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.
Click here to shop my Amazon Favorites including kitchen essentials, Disney trip necessities and more! Some of my favorite kitchen items include:
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.
Pin this recipe for later and be sure to follow me on social media so that you never miss a recipe!
-Ashton
The Haunted Foodie
If you love an easy meal, check out my monthly meal planning system and let me plan dinner for you! You’ll have a fully curated menu for two months so you can focus on what’s really important. This meal planning bundle includes 56 days of meals with 100 recipes and perfectly planned weekly grocery lists to make shopping easier and more affordable! Click here to grab your copy today!
If you love my monthly meal planners, check out my weekly meal planners! You’ll get weekly printable meal plans with 7 fully planned meals, 1 dessert, and coordinated grocery lists so that you can remove the chaos at dinnertime. All you have to do is shop and cook! This is the same meal plan that I use with my own family at home. It includes recipes kids will love and helps me save time, money and decision fatigue during busy weeks.
- Click here for Mealtime Magic – Week 1 featuring 7 meals, 1 dessert, and a coordinated grocery list!
- Click here for Mealtime Magic – Week 2 featuring 7 meals, 1 dessert, and a coordinated grocery list!
- Click here for Mealtime Magic – Week 3 featuring 7 meals, 1 dessert, and a coordinated grocery list!
- Click here for Mealtime Magic – Week 4 featuring 7 meals, 1 dessert, and a coordinated grocery list!
- Click here for Mealtime Magic – Week 5 featuring 7 meals, 1 dessert, and a coordinated grocery list!
- Click here for Mealtime Magic – Week 6 featuring 7 meals, 1 dessert, and a coordinated grocery list!
- Click here for Mealtime Magic – Week 7 featuring 7 meals, 1 dessert, and a coordinated grocery list!
- Click here for Mealtime Magic – Week 8 featuring 7 meals, 1 dessert, and a coordinated grocery list!
Homemade Chile Rellenos
Ingredients
- 6-8 Poblano Peppers
- 2 Cups Cheddar Cheese or Mexican Blend
- 5 Eggs
- 2 Cups Flour
- 1 tsp Salt
- Vegetable Oil for frying
Instructions
- 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.
Disclosure: some of the links on this website are affiliate links, meaning at no additional cost to you, I may earn a referral commission.
Hi! I’m 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!