This is an authentic Mexican recipe that has been handed down for generations in my family.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.

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  • Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.

  • Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.

  • Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.

Editor's Note

The nutrition data for this recipe includes the full amount of the flour for breading. The actual amount of the breading consumed will vary.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

263.1 calories; 13.1 g protein; 17.3 g carbohydrates; 101.7 mg cholesterol; 356.6 mg sodium. Full Nutrition

Reviews (190)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/23/2011
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! Read More
(333)

Most helpful critical review

Rating: 3 stars
02/26/2012
I have lived in NM for over 20 years and Anaheim peppers are a last resort pepper to be used. For the best chili rellenos, Hatch green chilis are the only chilis to use. Anything else in NOT authentic. However Asadero cheese is on the right track to authentic. Read More
(187)
233 Ratings
  • 5 star values: 172
  • 4 star values: 40
  • 3 star values: 10
  • 2 star values: 7
  • 1 star values: 4
Rating: 5 stars
12/23/2011
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! Read More
(333)
Rating: 5 stars
12/23/2011
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! Read More
(333)
Rating: 3 stars
02/25/2012
I have lived in NM for over 20 years and Anaheim peppers are a last resort pepper to be used. For the best chili rellenos, Hatch green chilis are the only chilis to use. Anything else in NOT authentic. However Asadero cheese is on the right track to authentic. Read More
(187)
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Rating: 5 stars
02/06/2012
OMG this was delicious! Pretty easy, too. I just won't leave the charred peppers sit for more than 15 minutes. I let them sit for an hour and they ripped very easy. thanks! Read More
(91)
Rating: 5 stars
09/20/2012
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. Read More
(86)
Rating: 5 stars
12/23/2015
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. Read More
(76)
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Rating: 5 stars
03/03/2014
Great recipe! Just to add, I'm from Louisiana and will use any darn chili I want to. Authenticity is second to how it tastes here. Read More
(69)
Rating: 4 stars
09/28/2015
I love Chili Rellenos and this is a good authentic recipe. The batter could use a little salt and I don't recommend rinsing the peppers. It washes away the smoky charred flavor. The egg batter mixture was enough to coat only 5 chilies. Next time I will add another egg to make sure I have enough batter to do all the peppers. Thanks for sharing this recipe. Read More
(64)
Rating: 5 stars
03/20/2012
Delicious! Perfect texture! I froze the stuffed chilis before coating them to make them easier to handle. Read More
(54)
Rating: 3 stars
02/14/2013
As one of the other reviewers mentioned, and also being from New Mexico using Hatch Chile is the best and formost for any chile/ chile relleno recipe..problem is for myself I now live in California and using poblanos or anaheim is just flat out nasty to me... this year I brought back 30 lbs. of chile from back home...Ive made me tons of chile rellenos and a happy camper!!!!! If some of you guys ever get to NM to visit you will never want any other kind of chile rellenos again! Read More
(45)