One of my absolute favorite meals to order at a restaurant is Chile Rellenos. I love crispy Chile rellenos, however, I am a HUGE fan of soft rellenos, so I just knew I had to recreate this classic recipe at home so that I could have them anytime I want. These rellenos are served over my famous Colorado Green Chile for a delicious and filling meal and you’ll probably be surprised at how easy they are to make.
How to make Chile Rellenos in just a few easy steps!
For this recipe, you’ll need 6-8 poblano peppers. The first step is to roast the poblano peppers until they are blackened. I like to use my air fryer for this step; I cook them at 375 degrees for 20 minutes. When the peppers are done cooking, place them in a bowl and cover with plastic wrap. Let them sit for 15 minutes to sweat. This will help the skins come off easily.
Carefully cut a slit in the side of each pepper, remove the skins and seeds and stuff the peppers with cheese.
You’ll need three bowls for the next step. To one bowl, add the flour. To the second bowl, add the egg yolks and salt, and to the final bowl, add the egg whites. Mix the egg yolks and salt together and beat the egg whites until stiff peaks have formed. Carefully fold the egg yolks into the egg whites until combined.
Coat the peppers in the flour then place them into the egg mixture until completely covered.
To a large skillet, add about 2 inches of vegetable oil and heat to 375 degrees. Fry each relleno at 375 degrees for 3-4 minutes per side or until light brown.
When they have finished cooking, move the rellenos to a paper towel and allow any excess oil to drain.
Serve these delicious Chile Rellenos over Colorado Green Chile or homemade relleno sauce.
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-Ashton
The Haunted Foodie
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Homemade Chile Rellenos
Ingredients
Method
- Roast the poblano peppers until they are blackened. I like to use my air fryer for this step; I cook them at 375 degrees for 20 minutes. When the peppers are done cooking, place them in a bowl and cover with plastic wrap. Let them sit for 15 minutes to sweat. This will help the skins come off easily.
- Carefully cut a slit in the side of each pepper, remove the skins and seeds and stuff the peppers with cheese.
- You'll need three bowls for the next step. To one bowl, add the flour. To the second bowl, add the egg yolks and salt, and to the final bowl, add the egg whites.
- Mix the egg yolks and salt together and beat the egg whites until stiff peaks have formed. Carefully fold the egg yolks into the egg whites until combined.
- Coat the peppers in the flour then place them into the egg mixture until completely covered.
- To a large skillet, add about 2 inches of vegetable oil and heat to 375 degrees.
- Fry each chile relleno at 375 degrees for 3-4 minutes per side or until light brown.
- When they have finished cooking, move the rellenos to a paper towel and allow any excess oil to drain.
- Serve over Colorado green chile or homemade relleno sauce.
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Hi! Iām Ashton, a food blogger and meal-planning enthusiast helping busy families make dinnertime easier. I share family-friendly recipes, themed movie nights, and monthly meal planners designed to save time, reduce stress, and bring simple joy back to the kitchen. Thanks for being here!
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