Jul 14 2026
Restaurants›Koreana Restaurant›Chile Relleno Recipe

Chile Relleno Recipe

Inspired by Koreana Restaurant
Time1h
Serves4

Make Chile Relleno Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Chile Rellenos

For the Tomato Sauce

Method

For the Chile Rellenos

  1. 1

    Prepare the Peppers

    Preheat your oven to 400°F (200°C). Roast the poblano peppers in the oven for about 20 minutes, turning occasionally, until the skin is charred and blistered. Remove them from the oven and place them in a bowl, covering with plastic wrap to steam for 10 minutes.

  2. 2

    Stuff the Peppers

    Once the peppers are cool enough to handle, peel off the charred skin, making sure not to tear the peppers. Carefully slice open one side of each pepper and remove the seeds. Stuff each pepper with shredded Monterey Jack cheese.

  3. 3

    Prepare the Batter

    In a mixing bowl, separate the egg whites from the yolks. Beat the egg whites until soft peaks form. In another bowl, whisk together the egg yolks, milk, flour, salt, and black pepper until smooth. Gently fold the beaten egg whites into the yolk mixture until combined.

  4. 4

    Fry the Chile Rellenos

    Heat the olive oil in a deep frying pan over medium heat. Dip each stuffed pepper into the batter, allowing excess to drip off before carefully placing them in the hot oil. Fry for about 4-5 minutes on each side until golden brown and crispy. Remove and drain on paper towels.

For the Tomato Sauce

  1. 5

    Prepare the Sauce Ingredients

    Chop the tomatoes, onion, and garlic cloves. Set aside.

  2. 6

    Cook the Sauce

    In a saucepan over medium heat, add a small amount of olive oil. Sauté the onions and garlic until translucent. Add the chopped tomatoes, cilantro, lime juice, salt, and black pepper. Cook for about 15 minutes, stirring occasionally, until the sauce thickens.

  3. 7

    Blend the Sauce

    Remove the sauce from heat and let it cool slightly. Blend the mixture until smooth. Adjust seasoning to taste.

More from Koreana Restaurant