Roasted Chile Rellenos Recipe

Roast and peel poblano peppers

Preheat broiler or gas burner. Place poblano peppers on a baking sheet (or directly on the burner) and roast, turning occasionally, until skins are blistered and blackened all over, about 8–12 minutes. Transfer to a bowl and cover tightly with plastic wrap or place in a sealed paper bag for 10 minutes to steam. Peel off the charred skins gently, leaving the stems intact. Make a lengthwise slit on one side of each pepper and remove seeds and membranes, keeping the pepper mostly whole.

Prepare filling vegetables

Finely chop the onion and mince the garlic. Cut zucchini into small dice (about 1/4 inch). Halve the cherry tomatoes. Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add onion and a pinch of salt and sauté until translucent, about 4 minutes. Add garlic and cook 30 seconds. Add zucchini and corn; sauté 3–4 minutes until just tender. Add cherry tomatoes and cook 1–2 minutes just to warm. Remove from heat, stir in chopped cilantro, squeeze in juice from 1 lime, and season with 1/2 tsp salt and 1/2 tsp black pepper. Allow mixture to cool slightly.

Assemble peppers

Shred or pull apart the Oaxaca cheese into strings. Gently open each peeled pepper and stuff first with a small handful of cheese, then 2–3 tablespoons of the vegetable mixture, then another small handful of cheese so the pepper holds shape. Do not overstuff — peppers should close mostly around the filling. Place stuffed peppers on a plate or tray while preparing batter or sauce.

Prepare batter

Whisk the flour and baking powder in a shallow bowl. In a separate bowl, beat the eggs with 1 tablespoon milk until just combined. For a lighter crisp exterior, dredge each stuffed pepper first in a thin coat of flour, shake off excess, then dip in the beaten egg.

Fry (optional) or Bake to finish

Option A — Shallow fry (gives a classic chile relleno texture): Heat 1 cup neutral oil in a large skillet over medium-high until shimmering (about 350°F / 175°C). Working in batches, carefully place battered peppers in the oil and fry 2–3 minutes per side until golden and crisp. Transfer to a wire rack or paper towel-lined plate to drain. Option B — Bake (lighter, less oil): Preheat oven to 425°F (220°C). Place battered or unbattered stuffed peppers on a parchment-lined sheet, brush lightly with 1 tablespoon vegetable oil, and bake 12–16 minutes, until cheese is melty and exterior is lightly browned. If using batter, you can finish under the broiler 1–2 minutes to crisp the top—watch closely.

Alternative no-batter preparation

If you prefer not to batter, simply place stuffed peppers in a shallow baking dish, spoon 1 cup of tomato salsa over and around them, cover with foil and bake at 375°F (190°C) for 18–22 minutes until cheese is melted and vegetables are heated through.

Warm the tomato salsa or enchilada sauce in a small saucepan over medium-low heat until simmering, about 5 minutes. Taste and season with a pinch of salt and chopped oregano or cilantro if desired.

To serve, spread a thin layer of warm sauce on each plate or spoon sauce over the peppers. Place 2 peppers per plate (adjust to serving size). Drizzle with sour cream or crema, sprinkle crumbled queso fresco and extra cilantro or oregano. Serve with lime wedges on the side for squeezing.

Serve immediately while hot so the cheese remains melty. Leftovers keep in an airtight container for up to 3 days; reheat gently in a 350°F (175°C) oven until warmed through.