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Chile Relleno

Roasted poblano peppers stuffed with melty Monterey Jack and salty cotija, coated in a light, fluffy egg batter, and fried until golden. This classic dish delivers smoky peppers, creamy cheese, and crisp edges in every bite.
Course Dinner, Main Course
Cuisine Mexican, Tex-Mex
Keyword cheese chile relleno, Chile Relleno, fried poblano peppers, Mexican stuffed peppers, stuffed poblano peppers
Prep Time 20 minutes
Cook Time 10 minutes
Roasting and steaming peppers 10 minutes
Total Time 40 minutes
Servings 3 servings of 2 chiles
Author sunny

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.

Notes

Pepper tip. Roasting and steaming the peppers helps loosen the skins and softens the flesh without overcooking them.
Cheese blend. Monterey Jack melts smoothly while cotija adds a salty, tangy bite.
Toothpick reminder. Don’t forget to remove the toothpicks before serving.