• The Best Chile Rellenos Ever

    5 votes
    The Best Chile Rellenos Ever
    Prep: 20 min Cook: 10 min Servings: 4
    by Mihir Shah
    32 recipes
    I love chile rellenos and this is a spectacular recipe - I use a little less cheese than you'll probably get in a restaurant, but it "feels" better that way. Feel free to add more cheese (or use different kinds of cheese). Enjoy!


    • 12 Poblano chile peppers, seeded and membranes removed.
    • 3/4 lbs Cheddar cheese
    • 1 cup milk
    • 1 egg, beaten
    • 1 cup all-purpose flour
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1 tsp salt
    • 1/2 cup all-purpose flour
    • 1 tsp ground cumin
    • 1 tsp canola oil


    1. De-seed and membrane the peppers and quickly char on high heat on the grill (turn multiple times while charring). Set aside.
    2. In a medium bowl, mix milk, egg, 1 cup flour, baking powder, baking soda, salt, and oil.
    3. Slice your cheese into strips (1/2 inch thick) and sprinkle with cumin. Place 1-2 strips of cheese inside each pepper.
    4. Heat (on medium) a heavy bottom fry pan and pour enough oil to cover about 1" of the pan. While heating, dust the peppers with remaining flour (1/2 cup), and dip into milk / egg mix.
    5. When hot, fry your peppers 3-4 at a time for about 4-5 minutes on each side. Should turn a nice brown. Serve hot!
    6. If you have enchilada sauce, use it. This goes really well with heated sauced poured on top.

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    • ShaleeDP
      This looks nice to try. Besides, our family enjoys spicy dishes.

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