Chiles Rellenos Recipe (2024)

To avoid wasting a plastic bag, not to mention having hot chiles touching the plastic, after roasting them you can put them in a bowl and cover the bowl with a plate. They’ll still steam and the skins will slip off.

A tip from my Mexican mother: after charring the chiles, put them in a plastic back instead of a plate for around 5-7 minutes. This will make them "sweat", making it easier to remove the skin. It's also equally valid (and delicious) to skip the batter and frying and eat them plain with the salsa if you don't feel like investing that much time!

this an excellent recipe. authentic and well described.follow the instructions, you will not be dissapointed.

I usually skip the frying and just simmer the filled peppers in the sauce until the cheese is melted.

The soft egg batter relleno is right on with the recipe my Mexican grandmother taught me. Here around Hatch and Pueblo pepper country, we prefer 1) an Anaheim or Pueblo pepper vs a poblano 2) Monterrey Jack cheese; and lastly I was taught to make a seasoned flour (cumin, garlic and onion powder) to coat the pepper before dipping into the batter.

To prevent pepper juices gumming up your burners, and to avoid single-use plastic, roast peppers in a hot oven (450+). Turn with tongs every 5 minutes so they get blackened on most sides. When they look blackened and sort of melted or floppy, put them in paper lunch sacks and twist the tops closed so they steam from the inside out. Let rest for 10' or more, tear the bags partly open to contain skin and seeds as you remove them.

Not necessary to use that much egg batter or oil. A very light dip in an egg/milk mixture and flour will result in a lighter chili. Use only the minimum amount of oil needed. I learned to make these in central Mexico over 40 years ago.

I can see how shallow-frying would be good, but I've always pan-fried them; i.e., just enough oil to coat the bottom of the pan, and then flip the chili.I put a chili-sized blob of batter in the pan, let it cook 10-15 seconds to firm, then lay on a filled chili, then another blob of the batter on top; cook covered so the top firms too; flip and finish cooking uncovered. Easier I've found than dipping.Also, I add some cornmeal or masa flour to the batter, for a more substantial coating.

My Mexican husband's family puts 1 teaspoon of ground cinnamon (or more to taste) in the tomato salsa and it sends it to another stratosphere of taste. Easy and so worthwhile.

Easier yes, but some people say you're washing away flavor too.

As my Mexican step-grandmother taught me: Fill the peeled peppers with “logs” of Monterey Jack. Prepare a shallow dish of flour and a second one of beaten eggs. Coat with egg, coat with flour, roll in egg again. Throw into a heated frying pan with maybe quarter inch of oil, turning as necessary to brown coating and melt cheese. Transfer to a casserole dish, top with canned/jarred salsa, bake at 300-350 til ready to serve. She could have made them in her sleep.

Removing the blackened outer skin of the chiles is easier if you do it under cool running water.

Looks fantastic. We often skip the batter and salsa part and stuff the poblanos with queso, corn, leftover potatoes, and whatever else seems like it would go, then bake the chiles. When done it’s easy enough to spoon a good salsa over them, add a dollop of sour cream, and garnish with a bit of cilantro.

I’ve found that the chilies roast perfectly in a toaster oven. And easier to watch and turn when necessary.

Letting them steam in a paper bag is easy and non-toxic, my long prefered choice. And anyone advocating skipping the frothy egg dip or frying is making another dish. To me, the essence of a perfect chile relleno is the light and crispy batter. I typically use less oil and fry three sides, while carefully keeping the slit closed. I'll try this braising in salsa method next time.

Delicious and super fun to make. I felt there was a tad too much white onion (half or a very small one would suffice). Also, the salsa was too wet with the 1/2 C water. The chilis reheats days later perfectly with even more flavor.

I’ve never attempted chile rellenos before but have roasted peppers, peeling is a bit of a bummer. Slicing the pepper open correctly is crucial but kinda hard to do and get the seeds out. What other comments about too much batter is true. The final result, while not great looking, tasted pretty good and made for great leftovers.

Sauce shortcut: red sofrito enchilada sauce. Big time saver.

Much easier to go to your favorite Mexican restaurant and order these

I didn’t have much expectation from this recipe. Someone gave me a harvest of poblano peppers. Ummm. Wow. This was amazingly delicious. While simple ingredients, it was well worth the time and effort.

No water in salsa, char quartered onion with poblanos and add to blender, peel tomatoes after simmering- 2ish tsps kosher, 1/2 tsp msg in salsa

An important step has been omitted from this recipe--dipping the flour-coated peppers in the egg batter before frying.

My recommendation is to never, never make this on a Wednesday night, even if you bought all the ingredients and they won't make it to the weekend. Way too much effort and dishes for too little flavor!

Anyone have a good Spanish rice recipe to accompany these green gems?

This is a perfect 101 for chile rellenos. Prepare as shown, or add to the cheese filling with shredded, spiced chicken, pine nuts, diced dried fruit, whatever sounds good to you. The main thing is the egg wash batter... do it this way for the light, crispy, low carb crustiness. And, it was a Mexican woman who told me about the nuts, fruit and chicken additions!

Skip the burner to remove skin by misting with oil and air frying for 6 minutes on each side. They bag or tight plate/bowl to steam the skin loose.

Learned to steam roasted chiles in New Mexico by putting them in a couple sheets of newspaper and then a plastic bag for about 10 minutes. Skins slip off easily after that. I roast by batches, leave the charred skins on and freeze until I need them.

These were exceptional with mo adjustments to the recipe!

Blue Bonnet in Denver makes the best Rellenos--They are crunchy! no sogginess. they wrap the Chile relent in wonton wrappers and small with egg whites. then they deep fry and the sauce is placed over them while they are on the serving dish

Help. I have been making rellenos for a long time but had a terrible time removing the skins from poblanos (from my garden) this time. With the Anaheims that I roasted at the same time the skins came right off after roasting on the grill and steaming, but with the Poblanos the skins just shriveled and stuck. The skins on the Anaheims were thick but those of the Poblanos were very thin. I plan to eat them with the skin still on. They seem tender enough. Any ideas?