How to Make Chiles Rellenos Recipe and Video at

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How to Make Chiles Rellenos Recipe and Video at
Cómo hacer Chiles Rellenos de Queso o Picadillo en tu casa

Cook Time:30



6 Fresh Ancho Peppers, or - 27 oz can Poblano Peppers1/2 pound Oaxaca cheese, thinly sliced1/4 cup Flour6 Raw eggs (separated)2 cups salsa verde2 cups Homestyle Mexican Salsa1 cup Corn oilSalt or Mexican Seasoning


1. Rinse the chiles.

2. Preheat your oven to broil.

3. Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven.

4. Watch and listen closely. When the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over. Be sure and use a potholder so you don't burn your hands!

5. When both sides are fairly evenly charred, remove them from the oven.

6. Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam.

7. After a few minutes, check them. Once the skin comes off easily, peel each chile.

8. Cut a slit almost the full length of each chile. Make a small t across the top, by the stem. Pull out fibers and seeds (this is where the heat is) and replace with a slice of cheese. You can set these aside, for a few minutes or a few hours if you put them in the refrigerator.

9. Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.

10. Heat the oil in a skillet until a drop of water sizzles when dropped into the pan.

11. Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into egg whites and stir until you have a thick paste.

12. Roll the chiles in 1/4 cup flour and dip each one in the egg batter. Coat evenly. Fry, seam side down on both sides until golden brown. Place on paper towels to drain.

13. Meanwhile, heat the salsa in a medium saucepan (either one or some of each). Place one or two Rellenos on each plate and pour salsa over them. Serve them immediately and brace yourself for major compliments!


Blistering the Chiles Poblanos or Ancho Pepper

Blistering fresh chiles poblanos is one of the tricks of the Mexican cuisine trade that has to be mastered before you can make Killer Chile Rellenos.

However, because it isn't always easy to find fresh chiles in lots of places, and because the blistering takes time (and a little practice!), we're offering you an alternate route to Killer Chile Rellenos. It's one that doesn't sacrifice taste. You'll still get rave reviews from everyone who eats your Rellenos, whichever way you make them. The only truly noticeable difference (unless you or someone you're cooking for is a serious gourmet) is that the Easy Way is much quicker and easier! And-you can buy the canned chiles poblanos at


1. Drain the liquid from the can and place the chiles on paper towels to drain. Pat dry.

2. Begin with Item #8 on the recipe above and save yourself some work! That's all there is to it! We can't even begin to tell you how good these are! The recipe serves three as a main course and six as a side dish.

Chiles en Nogada - Stuffed Chiles in Waltnut Sauce Recipe

Try to make the most famous of all Chiles Rellenos: Chiles en Nogada - Stuffed Poblano Peppers in Waltnut Sauce. See recipe by Patricia Quintana.

Recipe Ingredients for Stuffing

1/2 cup butter
1 cup olive oil
12 cloves garlic, peeled, plus 10 cloves garlic minced
2 large white onions, grated
1 lb ground pork
1 lb ground veal
1 lb ground beef
1 lb ground ham
1 cup raisins or currants
2 1/2 cups prunes, pitted and finely chopped
1 1/2 cups candied citron, finely chopped
1 cup dried apricots, finely chopped
6 large pears, finely chopped
6 peaches, finely chopped
4 apples, finely chopped
2 cups pineapple, finely chopped
1 plantain, finely chopped
6 large tomatoes finely chopped
1 tbs ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
10 bay leaves
6 sprigs thyme
6 sprigs marjoram
1 1/2 tbs freshly ground pepper
1 cup dry sherry
1 cup dry white wine
Salt to taste

Recipe Ingredients for the Chiles

32 medium chiles poblanos (green fresh ancho peppers), roasted, seeded, deveined and soaked in salted water and vinegar for 6 hrs.
2 cups flour

Recipe Ingredients for the Batter

20 eggs, separated
2 tbs salt
6 tbsp flour
3 tbs vegetable oil

Recipe Ingredients for the Sauce

4 cups walnuts
1 1/2 cups skinned almonds
14 oz cream cheese
7 oz goat cheese
3 oz fresh cheese, such as feta
1 slice bread trimmed and soaked in milk
2 cups heavy cream or 1 cup heavy cream mixed with 1 cup half and half
1 cup milk
1 tbs grated white onion
2 tbs ground cinnamon
1/2 cup dry sherry
Salt to taste

Recipe Ingredients for the Garnish

Seeds from 6 pomegranates
1 bunch of parsley, chopped

Recipe Instructions

Prepare the stuffing: Heat butter and oil in a saucepan. Brown 12 garlic cloves and discard. Brown minced garlic with onion. Add ground meats and saute until no longer red. Stir in raisins, prunes, citron, apricots, pears, peaches, apples, pineapple, plantain and tomatoes. cook until mixture begins to thicken, about 30 minutes.

Add cinnamon, cloves, nutmeg, bay leaves, thyme, marjoram, pepper, sherry and white wine. SALT to taste. Simmer, stirring constantly, until the mixture thickens, abut 1 1/4 hours. Cool

Fill prepared chiles with cooled stuffing. Put flour on a piece of waxed paper. Roll chiles in flour and place on a tray. Cover and refrigerate.

Prepare the batter: Make batter in 3 batches, as needed or it will not remain fluffy. Beat 1/3 of egg whites with a little salt until stiff. Lightly beat 1/3 of egg yolks and 2 tbs flour to whites, folding in carefully.

Meanwhile, heat oil in a deep frying pan. Dip flour coated chiles in batter, one at a time and fry over medium heat. Do not crowed pan. Remove and drain on paper towels.

Prepare the sauce: boil walnuts in water to cover for 5 minutes. Remove from water. Peel skins. Boil almonds in water to cover for 25 minutes and soak in cold water. Peel skins. Grind walnuts and almonds in a blender or food processor, adding cream cheese, goat cheese, feta cheese, bread, cream, milk onion, sugar, cinnamon, sherry and salt. the mixture will be very thick. Refrigerate.

If you are using packaged nuts, wash walnuts and almonds and follow the procedure for fresh nuts.

To serve: Place cold fried chiles on a platter. Ladle walnut sauce on top. Sprinkle with pomegranate seeds and garnish with parsley. (Chiles Rellenos en Nogada)

Serves 16 persons

¡Buen Provecho! as they say Mexico.... Enjoy!

Cómo hacer Chiles Rellenos de Queso o Picadillo en tu casa


59 Reviews
95% (56)
3% (2)
0% (0)
0% (0)
2% (1)
98% Recommend this product (58 of 59 responses)
By Kayla
Great Chili Relleno Recipe
April 25, 2017
I love chili rellenos and was glad I found this recipe. These were fantastic!. I didn't want to use fresh tomatoes, so I used a can of stewed tomatoes and added garlic, salt, cumin and onion in the blender and blended it. Everything else I followed the recipe. I definitely will be making these again. My husband, who is a very picky eater, loved them. Thanks for this wonderful recipe.
  • Everything was great!
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By Zaira
Nashville, TN
January 16, 2023
By Hilary
very authentic
July 15, 2021
Lots of steps but totally worth it! Take your time and follow through! I made a crema with sour cream, buttermilk, garlic and lime juice to go with it and it was perfect. The batter was light and airy. Loved this recipe!
By Shari
April 29, 2020
I didn't watch the video first, should have, I over beat my egg whites and had trouble keeping the batter on a couple when I turned them. Definite experience error. However, I spooned a bit more batter on and they were absolutely great! My husband always says he doesn't like rellenos but he loved these! This will be a regular from now on. Thank you!
By Lynda
Lower Alabama
Chile Rellenos
April 6, 2020
I love this recipe. Just follow directions. You will not be disappointed.. And I am a VERY FUSSY cook. This is a keeper.
By Amy C.
Clarksville, AR
More authentic than food network
April 4, 2020
Very accurate and similar to the chiles rellenos my family from Mexico makes. I still have never had any with tomato sauce. Honestly it's better without, if they're too spicy for you, you can always add a dollop of sour cream.
  • Tells you how to toast them and add just cheese.
  • The tomato, salsa casera. Don't get why people put it on, it tastes better without it.
By Mary
Eugene, Oregon
Really good recipe
March 7, 2020
Thank you for posting this its a keeper. But I will tell you that its much easier to get the skins off of poblanos or other kind of peppers.

This is how I do it: I turn my largest burner on high and I have a ceramic top stove but it would work on a coil burner also. I lay the peppers on the burner; directly on the burner. Using metal tongs, I just keep flipping them until they are evenly bubbled and blackened all over. I pick them up with my tong and shove them directly under cold running water. Then I rub them with my fingers. The cold water cools them off instantly and all the charge sloughs off easily and all you have left is nicely roasted peppers all ready to use.

By Virginia
Tyler, texas
BEST authentic REAL chile rellenos recipe!
January 4, 2020
This is an excellent mexican recipe all around! Instructions were excellent, and the dish itself is absolutely delicious and is an great representation of what chile rellenos are suppose to taste and look like. De-seeding isn't always done when you go out to restaurants to eat them, but this wonderful lady did everything just perfect!

Thank you!
  • Everything
  • None
By Kathleen
Love this recipe
April 20, 2019
I used my air fryer for the skin. 5 minutes at 400 degrees turn them over five more minutes. Put them in a ziplock to steam. Worked perfectly the skin came right off
By Nancy
Paradise, Ca
Chill rellenos
October 2, 2018
Finally I found a recipe that I can relate to. I used to do boring rellenos casseroles because I couldn’t figure out how to get the Chile’s to hold the batter. This is my go to recipe. My husband devours them and says they are the best ever. Thank you for finally teaching me how to make my favorite dish when the chiles are abundant at my farmers market!!!
By Laura T.
Oakland CA
Vodka sauce better than homemade
January 22, 2018
Last time I made this with store bought vodka sauce to which I added cilantro and milk. I think it was better than the homemade sauce I made today although the dish was terribly rich! I’m also used marinara which worked well too.
  • All good!
  • Family ate them all so no leftovers!
By Laura T.
Oakland CA
The best!
January 22, 2018
Followed the recipe with only a few variations. I made my own blended sauce with canned tomatoes, one onion, three garlic cloves, V8 juice, three sweet mini-belles, cilantro, oregano, parsley a touch of cumin. I used shredded jalapeño jack cheese to stuff them. Frying was a challenge and the egg didn’t stick too well to the peppers so I made nests for the egg mixture and put the floured peppers in it then added another egg layer on top. I also baked the chili rellenos in a generous layer of the sauce so I could serve it at my leisure rather than trying to time the presentation perfectly. I also added chopped cilantro before serving with either rice or mashed potatoes and sour cream, salsa and guacamole on the side.
By Adell
Great Recipe! Wonderful Chili Rellenos!
March 25, 2017
The recipe was easy to follow and the Chili Rellenos turned out fantastic! When putting chilis under broiler, for the beginning chefs, I would not broil too long as I think a little firmer chilis are better to work with and being that they will be fried in addition to roasting under the broiler, the chilis will be cooked once all steps are followed. They tasted absolutely wonderful. When dipping in the batter, your hands will get messy though the batter stays on the chilis when fried.
By Nancy
Paradise, California
The Best
October 13, 2016
I have never had much luck with chiles rellenos and had to resort to casserole style. I tried this recipe and they turned out pretty much perfect! They are a little bit time consuming and my kitchen gets pretty messy but they are absolutely worth it. My husband says they are better than restaurant quality and I'm lucky if he doesn't eat all of them. I always use fresh anchos from the farmers market. I didn't try the sauce. I make my own using using various mexican items in the pantry.
I have made these about 6 times now and this is a keeper. I'm actually making them again now.
  • Exactly what I hoped for.
  • Summer is over and the chilies are almost gone
By William
this sounds Great what about Bacon & Fish filling
September 26, 2016
everything sounds great I was curious if anyone has tried Bacon & Fish filling with the usual Chili Relleno cooking instructions
By Jean K.
Nicely Done, Can't Wait to Try This Recipe
September 20, 2016
This is a nicely done video, great instruction. I can't wait to try the recipe myself. I will use the vegetable tray to grill the tomoatores, onions and garlic on the gas grill. Gonna try the poblano peppers in a skillte though. 5 Stars!!!!
  • Very easy to follow and great instruction!
By Walter
August 16, 2016
Restaurant quality, this recipe I'll be replacing my old way of making rellenos.
By Dick E.
Ozark, AL
Rellenos w/Munster Cheese
May 19, 2016
I've been making these for years, learned when I was I was stationed @ Fort Bliss, TX & lived in El Paso. I used to go to the Little Diner in Anthony, NM & Chope's in Mesa, NM. This is similar to the way they made them. Only , like they did, I use Munster Cheese, great dish!
Just wish I could learn how to make the Gordita's from the Little Diner and the Green Chili Chicken Enchilada's from Chope's!
  • all
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By Denise
Bogalusa, LA
chili releno
July 3, 2013
Love this recipe...have tried several different recipes but this one is PERFECT! Tastes great!!
By Linda S.
United States
My photo of this recipe.
April 16, 2012
This goes with the killer chili relleno recipe
By Kaycee
Review for Killer Chiles Rellenos - Mexican Recipe
September 5, 2011
My first time making chile rellenos. OMG! I loved restaurant versions, but these are much better, due to the fresh peppers. And they looked so good, too. My husband says let's have them every week.
By Cookin K.
Review for Killer Chiles Rellenos - Mexican Recipe
July 13, 2011
First time making chile rellenos, and not the last!! My chiles did break in some spots, but the egg batter sealed it up and they didn't leak cheese. I used Monterey Jack & Cheddar cheese. Wow, were they great. For the sauce, I did add more spice than he did on the video. Overall, the best. Thanks for a great recipe!!
By Linda G.
Review for Killer Chiles Rellenos - Mexican Recipe
June 22, 2011
I have made chiles rellenos a few times before and I find this recipes tightens up the challenges that come with this dish. This ensures more success for beginners and the experienced! These are better than most restaurant versions.
By Jack C.
Review for Killer Chiles Rellenos - Mexican Recipe
June 10, 2011
Fantastic as-is. For repeat performances try different fillings like ground pork or chicken (precooked) mushroom and cheese. After cooking rellenos pour remaining egg mixture into pan and cook till golden. Remove, drain, cut in pieces and place over rellenos before topping with sauce. Can also bake. Pour can of enchilada sauce in bottom of baking dish then lay in rellenos, pour extra egg mix over top and bake at 400 for 20 minutes. Just be sure to allow room for expansion. Eggs will rise like a souffle.
By Sonja G.
Review for Killer Chiles Rellenos - Mexican Recipe
April 23, 2011
This recipe is a cinch to prepare, but it tastes like I slaved away in the kitchen all. day. long. Mouth-watering and wonderful! Thank you ever so much for sharing. Everyone is over the moon about how authentic it looks and tastes. Cheers! :o)
By chrystal
Review for Killer Chiles Rellenos - Mexican Recipe
April 6, 2011
LOVE IT! Have used this recipe several times. There's no quick way to make them and they truly are a labor of love, but SO worth the work. I take pans of them to friends when new babies arrive for a wonderful easy to heat in the oven dinner... When I prepare them, I'm sure to make a couple of meals worth so I can just heat in the oven as needed. Thank you!
By Sherry
Review for Killer Chiles Rellenos - Mexican Recipe
February 1, 2011
Oh My....the Kitchen is a mess and I've just eaten my very first attempt ...way too Yummy without a hitch. Stuffed with smoked gouda was a killer.
By Damian
Review for Killer Chiles Rellenos - Mexican Recipe
January 30, 2011
Anytime people start asking for a food dish after you've made it for the first time, it's a hit...KILLER is a good name for this dish.
By Tracy
Review for Killer Chiles Rellenos - Mexican Recipe
January 29, 2011
Thank you for the video, it was a huge help and very well done! I made this recipe about 6 months ago and it was amazing! I am refreshing my memory because I am making it this weekend. I would highly recommend this recipe to anyone who loves to cook, isn't afraid of a mess or an involved process. It is definitely worth the work.
By Chile R.
Review for Killer Chiles Rellenos - Mexican Recipe
November 11, 2010
I love how you say "Chiles Rellenos" its HOT. Thank you for the tip on not touching our tender areas after handling those chiles. You should stuff me like one of those chiles! Adios!!
By Craig
Review for Killer Chiles Rellenos - Mexican Recipe
October 31, 2010
I made my first relleno a few minutes before I found your video. Showed me my mistakes. I used some leftover thick, meaty hotdog chili I made earlier this week for filling, adding shredded cheese (won't use that again), tomatoes, mushrooms. Fried it with the seam, about two inches, open and dealt with the leakage. Wish I'd seen your video first. It was pretty good for a rookie effort. It was helpful to actually watch the preparation. My poblano peeled easy enough but had no bite at all. I'm used to really hot stuff but still should have tasted some heat. It was in the fridge for a week. That may be the problem. Probably took a half hour plus sweating time. Can't imagine what Judy's problem was.
By Kevin D.
Review for Killer Chiles Rellenos - Mexican Recipe
October 11, 2010
Fabulous recipe, yes, a little bit involved, but well worth it. In the end better than several 'mexican' restaurants I've been too. Thanks for the recipe. This will get used over and over in my house!
By Sas
Review for Killer Chiles Rellenos - Mexican Recipe
September 22, 2010
What a great demonstration. Very well done and the recipe is perfect.
By sappshots
Review for Killer Chiles Rellenos - Mexican Recipe
September 2, 2010
Separating the egg whites and whipping them first made all the difference! The egg mixture coated the chilis and stayed on in the pan. It does take a bit longer than 15 minutes prep, and it's messy, but to Judy from Austin, REALLY, I had them dressed, cooked and eaten in just about an hour. And the process is half the fun! Treat them gently and they will love you.
By Judy T.
Review for Killer Chiles Rellenos - Mexican Recipe
August 10, 2010
I love chiles rellenos. So I wanted to make them for a group of my girlfriends. I got on line, read and watched this recipe in the making. Then, I went and bought my peppers, etc. OMG! I put together my filling the day before. I like more then just cheese in them, like meat, raisins, pecans, corn, onions...yummy. The morning of the dinner party, I decide to see how the charring of the peppers would go, how long it took, how easy it was to take off the skin. The charring when ok, then the steaming, then the skin. The skin is very difficult to get totally off. Now I see why so many restuarants serve the peppers with the skin on. Seeding them without rinsing them, was impossible. So I rinsed. Then I realized this was going to take and hour or more to prepare the peppers, so I got busy immediately. The peppers, of course, want to fall apart throughout the ordeal. The stuffing with toothpicks is a challenge because your peppers are so soft that the pepper keeps wanting to tear. Finally got them stuffed. Got dressed. I had set the table, etc. the day before. Wine was chilling. Made the sauce but did not want to soak the rellenos in it after it was crispy after frying in batter. So I thickened up the sauce, added a little sour cream and use it as a sauce over the fried rellenos. No soggy rellenos here. It was a hit, because I spent the better part of a day, plus the filling the day before, on cooking. Be prepare to modify, and do put more in your rellenos then just cheese, start early and don't soak your rellenos in watery sauce after frying. Not yummy. I thought this video was very unrealistic.
By Shannon
Review for Killer Chiles Rellenos - Mexican Recipe
August 5, 2010
Just looking at this recipe it doesn't look all that authentic. I guess it's the filling. It's just Monterey Jack cheese. Which isn't even a Mexican cheese. It's American. I would suggest using a Queso Oaxaca, or Queso Chihuahua, or even an Asadero or Asiago. For a "meatier" filling mix it with an egg yolk and some bread crumbs.
By Jill
Review for Killer Chiles Rellenos - Mexican Recipe
June 26, 2010
THE BEST! This was the first time I made rellenos that were not in a casserole. I thought I was eating rellanos from my favorite Mexican restaurant. Mmmmm - mmmm - good. Thanx!!!!!!!
By Crystal
Review for Killer Chiles Rellenos - Mexican Recipe
May 21, 2010
Having in-laws from Mexico City, I have to say that this recipe is EXACTLY how they prepare them in Mexico. I have made them several times but it really helped to see this video, being that I was given the recipe over the phone and hoping I did them right. Thank you!!!
By Christal
Review for Killer Chiles Rellenos - Mexican Recipe
March 23, 2010
This recipe was simple and turned out great thing is my egg whites looked nothing like yours but over all still came out fantastic. I really like the bean mixture I always thought plain cheese was to plain a flavor so thank you. LOVE LOVE LOVE IT!!!!!
By Patricia
Review for Killer Chiles Rellenos - Mexican Recipe
March 18, 2010
Was so good and very easy to make. Thank you.
By Elizabeth F.
Review for Killer Chiles Rellenos - Mexican Recipe
January 28, 2010
Tried it and loved it. Got the results I was looking for. Thanks for the help.
By Patt D.
Review for Killer Chiles Rellenos - Mexican Recipe
January 22, 2010
Love the recipe. Love the presentation! Need more from this guy.
By Prisci
Review for Killer Chiles Rellenos - Mexican Recipe
December 17, 2009
I love this recipe. this is super easy, and I love the guy who makes these chiles rellenos because he makes it so simple, no big talker that's what I like about him. Thank you.
By Beth
Review for Killer Chiles Rellenos - Mexican Recipe
October 26, 2009
My first time making them...not like my fave restaurant does them but a great recipe that I like just as well. Love the presentation. Thanks!
By LAGwen
Review for Killer Chiles Rellenos - Mexican Recipe
October 2, 2009
Excellent recipe. Great suggestions on cuting cheese not shredding.
By Jammer E.
Review for Killer Chiles Rellenos - Mexican Recipe
September 21, 2009
Wanted to say that we love this recipe of Chiles Rellenos and appreciate the simplicity and straight-forward presentation. Well done!
By Jamie
Review for Killer Chiles Rellenos - Mexican Recipe
September 14, 2009
I have always made them like this...well not with all the salsa and stuff but it is an authentic recipe. I dont remove ANY thing from the chili tho..the hotter the better! Its a New Mexico wouldnt understand!
By Anita
Review for Killer Chiles Rellenos - Mexican Recipe
September 11, 2009
You can also add chipotle sauce from the can to the hot salsa and then some sour cream. Comes out soo creamy and delicious . Enjoy!
By Betty F.
Review for Killer Chiles Rellenos - Mexican Recipe
September 5, 2009
I would give this recipe a 5* rating - this is how I have made these in the past, but had not made them for some time now - I used the fresh Poblano Peppers and chared them just as your recipe & video shows! perfect two (2) per person would be enough for sure. Thank you
By mike
Review for Killer Chiles Rellenos - Mexican Recipe
August 25, 2009
Tomatos and pepers from garden and farmers market, used Chihuahua cheese. It was the best I ever had.

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