Mexican cuisine is beloved for its bold flavors, colorful presentations, and comforting dishes that bring warmth to any table. One of the most cherished dishes is Chili Relleno, a Mexican classic that involves stuffing roasted peppers with cheese, meat, or other ingredients, then frying or baking them until golden and delicious. This guide will take you through a simple, step-by-step process to make an authentic Mexican chili relleno recipe in the comfort of your own kitchen.
Whether you’re a fan of traditional Mexican dishes or simply looking to expand your culinary skills, this easy recipe will show you how to recreate this flavorful dish. We’ll also explore variations, such as using New Mexico green chili recipes, to add a regional twist.
What is Chili Relleno?
Chili Relleno is a traditional Mexican dish that literally translates to “stuffed chili.” Typically made with poblano peppers, which are roasted and peeled before being stuffed with cheese or meat, chili relleno is either fried in a light egg batter or baked for a healthier option. This dish is often served with a rich tomato sauce, adding depth and extra flavor.
While this recipe traditionally uses poblano peppers, variations such as New Mexico green chili recipes are also popular, giving the dish a regional flair with their unique taste and spice levels.
Why Make Mexican Chili Relleno at Home?
Making Mexican chili recipes at home allows you to control the ingredients, spice levels, and portions. Plus, it’s easier than you might think! With a few simple steps, you can create an impressive meal for family dinners, gatherings, or even as a solo indulgence.
Here’s why this dish is worth trying at home:
- Customizable: You can fill the peppers with cheese, ground beef, chicken, or vegetables.
- Quick preparation: Though it might look complex, you can master this dish in under 30 minutes.
- Healthy options: You can opt to bake instead of fry for a lighter meal without compromising on flavor.
Ingredients for an Easy Mexican Chili Relleno Recipe
Before we get into the cooking process, let’s gather the essential ingredients for a classic Mexican chili relleno recipe.
- 4 large poblano peppers
- 1 cup shredded cheese (Monterey Jack or queso fresco work best)
- 2 large eggs
- 1/4 cup flour
- 1 cup tomato sauce (for topping)
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Oil for frying (if frying)
Optional:
- Ground beef or shredded chicken for a meat-filled option
- Fresh cilantro for garnish
For a twist on the classic, consider using New Mexico green chiles in place of poblano peppers. These chiles have a distinct, smoky flavor that pairs beautifully with the cheese and sauce.
Step-by-Step Guide to Making Mexican Chili Relleno
1. Roast the Peppers
The first step in making chili relleno is roasting the poblano peppers. Roasting gives the peppers a smoky flavor and softens their texture, making them easier to stuff.
- Preheat your oven’s broiler to high.
- Place the poblano peppers on a baking sheet and broil them for about 5-7 minutes on each side until the skins are blistered and charred.
- Remove the peppers from the oven and place them in a sealed plastic bag for about 10 minutes. This helps loosen the skin, making it easier to peel.
After the peppers have cooled, gently peel off the skins, being careful not to tear the flesh. Make a small slit along one side of each pepper to remove the seeds and membranes.
2. Prepare the Filling
While the peppers are roasting, you can prepare the filling. The most common filling for Mexican chili relleno is cheese, but you can add other ingredients like ground beef or chicken for a heartier dish.
- If you’re using cheese, shred your preferred cheese (Monterey Jack, queso fresco, or cheddar).
- For meat fillings, brown ground beef or cook shredded chicken in a skillet with onions, garlic, cumin, salt, and pepper. Allow the meat to cool slightly before stuffing the peppers.
Pro Tip: If you’re a fan of spicy food, consider adding chopped jalapeños or extra spices to the filling for a little extra kick.
3. Stuff the Peppers
Once your peppers are roasted and peeled, and the filling is ready, it’s time to stuff them.
- Carefully spoon the filling into the poblano peppers, being cautious not to overstuff or tear the peppers. You want enough room to close the pepper without the filling spilling out.
- If you’re making a vegetarian version, simply fill the peppers with cheese. For a meat-filled version, alternate layers of cheese and cooked ground beef or chicken.
After stuffing, gently press the sides of the peppers together to close them up.
4. Prepare the Egg Batter
The hallmark of chili relleno is its light and airy egg batter, which gives the dish its signature texture. To make the batter:
- Separate the egg whites and yolks into two bowls.
- Whip the egg whites until they form stiff peaks.
- In a separate bowl, lightly beat the egg yolks, then gently fold them into the whipped egg whites.
This light, fluffy batter will give your Mexican chili relleno its perfect golden crust.
5. Coat and Fry the Peppers
Now that your peppers are stuffed and your batter is ready, it’s time to coat and fry the peppers.
- Heat about an inch of oil in a large skillet over medium heat.
- Lightly dust each stuffed pepper with flour to help the batter adhere.
- Dip each pepper into the egg batter, ensuring it’s evenly coated.
- Fry the peppers in the hot oil for 2-3 minutes on each side until golden brown and crispy.
Alternative Method: For a lighter, healthier option, you can bake the battered peppers in a 375°F oven for about 20 minutes until golden and heated through.
6. Prepare the Tomato Sauce
While the peppers are frying, prepare a simple tomato sauce to serve with the chili relleno.
- In a saucepan, sauté chopped onion and garlic in a little oil until softened.
- Add your tomato sauce and cumin, and let it simmer for about 10 minutes. Season with salt and pepper to taste.
This sauce is the perfect complement to the rich, cheesy filling and crispy exterior of the peppers.
7. Serve and Enjoy
Once the peppers are fried and the sauce is ready, it’s time to plate and serve your Mexican chili relleno.
- Place each pepper on a plate and spoon the tomato sauce over the top.
- Garnish with fresh cilantro, if desired, and serve with sides like rice, beans, or a simple salad.
This dish pairs beautifully with Mexican red rice, which you can make by sautéing rice with garlic, onions, and tomatoes before simmering it with broth.
Variations on Mexican Chili Relleno
New Mexico Green Chili Recipe
While chili relleno is traditionally made with poblano peppers, you can substitute New Mexico green chiles for a unique regional twist. The Hatch variety, in particular, is renowned for its distinct smoky and slightly spicy flavor. These chiles are smaller and a bit more intense in flavor, giving the dish a slightly different texture and taste.
- Roast the New Mexico green chiles in the same way you would the poblanos, then peel and stuff them with cheese or meat.
- Because they’re smaller, these chiles make for bite-sized chili rellenos, perfect for appetizers or as part of a larger meal.
Vegetarian Chili Relleno
If you’re looking for a lighter, plant-based option, you can easily make a vegetarian version of Mexican chili relleno recipes. Simply skip the meat filling and load the peppers with a mixture of cheese, beans, and vegetables.
Some great vegetable options to include are:
- Corn
- Black beans
- Diced tomatoes
- Spinach
These additions give the dish extra texture and nutrients while maintaining the traditional flavors.
Tips for Making the Perfect Chili Relleno
- Choose the Right Peppers: Poblano peppers are the most common choice, but you can experiment with other mild varieties like Anaheim or Hatch chiles.
- Don’t Overstuff the Peppers: It’s tempting to load the peppers with filling, but overstuffing can cause them to tear or spill out during frying. Be gentle and leave enough room for the pepper to close.
- Use Fresh Ingredients: From the peppers to the cheese and meat, fresh ingredients will give you the best flavor and texture.
- Practice the Egg Batter: If you’re unfamiliar with making an egg batter, don’t worry. It takes a little practice to get the hang of whipping the egg whites to stiff peaks, but the result is worth it. The airy batter is what gives chili relleno its light, crispy exterior.
- Frying vs. Baking: While frying gives the dish a traditional crispy texture, baking is a healthier alternative. If you opt to bake, use a high temperature (around 400°F) to ensure the peppers crisp up nicely.
Health Benefits of Chili Relleno
Though traditionally fried, Mexican chili recipes can be adjusted to make a healthy, balanced meal. By baking instead of frying, using lean meats, and incorporating vegetables, you can enjoy this delicious dish without the guilt.
- Peppers are high in vitamins A and C, antioxidants that support immune health.
- Cheese provides calcium and protein.
- By adding vegetables or beans, you increase the fiber content, making this dish even more nutritious.
Conclusion: Time to Make Your Own Mexican Chili Relleno
There you have it—a simple yet delicious Mexican chili relleno recipe that you can easily recreate at home. Whether you stick to the classic method with poblano peppers or try a New Mexico green chili recipe, this dish is sure to impress family and friends.
If you enjoyed this recipe, be sure to try out other Mexican classics like New Mexico green chili stew recipe or experiment with more Mexican chili recipes to expand your culinary repertoire.
Ready to get cooking? Try out this recipe today, and don’t forget to share your experience with us. Whether you’re new to Mexican cuisine or a seasoned pro, this step-by-step guide will help you master the art of chili relleno. Leave a comment below with your favorite fillings and let us know how it turned out!