These authentic chiles rellenos are poblano peppers dipped in an egg batter and filled with a mix of white cheeses and diced onion, then pan-fried until a crispy golden crust forms.
This traditional version takes a bit more time than a baked shortcut, but it’s worth making for a special family meal. The result is tender, smoky peppers with a melty, savory cheese filling and a flaky, golden batter.
Mom’s Cooking
I filmed this recipe while visiting family for Thanksgiving. My mom and grandma prepared the chiles rellenos the way they’ve always made them. I assisted where I could, but mostly documented the process and enjoyed the meal.
This dish was one of my favorites growing up and watching my mom cook inspired my love of cooking. Preparing chiles rellenos with her and my grandma was a meaningful experience—full of care and tradition.
For the video I asked my mom not to take shortcuts so viewers could see her authentic technique: charring the peppers on a griddle and frying each pepper in a well-seasoned batter. She chars each side carefully (about 20 minutes total) and fries them one or two at a time, which takes roughly 40 minutes. She puts love and patience into every dish, and it shows in the flavor.
If you’re short on time, I include tips to simplify steps without losing the dish’s character. Below is a clear, step-by-step guide to making authentic chiles rellenos, along with ingredient and equipment details.
How to Cook Authentic Chiles Rellenos:
Follow this step-by-step procedure to make authentic chiles rellenos, or watch the accompanying video for a visual walkthrough.
- Char the poblano peppers on a hot griddle until all sides are blackened and blistered, about 15–20 minutes, turning every few minutes.
Tip: To save time, broil the peppers for about 10 minutes, flipping halfway. Watch closely so they don’t burn. Proper charring makes peeling much easier and helps the flour adhere.
- Place the charred peppers in a sealed plastic bag and let them steam for 15–20 minutes to loosen the skin.
- Peel the skin away from the peppers once they are cool enough to handle.
- Slice each pepper lengthwise down one side from stem to tip to create an opening for stuffing.
- Remove seeds and membranes with a spoon or your hand.
Tip: Wear disposable gloves if you prefer not to touch the seeds directly.
- Fill each pepper with a mixture of white cheeses and diced onion, then gently press the edges together to close.
- Coat each stuffed pepper in a seasoned flour mixture, pressing the flour into the pepper to seal the seam.
- Dip each floured pepper into the egg batter, fully coating it while keeping the seam closed.
- Fry the peppers in hot oil until golden brown on both sides, about 3 minutes per side. Use a large skillet to fry several at once if needed.
- Serve hot with your favorite sides and enjoy.
If you try this recipe, please leave a review and rating in the comments—I’d love to hear how it turned out!
Authentic Chiles Rellenos {Mom’s Recipe with Video}
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Equipment
- 12″ cast iron skillet
- Immersion hand blender or handheld mixer (for egg whites)
Ingredients
- 6 poblano peppers (or pasilla), rinsed and dried
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon oregano
- 1 teaspoon garlic powder (with parsley or plain)
- 4 eggs, yolks and whites separated
- ½ cup diced onion
- 8 oz. queso fresco, crumbled (about 1½ cups)
- 8 oz. mozzarella or other white cheese, shredded (about 2 cups)
- Oil for frying
Instructions
- Heat a griddle on medium-high and char the poblanos until all sides are blistered, about 15–20 minutes. (See notes for broiling.)
- Seal the charred peppers in a plastic bag and let them rest for 15–20 minutes.
- Prepare the flour mixture by combining flour, salt, pepper, oregano, and garlic powder in a shallow bowl; set aside.
- Remove peppers from the bag and peel off the skin.
- Slice a vertical opening down one side of each pepper from stem to tip.
- Remove seeds with a spoon or your hand. Use gloves if desired.
- Stuff each pepper with about ¼ cup queso fresco, 1 heaping tablespoon diced onion, and ¼ cup shredded mozzarella (or other white cheese).
- Gently press the seams closed; toothpicks can be used if needed.
- Whip the egg whites with a handheld mixer until soft peaks form. Add the yolks and whisk until just combined.
- Preheat a large skillet over medium-high with about 1.5″ of oil for frying.
- Coat a stuffed pepper in the flour mixture, patting to seal the seam.
- Dip the floured pepper into the egg mixture, keeping the seam closed, then carefully place it in the hot oil.
- Repeat with remaining peppers, frying about 3 at a time if your pan allows.
- Fry until golden brown on both sides, about 3 minutes per side. Drain briefly on paper towels and serve hot.
Video
Notes
- Cheeses: Substitute mozzarella with Monterey Jack, Mexican Manchego, or Oaxaca for a similar melt and flavor.
- Toothpicks: Use toothpicks to hold peppers closed if you’re concerned the filling will escape. Be gentle when coating and frying.
- Quick charring: Broil peppers on a foil-lined sheet, flipping every few minutes, about 4–5 minutes per side as a time-saving option.
Note: Thorough charring and peeling of the skin helps the flour and batter adhere better, giving a crisp, even crust.
Watch the video that demonstrates how to make authentic chiles rellenos: the visual guide makes charring, peeling, stuffing, and battering easy to follow.
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