Authentic Mexican Chile Rellenos

1. Gather all ingredients.

2. Preheat the oven broiler; set the oven rack about 6 inches below the heat source. Line a baking sheet with aluminum foil.

3. Place peppers onto the prepared baking sheet and broil until skins are blackened and blistered, about 10 minutes. Use tongs to rotate peppers often to char all sides. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 15 minutes.

4. Remove skin from peppers, then cut a slit down the long side of each one to remove seeds and core.

5. Rinse peppers inside and our and pat dry with paper towels. Stuff peppers with strips of cheese.

6. Whisk egg yolks and baking powder in a bowl until combined.

7. Beat egg whites with an electric mixer in a separate bowl until stiff peaks form.

8. Gently fold beaten whites into the yolk mixture. Place flour into a separate shallow bowl.

9. Melt vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip into the egg mixture to coat both sides. Gently lay coated peppers into the hot shortening. Fry peppers until lightly golden brown and cheese has melted, about 5 minutes per side.

10. Serve and enjoy!

Editor's Note

The nutrition data for this recipe includes the full amount of the flour for breading. The actual amount of the breading consumed will vary.

More About This Recipe:

This restaurant-worthy chile relleno recipe is easy, cheesy, and full of Mexican flavor. 

What Is a Chile Relleno? 

Chile relleno is a Mexican dish that means “stuffed chile.” A chile pepper (such as a poblano or an Anaheim) is broiled, then stuffed with cheese and fried to golden and crispy perfection. Chile rellenos are served alone or topped with a tomato sauce. 

How to Make Chile Rellenos

You’ll find the full, step-by-step recipe above — but here’s a brief overview of what you can expect when you make this chile relleno recipe: 

1. Broil the peppers until charred, then steam them in a covered bowl until cooled. 
2. Remove the skins, seeds, and cores. Rinse and pat dry. 
3. Stuff peppers with strips of cheese.
4. Whisk egg yolks and baking powder, then beat the egg whites until stiff peaks form. 
5. Gently fold the beaten whites into the yolk mixture. 
6. Roll each pepper in flour, then dip them into the egg mixture. 
7. Fry in vegetable shortening until golden and crispy. 

What to Serve With Chile Rellenos

Explore our entire collection of Mexican Side Dishes for delicious serving inspiration. Here are a few of the top-rated recipes you’ll find: 

• Mexican Rice
• Quick and Easy Refried Beans
• Elote

How to Store Chile Rellenos

Store leftover fried chile rellenos in an airtight container in the refrigerator for up to three days. Reheat on a baking sheet in the oven. 

Can You Freeze Chile Rellenos? 

You can freeze chile rellenos for up to two months. Thaw in the refrigerator overnight, then reheat in the oven. 

Allrecipes Community Tips and Praise

“Absolute best chile relleno recipe,” raves Cindy M. Thomason. “The rellenos came out nice and fluffy.”

“This is my go-to recipe since the first time I made them,” says Vicki Page. “Delicious, easy, and authentic. I don’t change anything, usually. I may put some taco seasonings in the flour on occasion, and a spicy tomato sauce on top.”

“Awesome,” according to Leslie Tau-Holzhausen. “I never made them before and they came out perfect. I used poblanos because that’s what I had on hand. I charred them over an open flame on the stove and followed the rest of the recipe as indicated. This is a no-fail recipe.”

Editorial contributions by Corey Williams