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Classic Mexican Chile Rellenos

Classic Mexican Chiles Rellenos

These classic Mexican Chiles Rellenos are so easy to make and delicious to eat. Instructions for two methods are given, choose your favorite and enjoy!
5 from 1 vote
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course, Side Dish, Vegetarian
Cuisine Mexican
Servings 6 servings


  • For the Rellenos
  • 6 whole large California Anaheim chiles or 3 poblano chiles, roasted and peeled, leaving stems on
  • 1 pound jack cheese cut into strips about ½ inch wide, 2 inches long and ¼ inch thick
  • Flour for dredging
  • 4 eggs separated (have no yellow yolks in the white at all, otherwise they will not get stiff when you whip them)
  • 1 teaspoon baking powder
  • Neutral oil for frying I used grapeseed oil
  • For the Tomato Sauce
  • 1 tablespoon oil
  • ½ cup chopped onion
  • 1 jalapeño stemmed, seeded and diced
  • 2 cloves garlic minced
  • 1 28 ounce can whole tomatoes, blended briefly in the blender
  • 1 cup chicken broth
  • Optional Ingredients
  • Sour cream
  • Cilantro leaves
  • Lime wedges


  • Carefully slit each pepper lengthwise along the center about ½ to ¾ of the way down, remove seeds and veins. Fill each pepper with several strips of cheese, roll in the flour, and set aside.
  • Beat the egg yolks in a small bowl, stir in the baking powder. Set aside. In a large bowl, beat the egg whites until they form stiff peaks (best to use an electric mixer for this); gently fold in the egg yolk mixture. 
  • Pour oil into a frying pan to the depth of 1 inch; heat to 400 °F. Take a chile and roll it in the egg batter, gently lay, seam side up, in the hot oil to cook. Cook until brown, then gently turn, cook the other side. Drain briefly on paper towels to drain.
  • Prepare the Sauce: In a skillet heat the oil over medium heat; add the onions and jalapeño; sauté until the onion is soft, about 5 minutes; add the garlic, cook 1 minute more; add the tomatoes and chicken stock, bring to a simmer and simmer for about 15 minutes.
  • Lay the relleno into the sauce and simmer for just a few minutes (do not cook too long or the coating will separate and get very soggy); turn to coat. Place relleno on plate and spoon sauce over. Serve immediately. Top with optional ingredients, if desired.
Keyword authentic chiles rellenos recipe, classic cheese filled grilled chili, easy sauce for chiles rellenos
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