Chiles Rellenos are one of the most beloved dishes in traditional Mexican cooking, smoky, cheesy, comforting, and made with love. This classic recipe features fire-roasted poblano peppers stuffed with creamy queso fresco, dipped in a fluffy egg batter, and lightly fried to golden perfection. Simmered in a homemade tomato salsa seasoned with garlic, jalapeño, and oregano, every bite brings the warmth of home and the bold, rustic flavors of Mexico. Whether you grew up eating chiles rellenos or are trying them for the first time, this dish is a true celebration of authentic Mexican comfort food.

WHY YOU'LL LOVE THIS RECIPE

Authentic Mexican flavor in every bite – These chiles rellenos bring the essence of traditional Mexican home cooking straight to your table, from the smoky roasted poblanos to the rich homemade tomato salsa.
The perfect balance of texture and flavor – Soft roasted peppers, creamy queso fresco, and a fluffy egg coating create an irresistible contrast that’s crispy, melty, and savory all at once.
A show-stopping yet approachable dish – Don’t be intimidated! This recipe breaks it down into easy-to-follow steps so you can make restaurant-worthy chiles rellenos in your own kitchen—even if it’s your first time.
Family-friendly comfort food – Whether you're cooking for a special occasion or a Sunday dinner, this dish brings people together with familiar flavors that both kids and adults will love.
Naturally meatless and customizable – Perfect for vegetarians as-is, or add shredded chicken or beans if you want to mix it up. The salsa and cheese can also be tweaked to suit your spice and flavor preferences.
Simple pantry ingredients, bold results – You probably already have most of what you need—eggs, flour, tomatoes, garlic—and just need to grab fresh poblanos and queso fresco to make it come alive

TIPS AND TRICKS FOR SUCCESS

Use day-old queso fresco for easier stuffing—it’s firmer and less crumbly
Roast peppers evenly by turning them with tongs every 30 seconds
Keep egg batter fluffy by folding yolks gently, not overmixing
Don’t overcrowd the pan—fry in batches if needed
Let the rellenos sit in salsa before serving for maximum flavor soak

FREQUENTLY ASKED QUESTIONS

Can I make chiles rellenos ahead of time?
Yes! You can roast and stuff the peppers a day in advance, refrigerate them, and batter + fry just before serving.
What’s the best cheese substitute for queso fresco?
You can use Monterey Jack or mozzarella if queso fresco isn’t available—they melt well and hold up during frying.
Can I bake these instead of frying?
While traditional chiles rellenos are fried for crispiness, you can bake them at 425°F until golden if you prefer a lighter version.

CHILES RELLENOS

Anahi

Classic chiles rellenos made with roasted poblano peppers stuffed with queso fresco, dipped in fluffy egg batter, fried until golden, and simmered in a homemade tomato salsa. A comforting and authentic Mexican favorite.

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Course Main Course, Side Dish

Cuisine Mexican

Ingredients

For chiles rellenos

6 poblano peppers
queso fresco
6 eggs
2 tablespoon flour
pinch of salt

For the Salsa Roja

8 small Roma tomatoes
¼ onion
1 jalapeño
3 garlic cloves
tablespoon oregano
½ tablespoon tomato bouillon
½ tablespoon chicken bouillon
1 ½ cups water

Instructions

Roast the peppers: Char the poblano peppers directly over an open flame or under your oven broiler until the skins are blackened and blistered. Turn often for even roasting.
Steam and peel: Transfer roasted peppers to a plastic bag and seal for 10 minutes. This steaming step makes peeling easier.
Clean and stuff: Once cooled, gently peel the charred skin, make a small slit down the side of each pepper, remove the seeds, and stuff generously with queso fresco.
Prepare the batter: Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Then fold in the yolks and 2 tablespoons of flour until smooth.
Coat the peppers: Lightly dust the stuffed peppers with flour. Then dip each into the egg batter, making sure they’re well-coated.
Fry until golden: Heat vegetable oil in a large skillet over medium-high heat. Carefully add each coated pepper and fry until golden brown on all sides, about 3–4 minutes per side. Drain on paper towels.
Make the salsa: Blend all salsa ingredients until smooth. Pour the salsa into a skillet and bring to a light simmer.
Simmer the rellenos: Add the fried peppers into the salsa, cover, and let simmer on low heat for 4–10 minutes. Serve warm and enjoy!

Keyword Chiles rellenos