If you love rich, cheesy flavors with a bit of spice, this chili relleno recipe is a must-try! This Mexican classic combines roasted chile poblano peppers stuffed with melted cheese and a crispy, golden coating that will have you savoring each bite. It’s hearty enough to be the main dish and pairs beautifully with sides like rice, beans, or tortillas.
And if you’re interested in other Mexican delights, check out my recipe for Mexican Chilindrinas Food—a fun and crunchy street food experience! Whether for weeknight dinners or special gatherings, Mexican chili dishes like this bring authentic flavor straight to your table.
Mexican Chili Relleno: A Flavorful Tradition
In Mexican cuisine, chili relleno stands out as a beloved staple with roots in both traditional home cooking and regional restaurant menus. This dish showcases the subtle heat and earthy taste of chile poblano peppers, which are ideal for holding melted cheese without overpowering the flavor.
Baking or frying brings out the best in these ingredients, creating a savory treat that’s been cherished for generations. Whether you’re an enthusiast of Mexican dishes or exploring for the first time, chili relleno is a great way to experience authentic flavors.
How This Chili Relleno Casserole Variation Adds Convenience
If you’re short on time, a chili relleno casserole offers an easy way to enjoy this classic without the need to individually stuff and fry each pepper. This version layers roasted chile poblano peppers, cheese, and eggs in a baking dish, making it ideal for potlucks or family meals.
You’ll get all the signature tastes of traditional chili relleno, but in a simplified, casserole form that’s ready in less time. It’s a great option when you’re looking to share a comforting, Mexican chili dish with a crowd!
Ingredients Used to Make Chili Relleno
- 4 chile poblano peppers, roasted and peeled
- 1 cup shredded cheese (such as Monterey Jack or Queso Oaxaca)
- 3 large eggs, separated
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- Vegetable oil for frying
How to Make Chili Relleno
- Preparation Time: 15 mins
- Cooking Time: 20 mins
- Inactive Time: 5 mins
- Total Time: 40 mins
- Author: Jen Sharpin | So Damn Delish
- Yield: 4 servings
- Cuisine: Mexican
- Method: Frying
- Roast Peppers: Roast the chile poblano peppers until charred. Peel and remove seeds.
- Prepare Filling: Stuff each pepper with cheese and fold the edges to close.
- Make Batter: Beat egg whites until stiff, then gently fold in yolks and salt.
- Coat and Fry: Coat stuffed peppers in flour, dip in the egg mixture, and fry in hot oil until golden brown.
Enjoy this chili relleno warm, served with rice or beans, for a delicious Mexican-inspired meal.
Notes
- For a milder version, use bell peppers instead.
- Serve with salsa for added flavor.
- You can bake the stuffed peppers for a lighter option.
Nutrition Facts (per serving)
- Calories: 300 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 120mg
Tips to Elevate Your Chili Relleno Experience
- Choosing the Right Pepper: When making chili relleno, the type of pepper is crucial. Chile poblano offers just the right level of spice and flavor depth, but if you’re looking to tone down the heat, try substituting bell peppers. You can still get the creamy cheese filling without the extra kick.
- Perfect Your Frying Technique: Achieving the right texture on your chili relleno takes a little frying know-how. Make sure to use oil that’s hot enough to crisp up the egg batter quickly, sealing in the flavors of the cheese and chile poblano. With these tips, you’ll master this classic Mexican dish in no time!
Ready to try your hand at a classic chili relleno? With this So Damn Delish recipe, you’ll bring authentic Mexican flavors into your home in a way that’s both easy and satisfying. Enjoy the spicy, cheesy goodness of this traditional dish!
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Classic Mexican Chili Relleno Recipe with Roasted Chile Poblano
Try this chili relleno recipe by So Damn Delish, with roasted chile poblano peppers stuffed with cheese, for a classic Mexican taste. Perfect for family meals!
- Total Time: 0 minutes
- Yield: 4 servings 1x
Ingredients
- 4 chile poblano peppers, roasted and peeled
- 1 cup shredded cheese (Monterey Jack or Queso Oaxaca)
- 3 large eggs, separated
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- Vegetable oil for frying
Instructions
- Roast and peel peppers. Stuff with cheese.
- Beat egg whites, fold in yolks and salt.
- Coat peppers in flour, dip in egg mixture, and fry until golden.
Notes
- For a milder version, use bell peppers instead.
- Serve with salsa for added flavor.
- You can bake the stuffed peppers for a lighter option.
- Prep Time: 15 minutes
- Inactive Time: 5 minutes
- Cook Time: 20 minutes
- Category: Ethnic
- Method: Frying
- Cuisine: Mexican
Nutrition
- Calories: 300 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 120mg
4 Comments
Mexican food is my favorite! Thanks for the easy-to-follow recipe!
I love that you included a casserole option! Great for family gatherings.
Looks delicious! Can you use other cheeses for this recipe?
I’ve always wanted to try chili relleno! This recipe looks fantastic, and the tips are super helpful. 😊