Chiles Rellenos

Chiles rellenos stuffed pepper recipe

The Spruce / Cara Cormack

  • Total: 89 mins
  • Prep: 47 mins
  • Cook: 42 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
594 Calories
41g Fat
25g Carbs
35g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 594
% Daily Value*
Total Fat 41g 53%
Saturated Fat 18g 90%
Cholesterol 312mg 104%
Sodium 936mg 41%
Total Carbohydrate 25g 9%
Dietary Fiber 3g 12%
Total Sugars 14g
Protein 35g
Vitamin C 550mg 2,750%
Calcium 858mg 66%
Iron 4mg 22%
Potassium 1000mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chiles rellenos, Spanish for "stuffed peppers," are a classic recipe often found on Mexican restaurant menus. The filling usually consists of only cheese (making them ideal for vegetarians or people abstaining from meat during Lent, for example), but actually can be almost anything. You can stuff your peppers with shredded seasoned chicken, beef picadillo, or refried beans, for example; they will all be delicious.


Click Play to Watch This Chiles Rellenos Recipe Come Together


  • 2 pounds green chiles

  • 1 pound queso blanco

  • Optional:

    1/4 cup all purpose flour

  • 5 large large eggs

  • 1 pinch salt

  • 2 tbsp oil

Steps to Make It

  1. Gather the ingredients.

    Chile rellenos and mdash Mexican
    The Spruce / Cara Cormack
  2. Roast the chiles on a hot grill or under a broiler on high heat. Use tongs to turn them occasionally, roasting until the skins are blackened and charred, about 20 minutes.

    Roast the chiles
    The Spruce / Cara Cormack
  3. When the skin of the peppers is sufficiently charred and blistered, remove from the heat, place in a bowl with plastic wrap, and let them cool to room temperature. Once cool, remove from bowl and peel the skin from the cooled chiles, rinsing your fingers if they become sticky. (Do not rinse the peppers themselves, as you will be washing away most of their flavor.) Be careful to not tear the chile while peeling it.

    Remove skin from heat
    The Spruce / Cara Cormack
  4. Remove the seeds by making a small slice into the side of each chile, about 2 to 3 inches long, just big enough to get a spoon into. (Don’t hesitate to use an existing tear, if there is one!) Delicately insert the spoon into the pepper and scrape the seeds and the white membrane out, trying as hard as you can to not tear the flesh, as it can tear easily.

    Remove the seeds
    The Spruce / Cara Cormack
  5. Place a slice of cheese, or 2 ounces of shredded cheese, into each pepper; work slowly, delicately, and without forcing. If the piece of cheese is too large, trim it down until it fits inside. Don't over-stuff the chile; make sure the open edges of the pepper still come together.

    Place cheese on each pepper
    The Spruce / Cara Cormack 
  6. If you are going to coat the peppers in flour, place half of the flour on a large plate. Put a chile on the flour and sprinkle the rest of the flour on top. Rub your finger around on the surface of the pepper to make sure that it is completely coated, then dust off the remaining flour (peppers should only have a light coating of flour) and set chile aside. Repeat this procedure with each of the peppers.

    Coat peppers
    The Spruce / Cara Cormack
  7. To prepare the batter, whip the egg whites in a chilled bowl until they are stiff.

    Whip egg whites
    The Spruce / Cara Cormack
  8. Briefly beat the egg yolks in a separate bowl.

    Eggs in bowl
    The Spruce / Cara Cormack
  9. Then slowly and gently fold them into the beaten whites with the pinch of salt.

    Fold in eggs
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  10. Heat the oil in a frying pan to 350 F. Test it with a drop of batter before putting a whole chile in; if the drop sizzles and floats to the top, it's the right temperature. If it sinks, the oil is not ready; let it heat a little more.

    Heat the oil
    The Spruce / Cara Cormack
  11. Once the oil is hot enough, hold the chiles one at a time by the stem and support the bottom with your fingers or a spoon. Dip the stuffed pepper into the batter.

    Hold chiles
    The Spruce / Cara Cormack
  12. Then carefully place it into the hot oil to fry. Cook for 1 to 2 minutes, turning it over halfway until batter is a crisp golden brown. Fry in batches if necessary; do not overcrowd the pan.

    The Spruce / Cara Cormack
  13. Remove the chiles from the oil and let them drain on paper towels until all the peppers have been fried.

    Remove the chiles from the oil
    The Spruce / Cara Cormack
  14. Serve chiles rellenos immediately with white rice or Mexican rice, pot beans, or refried beans and tomato sauce.

    Serve chiles rellenos
    The Spruce / Cara Cormack
  15. Enjoy!

    Chiles rellenos
    The Spruce / Cara Cormack

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.


  • The task of making chiles rellenos may seem a little daunting at first, as this dish is somewhat labor intensive, but none of the steps is particularly difficult. Allow yourself a little extra time for your first attempt; on the next occasion, you'll know what to expect and your chiles will come together more easily.
  • The step of flouring the stuffed chilies is optional, but it can help greatly if you are having difficulty getting the egg batter to stick. Try to make one without this step at first.