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Real Chiles Rellenos

Rated as 4.7 out of 5 Stars

"Just like your favorite Mexican restaurant! This unique, flavorful sauce and light, crispy batter will make it worth the little effort and time to prepare this cheesy classic at home. The steps are easy, and you can find Mexican oregano and comino in the Mexican spice section of any grocery store. Stuff and freeze the peppers in advance to save time!"
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2 h 20 m servings 424
Original recipe yields 4 servings (4 stuffed peppers)


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  1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil, and place the peppers onto the prepared baking sheet.
  2. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 8 to 10 minutes per side. When the peppers are about 80 percent blackened, place them a plastic bag, seal, and allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Cut a slit lengthwise into the side of each pepper, and remove seeds and veins. To reduce spiciness, rinse out any remaining seeds with water. Pat the peppers dry with paper towels.
  3. Mix together the shredded mozzarella, Monterey Jack, and Cheddar cheese in a bowl until thoroughly blended. Divide the cheese into 4 portions, and squeeze each portion lightly in your hands to make a cone shape. Insert a cone into the slit in each pepper, and pin the openings closed with toothpicks. Dredge each pepper in flour, dust off the excess, and place on a small baking sheet lined with parchment paper or waxed paper. Place the peppers in the freezer for at least 30 minutes.
  4. To make sauce, blend the stewed tomatoes in a blender until pureed, and set aside. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat, and cook and stir the onion until translucent, about 5 minutes. Add the garlic, cook and stir for about 30 seconds, and pour in the pureed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. Reduce to medium-low, and simmer the sauce until reduced by half and thickened, about 20 minutes, stirring often.
  5. Preheat an oven to 200 degrees F (95 degrees C), and warm a platter in the oven.
  6. To make batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl. In a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Lightly mix the egg yolk and flour-salt mixture into the egg whites to make a fluffy batter. Remove peppers from freezer and coat them in flour again; shake off excess flour, and dip each pepper into the egg batter, using a spoon to gently but completely coat each pepper with batter.
  7. Heat frying oil in a heavy cast iron skillet over medium-high heat until the oil shimmers. Gently lay the coated peppers into the hot oil, and fry on both sides until the batter is golden brown and the cheese filling is hot, about 5 minutes per side. Remove peppers to warmed platter while you finish frying. To serve, ladle a generous spoonful of sauce onto plate, and place pepper on sauce. Serve peppers hot with a dollop of sour cream.


  • Cook's Note
  • As written, this recipe is very mild. Try different cheeses, pepper jack, Oaxaca, quesadilla cheese, etc., or even fill with meat, beans, sour cream or rice! Be sure your egg whites are at room temperature so they will beat up nice and fluffy. Freshly shredded cheeses will stick together best when forming filling.
  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

Per Serving: 424 calories; 23.1 34.3 21.3 91 1240 Full nutrition

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Read all reviews 127
  1. 164 Ratings

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Most helpful positive review

Oh, it is me again, Ellie May! I LOVE this recipe, it is a pain to do it all right but SO worth it! If you are going to do 4 chiles, go ahead and do 8-12, depending on size; eggwhites in the ori...

Most helpful critical review

I was so excited to make these after reading all the reviews. I kept trying to tell myself that all the mess and effort would pay off, but in the end, I was disappointed. The sauce was delicio...

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Most positive
Least positive

Oh, it is me again, Ellie May! I LOVE this recipe, it is a pain to do it all right but SO worth it! If you are going to do 4 chiles, go ahead and do 8-12, depending on size; eggwhites in the ori...

I use the side of a spoon to scrape/remove the charred skin from the chilis & it works great without tearing the soft chili! Be sure your oil is hot when you start to batter the chilis so you c...

This is an excellent recipe: very clearly written with step by step directions that won't let you fail. And the final dish??? Superb and very authentic. It's not a super difficult recipe, b...

Great recipe! Don't pass this up because of the length of the ingredient list (you will have most of them in your cupboard) or the length of instructions. They are just very detailed so the reci...

My husband would order Chiles Rellenos every time we went to any Mexican resturaunt. After tasting "mine"... this recipe...we no longer have to go OUT for his favorite dish. I will stage peppe...

THIS RECIPE IS FABULOUS! I have made it at least seven times and it comes out perfectly. The red sauce is so tasty, I always double the recipe on the sauce so I can use it in other recipes du...

The sauce for this recipe is outstanding! I love the warmth that the touch of cinnamon brings to it. I made the recipe exactly as written and it was awesome. the only thing I would change nex...

I eat this at nearly every Mexican restaurant we go to, and this recipe was excellent! Although it took quite awhile to prepare, it was worth it. The fluffy egg white batter made a nice, thick ...

There is truly no way to describe how delicious this is! The only thing I did differently was I blackened the peppers on the flame of the gas stove. Everything else was followed. I love this rec...