove excess oil. Change paper towels 2 to 3 times to absorb excess oil.
Serve the Chiles Rellenos
Now comes the moment of truth, serving and eating the chiles rellenos. To serve, plate a chile relleno on a plate and drizzle with warm salsa ranchero and serve a with a warm flour tortilla.
Love chiles rellenos and want to try a non-fried alternative? Try these recipes:
- Chiles Rellenos de Camarones y Queso
- Chicken Stuffed Hatch Chiles
- Poblanos Stuffed with Chorizo and Chayote
- Chiles en Nogada
- Poblanos Stuffed with Picadillo
- 1 jalapeño
- 2 chiles güeros or sweet mini peppers
- 1 tablespoon olive oil
- 1 cup chopped white onion
- 1⁄2 celery stalk, chopped
- 3 small tomatoes, chopped
- 1 clove garlic, minced
- 1 tablespoon all-purpose flour
- 1 1⁄2 cups water
- Salt to taste
- Freshly ground black pepper to taste
- 1 teaspoon chicken broth granules
- 12 large Anaheim, Hatch, or poblano chiles, roasted and peeled
- 4 cups sliced Queso Oaxaca, Monterey Jack, Muenster, quesadilla, or asadero cheese
- 1 cup white all-purpose flour
- 2 1⁄2 teaspoons salt, divided
- 1 teaspoon ground black pepper, divided
- 8 eggs, separated
- 1⁄4 teaspoon cream of tartar
- 2 cups canola oil for frying
- Boil jalapeño, chiles güeros or peppers until soft. Remove stems and chop. Heat olive oil in a saucepan and sauté onion, celery, and boiled chiles for 3 minutes.
- Add tomatoes and garlic, and sauté for an additional 3 minutes. Add flour and stir for 2 minutes.
- Add water, salt, black pepper, and granules and simmer about 5 to 10 minutes.
- After roasting and peeling the chiles, carefully slit the bottom half of the chiles or for a milder chile relleno remove the stems and pull out the membranes and seeds being careful not to tear the chiles. Fill each chile with some cheese and set aside.
- On a plate combine flour, 1⁄2 teaspoon salt, and 1⁄2 teaspoon black pepper. Place the filled chiles in the flour and coat all sides well. Shake off any excess flour. Reserve.
- Using a stand mixer or an electric hand mixer beat the egg whites and cream of tartar, 2 teaspoons salt, and 1⁄2 teaspoon pepper on high speed until soft peaks form.
- Add in the egg yolks, and carefully fold the egg yolks into the egg whites being careful not to mix too much so the egg whites don’t fall.
- Fill a large heavy-bottomed saucepan about a third of the way up with canola oil and heat on medium-high heat. You want to get the oil very hot before frying your chile rellenos. Test the oil by dropping some of the egg white mixture into the oil. If the mixture sizzles and floats to the top, it’s the right temperature. If it sinks, the oil is not hot enough.
- Dip the filled and flour-dusted chiles into the egg mixture until well coated, forming a little cocoon. Coat each chile one at a time just prior to frying. Carefully place the egg-coated chile rellenos in the hot oil, about 2 at a time. Fry until golden brown, turning once. Drain on paper towels. Change paper towels 2 to 3 times to absorb excess oil.
- Arrange the chiles rellenos on a serving platter and drizzle each with some warm ranchero sauce and serve. For an authentic experience serve with Mexican riceand refried beansor wrap them up in a flour tortilla smothered with refried beans for the best burrito on earth.