These cheesy chile rellenos are quick to make, impossible to resist, and rival your favorite restaurant! This recipe has been tested and perfected, elevated with seasoned batter, Oaxaca cheese, and roasted salsa ranchera. Follow along for expert tips, insider tricks, variations, and step-by-step photos in a chili relleno masterclass.

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top view of chile relleno being served on a plate with a bite taken showing the oozing cheese

What are Chile Rellenos?

Chile Rellenos are the ultimate cheesy, flavor-packed Mexican dish that will win you over at first bite! Large, mild poblano peppers are stuffed with melty cheese, dipped in a light, fluffy egg batter, and fried until golden, and traditionally served with a zesty tomato salsa that ties everything together. It’s a fiesta of flavors and textures in every single bite!

Why You’ll Love This Recipe For Chile Relleno

Authentic cheese filling: Made with creamy, melty Oaxaca cheese—authentic to Mexican cooking and far superior to the mozzarella many recipes use.
Flavorful seasoned batter: The light, fluffy coating isn’t bland—it’s infused with spices like chili powder, oregano, cumin, garlic, onion, and smoked paprika for tasty nuances in every bite.
Smoky roasted salsa: The salsa ingredients are broiled with the poblanos, creating a salsa that’s smoky, fresh, and the perfect balance to the rich filling.
Perfectly cooked poblanos: Charred, peeled, and stuffed to perfection, giving you tender peppers that hold up beautifully to the batter and salsa.
Easy to customize: Swap the cheeses, add cooked chorizo or shredded chicken to the filling, or make it vegetarian with beans or extra veggies-lots of variations included!

chile relleno recipe being served on a platter on top of salsa ranchera

Chile Rellenos Recipe Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Poblano peppers: Choose large, firm poblano peppers for easy stuffing and even frying. Bigger peppers are easier to work with and have more room for cheese!
Oaxaca cheese: Cut the cheese into long strips to ensure even melting and gooey, cheesy bites.
Eggs: Used to create the light, airy batter. Make sure the eggs are chilled for more aerated batter.
All-purpose flour: Helps the egg batter stick to the peppers and forms a crisp outer layer when fried.
Spices: Salt, chili powder, dried oregano, ground cumin, garlic powder, onion powder, smoked paprika add depth, warmth, and a subtle smoky flavor to the batter, elevating the overall taste of the chile rellenos.
Vegetable oil for frying: Neutral oil with a high smoke point is ideal for frying the battered peppers to golden perfection.

top view of chile relleno ingredients: poblano peppers, eggs, Oaxaca cheese, flour, vegetable oil, and spices

Best Cheese For Chile Rellenos

Oaxaca cheese (pronounced wah-HAH-kah) is a traditional Mexican melting cheese that’s often called the “Mexican mozzarella.” It’s the ideal cheese for chile rellenos because it’s semi-soft, with a mild, creamy flavor and just the right amount of saltiness. It melts into a perfectly gooey filling without becoming watery or greasy—unlike mozzarella, giving you that stretchy, luxurious bite that’s absolute cheese pull perfection.

Where to find it: You can usually find Oaxaca cheese in the specialty cheese section or deli case at most major grocery stores, especially those with a good Latin foods selection. It’s also widely available at Mexican markets (mercados), or you can look for brands like Cacique or El Mexicano.

salsa ranchera:

This smoky, vibrant Salsa Ranchera is the perfect companion to chile rellenos. The tomatoes, onions, garlic, and chiles are roasted until charred, then blended with fresh cilantro and a trio of spices for a sauce that’s equal parts bold, fresh, and deeply flavorful. It’s simple to make, yet it tastes like it came straight from an authentic Mexican kitchen.

Roma tomatoes: The base of the salsa, they roast up sweet and tangy, giving the sauce body and richness.
Yellow onion: Adds savory depth and natural sweetness once roasted, balancing the acidity of the tomatoes.
Garlic: Roasting mellows the bite of garlic and infuses the salsa with earthy, nutty flavor.
Serrano chiles (or jalapeños): Bring the heat and smoky flavor—serranos for authentic spice, or jalapeños for a milder kick.
Cilantro leaves and tender stems: Add fresh, herbal brightness that lifts and balances the richness of the roasted vegetables. Measure before chopping.
Ground cumin, dried oregano, and salt: A trio of spices that layers in warmth, earthiness, citrusy herb notes, and enhances all the flavors.

top view of chile relleno ingredients for the salsa: Roma tomatoes, yellow onion, garlic, cilantro and serrano chili peppers

How to Make Chile Rellenos

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Oven Roasting for Salsa and Chiles. Broil the poblano and salsa ingredients (tomatoes, onion, serranos, and garlic) on high for 5 minutes. Then, flip everything over with tongs and broil for an additional 5 minutes. Next, turn everything to the side that isn’t blackened yet and broil for an additional 5 minutes.

a collage showing how to make chile rellenos by roasting the poblano peppers and salsa ingredients (tomatoes, onions, garlic, serrano chiles) in the oven until charred and blackened

Step 2: Steam & Peel Poblanos. Transfer the tomatoes, onion, and garlic to a blender. Wrap the poblanos in foil from the baking sheet to fully enclose them, then set them aside to steam for 10 minutes. After 10 minutes (I make the salsa during this time), carefully open the foil and peel the charred outer skin from the peppers (it will come off easily).

a collage showing how to make chile rellenos by enclosing the peppers in foil, then peeling the charred skin off

showing how to make chile rellenos by showing what the peppers look like after peeling

Step 3: Make Salsa Ranchera. Chop off the tops of the serrano peppers and deseed them. Add them to the blender with the cilantro, salsa spices, and blend until smooth. Transfer to a medium saucepan and bring to a simmer over medium-high heat, then reduce to medium and simmer for 5 minutes. Stir in about ¼ cup water, more or less, to reach your desired consistency.

a collage showing how to make chile rellenos by adding the tomatoes, onions, garlic, serrano chiles, cilantro to a blender and blending until smooth, then simmering the salsa until thickened

Step 4: Slice Chiles: Starting at the top stem of the chiles, cut a slit about 3 inches long down the center of each chile (it’s okay if it’s longer). Gently pull back the chile skin and line the cheese sticks into the opening. Close the opening and gently hold the ends together so they’re pointing up, then secure the opening closed with toothpicks.

a collage showing how to make chile rellenos by cutting a slit down the middle of the chile, stuffing with sticks of cheese, then closing the opening and securing with toothpicks

Step 5: Make the Batter. Separate the egg whites into a large mixing bowl and the egg yolks into a small bowl. Using an electric hand mixer, beat the egg whites until stiff peaks form, about 5 minutes. Fold in the egg yolks with a spatula.

a collage showing how to make chile rellenos by whipping the egg whites to stiff peaks, then folding in the egg yolks to make the batter

Step 6: Dredge Chiles. Mix the flour and spices in a shallow plate. Gently transfer one chile to the plate and spoon the flour mixture over the top, then gently roll to evenly coat. Gently transfer to the egg mixture and turn to coat.

a collage showing how to make chile rellenos by mixing the flour and spices together, then dredging the poblano in the flour mixture until completely coated

showing how to make chile rellenos by dipping the poblano pepper in the batter until coated

Step 7: Fry the chiles. Working in batches to avoid overcrowding the pan, fry the chiles for about 2-3 minutes per side until they are golden brown and crispy. Transfer to a paper towel-lined baking sheet and repeat.

showing how to make chile rellenos by frying in hot oil until golden

Step 8 :Serve. Divide the salsa among the plates and top with the chile rellenos. Garnish with chopped cilantro and cotija cheese. Serve immediately while still hot. Please remind eaters to remove the toothpicks!

showing how to make chile rellenos by placing on top of salsa ranchera and garnishing with Cotija cheese and cilantro to serve

Chile Relleno Recipe Tips

Roast the poblanos until blistered: Char the skins evenly on all sides so they peel off easily. This may mean an extra rotation and 5 5-minute broil.
You don’t have to peel the chiles perfectly: Use your fingers or a paper towel to grab some of the charred skin and pull it off. Please be sure to work gently so the tender skins don’t tear.
Dry the poblanos well: Pat the peeled peppers dry before dipping in batter—any excess moisture will prevent the coating from sticking.
Secure well: Don’t be afraid to use as many toothpicks as needed to secure the seam tightly closed. Also, take care that the pepper isn’t overstuffed, which will make it easier to ensure the seam is securely closed.
Whip the egg whites to stiff peaks: This is key to achieving a fluffy, airy batter that crisps up beautifully when fried. Work quickly after whipping so the batter doesn’t deflate.
Don’t overcrowd the pan: Fry just 1–2 rellenos at a time so the oil temperature stays hot and the batter cooks up light and golden. Use an instant-read thermometer to maintain the heat.
Serve immediately: Chile rellenos are at their best when hot, with the cheese is super gooey.

chile rellenos recipe being served on a plate with fresh salsa

variations for chile rellenos recipe

Cheese swaps: Use Monterey Jack, Muenster, or a mix of cheeses if you can’t find Oaxaca.
Meat-filled: Add cooked chorizo, shredded chicken, or taco meat to the cheese for a heartier filling.
Vegetarian: Stuff with beans, sautéed mushrooms, or roasted vegetables for a meat-free option.
Spice it up: Mix chopped jalapeños, chipotle, or hot sauce into the filling for extra heat.
Sauce variations: Serve with green tomatillo salsa, creamy poblano sauce, or a rich tomato sauce instead of traditional salsa ranchera.

chille rellenos recipe with a bite taken out showing the melty cheese

How to Serve Chile Rellenos

Serve your chile rellenos hot, straight from the pan, with a generous spoonful of smoky roasted salsa ranchera on the plate. They pair beautifully with Mexican Rice, refried beans, and Mexican salad for a complete meal. Garnish with fresh cilantro, a squeeze of lime, or crumbled queso fresco for an extra burst of flavor and a pop of color.

Storing Leftover Chile Rellenos

Allow the chile rellenos to cool completely before storing. Place them in an airtight container and refrigerate for up to 2–3 days.

How to reheat chile relleno recipe

•Oven: Bake at 350°F until warmed through to keep the batter crisp.
•Skillet: Gently reheat over medium-low heat to maintain texture.
•Air fryer: Reheat at 350°F for 3–5 minutes until heated and the coating is crisp again.

Avoid microwaving if possible, as it can make the batter soggy.

up close of a bite of chile rellenos showing they melty cheese and fried poblano

Looking for more Mexican Recipes?

Carne Asada
Refried Beans
Tamales
Beef Birria
Huevos Rancheros
Chilaquiles
Taco Meat
Quesadillas
Corn Torillas

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Servings: chiles

Total Time: 1 20

Prep Time: 25

Cook Time: 55

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Ingredients

6 large poblano chile peppers
10 ounces Oaxaca cheese, cut into long strips/sticks
Vegetable oil for frying
4 large eggs
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 tsp EACH chili powder, dried oregano, ground cumin, garlic powder, onion powder, smoked paprika

For the salsa ranchera

1 1/2 pounds Roma tomatoes
1/2 large yellow onion, peeled and quartered
3 cloves garlic, peeled
1-2 serrano chiles (may sub jalapenos for milder)
1/2 cup loosely packed cilantro leaves and tender stems
1/2 tsp EACH ground cumin, dried oregano, salt

Garnish

Cotija cheese
Chopped cilantro

Instructions

Oven Roasting for Salsa and Chiles

Prepare oven and pan: Set the oven rack about 4 inches below the broiler and preheat the broiler to high. Line a large (21×15-inch) baking sheet with foil and arrange the poblano peppers, tomatoes, onion, serranos, and garlic in a single layer, without overlapping.
Broil: Broil on high for 5 minutes, then flip everything over with tongs and continue broiling for an additional 5 minutes. Next, turn everything to the side that isn’t blackened yet (you might need to prop chiles against each other to keep the unexposed side up). Broil for an additional 5 minutes. Repeat one more time if needed.

Steaming Poblanos and Making Salsa Ranchera

Steam Poblanos: Transfer the tomatoes, onion, and garlic to a blender. Wrap the poblanos in foil from the baking sheet to fully enclose them, then set them aside to steam for 10 minutes. Meanwhile:
Make Salsa Ranchera: Chop off the tops of the serrano peppers and deseed them (be careful, seeds tend to hide behind the veins!). Add them to the blender with the cilantro, salsa spices, and blend until smooth. Transfer to a medium saucepan and bring to a simmer over medium-high heat. Then, reduce the heat to medium and simmer for 6 minutes, or until the sauce has thickened. Stir in about ¼ cup of water, more or less, to reach your desired consistency.
Peel the Peppers: After 10 minutes, carefully open the foil. Once cooled, peel off the charred outer skin of the chiles (I do this while the salsa is simmering).

Stuffing the Chiles

Slice Chiles: Starting at the top stem of the chiles, cut a slit about 3 inches long down the center of each chile. (There is no need to remove the seeds because they aren’t spicy, but you can if you wish.)
Stuff Chiles: Gently pull back the chile skin and line the cheese sticks into the opening. Close the opening and gently pinch the ends together. Then, secure the opening closed with toothpicks (see the pictures in the post). Don’t be shy—use as many as you need to make sure the cheese doesn’t ooze out during frying.

Battering

Heat the oil: Fill a wide, heavy-duty pot with 2 inches of vegetable oil and heat it to 375°F (I love this fryer). Line a baking rack (from a baking sheet) with paper towels. While the oil heats, prepare the batter:
Make the Batter: Separate the egg whites into a large mixing bowl and the egg yolks into a small bowl. Using an electric hand mixer, beat the egg whites until stiff peaks form, about 5 minutes. Reduce the speed to low, then gently fold in the egg yolks until fully incorporated.
Dredge Chiles: Mix the flour and spices in a shallow plate. Gently transfer one chile to the plate, roll it around until it's evenly coated. Gently transfer to the egg mixture and turn to coat.

Frying and Serving

Fry the chiles: Working in batches to avoid overcrowding the pan, fry the chiles for about 3-4 minutes per side until they are golden brown and crispy. Transfer to the paper towel-lined rack and repeat.
Serve: Divide the salsa among the plates and top with the chile rellenos. Garnish with chopped cilantro and cotija cheese. Serve immediately while still hot. Please remind eaters to remove the toothpicks!

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