Chiles Rellenos
Charred, peeled poblano peppers stuffed with melty Chihuahua cheese, dipped in a fluffy egg batter, fried golden and served in a light roasted tomato sauce.
By Theo Brandt, Test Kitchen Lead & Cheese Specialist
Published July 6, 2026
- Prep
- 45 min
- Cook
- 40 min
- Total
- 1 hr 25 min
- Servings
- 6
- Level
- Advanced
Chiles rellenos are a labor of love, but the result is one of the great cheese dishes of Mexican cooking. Poblanos are charred until blistered, steamed and peeled, then stuffed with strips of Chihuahua cheese that melt into long, gooey pulls.
The signature coating is a capeado, a cloud-light batter of beaten egg whites folded with yolks. A dusting of flour helps it cling, and quick frying turns it puffy and golden while the cheese melts inside.
The chiles rest in a simple caldillo, a brothy roasted tomato sauce with onion, garlic and oregano, that softens the batter just slightly. Serve with Mexican rice and warm corn tortillas.
- Fluffy golden egg batter
- Gooey melted Chihuahua cheese
- Roasted tomato caldillo
Ingredients
Directions
Char the poblanos directly over a gas flame or under a hot broiler, turning with tongs, until blackened and blistered all over, 8 to 10 minutes. Place in a bowl, cover tightly and steam 15 minutes.
Rub off the charred skins with your fingers or a paper towel without rinsing. Cut a slit about 3 inches long down one side of each chile and carefully pull out the seed pod, keeping the stem and chile intact.
Meanwhile, make the sauce: char the tomatoes, onion and garlic in a dry skillet over medium-high heat until blackened in spots, 10 to 12 minutes. Peel the garlic and blend everything until smooth.
Heat 1 tbsp oil in a saucepan over medium heat, pour in the puree carefully (it will spatter), and cook 5 minutes. Add the broth, oregano and 1 tsp salt and simmer until slightly thickened, 10 minutes. Keep warm.
Stuff each chile with a strip of cheese and close the slit, overlapping the edges. Secure with a toothpick if needed. Pat the chiles dry and dust all over with the 1/2 cup flour, shaking off the excess.
Heat the 2 cups oil in a large, deep skillet to 350 degrees F.
Beat the egg whites with a pinch of salt to stiff peaks. Beat in the yolks one at a time, then fold in the 1 tbsp flour.
Holding a chile by the stem, dip it into the batter and use a spoon to coat it completely.
Lay the chile slit side down in the hot oil and fry, spooning oil over the top, until golden underneath, about 2 minutes. Carefully turn and fry until golden all over, 2 minutes more. Fry 2 or 3 at a time.
Drain on a paper towel-lined rack and remove any toothpicks.
Spoon the warm tomato sauce into shallow bowls, set a chile relleno on top and garnish with cilantro. Serve immediately.
Test-kitchen tips
- Roast, peel and stuff the chiles up to a day ahead and refrigerate; let them come to room temperature before battering so the cheese melts fully.
- Make sure the chiles are dry and well floured before dipping, or the batter will slide off in the oil.
- For a heartier filling, mix the cheese with sauteed corn and mushrooms, or use a blend of queso fresco and jack for a tangier bite.
