Recipe

Bold Chile Relleno Recipe

Roasted poblano chiles stuffed with melty cheese, crisp-edged in a light egg batter, then finished with a tangy, creamy sauce that makes you go back for “just one more bite.”

By Matt Campbell

•

4.8

A real photo of two golden, crispy chile rellenos on a white plate, topped with a pale tangy cream sauce and sprinkled with chopped cilantro, with lime wedges on the side

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Chile rellenos are one of those dishes that feel fancy, but the reality is: it is roasted peppers, cheese, and a little egg magic. The payoff is huge. You get that deep, toasty poblano flavor, a cheese pull that deserves a slow clap, and a crispy coating that somehow stays tender.

This version leans bold and bright. We are going classic with poblano chiles and melty cheese, then finishing with a tangy, creamy sauce that tastes like crema took a vacation in lime juice and came back cooler. If you have ever tried a chile relleno that felt heavy or bland, this one brings the spark.

A real photo of hands peeling the charred skin from a roasted poblano pepper over a cutting board

Why It Works

Crisp edges, not soggy batter: a light flour dust plus properly whipped egg whites gives you that airy, golden shell.
Big pepper flavor: roasting and peeling poblano chiles brings out smokiness and a gentle heat.
Tangy and creamy finish: a quick sauce of crema or sour cream, lime, and garlic cuts through the richness and keeps every bite lively.
Weeknight-friendly options: roast the peppers ahead, and you are basically halfway to dinner.

Pairs Well With

Storage Tips

Chile rellenos are best fresh, but leftovers can still be really good if you store them smart.

Refrigerate

Cool leftovers promptly and refrigerate within 2 hours.
Store rellenos in an airtight container for up to 3 days (typical guidance).
Store the tangy cream sauce separately for up to 5 days (typical guidance).

Reheat for crispness

Oven or air fryer: 375°F for 8 to 12 minutes until hot and re-crisped.
Skillet: medium heat with a small slick of oil, 2 to 3 minutes per side.
Microwave: works, but the coating will soften. If you do microwave, hit it with a quick skillet crisp after.

Freezing

I do not love freezing battered rellenos because the coating can go spongy. If you want to prep ahead, roast and peel the chiles and freeze those instead.

Common Questions

Are poblano chiles spicy?

Usually they are mild to medium, with a warm, green-chile kind of heat. Every pepper has a personality, though. If you want extra mild, look for firm, glossy, dark-green poblanos. Avoid peppers with lots of red streaking (they are riper and can taste a little hotter), and if you are unsure, taste a tiny raw sliver from the tip before you commit.

Also, removing the pale inner ribs (the white pith) makes the biggest difference. The seeds can hold a little heat, but most of it lives in those ribs.

Do I have to peel the peppers?

Yes, if you want the best texture. The skin turns papery after roasting. Peeling makes the chile tender and lets the batter stick better.

Can I bake instead of fry?

You can, but it will not be the same crisp shell. Think of it as more “stuffed poblanos” than classic fried chile rellenos. For a lighter method, skip the egg batter and instead stuff the roasted chiles, set them in a baking dish, top with sauce and cheese, and bake at 400°F until hot and bubbly.

What cheese is best for chile rellenos?

Oaxaca is the classic melty choice. Mozzarella works great. Monterey Jack is also solid. If you want extra flavor, do a mix of Jack plus a little sharp cheddar.

Why is my batter falling off?

Usually one of these: the pepper is too wet, you skipped the flour dusting, or the oil is not hot enough. Dry the chiles well, dust lightly with flour, and aim for 340 to 360°F oil.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Sheet pan and aluminum foil (for roasting)
Tongs
Mixing bowls (2 for separating eggs)
Hand mixer or stand mixer (helps a lot for stiff egg whites)
Large skillet or Dutch oven (for frying)
Instant-read thermometer (optional but very helpful)
Wire rack or paper towels (for draining)
Spoon (helpful for basting oil over exposed spots)

The first time I made chile rellenos at home, I treated them like a cooking show challenge and learned a very important lesson: peppers will absolutely leak cheese if you rush them. Now I do it like a friend in your kitchen would. Roast the poblanos, let them cool, pat them dry, and do not fight the process.

And that tangy cream sauce? That is my little shortcut to making the whole plate feel bright and intentional, even if the rest of dinner is just beans from a pot and a stack of tortillas. It is the kind of meal that makes a regular Tuesday feel like you planned something.

Bold Chile Relleno Recipe

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 45 minutes

Servings 4 servings (4 rellenos)

Ingredients

For the chiles

4 large poblano chiles (keep stems on)
8 oz Oaxaca cheese, mozzarella, or Monterey Jack, cut into 4 sticks (about 2 oz each) (or shredded and packed)
Toothpicks (optional, for closing)

For the batter

4 large eggs, separated
1/2 tsp kosher salt
1/4 tsp garlic powder (optional)
1/2 cup all-purpose flour (for dusting, not mixed into the batter)

For frying

Neutral oil like canola or avocado, for frying (about 1/2 inch in a skillet, or a little deeper in a Dutch oven)

For the tangy and creamy sauce

3/4 cup Mexican crema or sour cream
2 tbsp mayonnaise (optional, helps it stay creamy and spoonable)
Zest of 1 lime
2 to 3 tbsp fresh lime juice (to taste)
1 small garlic clove, finely grated
1/4 tsp kosher salt, plus more to taste
2 tbsp chopped cilantro (optional)
1 to 2 tbsp water or milk, as needed to thin

For serving

Chopped cilantro
Lime wedges
Hot sauce (optional)

Instructions

1) Roast and peel the poblanos

Heat the broiler to high. Place poblanos on a foil-lined sheet pan and broil, turning every 2 to 3 minutes, until the skins are blistered and blackened in spots all over, 8 to 12 minutes total.
Transfer peppers to a bowl and cover tightly with a plate or plastic wrap. Let steam 10 minutes so the skins slip off easier.
Peel off the skins. Make one slit down the side of each pepper (try not to cut all the way through, and keep the stem on so the chile holds its shape). Remove seeds and the pale inner ribs. Pat the peppers very dry with paper towels. This is not optional if you want the batter to stick.

A real photo of roasted poblano peppers resting in a covered bowl to steam

2) Stuff the chiles

Stuff each poblano with 1 cheese stick (about 2 oz). Do not overstuff or it will leak as soon as it hits the oil.
Tuck the pepper edges closed. Secure with a toothpick if needed.

3) Make the tangy cream sauce

In a small bowl, whisk crema (or sour cream), mayo (if using), lime zest, lime juice, grated garlic, and salt.
Thin with a little water or milk until it is pourable but still creamy. Stir in cilantro if using. Refrigerate while you fry.

Note: This is a crema-and-lime style finish, not the classic tomato caldillo you might see in traditional chile rellenos. It is bright, tangy, and intentionally a little different.

4) Whip the batter

In a clean bowl, beat egg whites with a hand mixer until stiff peaks form.
In another bowl, whisk egg yolks with salt and garlic powder (if using) until smooth and pale, about 30 seconds.
Fold egg whites into yolks gently, keeping as much air as you can. Think: big swoops, not aggressive stirring. Fold just until no white streaks remain.

5) Fry the chile rellenos

Pour oil into a large skillet to about 1/2 inch deep (or use a Dutch oven with slightly deeper oil for more even frying). Heat to 350°F and try to keep it in the 340 to 360°F zone. If the temp drops, pause a minute between batches so you do not end up with soggy batter.
Lightly dust each stuffed chile with flour, shaking off excess. This is a dusting step, not part of the batter.
Working one or two at a time, dip floured chiles into the egg batter, coating well. Carefully lay into the hot oil. (Watch for splatter, and do not crowd the pan.)
Let the batter set for about 10 to 15 seconds before you try to move it. Fry until deeply golden on the first side, 2 to 3 minutes, then gently turn and fry the other side 2 to 3 minutes more. If the top is a little exposed, spoon hot oil over that spot to help it cook and color.
Transfer to a wire rack or paper towel-lined plate. Repeat with remaining chiles, letting the oil come back to temperature as needed.

6) Serve

Remove toothpicks.
Spoon or drizzle the tangy cream sauce over the hot chile rellenos.
Finish with cilantro, a squeeze of lime, and hot sauce if you want to chase the heat.

Nutrition information is estimated.

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