Chiles Rellenos (Mexican Cheese-Stuffed Chiles)

Chiles Rellenos are the most comforting Mexican dish made with roasted poblano peppers filled with cheese and served with tomato sauce. Our version also incorporates refried beans, making it a fun twist on the classic Mexican cuisine.

This recipe starts by making the homemade, slightly spicy salsa roja. You could also use store-bought canned tomato sauce, but homemade just hits different! Then, we char the peppers in the oven, stuff them with beans and cheese, and simmered them in the salsa roja until everything is melty, gooey, and delicious.

The best part about this dish is that you can customize it to your liking. Whether you choose to keep it vegetarian with beans or sneak in shredded chicken or ground turkey for added protein, it's totally up to you. You can also fry them for a more authentic Chile Relleno recipe, but we will be baking them for this recipe to keep things on the lighter side. But don't worry. The flavors will still be delicious!

If you love poblano peppers, you have to try this Rajas Con Queso and Stuffed Poblano Peppers!

Before You Start

• Roasting the peppers: The trickiest part of this recipe is roasting the poblano peppers, but this oven version makes it so easy! Most people struggle with this step because they worry they can't remove all the skin. Don't worry about this; just remove what you can easily scrape off. This is a great step to do in advance.
• Shortcut: Live near a Mexican super market? Check the freezer section. Many Mexican grocery stores sell pre-roasted poblano peppers in the freezer section.
• Choosing the right cheese: Classic Mexican chile rellenos are normally stuffed with either panela cheese (less gooey) or Oaxaca cheese (super gooey!). If you want the type of chiles rellenos that are oozing cheese, make sure to grab queso Oaxaca or another melty cheese like mozzarella, Montery Jack, or cheddar.

Key Ingredients For Chiles Rellenos?

• Poblano peppers: When selecting poblano peppers, look for ones that are firm, shiny, and without wrinkles. Make sure they are big enough to hold the filling. These will hold up better during roasting and stuffing. If you prefer a milder heat, opt for larger peppers, as they tend to have fewer seeds.
• Refried beans: You can use canned refried beans for a quick, easy filling or opt for homemade for a more personalized taste. They add creaminess and a savory depth that pairs wonderfully with the peppers. Skip these for a more traditional recipe.
• Panela cheese: A soft, slightly crumbly cheese that melts well and adds a subtle flavor. If you can't find panela, shredded Monterey Jack or Oaxaca cheese works just as well for that gooey, melty finish.
• Roma tomatoes: These make up the base of the salsa roja. Their firm texture and sweet flavor are perfect for roasting and blending into a smooth, rich sauce.
• Jalapeño pepper: Adds a bit of heat to the salsa so you can control the spice level by adjusting how much you use. You can leave these out if you don't like spicy salsa.
• Chicken bouillon: If you don't have chicken bouillon, a pinch of kosher salt can work, though the bouillon brings a deeper flavor.
• Eggs: If you're frying the chiles, you'll need eggs to make the batter. They help create a light, crispy coating when you dip the stuffed peppers before frying.
• All-purpose flour: Lightly dredging the chiles in flour before dipping them in the egg batter helps the coating stick while frying. Some people use cornstarch instead of flour, both work great.

This recipe might look intimidating, but trust me, it's super easy and so delicious! Here's what you'll need:

What kind of peppers should I use for Chiles Rellenos?

For this recipe, poblanos are the traditional choice. They're mild in heat with a rich, earthy flavor that's perfect for stuffing. If you can't find poblanos, you can use Anaheim peppers, which are similar in size and mildness. Just make sure to choose peppers that are large enough to stuff with your filling and are easy to handle once roasted.

In Mexico, you will sometimes find mini chile rellenos made with jalapenos that are specifically made for street tacos. I love making these for an appetizer or for a party!

Are Chiles Rellenos spicy?

Chiles rellenos can be mildly spicy, depending on the type of pepper you use and how many seeds are left in it. The poblano peppers used in this dish are known for being on the mild side, but they do have a subtle heat. If you want to lower the spice level, make sure you remove all of the seeds and membranes from the peppers before stuffing them. Then skip the jalapeno in the tomato sauce.

If you like more heat, feel free to make the salsa roja spicier!

Making Chiles Rellenos From Scratch

Making Chiles Rellenos at home is so easy! Here's a quick rundown:

1. Make the Salsa Roja

Start by sautéing tomatoes, onion, garlic, and jalapeño until soft and golden. Blend the mixture with cilantro, chicken bouillon, and pepper for a smooth sauce. Simmer it until it deepens in flavor.

2. Prepare the Peppers

Roast the poblano peppers under the broiler on a baking sheet and broil until the skin blisters. Let them steam in a ziploc bag (or bowl covered with plastic wrap) to make peeling easier. Then use a sharp knife or your fingers to gently peel away the skin. Slice a small slit in the peppers and remove the seeds.

3. Stuff the Peppers

Fill the peeled peppers with refried beans and cheese. Use toothpicks to secure them and keep everything in place while cooking.

4. Cook the Chiles

Place the stuffed peppers in the pan with the salsa. Spoon some sauce over the top and simmer until the cheese melts.

5. Fry for a Crispy Finish (Optional)

If you want that classic crispy coating, dip the stuffed peppers in a flour and egg batter and fry them until golden. Then add them to the pan with the salsa roja and simmer.

How do I prevent the skin from sticking to the peppers when roasting?

To easily remove the skin from your roasted peppers, the key is steaming them after broiling. Once they're blackened and blistered, transfer the peppers to a bowl and cover them with plastic wrap, or place them in a zip-top bag. Let them steam for a few minutes – this helps loosen the skin. After that, peeling them should be much easier, and you'll avoid wasting any flesh from the pepper.

Can I make the salsa ahead of time?

Yes! The salsa roja can be made a day or two in advance. Just store it in an airtight container in the fridge. The flavors will meld together even more, giving your dish an added depth of flavor.

Mix-It-Up Options

Want to change things up? Go ahead! Here's how you can do it:

• Alternate fillings: Instead of refried beans, try using Mexican shredded chicken, Chicken Tinga, chorizo
• Spicy: Add more heat to the dish by including extra jalapeños or chipotle peppers in the sauce. Or swap out the poblano peppers for spicier chilies like Anaheim or jalapenos.
• Cheese: If you don't have panela cheese, try Oaxaca, Monterey Jack cheese, or even a sharp cheddar for a stronger flavor. Crumbled goat cheese or queso fresco could also work well.
• Grilled Option: Instead of simmering the chiles in the salsa, grill the stuffed peppers for a smokier, charred flavor before topping with the salsa.
• Vegetarian: Omit the meat entirely and stuff the chiles with a veggie filling like rice, beans, corn, and cheese for a satisfying meatless meal. Sautéed mushrooms or Cilantro Lime Quinoa would also be delicious!
• Topping variations: Add sour cream, fresh Guacamole, or a sprinkle of crumbled queso fresco on top for added creaminess and flavor.
• Salsa variations: Try using different types of salsa for the base, like a Salsa Verde, enchilada sauce, or swap in a canned chipotle for the jalapeno for a smoky sauce.

Best Ways to Enjoy Chiles Rellenos

Don't leave your peppers hanging! Serve them with a bunch of tasty sides like these:

• Rice: Serve your chiles rellenos with a side of brown rice for a hearty and wholesome pairing, or go for a lighter twist with some Mexican cauliflower rice to keep it low-carb and flavorful. Both are perfect for soaking up the delicious salsa and juices from the peppers!
• Toppings: Don't forget to top your chiles rellenos with some creamy guacamole and a dollop of sour cream!
• Quinoa: For a more refreshing option, pair these stuffed peppers with cilantro lime quinoa for a burst of zesty flavor. If you're looking to mix things up, serve them alongside a Mexican quinoa salad for a bit of freshness. If you want to keep things simple, go for Mexican quinoa.
• Corn: Add a bit of crunch and sweetness to your meal with a side of Mexican street corn or an easy corn salad. If you're in the mood for something with a little kick, serve up a spicy cabbage and corn slaw or a healthy Mexican street corn salad for a tangy, smoky bite that balances out the savory filling of the chiles.