Jul 14 2026
Restaurants›Reyes Mezcaleria›Chile Relleno Recipe

Chile Relleno Recipe

Inspired by Reyes Mezcaleria
Time1h 15m
Serves4

roasted poblano stuffed with beans, oaxacan queso & grilled corn, cerveza battered, chipotle sauce, rice

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Ingredients

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Roasted Poblano and Stuffing

Batter

Chipotle Sauce

Rice

Method

Roasting Peppers

  1. 1

    Roast the Poblano Peppers

    Preheat your oven to 450°F (232°C). Place the poblano peppers on a baking sheet and roast them in the oven for about 20-25 minutes, turning occasionally, until the skin is blistered and charred. Remove from the oven and place in a covered bowl to steam for 10 minutes.

  2. 2

    Peel the Peppers

    Once the peppers have steamed, carefully peel off the charred skin. Make a slit down the side of each pepper and remove the seeds and membranes. Set aside.

Making the Filling

  1. 3

    Prepare the Stuffing

    In a bowl, combine the black beans, Oaxacan cheese, and grilled corn. Mix well to create the stuffing.

  2. 4

    Stuff the Peppers

    Fill each roasted poblano pepper with the bean and cheese mixture. Gently press to ensure they are well packed.

Preparing the Batter

  1. 5

    Mix the Batter

    In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate bowl, beat the eggs and then add the cerveza. Combine the wet and dry ingredients until just mixed; do not overmix.

Frying the Chile Rellenos

  1. 6

    Heat Oil

    In a deep skillet or frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

  2. 7

    Coat and Fry

    Dip each stuffed poblano pepper into the batter, allowing excess batter to drip off. Carefully place in the hot oil and fry until golden brown, about 3-4 minutes on each side. Remove and drain on paper towels.

Making the Chipotle Sauce

  1. 8

    Blend the Sauce

    In a blender, combine the chipotle peppers, sour cream, and lime juice. Blend until smooth and well combined.

Cooking Rice

  1. 9

    Cook the Rice

    In a medium saucepan, combine the rice, water, and salt. Bring to a boil, then reduce to a simmer, cover, and cook for about 18-20 minutes until the rice is tender and water is absorbed. Fluff with a fork before serving.

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