Authentic Chile Rellenos

I love mexican food SO much! Seriously, I could eat mexican food for breakfast, lunch, and dinner. And lucky me, I have a mother-in-law who is one of the best cooks in the world. No joke. All my husband’s high-school friends still talk about his mom’s cooking, and we’ve been out of high-school for longer than I’d like to admit.

So today, I am sharing with you all how to make delicious, authentic Chile Rellenos as taught to me by mi suegra (my mother-in-law.) They take a little work, but it is oh so worth it! And I’m including lots of pictures so you can see, step by step, how everything is done. This recipe will serve 4-8 people, depending on their appetites.

Chile Rellenos

You will need:

8 pasilla peppers

8 oz. of shredded cheese

6 eggs (separated)

2 cups flour

1 TB salt

1 TB baking powder

Enough vegetable oil for frying

1) You need to roast the peppers. You can do this easily on the stove by placing a grill grate over the burner. As you can see, it even works with an electric stove.


Make sure you get them nice and charred all the way around. It makes the skin nice and easy to peel off later.

2) Once they are blackened all the way around, place them in a water bath to stop the cooking.

3) Take them out of the water after a couple minutes and place into a plastic bag. During all this, you will want to be roasting the next batch of peppers.


4) When all the peppers have been roasted and have made it over to the plastic bag, take them out one by one and start peeling off the skin. This should be super easy to do with your fingers. I like to keep my water bath under the peppers to catch the burnt skin and to rinse my fingers off in periodically.

5) Split each pepper down the middle, pull out the seeds, and stuff with cheese. Then I place them all on a baking sheet to wait while I make the batter.


6) Now I take my egg whites and whip them up in my Kitchen-Aid with the wisk attachment until the foam is stiff. If you don’t have a Kitchen-Aid, a regular hand blender will work fine. After the whites are done, I blend in the yolks.


7) Now get another mixing bowl and combine the flour, salt, and baking powder. Meanwhile, heat the oil on the stove. Your skillet should be deep enough to get a good couple inches of oil in so they fry up nice and even.

8) Grab a chile, and while holding the opening together as much as possible, dip it first into the egg and then into the flour, making sure it is evenly covered.


9) Place the battered chile in the hot oil. The oil should be on medium heat so that they fry a little slowly. You don’t want them to burn. Fry each side for about 7-8 minutes, keeping a close eye on them.


10) They are done when they’ve reached a nice, golden brown. Remove carefully from the oil and place on a paper towel lined plate to soak up any excess oil, and them serve with a side of Mexican rice. If you want to be extra healthy, you can top them with sour cream (wink, wink!)

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Yummy! I hope you enjoy. Come back and let me know how they turned out!

linked up at Good Morning Mondays,  I Choose Joy,  The SHINE bloghop,  The Easy Homestead,  A Wise Woman Builds Her Home and Whole Hearted Home

  • Bobbie

    I have to make these ASAP! Seriously, these look so good. I have never heard of whipping egg whites and then adding the yolks for frying. What does this do to the batter? Does it make it stick to the pepper better, make the batter thicker (or thinner), or something else entirely? Thanks for the post. Pinned for later reference.

    • Rahab to Riches

      Hi Bobbie! Whipping the egg whites first makes the batter fluffier :-) Hope you enjoy them!

  • Leslie

    OMGoodness….I love this dish….so saving this recipe and I will be making it and I’ll post my creation :)

    • Leslie

      …And Bobbi great idea…save for a pin later, :)

    • Rahab to Riches

      Leslie, I can’t wait to see it!

  • Melissa Miller

    I’m the same way! I love Mexican cuisine! I’m definitely going to try this! I’m thinking I can swing it this weekend! Thank you so much for the inspiration!

  • aprila

    thanks for the recipe, my husband would love these

  • Dina

    I had no idea I could roast them on an electric stove. thanks for the recipe. I have got to make this!!

  • Shauna Lynn

    I can’t wait to try these. Been wanting to for awhile. They have to be better than the restaurants.

    • Rahab to Riches

      Oh yes, much better!

  • Theresa

    I love Mexican food too! Then again, I think I love every type of food :). Thanks for the great recipe. I love anything in a batter. Btw, my MIL is a great cook too.

  • Tammi

    These look delicious! I LOVE chile rellenos and could eat them every day. One of my favorite Mexican dishes. Your step-by step instructions and photos make this look foolproof!

    Thank you for sharing on the #SHINEbloghop.

    Have a wonderful week!


  • Angie Agerter

    oh my god!! This looks and sounds amazing!
    We need to make these and soon.
    Seriously I want it now. Yum!
    I’ll let you know when we make them.

  • IdlewildAlaska

    I’m right there with you about loving Mexican food! It’s all so good. This recipe looks so tasty! Thanks for linking up with the Homestead Blog Hop.

  • Terri Presser

    Wow this is fantastic, are the chillies hot?? we don’t eat a lot of hot things, but I suppose I could try it with capsicums instead. Thanks for sharing this on Good Morning Mondays, will definitely try and give it a go. Blessings.

    • Rahab to Riches

      The pasilla peppers are finicky, lol. Sometimes you get a hot one and sometimes they are mild. If you are really sensitive to heat, you can use Anaheim chiles, or even green bell peppers, although that would change the texture quite a bit I think. Let me know how they turn out!