Chile Relleno Poblano Cheese

Chile Relleno delivers classic comfort with cheesy roasted peppers nestled in a flavorful tomato sauce. This recipe walks you through each step for results that rival your favorite local Mexican restaurant. There is nothing quite like the aroma of roasted poblanos in the kitchen and the sizzle of batter frying to crispy golden perfection.

I first made this recipe on a weekend when I needed to use up a bag of poblanos from the market. Now every time I prepare these, it turns the kitchen into a festive space and sparks great conversation.

Ingredients

• Yellow onion: Chopped for aroma and natural sweetness — yellow onions should be firm and heavy for their size
• Olive oil: For sautéing depth — choose extra virgin for fuller flavor
• Salt: Heightens flavor and draws moisture from the onion — go for fine sea salt if available
• Freshly cracked black pepper: Adds a kick and complexity — use freshly ground for best results
• Ground cumin: Gives rich earthiness — make sure your spices are fragrant not stale
• Poblano peppers: Provide mild heat, smoky notes — choose firm dark green ones, no wrinkles
• Crushed tomatoes: Make the sauce thick and tangy — look for high-quality canned tomatoes for best flavor
• Diced tomatoes with green chiles: Boosts flavor and a gentle heat — try not to skip the green chiles as they lift the sauce
• Garlic: Brings a savory punch and aroma — use fresh cloves, never jarred garlic
• Shredded queso cheese: Rich and melty, gets gooey inside the peppers — use a cheese labeled for melting such as queso quesadilla or Monterey Jack
• Eggs: Create the classic fluffy batter — use fresh cold eggs for better volume
• All-purpose flour: For the light batter, forms a crispy crust — sift to remove lumps if needed
• Vegetable oil: Ensures crunchy frying — use a neutral oil like canola or sunflower if desired
• Fresh cilantro: Freshens up the final dish, bright and leafy — pick unblemished stems

Step-by-Step Instructions

Preheat Your Oven:

Set your oven to 400 degrees Fahrenheit — this gives a consistent roast to the peppers and jumpstarts your prep

Sauté the Aromatics:

Heat olive oil in a skillet over medium heat, add diced onion, salt, pepper and cumin. Stir often and cook until onions are soft and translucent — this usually takes about four minutes. Do not rush as this develops the sweetness and complexity

Roast the Poblanos:

Line a baking sheet and place the peppers on it whole. Bake for ten minutes, flip and bake for ten more minutes — the skin should blister but not burn. This draws out smoky notes and makes peeling easier

Steam and Peel the Peppers:

Transfer roasted peppers to a heat-safe bowl, immediately cover tightly with plastic wrap or a plate to trap steam. After about ten minutes, peel the skins off, taking care not to break the peppers

Simmer the Tomato Sauce:

Stir the canned crushed tomatoes, diced tomatoes with green chiles and minced garlic into the onion mixture. Reduce heat to low, cover and simmer fifteen to twenty minutes to meld the flavors

Purée the Sauce:

If you prefer a silky sauce, purée the mixture in a blender until smooth. Carefully return to the pan and continue to keep warm on low heat

Prepare the Peppers for Stuffing:

Once poblanos are cool enough, cut a lengthwise slit in each pepper — do not slice all the way through. Gently remove seeds with a spoon without tearing the vessel shape

Stuff with Cheese:

Place about a quarter cup of shredded queso cheese inside each pepper. Tuck the flaps back over the cheese so it stays put

Make the Egg Batter:

Separate egg whites from yolks. Put whites in a clean medium bowl and yolks in a small bowl. Whip egg whites until stiff peaks form, then whisk in yolks one at a time until the mixture is pale and fluffy

Dredge and Batter the Peppers:

Roll each stuffed pepper gently in flour, making sure all sides are coated lightly — need a dry surface so the batter sticks. Then dip each pepper into the egg mixture, covering thoroughly. This step is messy so use your hands and work quickly

Fry to Golden Perfection:

Heat vegetable oil in a large pan over medium heat, fry battered peppers for two to three minutes per side, turning once with a spatula. When golden and crisp remove to a paper towel lined plate, drain briefly

Plate and Garnish:

Spoon warm tomato sauce on a serving plate, place a stuffed pepper on top, garnish with chopped fresh cilantro for brightness and extra cheese if desired. Serve immediately while still hot and crisp

One of my favorite moments was watching my oldest try to help peel roasted peppers for the first time although his technique was messy he was so proud to cook with me and now asks every time we make these

Storage Tips

To store leftovers, cover tightly and refrigerate for up to three days. The breading will lose a bit of crispness but you can reheat in an oven or air fryer at 350 degrees for ten minutes. To freeze, wrap cooled stuffed peppers tightly in plastic and foil then freeze up to one month. Thaw in the fridge overnight and reheat gently with extra sauce to keep things moist

Ingredient Substitutions

If you cannot find poblanos, substitute Anaheim peppers for a similar shape and heat. For cheese, Monterey Jack or shredded mozzarella will work in a pinch. For a dairy-free version try plant-based cheese and aquafaba beaten into stiff peaks for the batter. Canned fire-roasted diced tomatoes can step in for crushed tomatoes for a smoke boost

Serving Suggestions

These are hearty enough for dinner but extra good with warm corn tortillas, a spoonful of rice and black beans. Top with more cilantro, slices of avocado or even a drizzle of crema. For parties, slice peppers in half and serve as appetizers alongside a bright green salad

Cultural Context

Chile Relleno comes from Central Mexico and means stuffed pepper. The technique of roasting fresh chiles and stuffing them with local cheese goes back generations and every region has a twist. This recipe keeps to the comforting home-cooked style that makes the dish special in Mexican family tables

Nothing beats homemade chile relleno when the cheese stretches with every bite and the sauce soaks into the crispy coating. The first time you fry one up it feels a little messy but once you taste the results it becomes a regular craving in the weekly dinner lineup

Recipe Q&A

→ How do you peel the poblano peppers easily?

After roasting, place the peppers in a covered bowl to steam for about 10 minutes. The skins will loosen and peel off easily by hand.

→ What cheese works best for stuffing the peppers?

Shredded queso cheese is traditional, but Monterey Jack or mozzarella can also work well for a creamy filling.

→ Can you make the dish ahead of time?

The stuffed, uncooked peppers can be prepped in advance, but frying is best done just before serving for crispness.

→ Is it essential to purée the tomato salsa?

Puréed salsa offers a smooth base, but leaving it chunky is also delicious and adds texture to the dish.

→ How spicy are poblano peppers?

Poblano peppers are generally mild, with a smoky flavor and gentle heat that most can enjoy comfortably.