Crispy Chiles Rellenos Recipe Easy Homemade Melty Oaxacan Cheese Filling
A quick and easy recipe for crispy fried poblano peppers stuffed with melty Oaxacan cheese, featuring a light and airy batter for a perfect crunch.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 4 large poblano peppers, roasted and peeled
- 1 cup shredded Oaxacan cheese (or mozzarella as a substitute)
- 3 large eggs, separated (room temperature)
- ½ cup all-purpose flour (or chickpea flour for gluten-free)
- 1 teaspoon salt, divided
- ¼ teaspoon freshly ground black pepper
- Vegetable oil for frying (canola or safflower oil recommended)
- Optional: fresh cilantro or sliced radishes for garnish
Instructions
- Roast and peel poblanos: Char the peppers over an open flame or under a broiler until skin is blackened and blistered. Place in a sealed plastic bag or covered bowl to steam for 10 minutes. Peel skins carefully, make a slit down the side, and remove seeds and membranes. Pat dry.
- Stuff the peppers: Divide shredded cheese evenly among the peppers and stuff inside without overfilling.
- Prepare the batter: Separate eggs, placing whites in a clean bowl and yolks in another. Add ½ teaspoon salt to egg whites and whip to soft peaks. Whisk yolks with remaining salt and pepper.
- Dust and coat peppers: Lightly dust each stuffed pepper with flour, shaking off excess. Gently fold yolks into whipped whites. Dip each pepper into the batter, coating evenly.
- Fry the chiles: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat to 350°F (175°C). Fry peppers 3-4 minutes per side until golden and crispy. Drain on paper towels.
- Serve warm: Enjoy immediately while cheese is melty and batter is crisp. Garnish with cilantro or radishes if desired.
Notes
Keep oil temperature steady at 350°F to avoid burnt batter or greasy chiles. Dust peppers lightly with flour before battering to help coating stick. Gently fold yolks into whipped whites to maintain airy batter. Reheat leftovers in oven or air fryer to restore crispiness; avoid microwave.
Nutrition
- Serving Size: 1 stuffed poblano pe
- Calories: 280
- Sugar: 3
- Sodium: 450
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 14
- Fiber: 3
- Protein: 12
Keywords: chiles rellenos, crispy chiles, Oaxacan cheese, fried peppers, Mexican recipe, easy dinner, stuffed peppers