This is a print preview of "The Best Chile Rellenos Ever" recipe.

The Best Chile Rellenos Ever Recipe
by Mihir Shah

The Best Chile Rellenos Ever

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!

Rating: 4.5/5
Avg. 4.5/5 5 votes
Prep time: Mexico Mexican
Cook time: Servings: 4

Goes Well With: Rice and beans, salsa

Wine and Drink Pairings: A cold beer with a lime


  • 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.