Chiles Rellenos (Stuffed Poblano Peppers)

Karla Zazueta

A classic dish straight from my heart and childhood kitchen, Chiles Rellenos is a Mexican favorite that brings together smoky roasted poblano peppers, creamy cheese, and a flavorful homemade tomato sauce.

Chiles Rellenos is one of those recipes that I hold incredibly close to my heart, not only because it’s a classic from our rich Mexican gastronomy, but because it carries the warmth of my childhood and the memory of countless family moments.

I’ll never forget the intoxicating smell of charred poblano peppers filling the kitchen. That aroma meant only one thing: my parents were making stuffed peppers and I’d instantly get excited. My sister and I would be in charge of peeling the poblanos (and sneaking bites of quesillo, of course). My mum would catch us every time and scold us playfully before kicking us out of the kitchen. “You’ll ruin the egg batter with your strong looks!” she’d say, following the Mexican superstition that intense gazes can prevent egg whites from reaching stiff peaks.

My dad was always in charge of the tomato sauce and to this day, it’s the best tomato sauce I’ve ever had. I treasure those memories of the four of us laughing, cooking, and sharing something so simple yet full of love.

That’s why I’m so happy to share this recipe with you. It’s not just food, it’s my family, my culture, and my heart on a plate.

I honestly never imagined I’d be able to find fresh poblanos in London, but these days, I do, though not always, and never cheaply. Still, I buy them whenever I see them. This dish is best made with fresh poblanos, but if you can’t find them, Romano peppers make a good substitute. As for the cheese, it’s hard to find the same kind we use in Mexico here, so I use halloumi, it’s not exact, but it works beautifully.

If you try this recipe, I’d truly love to hear what you think. It means the world to me.

Table of Contents

• What are Chiles Rellenos?
• Why you’ll love this recipe?
• FAQ
• What you’ll need
• Tips for Making the Best Chiles Rellenos

What Are Chiles Rellenos?

Chiles Rellenos are one of the most iconic and beloved dishes in Mexican cuisine. The name means “stuffed peppers” in Spanish, and that’s exactly what they are: roasted poblano peppers filled with cheese (traditionally quesillo from Oaxaca), coated in a fluffy egg batter, and fried until golden. They’re usually served with a savory homemade tomato sauce and often accompanied by Mexican rice or warm tortillas.

Chiles Rellenos are a cherished staple of Mexican cuisine, tracing their origins to the historic city of Puebla, Mexico. The earliest known recipe, dating back to 1858, described a green chile stuffed with minced meat and coated in egg—a dish emblematic of regional tradition .

This dish is a staple in authentic Mexican cooking and is especially popular during holidays, family gatherings, and special occasions. It’s a perfect example of the bold, comforting flavors that make traditional Mexican food so special.

Whether you’re exploring new Mexican recipes or recreating a cherished family favorite, chiles rellenos offer a delicious way to bring a taste of Mexico to your home kitchen.

Why You’ll Love This Recipe

• Authentic Mexican flavor made accessible
• Uses easy-to-find ingredients like halloumi
• Vegetarian-friendly
• Perfect for special occasions or cozy weekend dinners

Frequently Asked Questions (FAQs)

Can I make chiles rellenos ahead of time?

Yes! You can roast, peel, and stuff the poblano peppers a day in advance. Store them in an airtight container in the fridge. You can also prepare the tomato sauce ahead, it actually tastes better the next day. Fry the peppers just before serving for the best texture.

What can I use instead of poblano peppers?

If you can’t find fresh poblanos, Romano peppers or even large Anaheim chiles work well. Just make sure they’re big enough to stuff and have relatively thick walls for roasting.

What cheese is best for chiles rellenos?

In Mexico, we traditionally use quesillo (Oaxacan string cheese), but it can be hard to find outside the country. In this recipe, I use halloumi because it holds up well when cooked. You can also try mozzarella, Monterey Jack, or even paneer.

Can I bake instead of frying?

You can! While the traditional method is frying, you can bake them at 400°F (200°C) for about 20–25 minutes, turning once halfway through. Use parchment paper and a bit of oil spray to help them crisp up. The texture won’t be exactly the same, but it’s a lighter option.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over low heat with a little oil, or place them in the oven at 350°F (175°C) until warmed through. Avoid microwaving, as it can make the batter soggy.

Is this recipe gluten-free?

As written, this recipe uses all-purpose flour, so it is not gluten-free. However, you can easily substitute a gluten-free flour blend or even cornstarch for dredging the peppers.

Can I make it vegan?

Traditional Chiles Rellenos relies heavily on eggs and cheese, but you could try a vegan version using a dairy-free cheese that melts well and an aquafaba-based batter (made from chickpea brine). Keep in mind the texture and flavor will be different but still delicious!

What You’ll Need

Poblano Peppers: These large, dark green, mildly spicy peppers are the star of the dish. When roasted, they develop a smoky flavor that’s absolutely essential to chiles rellenos. They’re traditionally used in Mexican cuisine and are perfect for stuffing. If you can’t find them, you can substitute with Romano peppers, Anaheim chiles, or even large bell peppers (for a non-spicy version).

Eggs: Used to make the light and fluffy egg batter that coats the stuffed peppers before frying. You’ll separate the whites and yolks to create a thick, airy coating that crisps up beautifully in the pan.

Quesillo: A soft, stretchy white cheese from Oaxaca, known for its creamy texture and mild, milky flavor. It melts beautifully and is the most traditional choice for chiles rellenos. You can use Mozzarella (low moisture), Monterey Jack or halloumi if you’re outside of Mexico and can’t find quesillo.

All-Purpose Flour: Used for dredging the stuffed peppers before dipping them into the egg batter. This helps the batter adhere properly and creates a crispy golden crust. You can swap it with gluten-free flour or cornstarch if needed.

Vegetable Oil: Used for frying the battered peppers and for cooking the tomato sauce. A neutral oil like sunflower, canola, or grapeseed works best. Avoid strongly flavored oils like olive oil, which can alter the taste.

Tomatoes: The base of the homemade sauce. Use ripe, medium tomatoes for the best flavor. Plum tomatoes or vine-ripened varieties are great choices. Roasting them beforehand can add depth, but it’s not essential.

Onions: Adds sweetness and depth to the tomato sauce. White onions are commonly used in Mexican cooking because of their clean, sharp flavor.

Garlic: Just two small cloves go a long way in infusing the sauce with flavor. Garlic brings warmth and savoriness to the mix—don’t skip it!

Tomato Purée: Adds body and richness to the sauce, intensifying the tomato flavor. You can also use tomato paste diluted with a little water in a pinch.

Dried Oregano: Adds an earthy, aromatic note to the sauce. Mexican oregano is ideal, but Mediterranean oregano will also work. Don’t skip this small but mighty herb!

How to Make Chiles Rellenos Step-by-Step

Step 1: Make the Tomato Sauce

1. Roughly chop the tomatoes, onion, and garlic.
2. Add the chopped vegetables, salt, and water into a blender. Blend until completely smooth.
3. Heat oil in a saucepan over medium heat. Pour in the blended sauce.
4. Add the tomato purée and dried oregano. Simmer uncovered for 30 minutes, stirring occasionally. Set aside.

Step 2: Roast and Peel the Poblano Peppers

1. Roast each poblano directly over a gas burner or under the broiler, turning until blackened on all sides.
2. Immediately place roasted peppers in a plastic bag or covered bowl for 10 minutes to steam. This makes peeling easier.
3. Remove from the bag and gently peel off the charred skin using your hands (avoid using water).
4. Make a vertical slit in each pepper and carefully remove the seeds, keeping the stems intact.

Step 3: Stuff the Peppers

1. Slice or shred the quesillo (Oaxacan cheese).
2. Fill each poblano with a moderate amount of cheese—don’t overfill.
3. Use a toothpick to close the slit and hold the filling inside during frying.

Step 4: Prepare the Egg Batter

1. Separate egg whites and yolks into two bowls.
2. Beat the egg whites with an electric hand mixer until stiff peaks form (about 5 minutes).
3. Gently fold in the yolks and beat for another 30 seconds.

Step 5: Coat and Fry the Chiles Rellenos

1. Heat the oil in a large non-stick frying pan over medium heat.
2. Place flour on a plate. Roll each pepper in flour until lightly coated.
3. Dip each floured pepper into the egg batter, covering it completely (except for the stem).
4. Fry for 1 minute per side or until golden brown. Transfer to a paper towel-lined plate.

Step 6: Serve

• Carefully remove the toothpicks from the fried peppers.
• Serve the chiles rellenos with warm tomato sauce poured over the top or serve them in the sauce.
• Pair with tomato rice, refried beans, or a side salad for a complete meal.

Tips for Making the Best Chiles Rellenos

Want to make your Chiles Rellenos just like in a traditional Mexican kitchen? Here are my top tips for achieving the perfect texture, flavor, and presentation:

1. Char the Poblano Peppers Evenly

Roast the peppers over an open flame or under a broiler until the skin is completely blackened. Turn them often so they blister evenly. This brings out their smoky flavor and makes peeling easy.

2. Let the Peppers Sweat

After charring, place the peppers in a sealed plastic bag or covered bowl to steam for about 10 minutes. This softens the skin and loosens it, making peeling effortless.

3. Use the Right Cheese

For authentic Mexican flavor, use quesillo (Oaxacan cheese)—it melts beautifully and adds that nostalgic, stretchy texture. If you can’t find it, mozzarella or Monterey Jack are good substitutes.

4. Don’t Overstuff the Peppers

Too much filling will make the peppers hard to close and prone to bursting when frying. A modest amount of cheese goes a long way!

5. Secure with Toothpicks

Use toothpicks to gently close the incision and keep the filling inside while frying. Just remember to remove them before serving.

6. Beat the Egg Whites to Stiff Peaks

This is key to getting that light, puffy coating. Use an electric hand mixer and make sure your bowl is clean and dry. Fold in the yolks just before frying.

7. Flour Before Dipping in Batter

Lightly dust each pepper with flour before dipping it into the egg batter. This helps the batter stick better and fry evenly.

8. Fry in Hot—but Not Smoking—Oil

Use medium heat and fry the chiles until golden brown on both sides. If the oil is too hot, the batter will brown too fast and stay raw inside.

9. Make the Sauce in Advance

The tomato sauce can be made a day ahead and even frozen. This makes assembling and serving much easier when you’re ready to fry the chiles.

10. Serve Immediately for Best Texture

Chiles Rellenos are best enjoyed hot and freshly fried. The batter stays crisp, and the cheese is perfectly melted.

Similar Recipes for You to Try

• Chiles en Nogada
• Chiles en Nogada Stuffed with Prawns
• Vegetarian Chiles en Nogada

Chiles Rellenos

This Chiles Rellenos recipe is a classic dish in Mexican cuisine made with roasted poblano peppers, stuffed with cheese, coated in a fluffy egg batter, and fried to golden perfection. Served with a homemade tomato sauce, it's a comforting and flavorful main course that captures the essence of traditional Mexican cooking.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Mexican

Servings 8 peppers

Equipment

• Electric hand mixer
• 8 toothpicks
• Blender
• non-stick frying pan
• Plastic bag or bowl with lid (for steaming chiles)

Ingredients

  

• 4 medium ripe tomatoes
• 1 medium white onion
• 2 small garlic cloves
• 1 tablespoon tomato purée
• 1 tablespoon salt
• 1 cup water 240 ml
• 2 tablespoons vegetable oil
• ½ teaspoon dried oregano

For the Chiles Rellenos

• 8 medium poblano peppers or any size available
• 3 medium eggs
• 2 quesillo Oaxacan cheese, or substitute with mozzarella if unavailable
• ½ cup all-purpose flour 60 g
• 1 cup vegetable oil 240 ml

Instructions

 

Make the Tomato Sauce

• This sauce adds depth and richness to your chiles rellenos.
• Roughly chop the tomatoes, onion, and garlic.
• Add the chopped vegetables, salt, and water into a blender. Blend until completely smooth.
• Heat oil in a saucepan over medium heat. Pour in the blended sauce.
• Add the tomato purée and dried oregano. Simmer uncovered for 30 minutes, stirring occasionally. Set aside.

Roast and Peel the Poblano Peppers

• This step is key for the smoky flavor that makes authentic Mexican recipes so special.
• Roast each poblano directly over a gas burner or under the broiler, turning until blackened on all sides.
• Immediately place roasted peppers in a plastic bag or covered bowl for 10 minutes to steam. This makes peeling easier.
• Remove from the bag and gently peel off the charred skin using your hands (avoid using water).
• Make a vertical slit in each pepper and carefully remove the seeds, keeping the stems intact.

Stuff the Peppers

• Slice or shred the quesillo (Oaxacan cheese).
• Fill each poblano with a moderate amount of cheese, don’t overfill.
• Use a toothpick to close the slit and hold the filling inside during frying.

Prepare the Egg Batter

• Separate egg whites and yolks into two bowls.
• Beat the egg whites with an electric hand mixer until stiff peaks form (about 5 minutes).
• Gently fold in the yolks and beat for another 30 seconds.

Coat and Fry the Chiles Rellenos

• Heat the oil in a large non-stick frying pan over medium heat.
• Place flour on a plate. Roll each pepper in flour until lightly coated.
• Dip each floured pepper into the egg batter, covering it completely (except for the stem).
• Fry for 1 minute per side or until golden brown. Transfer to a paper towel-lined plate.

Serve

• Carefully remove the toothpicks from the fried peppers.
• Serve the chiles rellenos with warm tomato sauce poured over the top or serve them in the sauce.
• Pair with Mexican rice, refried beans, or a side salad for a complete meal.

Notes

• You can make the tomato sauce a day ahead and store it in the fridge.
• The peppers can also be roasted and peeled in advance to save time.
• Quesillo is the traditional cheese used in Mexican stuffed pepper recipes, but mozzarella,  Monterey Jack or halloumi work if needed.
• For a spicier version, leave some seeds inside the poblanos or use spicier chilies.

Keyword chiles rellenos, dinner, family favourite, lunch for two, mexican food, mexican recipes, peppers, poblano peppers, special occasion, stuffed pepper

I truly hope you enjoy making (and eating!) these Chiles Rellenos as much as my family and I do. This recipe is very close to my heart, and it brings back such beautiful memories every time I prepare it. If you try it, I’d love to hear how it went!

Leave me a comment below, did you use quesillo or try a different cheese? Did your family enjoy it too? And if you loved this recipe, please don’t forget to rate it, share it on social media, or send it to someone who would appreciate a taste of Mexico at home.

¡Buen provecho!
Karla x

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