• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Hilda's Kitchen Blog

menu icon
go to homepage
  • Recipes
  • Book
  • About
  • Resources
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Book
    • About
    • Resources
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    • Recipes
    • Book
    • About
    • Subscribe

    You Are Here Home » Mexican Recipes

    Published: Sep 23, 2021 Updated: Jan 29, 2022 by Hilda Sterner | This post may contain affiliate links 11 Comments

    Easy Chile Relleno Recipe

    Sharing is caring!

    336 shares
    • Share130
    • Yummly
    • Tweet
    Jump to Recipe Print Recipe
    Chile relleno pin

    You'll love this easy and versatile Chile Relleno Recipe! Poblano peppers are stuffed with leftover smoked brisket (or use Smoked Pulled Pork, ground beef, or cheese). The stuffed poblanos are then coated in flour and a fluffy egg batter and fried until golden brown. The Chile Rellenos are served over Salsa Rojas, a made-from-scratch spicy red sauce.

    Chile relleno and rice

    Why This Recipe Works

    Making Chile Relleno isn't as hard or complicated as some might think! As a matter of fact, I learned how to prepare Chile Relleno many years ago when I was a novice cook. You see, Chile Relleno is one of Scott's favorite Mexican dishes. So, if a young, inexperienced 25-year-old Hilda can make Chile Relleno, so can you!

    The poblano peppers can be charred in various ways, including over a gas range, in a pan, or broiled in the oven. As long as they're charred until black, they're pretty easy to peel.

    Once peeled, you can stuff the peppers with your favorite filling (smoked brisket, seasoned ground beef, cheese, shredded beef, or pulled pork). Finally, they're lightly floured and dipped into an easy-to-make fluffy egg batter.

    Once fried, the Chile Relleno are served over a simple and delicious spicy red sauce known as Salsa Rojas. This Chile Relleno recipe also goes great with a side of Mexican Rice, beans, and don't forget the Mexican pickled carrots!

    What Goes Into This Recipe

    salsa rojas ingredients, labeled

    Recipe Ingredients and Substitutions

    • Poblano Peppers — When choosing poblanos, choose large ones because they are easier to stuff. Also, keep in mind that sometimes Poblano Peppers are mislabeled and actually sold as Pasilla Peppers. Some Poblanos can be quite spicy, removing the seeds can help lessen the heat.
    • Brisket — Be sure to shred the smoked brisket finely before stuffing the peppers. If you don't have smoked brisket on hand, you can use pulled pork instead.
    • Cheese — You can use various cheeses to stuff the poblanos, including Monterey jack cheese, Asadero cheese, or Oaxaca.
    • Chipotle Peppers — Chipotle peppers give the Salsa Rojas (spicy red sauce) a little kick. For a milder sauce, you can leave them out.

    How to Make This Recipe

    Spicy Tomato Sauce (Salsa Roja)

    Heat olive oil, then sauté onion and garlic for a few minutes. Pulse diced tomatoes and chipotle peppers, if using, in a blender. Add to the pan, along with the remaining ingredients. Simmer, covered, for 10 to 15 minutes.

    sautéing onions in a pan
    2 chipotle peppers over diced tomatoes
    stirring spices into salsa Rojas
    spicy Chile Relleno sauce

    Chile Relleno

    Step 1: Char the poblano peppers over an open flame or in a hot cast-iron skillet. Add charred peppers to a gallon-sized ziplock bag and seal until the peppers are cool enough to handle. Peel charred skin either by scraping it with a small knife, rubbing it off with a napkin, or just peeling it gently. Not all of the skin will come off, which is totally fine.

    charring peppers on open flame
    sweating peppers in a ziplock bag
    scraping char off of peppers

    Step 2: Cut a 3" slit in the middle of each pepper. You can leave the seeds intact if you don't mind the extra heat (some poblanos are quite spicy). If you would like to remove them, scrape them out with a small spoon. Using your fingers can expand the slit.

    slitting a poblano pepper
    removing seeds from poblano peppers

    Step 3: Mix shredded brisket, cheese, and garlic into a bowl then carefully stuff each poblano pepper. Set two tablespoons of flour aside to use in the egg batter. Roll peppers, one at a time, into the flour until coated. Gently shake off excess flour and set aside.

    stuffing poblano peppers with meat and cheese
    stuffed poblano pepper for Chile Relleno
    stuffed poblano pepper for Chile Relleno being coated in flour
    stuffed poblano pepper for Chile Relleno being coated in flour

    Egg Coating

    Step 1: Separate the egg yolks from the egg whites. Add egg whites and salt to a mixing bowl. Whip until soft peaks form. Adjust the speed to low. Add egg yolks and 2 tablespoons of flour, mix until incorporated.

    whipped egg whites in a bowl
    egg whites with egg yolks on top
    egg batter for Chile Relleno recipe

    Heat oil to 350 degrees F.

    Step 2: Hold stuffed peppers by the stem and gently dip them into the batter to coat. Carefully place battered peppers into the hot oil and fry until golden brown before flipping to the other side. It should take 2 to 3 minutes per side. Do not overcrowd the pan. Drain fried Chile Rellenos on paper towels and continue until they're all fried.

    dipping peppers into egg batter
    frying chipotle peppers in hot oil
    Chile Rellenos being fried
    draining Chile Rellenos on paper towels

    Step 3: Spoon Salsa Rojas into plates and top with Chile Relleno. Serve immediately.

    Chile Relleno on a white plate with Mexican rice

    Recipe FAQs and Expert Tips

    Why is it called Chile Relleno?

    "Chili Relleno" is Spanish for "stuffed chili."

    Why do you peel Chile Relleno?

    The tough outer skin of poblano peppers is usually roasted/charred and then peeled off. This is done for a number of reasons. First, roasting the peppers makes them more delicious and gives them a smoky flavor.

    Another reason the skin is peeled is due to the fact that the skin is not pleasant to eat. Finally, the skin should be removed to allow the flour and batter to adhere to the peppers better.

    Can you eat poblano chilis raw?

    Poblano chilis can be eaten raw, however, their flavor improves when roasted and used in a variety of recipes including chili Relleno and Poblano Soup.

    • Instead of smoked brisket, you can use pulled pork or seasoned ground beef. Sometimes raisins are added to the ground beef filling giving the Chile Rellenos a sweet and spicy flavor.
    • To make vegetarian Chile Rellenos, stuff the peppers with your favorite cheese.
    • If you can't find poblano chiles, Hatch green chiles may be used.
    • If the skin does not come off easily it usually means the peppers are not charred enough or they need more time to sweat.
    • Do not rinse the chiles to remove the charred skin. You want to retain the pepper's flavor and the sticky texture to help the flour and the batter stick to them better.
    • Many recipes suggest securing the opening in the stuffed poblanos with toothpicks. I've never found this to be necessary because the egg batter seals the filling inside the peppers.
    • Make sure the oil is between 350 to 375 degrees F. If the oil is not hot enough, the chiles will soak up too much oil. If it's too hot, the egg batter will burn.
    • One way to serve the chile Rellenos is to top them with chopped cilantro, crumbled queso fresco (or your favorite Mexican cheese), and sour cream.
    Chile Relleno and rice on a white plate

    Related Recipes

    • Rajas Con Crema | Creamy Roasted Poblanos
    • Mexican Rice Bowl (Vegetarian and Meat Options)
    • Mexican Breakfast Burrito Recipe
    • Green Chicken Enchiladas

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, 4294 TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    Chile relleno on a white plate with rice

    Easy Chile Relleno Recipe

    Tasty Chile Relleno, poblanos stuffed with smoked brisket and cheese and served over spicy Salsa Rojas!
    5 from 9 votes
    Print Pin Rate
    Course: dinner, Main Course, Main Dish
    Cuisine: Mexican
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Total Time: 45 minutes
    Servings: 8 people
    Calories: 450kcal
    Author: Hilda Sterner

    Ingredients

    Spicy Tomato Sauce (Salsa Roja)

    • 1 tablespoon olive oil
    • 1 small onion (diced)
    • 3 cloves garlic (minced)
    • 2 14-oz canned diced tomatoes
    • 2 chipotle peppers (canned)
    • 1 teaspoon chicken bullion
    • 1 teaspoon smoked paprika
    • ¾ teaspoon dried oregano
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper
    • ¼ teaspoon cumin powder
    • 1 teaspoon lemon juice

    Chile Relleno

    • 8 large poblano peppers
    • ¾ lb smoked brisket (shredded)
    • 1¾ cups jack or pepper jack cheese (shredded)
    • 4-8 garlic cloves (crushed)
    • ¾ cup all-purpose flour (divided)

    Egg Coating

    • 6 large eggs
    • 1¼ teaspoon salt

    Miscellaneous

    • 1½ cups vegetable oil (for frying)

    Instructions

    Spicy Tomato Sauce (Salsa Roja)

    • Heat olive oil, then sauté onion and garlic for a few minutes. Pulse diced tomatoes and chipotle peppers in a blender. Add to the pan, along with the remaining ingredients. Simmer, covered, for 10 to 15 minutes.

    Chile Relleno

    • Char the poblano peppers over an open flame or in a hot cast-iron skillet. Add charred peppers to a gallon-sized ziplock bag and seal until the peppers are cool enough to handle. Peel charred skin either by scraping it with a small knife, rubbing it off with a napkin, or just peeling it gently. Not all of the skin will come off, which is totally fine.
    • Cut a 3" slit in the middle of each pepper. You can leave the seeds intact if you don't mind the extra heat (some poblanos are quite spicy). If you would like to remove them, scrape them out with a small spoon. Using your fingers can expand the slit.
    • Mix shredded brisket, cheese, and garlic into a bowl then carefully stuff each poblano pepper. Set two tablespoons of flour aside to use in the egg batter. Roll peppers, one at a time, into the flour until coated. Gently shake off excess flour and set aside.

    Egg Coating

    • Separate the egg yolks from the egg whites. Add egg whites and salt to a mixing bowl. Whip until soft peaks form. Adjust the speed to low. Add egg yolks and 2 tablespoons of flour, mix until incorporated.
    • Heat oil to 350 degrees F.
    • Hold stuffed peppers by the stem and gently dip them into the batter to coat. Carefully place battered peppers into the hot oil and fry until golden brown before flipping to the other side. It should take 2 to 3 minutes per side. Do not overcrowd the pan. Drain fried Chile Rellenos on paper towels and continue until they're all fried.
    • Step 3: Spoon Salsa Rojas into plates and top with Chile Relleno. Serve immediately. 

    Notes

    • Instead of smoked brisket, you can use pulled pork or seasoned ground beef. Sometimes raisins are added to the ground beef filling giving the Chile Rellenos a sweet and spicy flavor.
    • To make vegetarian Chile Rellenos, stuff the peppers with your favorite cheese.
    • If you can't find poblano chiles, Hatch green chiles may be used.
    • If the skin does not come off easily it usually means the peppers are not charred enough or they need more time to sweat.
    • Do not rinse the chiles to remove the charred skin. You want to retain the pepper's flavor and the sticky texture to help the flour and the batter stick to them better.
    • Many recipes suggest securing the opening in the stuffed poblanos with toothpicks. I've never found this to be necessary because the egg batter seals the filling inside the peppers.
    • Make sure the oil is between 350 to 375 degrees F. If the oil is not hot enough, the chiles will soak up too much oil. If it's too hot, the egg batter will burn.
    • One way to serve the chile Rellenos is to top them with chopped cilantro, crumbled queso fresco (or your favorite Mexican cheese), and sour cream.

    Nutrition

    Serving: 1serving | Calories: 450kcal | Carbohydrates: 25g | Protein: 24g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 193mg | Sodium: 1144mg | Fiber: 5g | Sugar: 5g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

    More Mexican Food Recipes

    • Sopita (Mexican Shell Soup)
    • Creamy Cilantro Lime Sauce
    • How To Can Salsa
    • Elote Dip Recipe

    Sharing is caring!

    336 shares
    • Share130
    • Yummly
    • Tweet

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




       

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. lynda says

      November 13, 2021 at 5:23 am

      Sounds yummy. Do you drain chipotle peppers?

      Reply
      • Hilda Sterner says

        November 13, 2021 at 5:24 am

        Hi Lynda,
        Not sure what you mean by drain the peppers?

        Reply
        • Lynda says

          November 13, 2021 at 6:41 am

          When making the Sauce do you drain excess chipotle pepper liquid off or use it with the extra liquid? Never used chipotle peppers before so I don't know how much liquid there is. Thanks

          Reply
    2. Jill says

      October 11, 2021 at 9:47 am

      Can I freeze them after stuffing, before frying?

      Reply
      • Hilda Sterner says

        October 11, 2021 at 9:52 am

        Hi Jill, I haven't tried freezing them before battering and frying them. However, if you do want to try doing that, I would defrost them in the refrigerator first, then dip them in egg batter, then fry them. Let me know how it goes!

        Reply
    3. Kelly Methey says

      September 24, 2021 at 8:49 pm

      5 stars
      These are a delicious, spicy, wonderful meal. The red sauce underneath was perfection! This is a must try for anyone that loves Mexican food.

      Reply
      • Hilda Sterner says

        September 24, 2021 at 8:51 pm

        Thank you, Kelly, I'm so glad you liked them. 😘

        Reply
    4. Lori says

      September 24, 2021 at 8:38 pm

      5 stars
      So we’ll written and easy to follow directions as well as great photos to see each step! I can’t wait to make these!! Thank you!!

      Reply
      • Hilda Sterner says

        September 24, 2021 at 8:41 pm

        Thanks, Lori! Let me know what you think. 😘

        Reply
    5. Kathy Fisher says

      September 24, 2021 at 11:24 am

      5 stars
      They look and sound wonderful.

      Reply
      • Hilda Sterner says

        September 24, 2021 at 3:38 pm

        You'll have to sneak over for some since they're probably too spicy for Greg!

        Reply

    Primary Sidebar

    profile photo-Hilda

    Hi, I'm Hilda! I'm the creator of Hilda's Kitchen Blog, author of Mom's Authentic Assyrian Recipes, and a recipe contributor to Brian Baumgartner's Seriously Good Chili Cookbook (AKA Kevin Malone, from The Office).

    Are you looking for a little inspiration in the kitchen? Let me show you how to use unique ingredients to make tasty meals for your family! more about me →

    Get My Cookbook!

    cook book on a wooden board

    Healthy Salads

    • Zesty Quinoa Salad with Pomegranate Dressing
    • Tabouli (Tabbouleh) Salad Recipe
    • Green Goddess Salad Recipe
    • Oil and Vinegar Coleslaw
    • Roasted Beetroot Salad With Walnuts And Feta
    • Lebanese Fattoush Salad

    Check Out My Etsy Shop!

    montana healing salves logo

    Game Day Appetizers

    • Smoked Salmon Dip Recipe
    • Traeger Smoked Potatoes (with oven instructions)
    • How To Make An Easy Charcuterie Board
    • Smoked Cream Cheese (2 Ways)
    • Keto Jalapeno Poppers with Bacon
    • Chicken Chips: A Keto Chicken Thigh Recipe

    Featured On

    featured on

    Subscribe to Get my Latest Recipes!

    Privacy Policy

    Stay Connected

    • Email
    • Facebook
    • Instagram
    • Pinterest

    Footer

    ^ back to top

    About

    • About Me
    • My Etsy Shop

    Policies

    • Privacy Policy
    • Accessibility Policy
    • Photo & Content Sharing Policy

    LET'S CONNECT!

    • Contact Page
    • Work with Me

    As an Amazon Associate, I earn a small percentage from qualifying Amazon purchases.

    Copyright © 2023 • Hildas Kitchen Blog • All rights reserved