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Plated Chile Rellenos with red sauce, sliced showing melted cheese inside.
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4.86 from 14 votes

Chile Rellenos

A Step by Step walkthrough on how to make the BEST Chile Rellenos! A fried chile stuffed with cheese and smothered in a simple red sauce. 
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: main dish
Cuisine: Mexican, Tex Mex
Servings: 4
Calories: 121kcal
Author: Serene


  • 4 poblano peppers
  • 3 large eggs divided
  • 3 tbsp all purpose flour
  • ½ tsp salt
  • 2 cups Monterey Jack Cheese shredded
  • 4 cups vegetable or canola oil for frying

Red Sauce

  • 2 tbsp unsalted butter
  • 2 (14.5 oz cans) diced tomatoes
  • ½ yellow onion diced
  • 1 jalapeno seeds and membranes removed, diced
  • 2 cloves garlic minced
  • ½ tsp salt
  • ½ tsp Chili Powder
  • 2 tbsp all purpose flour
  • 1 cup chicken broth


  • Preheat: set oven to broil for 5 minutes.
  • Line a baking sheet with foil or a silicone baking mat or foil.
  • Roast the Peppers: Lay the peppers on the baking sheet and place under broiler for about 5-7 minutes until the skins blacken. Carefully turn the peppers and continue to cook the other side for an additional 5-7 minutes until the skin blackens.
  • Place the roasted peppers in a plastic bag or tupperware and seal so that the steam is captured. Allow these to sit for about 10 minutes before moving onto the next step.
  • Remove Skins: Using a paring knife, scrape the skin off of the roasted peppers. Get as much of the blackened skin off as possible.
  • Slice Peppers: Carefully slice into the peppers to open them, just a small slit in the middle of the pepper, leave the tops and only slice enough to open them, don’t slice them completely in half. 
  • Remove Seeds: Scrape out the membranes and seeds if desired. Poblanos aren't very spicy and this step can be skipped.
  • Stuff the peppers with cheese and fold the peppers closed again. Use toothpicks if needed to close them. (Just remember they are there so you remove them!!)
  • Prepare for Frying: Pour the oil to a large dutch oven and heat over high heat until the oil is hot enough that a drop of batter will sizzle when dropped in. Prepare a large baking sheet lined with paper towels or a cooling wire rack.
  • Prepare the batter: divide the eggs placing the egg yolks into a small bowl and the egg whites into a mixing bowl. Beat the egg whites until stiff peaks form.
  • Add in the flour, salt and the egg yolks and mix until combined. Batter will be light, smooth and fluffy.
  • Coat the Peppers: Dip the chiles into the batter and coat both sides. Gently place the peppers into the hot oil. Be careful not to splatter.
  • Fry the Peppers: Allow the chiles to fry for about 4-5 minutes, until the batter is a dark golden-brown color, then carefully flip and continue frying the other side an additional 3-5 minutes. Depeding on the size of your pan you can fry 1-2 chiles at a time, be careful not to overcrowd the pan.
  • Remove from the oil and set onto the prepared baking sheet. Remove the toothpicks after cooling for a couple minutes.

Red Sauce

  • Melt Butter: Heat butter in a medium size skillet.
  • Saute Vegetables: Add the diced onion and pepper. Cook until softened. Add in garlic and cook an additional 30 seconds.
  • Add the flour and stir to coat the cooked vegetables. Cook 2-3 minutes.
  • Simmer Sauce: Add the diced tomatoes, salt, chili powder and broth. Bring to a simmer stirring occasionally while it cooks until the sauce is thickened.
  • Blend the Sauce: Place the ingredients for the sauce into a food processor or blender. Blend until smooth. OR use an immersion blender. Taste and adjust seasonings if needed.
  • Serve the Chile Rellenos: warm with the freshly made red sauce. Top with additional cheese and fresh diced cilantro if desired.



Make Ahead and Storage: the poblanos can be roasted and peeled and stored in the refrigerator up to 3 days. To prepare, simply stuff, batter and fry when ready.
The red sauce can be made ahead and stored in a sealed container in the refrigerator for up to 3 days. 
Leftover fried Chile Rellenos: can be stored in a sealed container in the refrigerator for up to 3 days, without sauce. To reheat, line a baking sheet with a wire rack and bake in the oven at 375℉ until warmed through and cheese is melted inside, about 10 minutes. 
Freezing: these Chile Rellenos freeze wonderfully, without sauce. Store them in a freezer safe container, for up to 2 months. Thaw in the refrigerator overnight and proceed with instructions to reheat. 
Cheese: use a good melting cheese. Besides Monterey Jack, other options include: Oaxaca, cheddar, or mozarella. 
Meat: meat can be added to the filling if desired. Options include chorizo, ground beef, shredded chicken, carnitas, or even some shredded Mexican brisket. 
Poblano Peppers: get large peppers to make it easier to stuff them.


Serving: 1Chile | Calories: 121kcal | Carbohydrates: 17g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 123mg | Sodium: 643mg | Potassium: 543mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1675IU | Vitamin C: 117mg | Calcium: 48mg | Iron: 2mg