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Crispy Authentic Chiles Rellenos Recipe Easy Homemade Roasted Poblano Queso

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A quick and easy recipe for crispy authentic chiles rellenos featuring roasted poblano peppers stuffed with a melty cheese blend and coated in a light, airy egg batter for a satisfying crunch.

Ingredients

Scale
  • 4 large poblano peppers (firm, glossy, about 4–5 inches long)
  • 1 cup queso Oaxaca or mozzarella, shredded
  • ½ cup Monterey Jack cheese, shredded
  • 4 large eggs, separated (room temperature)
  • ¼ cup all-purpose flour (plus extra for dusting; use gluten-free flour if needed)
  • Pinch of salt
  • Pinch of black pepper
  • Vegetable or canola oil (about 2 cups for shallow frying)
  • Optional garnishes: fresh cilantro (chopped), sour cream or Mexican crema, fresh lime wedges

Instructions

  1. Roast the poblanos directly over an open flame on a gas stove or under the broiler on a baking sheet, turning occasionally until the skin is evenly charred and blistered (about 7-10 minutes).
  2. Transfer the hot peppers to a bowl, cover with plastic wrap or a damp towel, and let steam for 10 minutes.
  3. Gently peel off the charred skin without tearing the peppers. Make a small slit along each pepper to remove seeds and membranes. Pat dry with paper towels.
  4. Mix shredded Oaxaca and Monterey Jack cheese together. Carefully stuff each pepper with the cheese blend without overstuffing. Set aside.
  5. Separate egg whites and yolks into two bowls. Add a pinch of salt to the egg whites and whip until stiff peaks form.
  6. In the yolk bowl, whisk in flour and a pinch of pepper until smooth.
  7. Gently fold whipped egg whites into the yolk mixture to create a light, airy batter.
  8. Lightly coat the stuffed peppers with flour, shaking off excess.
  9. Heat oil in a skillet to 350°F (175°C). Dip each pepper into the batter, coating evenly.
  10. Carefully place peppers into hot oil and fry each side until golden and crispy, about 2-3 minutes per side. Use tongs to turn gently.
  11. Transfer fried chiles rellenos to a plate lined with paper towels to drain excess oil.
  12. Serve warm with optional garnishes like cilantro, sour cream, or lime wedges.

Notes

Keep oil temperature steady at 350°F to avoid greasy or burnt batter. Steam peppers after roasting to loosen skin for easy peeling. Dry peppers thoroughly before battering to help batter stick. Whip egg whites to stiff peaks for a light, crispy coating. Fry in batches to avoid overcrowding the pan. Reheat leftovers in a 350°F oven for 10-15 minutes to maintain crispness; avoid microwaving.

Nutrition

Keywords: chiles rellenos, poblano peppers, queso, crispy, roasted poblano, Mexican recipe, easy chiles rellenos, homemade chiles rellenos

Find it online: https://blingbite.com/crispy-authentic-chiles-rellenos-recipe-easy-homemade-roasted-poblano-queso/