Crispy Chile Rellenos Recipe Easy Homemade Stuffed Poblano Peppers with Cheese
A quick and easy recipe for crispy chile rellenos stuffed with melty cheese inside smoky roasted poblano peppers, perfect for a comforting and flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 4 large poblano peppers
- 8 ounces mild melting cheese (Oaxaca, Monterey Jack, or mozzarella)
- 3 large eggs (separated, room temperature)
- ½ cup all-purpose flour (or almond flour for gluten-free)
- ½ teaspoon baking powder
- ½ teaspoon salt (or to taste)
- Vegetable oil (about 2 cups for shallow frying)
- Optional: pinch of black pepper or ground cumin for seasoning the cheese filling
- Optional: pinch of cayenne pepper for batter heat
Instructions
- Preheat oven to 450°F (230°C). Place poblano peppers on a foil-lined baking sheet and roast for about 15 minutes, turning occasionally, until skins are blistered and charred.
- Transfer roasted peppers to a bowl and cover tightly to steam for 10 minutes. Peel off charred skin carefully without tearing the peppers.
- Cut cheese into sticks about 3 inches long and ½ inch thick. Season with black pepper or cumin if desired. Stuff each pepper with two cheese sticks and close the opening gently.
- Separate eggs. Beat egg whites with salt and baking powder until stiff peaks form (3-5 minutes). Lightly whisk yolks and fold into whites. Sift flour over batter and fold gently until combined, keeping batter light and airy.
- Heat vegetable oil in a heavy-bottomed skillet to about 350°F (175°C), oil depth about ½ inch.
- Dip each stuffed pepper into batter, coating fully but gently. Fry peppers in hot oil for 2-3 minutes per side until golden and crispy. Fry in batches to avoid overcrowding.
- Remove peppers with tongs and drain on paper towels. Serve warm with fresh salsa or crema.
Notes
Ensure egg whites are whipped to stiff peaks for a light batter. Steam peppers after roasting to loosen skins for easy peeling. Maintain oil temperature around 350°F to avoid burning or soggy batter. Fry in batches to keep oil temperature steady. Drain excess oil on paper towels for crispiness. Baking option available at 400°F for 20-25 minutes for a lighter version.
Nutrition
- Serving Size: 1 stuffed poblano pe
- Calories: 275
- Fat: 18
- Carbohydrates: 12
- Protein: 12
Keywords: chile rellenos, poblano peppers, stuffed peppers, crispy, cheese, Mexican recipe, easy dinner, comfort food