Jul 17 2026
Restaurants›Cervantes›Chile Relleno Recipe

Chile Relleno Recipe

Inspired by Cervantes
Time45m
Serves4

A savory poblano pepper stuffed with cheese, lightly battered, and fried to perfection, served with a rich tomato sauce.

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Ingredients

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Main Ingredients

Method

Cooking Instructions

  1. 1

    Prepare the Peppers

    Roast the poblano peppers over an open flame or in a hot oven until the skin is charred. Place them in a plastic bag to steam for about 10 minutes, then peel off the skin carefully.

  2. 2

    Stuff the Peppers

    Once peeled, make a slit in each pepper and remove the seeds. Stuff them with a mixture of cheddar and Monterey Jack cheese.

  3. 3

    Make the Batter

    In a bowl, whisk together the eggs, flour, and milk until smooth. Season with salt and black pepper.

  4. 4

    Fry the Stuffed Peppers

    Heat olive oil in a skillet over medium heat. Dip each stuffed pepper in the egg batter, allowing excess to drip off, and carefully place them in the hot oil. Fry until golden brown on all sides.

  5. 5

    Serve

    Remove the peppers from the skillet and place them on a paper towel to drain excess oil. Serve the chile rellenos topped with warm tomato sauce and garnish with fresh cilantro.

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