Authentic Mexican Chile Rellenos Recipe

This is the same recipe I've been using for years. They are delicious. The only thing I do differently, is to NOT rinse the peppers. You loose too much of the flavor of the pepper. The peel comes off easily if you steam them in the bowl after roasting long enough. And I just pull the seeds out with my fingers (if a few are left behind, no big deal) and I pat them inside and out with paper towels. Works great!

These were awesome and not too painful to make!! I have made rellenos before using a different (but similar) batter and I think the baking powder and dip in the flour makes all the difference. The only things I can suggest is some method tweeking. I have always removed the seeds PRIOR to broiling. It was very difficult to remove the insides while the pepper was so soft and easy to tear. And the batter - I would suggest placing some of the egg batter into the oil and place the pepper on top and then spoon some more of the batter on top of the pepper and form it around the chile with a spatula. It sounds like a lot but it is easy and provides better coverage and is less messy. Taste was right on! I have a homemade salsa made of romas & serranos that I warm and put over the relleno.

Loved this recipe in general. I used the sauce from another recipe; added an extra egg into batter; and didn't rinse the chiles with water. Everyone raves about it. I made some for my friends and now I'm basically being forced to make choke rellenos against my will every time there is a gathering. So be careful with this recipe. I'm not sure where people are getting the idea that you have to use Hatch peppers to be authentic. While delicious... "The chile relleno (Spanish pronunciation: ['t?ile re'?eno], literally "stuffed chile"[1]) is a dish of Mexican cuisine that originated in the city of Puebla. It consists of a stuffed, roasted, fresh poblano pepper (a mild chili pepper named after the city of Puebla), sometimes substituted with a non-traditional Hatch chile, Anaheim, pasilla or even jalapeño chili pepper. " -wiki (chile rellenos) So use whatever peppers you have on hand. No need to be a pepper snob.

This is certainly an authentic TexMex version, although as another poster mentioned, her family has always made them with poblanos--as do I. The only time I make them with an Anaheim type pepper is Hatch season--Hatch chiles are similar to Anaheims. Another person complained that the batter lacked flavor. Well, that's just how it is--all of those beaten egg whites. The purpose of the batter is to keep the pepper from soaking up the frying fat, and a perfectly fried relleno is light. The dish, which definitely shows off the pepper, soaks up flavor from the sauce. There are lots of other versions, with non battered peppers stuffed with chicken, beef, or even seafood--I never met one that wasn't delicious. But this version I learned to make more than 50 years ago is still my fave. One last tip--an airfryer does a terrific job of roasting the chiles.

These turned out so amazing. Tasted just like our local restaurant. I used new Mexico green chili's and monterrey jack cheese. I air fried the first batch and was not pleased with the appearance so I heated up some oil and fried the rest. They turned out perfect. My 10 year old tried a bite and then ate 2 whole ones.

Oh-so-good! One of my top 2 foods in the world! 5 stars for a well written recipe. Personal preference adjustment was to use Poblano peppers with the seeds in. I like it hot 🔥 I put the cooked rellenos in a pot with two 8 Oz cans of tomato sauce and some water. Delish!

I used Poblanos which are milder. Other than that, I followed the recipe. I was not entirely happy but the flavor was good. Next time, I will not roast the chiles too much so they maintain their structure. Second, I would double tme mixture,,, meaning four eggs separated and 1 tespoon of baking powder... there was just not enough and I had only 4 peppers! Lastly, I would not shallow fry. I like them crispy and I would use a deeper pan and more oil and make sure the oil is not too hot so they get crispy and have a light texture and don't soak up oil and look dark.

We follow the recipe for the flour and egg mixture. We put our peppers on the stove to blister them, in a bag for 20 minutes, peel, de-seed and de-vain. We use string cheese in our peppers. After dredging and egging and frying, we put them in a baking dish with tomatoes sauce under and over, bake 20 minutes, add shredded cheese over the top and bake another 5 minutes. It turned out wonderful!

Awesome! I never made them before and they came out perfect. I used poblanos because that’s what I had on hand. I charred them over an open flame on the stove and followed the rest recipe as indicated. This is a no fail recipe. Love it!

This recipe was great. Everyone loved it. We recently ordered fresh Hatch Green Chilies, roasted them, peeled them, and froze them whole. So I used those. I just had to thaw them and pat them dry and then follow the recipe. I'm thinking I may try it with pablanos next time just for fun.

Needed a refresher course as it’s been years since I’d made these, recipe is solid but I definitely do not recommend rinsing the chilies, also, I do season the flour with salt and garlic powder and add a handful to the batter after dredging all my chilies. If any peppers get large tears, cook tear side up and just carefully cover the tears with a bit more batter, that seals the cheese into the peppers and there’s no waste. Also finish with a bit of salt just after frying, delicious.

Easy to make and excellent recipe. Definitely authentic and allows the ingredients to speak for themselves!

This is a great recipe I used multiple cheeses and medium enchilada sauce drizzled on top. Mine weren’t picture perfect, but tasted fantastic.

oh yes, use poblanos and Hatch red enchilada sauce on top

Aurhentic..uses poblanos..not anaheim

Very good tastes delicious and easy to follow.

I didn't have an electric mixer so they didn't look as fluffy as a restaurant. I had to substitute the cheese with muenster cheese. OMG fantastic! Was surprised the skin came off so easy! I get these all the time from my local Mexican restaurant for $4.00 a pop! Well worth the time and effort!

Made it in no time, and it was delicious.

Way Way Way Way Way Way Way Too much work. I had no idea until I watched this. I love Chile Rellenos. I love cooking, but that's ridiculous.

Great recipe except I don’t rinse them. Taste just like my mom used to make them !!