Authentic Mexican Chili Rellenos Recipe

Poblano peppers: These mild chili peppers are roasted and peeled to bring out their smoky flavor.

Oaxaca cheese: A creamy, stringy cheese that melts beautifully, perfect for stuffing.

Monterey jack cheese: An alternative to oaxaca cheese, it also melts well and has a mild flavor.

Eggs: Separated into whites and yolks, they create a fluffy batter for coating the peppers.

All-purpose flour: Used to coat the stuffed peppers before dipping them in the egg mixture.

Vegetable oil: Used for frying the coated peppers until they are golden brown.

When roasting the poblano peppers, make sure to turn them frequently to ensure they are evenly charred on all sides. This will make it easier to peel off the skins and will give the chili rellenos a more uniform texture and flavor.

• roasted and peeled poblano peppers - Substitute with roasted and peeled Anaheim peppers: Anaheim peppers have a similar mild heat and can be roasted and peeled in the same manner.

• roasted and peeled poblano peppers - Substitute with bell peppers: For a milder option, bell peppers can be used, though they lack the slight heat of poblanos.

• oaxaca or monterey jack, shredded cheese - Substitute with mozzarella cheese: Mozzarella has a similar meltability and mild flavor, making it a good alternative.

• oaxaca or monterey jack, shredded cheese - Substitute with queso fresco: Queso fresco offers a slightly different texture but maintains the authentic Mexican flavor profile.

• separated eggs - Substitute with aquafaba: Aquafaba (the liquid from a can of chickpeas) can be whipped to create a similar texture for a vegan option.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used to create a lighter, crispier coating.

• all-purpose flour - Substitute with gluten-free flour blend: For a gluten-free option, a blend designed for baking can be used without compromising texture.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a suitable alternative for frying.

• vegetable oil - Substitute with grapeseed oil: Grapeseed oil also has a high smoke point and a clean taste, perfect for frying.

• Allow the chili rellenos to cool completely before storing. This prevents condensation, which can make them soggy.
• Wrap each chili relleno individually in plastic wrap or aluminum foil. This helps to maintain their shape and prevents them from sticking together.
• Place the wrapped chili rellenos in an airtight container or a resealable plastic bag. This provides an extra layer of protection against freezer burn.
• Label the container or bag with the date. This ensures you keep track of how long they have been stored.
• Store the chili rellenos in the refrigerator for up to 3 days if you plan to eat them soon. For longer storage, place them in the freezer.
• To freeze, place the wrapped chili rellenos on a baking sheet in a single layer. Freeze until solid, then transfer to a freezer-safe container or bag. This prevents them from sticking together.
• When ready to reheat, thaw the chili rellenos in the refrigerator overnight if frozen. This ensures even reheating.
• Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This helps to maintain their crispy texture.
• For a quicker option, reheat in the microwave on a microwave-safe plate. Cover with a damp paper towel to retain moisture, and heat in 30-second intervals until warm.

• Preheat your oven to 350°F (175°C). Place the leftover chili rellenos on a baking sheet lined with parchment paper. Bake for 15-20 minutes until they are heated through and the cheese inside is melty and gooey.

• For a quicker method, use a microwave. Place the chili rellenos on a microwave-safe plate and cover them with a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• If you prefer a crispy exterior, use an air fryer. Preheat the air fryer to 350°F (175°C). Place the chili rellenos in the basket, ensuring they are not touching. Air fry for 5-7 minutes, flipping halfway through, until they are hot and crispy.

• For stovetop reheating, use a non-stick skillet. Heat the skillet over medium heat and add a small amount of vegetable oil. Place the chili rellenos in the skillet and cover with a lid. Cook for 5-7 minutes, turning occasionally, until they are heated through and the exterior is crispy.

• Oven: Used to preheat to 350°F (175°C) and bake the fried peppers for 10 minutes.

• Baking sheet: Used to place the fried peppers on before baking them in the oven.

• Tongs: Useful for handling the hot peppers during frying and transferring them to the baking sheet.

• Frying pan: Used to heat the oil and fry the stuffed peppers until golden brown.

• Mixing bowl: Used to beat the egg whites and fold in the yolks.

• Electric mixer: Helpful for beating the egg whites until stiff peaks form.

• Spatula: Used to fold the egg yolks into the beaten egg whites.

• Knife: Used to make a small slit in each pepper and remove the seeds.

• Cutting board: Provides a surface to prepare the peppers by making slits and removing seeds.

• Measuring cups: Used to measure the all-purpose flour and vegetable oil.

• Roasting pan: Used to roast the poblano peppers until charred.

• Paper towels: Useful for patting the peppers dry after peeling off the skins.

• Cheese grater: Used to shred the oaxaca or monterey jack cheese.

Pre-roast the peppers: Roast and peel the poblano peppers in advance. Store them in the fridge until ready to use.

Pre-shred the cheese: Shred the oaxaca or monterey jack cheese ahead of time and keep it in an airtight container.

Separate the eggs early: Separate the eggs and store the whites and yolks separately in the fridge.

Use a frying thermometer: Ensure the vegetable oil is at the right temperature quickly by using a thermometer.

Prepare an assembly line: Set up a station with flour, egg mixture, and a plate for easy coating and dipping.