Chile rellenos are one of those dishes that feel almost theatrical when they arrive at the table: smoky roasted peppers, molten cheese, and a golden, airy crust that shatters with the first bite. The dish traces its roots to Puebla, Mexico, where stuffed chiles have been prepared for centuries and are closely tied to the rich culinary traditions of central Mexico. While elaborate versions are sometimes served during Independence Day celebrations, the simpler cheese-filled chile relleno has become a beloved staple in homes and restaurants alike.
When we go to a Mexican restaurant here in the US, Justin is highly likely to order this dish if it is on their menu. At its heart, a chile relleno is beautifully straightforward. Mild poblano peppers are roasted until their skins blister and slip away easily, then carefully opened and stuffed with cheese before being dipped in a light egg batter and fried until golden. The result is a dish that balances smoky, creamy, savory, and cris in every bite.
For the longest time I thought these were too fussy to make at home, but over time as we cut down on eating out, I figured I had better learn to make them for Justin (who is highly likely to order these on any occasion we do go out to eat at a restaurant that features them on the menu). Since I came up with the trick of roasting the 25 pounds of Hatch green chiles we buy every year using my air fryer, I decided to try using this method on the poblanos, and it works great… quickly blistering the skins without heating up the whole kitchen. After a short steam to loosen the peel, the peppers are stuffed with a mixture of Monterey Jack and cotija cheeses, dredged lightly in seasoned flour, and coated in a fluffy egg batter made by whipping the whites separately. Fried until golden, they come out with that classic airy crust and a molten cheese center that makes chile rellenos so irresistible.
These can be served with your favorite sauce or salsa — we’re partial to tomatillo verde sauce, but a tomato salsa or ranchero is also great — alongside rice and beans for a delicious, restaurant-quality meal that is sure to make you smile.
Chile Relleno
Equipment
- air fryer or broiler
- mixing bowls
- hand mixer or whisk
- skillet or saute pan
- tongs
- toothpicks
- paper towels
Ingredients
- 6 poblano peppers
- 16 oz. grated Monterey Jack cheese (can use pepper jack or any other cheese you like)
- 8 oz. crumbled cotija cheese
- 3 eggs, separated
- 1/2 cup all-purpose flour
- 1 tsp. kosher salt
- frying oil (vegetable, canola, avocado, etc.)
Instructions
prepare the peppers
- Place the whole poblanos in an air fryer and roast at 400°F for 8-10 minutes, turning occasionally, until the skins blister and color. This can also be done over a stove burner or under the broiler.6 poblano peppers
- Transfer the peppers to a bowl or plastic bag and seal for 10 minutes to steam. This loosens the skins.
- Once cool enough to handle, peel off the blistered skins.
- Cut a small slit along one side of each pepper and carefully remove the seeds and pith while keeping the pepper as intact as you can.
prepare the cheese filling
- Combine half the Monterey Jack and half the cotija cheeses in a bowl.
- Stuff each pepper with the cheese mixture and close the slit with toothpicks.
- Reserve the remaining cheese for topping.
prepare the batter
- Separate the eggs.
- Beat the egg whites until soft peaks form.
- In another bowl, whisk the yolks until smooth, then gently fold them into the whipped whites to create a light batter.
dredge the peppers
- Mix the flour and salt in a shallow dish.
- Lightly coat each stuffed pepper in the seasoned flour.
- Dip the floured peppers into the egg batter, coating evenly.
fry
- Heat about 1/2 inch of oil in a skillet over medium heat.
- Fry the battered peppers until golden on both sides, about 2-3 minutes per side.
- Transfer to a paper towel-lined plate to drain.
finish and serve
- Place the fried peppers on a serving plate and sprinkle with the remaining Monterey Jack and cotija mixture.
- Serve hot.
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