If you're craving a comfort meal that features crisp, cheesy goodness wrapped in vibrant flavors, this Fried Chili Rellenos with Gooey Cheese and Zesty Sauce is for you. Imagine biting into a perfectly fried poblano—its skin blistered just enough to give way to molten cheese and a subtle smoky sweetness. It's the kind of dish that warms your heart and excites your taste buds. Whether you're serving it at a casual family dinner or spicing up your next taco night, this chile relleno recipe elevates the classic to something unforgettable.
Crispy Fried Chili Rellenos with Gooey Cheese and Zesty Sauce
Prep Time 40 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Appetizer, Main Course
Cuisine Mexican
Servings 4 generously stuffed rellenos
Charcoal or gas grill or grill pan / cast-iron skillet
Mixing bowls medium for batter, small for whites.
Whisk & spatula essential for separating and combining egg components.
Shallow frying pan or skillet about 10" wide with deep sides.
Tongs for turning peppers and managing delicate frying.
Paper towels for draining excess oil.
Blender or immersion blender to purée sauce or keep it chunky.
- Large poblano peppers - 6 charred and peeled
- Shredded cheese - 2 cups Monterey Jack, Oaxaca, or your favorite melting cheese
- Eggs - 4 large yolks and whites separated
- All-purpose flour - 1 cup
- Cornstarch - ¼ cup helps crisp coating
- Baking powder - ½ teaspoon
- Salt - 1 teaspoon
- Black pepper - ½ teaspoon freshly ground
- Whole milk - ½ cup for pancake batter consistency
- Vegetable oil - Enough for shallow frying ~2 cups
- Fresh cilantro - ¼ cup chopped, optional garnish
- Lime wedges - For serving optional
Sauce (Zesty Chile Relleno Sauce)
- Olive oil – 2 tablespoons
- Garlic – 3 cloves minced
- Onion – ½ medium finely diced
- Canned fire-roasted tomatoes – 1 can 14 oz
- Green chilies – 2 tablespoons chopped (jalapeño or poblano)
- Ground cumin – 1 teaspoon
- Smoked paprika – 1 teaspoon
- Chicken or vegetable broth – ¾ cup
- Salt and pepper – to taste
- Fresh lime juice – 1 tablespoon
Roast and Peel Poblanos
Place peppers over gas flame or on a hot grill/grill pan.
Rotate until every side is blistered and blackened (~8-10 minutes).
Transfer peppers into a paper bag or covered bowl for 10 minutes to steam; peel off skins (leave some char for flavor). Carefully slice a lengthwise slit and remove seeds, trying to keep them intact.
Prepare Zesty Sauce
In a medium saucepan, warm olive oil over medium heat.
Sauté garlic and onion until fragrant and translucent (~5 minutes).
Add fire-roasted tomatoes, green chilies, cumin, and smoked paprika. Stir together.
Pour in broth and simmer for 8–10 minutes, allowing flavors to meld.
Remove from heat and add lime juice. Puree for smooth or leave slightly chunky—this is your chile relleno sauce.
Stuff the Rellenos
Using your hands or a spoon, stuff each pepper with about ¼–⅓ cup cheese. Avoid overstuffing to reduce breakage during frying. Press gently to seal slit.
Set Up Batter
In a bowl, whisk egg yolks until pale.
In another bowl, whisk egg whites until soft peaks form.
Lightly sift flour, cornstarch, baking powder, salt, and pepper together.
Important: Do not whisk dry mix with egg yolks yet; that'll happen in frying step.
Heat Oil
Pour enough vegetable oil into skillet to reach ½–¾" depth; heat to 350°F (180°C) or until a pinch of flour sizzles instantly.
Batter and Fry
Dredge stuffed pepper lightly in dry flour, shaking off excess.
Dip in egg yolk mixture briefly to coat.
Dip into beaten egg white, then yolk again.
Gently place pepper in hot oil, seam side up.
Fry for 2–3 minutes per side until golden brown and crisp; use tongs carefully.
Drain on paper towels and repeat with each pepper.
Plate and Serve
Pour warm sauce mixture onto a serving plate.
Place each fried relleno on top.
Spoon extra sauce over them.
Garnish with chopped cilantro and fresh lime wedges.
Pairings & Serving Ideas
- Black beans: Rustic, lightly spiced beans provide grounding earthiness next to the fried crunch.
- Spanish rice: A classic side with a vibrant tomato base, perfect for soaking up sauce.
- Grilled corn salad: Smoky kernels dressed with lime, cotija, and cilantro.
- Guacamole & chips: A refreshing, cooling foil to the spicy, cheesy heat.
- Mexican lager or pale ale: Crisp carbonation cuts through richness and refreshes the palate.
For a truly fiesta-style plate, add chili relleno casserole easy recipes to your menu—this dish plays beautifully alongside a layered bake.
FAQs
1. Can I use different types of cheese?
Absolutely! Traditional rellenos use mild, melty varieties like Oaxaca or Monterey Jack. However, you can try queso fresco for a milder tang, or spice it up with pepper Jack or cheddar. Just be sure it melts smoothly.
2. Breast or thigh meat—can I add meat?
While this is a vegetarian delight, you can create a heartier version with chili relleno soup style additions by topping with shredded chicken breast or thigh. If adding meat, pre-cook, shred, and either stir into the sauce or top the plated dish.
3. Can I make this into a casserole?
Yes! Transform these into a known chilli relleno casserole: layer roasted poblanos, sauce, cheese, and repeat in a baking dish. Bake until bubbly (~20 minutes at 375°F/190°C). It’s comfort cooking with the same flavors.
4. Is there a way to skip frying?
Yes—make an easy chile relleno recipe variant by baking or air-frying. After stuffing and breading, bake at 400°F (205°C) for around 15 minutes per side until golden, or air-fry at 375°F (190°C) for about 10 minutes, flipping mid-way.
5. How spicy are these?
Poblanos are relatively mild with a sweet heat, ideal for balance. If you’re sensitive to spice, remove all seeds and veins. Or go bold—add finely chopped jalapeños to the sauce or stuffing for extra kick.
