Chile Rellenos are a beloved Mexican dish made by stuffing roasted chiles with creamy queso fresco, dipping them in fluffy egg batter, frying to a golden crisp, and topping with a rich homemade tomato sauce.
It’s a classic comfort food that delivers bold flavors, satisfying textures, and that irresistible homemade touch.
Why You’ll Love This Recipe
A true Mexican classic: Traditional flavors made with simple, fresh ingredients.
Crispy on the outside, creamy on the inside—a perfect bite every time.
Customizable heat level depending on your chile and sauce preferences.
Great for special meals or family dinners—festive, filling, and flavorful.
Pairs beautifully with sides like rice, beans, and tortillas.
Key Ingredients
Pasilla Chiles: Mild, flavorful, and perfect for stuffing once roasted.
Queso Fresco: A creamy, crumbly cheese that melts into the chiles.
Eggs and Flour: Used to create a light, fluffy coating for frying.
Roma Tomatoes, Garlic, and Oregano: Form the base of the homemade tomato sauce.
Chicken Broth Powder: Adds a rich umami depth to the sauce.
Chile Rellenos
Ingredients
4 pasilla chiles
1 pound queso fresco cheese
Toothpicks
3 eggs
1 tablespoon all-purpose flour
1 cup oil
Tomato sauce:
4 medium Roma tomatoes, halved
1 cup water
2 garlic cloves, peeled and chopped
1 tablespoon chicken broth powder
1/4 cup oil
1 teaspoon all-purpose flour
1 tablespoon chopped oregano leaves
Instructions:
Roast the Chiles:
Preheat your grill to medium heat.
Place the pasilla chiles on the grill and cook until the skins are charred and blistered on all sides.
Once fully charred, transfer them to a plastic bag, seal it, and let them steam for about 10 minutes.
This will make the skins easier to peel.
Prepare the Peppers:
After the chiles have steamed, carefully peel off the skin.
Make a slit down the side of each chile and gently remove the seeds.
Stuff each chile with queso fresco and secure the opening with toothpicks to keep the cheese inside.
Make the Batter:
Separate the egg yolks from the whites.
In a large bowl, beat the egg whites with an electric mixer until they form stiff peaks.
Then, gently mix in the flour and egg yolks until smooth.
Fry the Chiles:
Heat the oil in a skillet over medium heat.
Dip each stuffed chile into the egg batter, coating it completely.
Carefully place them in the hot oil and fry until golden brown on both sides.
Transfer to a plate lined with paper towels to drain excess oil.
Make the Tomato Sauce:
In a saucepan, simmer the halved tomatoes with water over medium heat until soft.
Add garlic and chicken broth powder, then blend until smooth (or mash if preferred).
Make the Roux:
In a separate pan, heat 1/4 cup of oil over low heat.
Stir in the flour and cook, stirring constantly, until it turns light brown.
Slowly pour in the tomato mixture and stir well.
Let it simmer for 5 minutes, then add chopped oregano.
Serve:
Place the fried chile rellenos on a serving platter and pour the warm tomato sauce over the top.
Serve immediately, with rice and beans on the side if desired.