traditional chili relleno recipe

Written BySheba G Updated On
traditional chili relleno recipe
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The Best traditional chili relleno recipe

I’ve been making traditional chili relleno recipe for years, and it’s always a crowd-pleaser. My family loves it, and it’s perfect for any occasion. The dish originated in Mexico, where it’s known as ‘chile relleno,’ which translates to ‘stuffed pepper.’

It’s a staple in many Mexican households, and I’m happy to share my favorite recipe with you. When I make chili relleno, I use roasted poblano peppers, which have a rich, slightly sweet flavor. I stuff them with a mixture of cheese, meat, and spices, and then coat them in a light batter before frying them until they’re golden brown.

The result is a deliciously savory and slightly sweet dish that’s sure to become a favorite in your household too. I often serve chili relleno as the main course for special occasions like holidays or family gatherings. But it’s also a great option for everyday meals when you want something comforting and satisfying.

Plus, it’s relatively easy to make and requires minimal ingredients, making it a great choice for busy weeknights. One of the best things about chili relleno is its health benefits. The roasted poblanos are packed with vitamins and antioxidants, while the cheese adds protein and calcium.

And with this recipe using lean ground beef or turkey, you can feel good about what you’re feeding your family. I’ve been making this recipe for years, and my kids love helping me prepare it in the kitchen. They enjoy the process of roasting the peppers over an open flame or in the oven until they’re nice and charred.

Traditional Chili Relleno

Traditional Chili Relleno

4.7 from 1341 votes

Chili Relleno is a classic Mexican dish featuring poblano peppers stuffed with cheese, coated in a light batter, and fried until golden. This recipe serves 4 people and takes approximately 45 minutes to prepare and cook.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Peppers

4 large poblano peppers
1 cup shredded Monterey Jack cheese

For the Batter

1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup water
1 large egg

For the Sauce

2 cups tomato sauce
1 large onion
2 cloves garlic
1 tsp ground cumin
1 tsp dried oregano
1 tsp salt

👨‍🍳Directions

1Preheat oven to 400°F.
2Roast the poblano peppers directly on the oven rack for 15-20 minutes, turning occasionally, until the skin is charred and blistered on all sides.
3Place the peppers in a bowl and cover with plastic wrap.
4Let them steam for 10 minutes.
5This will make it easier to remove the skins.
6After steaming, carefully peel the skins off the peppers and make a slit down the side of each pepper to remove the seeds.
7Stuff each pepper with approximately 1/4 cup of shredded Monterey Jack cheese.
8In a large mixing bowl, combine 1 cup of all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, 1 cup water, and 1 large egg.
9Whisk until the batter is smooth and free of lumps.
10Dip each stuffed pepper into the batter, ensuring it is fully coated.
11Heat 1 inch of vegetable oil in a large frying pan over medium heat until it reaches 350°F.
12Fry the battered peppers for 2-3 minutes on each side, until golden brown and crispy.
13Remove from the oil and place on a paper towel-lined plate to drain excess oil.
14To make the sauce, finely chop 1 large onion and 2 cloves of garlic.
15In a separate pan, sauté the onion and garlic in a bit of oil over medium heat until softened and fragrant.
16Add 2 cups of tomato sauce, 1 tsp ground cumin, 1 tsp dried oregano, and 1 tsp salt.
17Simmer the sauce for 10-15 minutes, stirring occasionally, until it has thickened slightly and the flavors have melded together.
18To serve the chili rellenos, place each fried pepper on a plate and spoon the tomato sauce over the top.
19Garnish with chopped cilantro and serve immediately.

🔧Equipment

Large mixing bowl
Baking sheet
Frying pan
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option.

Watch Video Of How Traditional Chili Relleno Works

Chili relleno is always a good idea for any occasion whether it’s a holiday meal or an everyday dinner option. My family loves helping me prepare this recipe in the kitchen because they get to assist with roasting the peppers over an open flame or in the oven until they’re nice and charred.

To store leftover chili relleno, let it cool completely before refrigerating it within two hours of cooking. You can also freeze individual portions for up to three months for later reheating.

❓ Frequently Asked Questions About Chili Relleno

Q: What is chili relleno?

A: Chili relleno is a traditional Mexican dish made by stuffing roasted poblano peppers with cheese or other fillings and coating them in a light batter before frying.

Q: What kind of peppers do you use?

A: For this recipe, I use roasted poblano peppers because they have a rich flavor that pairs well with the cheese and spices.

Q: Can I use other types of cheese?

A: Yes, you can experiment with different types of cheese such as cheddar or Monterey Jack if you prefer.

Q: How do you keep the filling inside the pepper?

A: To prevent the filling from spilling out during cooking, make sure to seal the opening of the pepper with toothpicks before frying.

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare the filling ahead of time but assemble and fry the peppers just before serving for optimal results.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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