How to Make Chile Rellenos

Things You'll Need

  • Canola or peanut oil

  • Tall heavy-bottomed pot

  • Instant-read thermometer

  • Tongs

  • Stuffing

  • Parchment paper

  • Eggs

  • Flour

  • Mixer or whisk

A stuffed pepper is just a stuffed pepper -- unless you're talking about chile rellenos. Crunchy on the outside and steaming hot on the inside, chile rellenos rise above the rest. Seafood, veggies, chicken, pork, beef or queso -- you can stuff a chili relleno with just about anything that fits. Start with the proper pepper -- a firm, blemish-free poblano with a long stem. Poblanos have enough piquancy to perk up your palate without burning your face off, and they respond well to breading and frying.

Peel the Poblanos

Step 1

Heat about 1 inch of canola or peanut oil in a tall heavy-bottomed pot over medium heat. Choose a pot that is at least 4 inches tall and 12 inches wide to make adding and removing the chiles easy.

Step 2

Rinse the chiles and dry them with a paper towel. Check the oil temperature with an instant-read thermometer; adjust the heat as needed to maintain a temperature between 350 and 375 degrees Fahrenheit.

Step 3

Lower the chiles into the oil with tongs and fry them until the skin blisters, about a minute. Turn the chiles over in the oil continuously using tongs.

Step 4

Transfer the chiles to a plate lined with paper towels and blot them with more paper towels. Place the chiles in a bowl or dish and cover them with plastic wrap. Remove the oil from the heat.

Step 5

Let the chiles cool for about 15 minutes, then uncover them. Gently rub and peel off the skins when the chiles are cool enough to handle.

Stuffing and Frying

Step 1

Allow your filling to sit at room temperature for a few minutes. Slice a lengthwise slit in each poblano starting 1/2 inch below the stem and ending 1/2 inch from the tip.

Step 2

Loosen the seeds inside the chile with your finger or a spoon. Rinse the seeds from the poblanos and drain them upside down on a plate lined with paper towels.

Step 3

Fill the poblanos with about 1/2 cup of stuffing. Overlap the seam slightly and secure it with toothpicks. Place the chiles on a tray or dish lined with parchment paper and chill them in the freezer for 45 minutes to one hour.

Step 4

Heat the oil used to blister the chiles to between 350 and 375 F.

Step 5

Separate 1 egg for each stuffed chile and whip the yolks until frothy. Beat the whites with a pinch of salt until they hold a stiff peak using a mixer set to medium, about three minutes.

Step 6

Add the yolks and a couple of tablespoons of flour to the whites and beat until combined. Take the chiles from the freezer.

Step 7

Remove the toothpicks from the chiles and dredge them in a plate of flour. Holding the chiles by the stem, dip them in the batter and gently lay them in the oil, one at a time.

Step 8

Fry the chiles chiles until crisp and golden brown, about two minutes on each side; use tongs to turn the chiles over in the oil. Transfer the chiles to a plate lined with paper towels to drain.

Step 9

Blot the oil from the chiles with a paper towel and serve.


Blister the chile skins under the oven broiler or over a burner flame as an alternative to frying.