These cheese stuffed chili rellenos wrap melty Monterey Jack inside a smoky roasted poblano, then coat it in a light fluffy egg batter and fry it until golden. Chili rellenos look fancy, but the steps are simple once you break them into roasting, stuffing, battering, and frying.
The finished peppers have a crisp, tender coating with a gooey cheese center, and a warm homemade tomato sauce ties everything together. Serve them hot and let each person spoon on as much sauce as they like.
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Why This Cheese Stuffed Chili Rellenos Recipe Works
Roasting the poblanos blisters the skins and gives the peppers a deep smoky flavor that raw peppers never reach. Steaming afterward loosens the skins so they slip off in one easy piece.
Whipped egg whites make a batter that puffs around the pepper and stays light instead of heavy or greasy. The thin flour coating helps the batter cling so the cheese stays sealed inside.
A simple sauce of blended tomato, onion, and garlic adds fresh acidity that balances the rich cheese and fried coating. Everything uses basic pantry and produce ingredients, so no special shopping is needed.
Ingredients for Cheese Stuffed Chili Rellenos
- 4 poblano peppers, wide and straight
- 8 oz Monterey Jack cheese, cut into 4 thick strips
- 1/2 cup all purpose flour
- 4 large eggs, separated
- 1 tsp salt, divided
- 3 cups neutral oil for frying
- 2 large tomatoes, chopped
- 1 medium onion, chopped
- 2 cloves garlic
- 1/2 cup water for the sauce
Poblano peppers. Pick wide, straight peppers with smooth skin so they roast evenly and hold the cheese without tearing.
Monterey Jack. This mild cheese melts smoothly, and Oaxaca cheese works well as a substitute if you can find it.
Eggs. Separating the eggs lets you whip the whites into stiff peaks, which is what makes the batter airy.
Flour. A light dusting dries the surface of the pepper and helps the batter grab on.
Tomatoes, onion, and garlic. Blended and simmered together, these make a fresh sauce with a savory base.
How to Make Cheese Stuffed Chili Rellenos
1. Roast the peppers Roast the poblanos over a gas burner or under the broiler, turning often, until the skins are blistered and charred on every side.
2. Steam and peel Place the hot peppers in a bowl covered with a plate for 10 minutes, then gently rub off the skins without tearing the flesh.
3. Stuff the peppers Cut one slit down each pepper, remove the seeds, tuck in a strip of cheese, and press the edges closed without overfilling.
4. Make the sauce Blend the tomatoes, onion, garlic, half the salt, and water, then simmer the sauce in a saucepan for about 15 minutes until slightly thickened.
5. Whip the batter Whip the egg whites to stiff peaks, then fold in the yolks, the remaining salt, and a spoonful of flour until just combined.
6. Coat and fry Dust each pepper with flour, dip it in the batter, and fry in 350 degrees F oil for 2 to 3 minutes per side until golden.
7. Drain and serve Drain the fried peppers on paper towels for a minute, then spoon the warm sauce over the top and serve right away.
How to Serve Cheese Stuffed Chili Rellenos
Serve the rellenos with cilantro lime rice and homemade baked beans for a filling plate. A scoop of homemade corn salsa adds freshness, and white queso dip gives cheese lovers an extra option. Spoon the warm tomato sauce over the peppers just before eating so the coating stays crisp.
How to Store and Reheat Cheese Stuffed Chili Rellenos
Cool leftover peppers and sauce within two hours and store them in separate airtight containers in the fridge for up to three days. Reheat the peppers on a baking sheet at 350 degrees F until they reach 165 degrees F and turn crisp again, and warm the sauce on the stove. The batter softens when frozen, so enjoy this dish fresh when you can.
Tips and Variations for Cheese Stuffed Chili Rellenos
Wear gloves. Poblanos can irritate sensitive skin, so wear gloves when peeling and avoid touching your eyes.
Use a thermometer. Keep the oil at 350 degrees F, because oil that is too cool makes greasy peppers and oil that is too hot burns the batter.
Fry in batches. Cook one or two peppers at a time so the oil temperature stays steady and the peppers do not crowd each other.
Handle hot oil with care. Lower each pepper slowly with a spatula or tongs to avoid splashes, and keep a lid nearby in case of flare ups.
Skip the raw batter. The batter contains raw egg, so do not taste it, and wash your hands and tools after handling it.
Dry the peppers. Pat the peeled peppers dry before stuffing, because moisture keeps the batter from sticking.
Flag the allergens. This dish contains milk, eggs, and wheat, so tell guests before serving.
Check trusted guidance. For general advice on storing leftovers safely, see Purdue Extension guide to storing leftovers.
Frequently Asked Questions About Cheese Stuffed Chili Rellenos
What cheese works for cheese stuffed chili rellenos?
Monterey Jack melts smoothly and tastes mild, while Oaxaca cheese is a great alternative. Cut the cheese into thick strips so it fits inside without overstuffing.
How do you keep cheese stuffed chili rellenos from falling apart?
Dry the peppers well and dust them with flour before dipping in the batter. Fry them gently and turn them once with a wide spatula.
Can I bake cheese stuffed chili rellenos instead of frying?
Baking gives a softer coating and less crunch, so frying is the traditional route. If you prefer baking, brush the battered peppers with oil and bake on a lined sheet until the batter sets.
Can I make the sauce ahead?
Yes, the sauce keeps in the fridge for up to three days and reheats well on the stove. Make it first so you can focus on frying.
Do I need to remove the seeds?
Yes, remove the seeds and white ribs so the peppers hold more cheese and taste milder. Rinse gently if any seeds stick inside.
Cheese Stuffed Chili Rellenos
Equipment
- Large skillet
- Frying thermometer
- Blender
- Saucepan
- Hand mixer
Ingredients
Main Ingredients
- 4 poblano peppers wide and straight
- 8 oz Monterey Jack cheese cut into 4 strips
- ½ cup all purpose flour
- 4 large eggs separated
- 1 tsp salt 1/2 tsp for the batter and 1/2 tsp for the sauce
- 3 cup neutral oil for frying
- 2 large tomatoes chopped
- 1 medium onion chopped
- 2 cloves garlic
- ½ cup water for the sauce
Instructions
Cooking
- Roast the peppers. Char the poblanos over an open flame or under the broiler for 8 to 10 minutes until blistered, then steam covered for 10 minutes.
- Peel and fill. Slip off the skins, make a small slit, remove the seeds, and slide a strip of cheese into each pepper.
- Simmer the sauce. Blend the tomatoes, onion, garlic, water, and half the salt, then simmer for 15 minutes until lightly thickened.
- Make the batter. Beat the whites to stiff peaks, fold in the yolks, and add the remaining salt and a spoonful of flour.
- Fry until golden. Coat each pepper in flour and batter, then fry in 350 degrees F oil for 2 to 3 minutes per side.
- Drain and sauce. Rest the peppers on paper towels for 1 minute and top with the warm sauce before serving.
