Chile Relleno Recipe

I teamed up with the Wisconsin Milk Marketing Board and to bring you this Chile Relleno Recipe! I’ve been compensated for my time. All opinions are mine alone.

Roasted chiles stuffed with two kinds of cheese, then beer-battered and deep-fried! This tried-and-true reader Chile Relleno Recipe is worth the effort.

In 2004, I tried Chiles Rellenos for the first time. Since that fateful day, I have never ordered anything else at a Mexican restaurant.

Without a fool-proof recipe and proper motivation, though, I never attempted My Favorite Food at home. Until now.

Two freshly fried chile rellenos with Mexican Rice and refried beans on a white plate with Dos Equis beer bottle in the background. Half the beer is poured into a glass.

Yes, there are some steps involved.


And yes, it’s worth every ounce of effort.

A huge thanks to reader Sheila who shared her recipe, the one she makes for her husband every year on his birthday!

Traditionally, Chiles Rellenos is made with poblano peppers. However, they are also delicious made with Pasilla Chiles or Anaheim Chiles. Whatever you can find works!

There are a few different ways to roast the chiles. I’ve listed them out in the recipe instructions and have a more detailed post here. Once they are cool, rub of the skin and remove the seeds. If you lack confidence in your skills, roast some extra chiles! And it gets easier with practice.

Roasted poblano chiles that have been skinned and seeded on a sheet pan.

Obviously the star of the filling is WISCONSIN CHEESE. If you’re going through all this trouble, you might as well use the best stuff. I used a blend of Queso Fresco and Cotija cheeses. You could use just one or the other, but why would you want to do that?

Sheila also adds a mix of raw tomatoes and onions to her filling. I tried it and I give it thumbs up! Fantastic. If you have issues with texture, or if you’re just obsessed with cheese, consider those veggies optional.

Fill your chiles and close them with toothpicks. I know you’re thinking: “This is never going to work.” But it does. Trust me!

Roasted poblano chiles stuffed with a two-cheese filling and secured with toothpicks on a sheet pan.

I veer slightly off course from Sheila’s original recipe at this point.

I decided to use beer batter for my Chile Relleno recipe because I’m from Wisconsin and we beer-batter everything we can get our hands on. It just felt right. You’ll want to let the batter rest for 30 minutes, so the recipe cleverly has you make that first.

Fire up your deep fryer (or pot of oil and thermometer combo) and start frying. I generally fry one chile at a time, possibly two, and then transfer them to the oven to keep warm while I finish the rest.

Freshly fried chile rellenos on a cooling rack.

And of course, don’t forget to remove the toothpicks.

Generally, the Mexican restaurants smother Chiles Rellenos in red sauce. Sheila and I agree this makes no sense! It just masks the deliciousness of the Chiles Rellenos.

I do, however, love to serve the Chiles with Mexican rice and beans. And chips and salsa.

Overhead shot of two freshly fried chile rellenos with Mexican Rice and refried beans on a white plate with Dos Equis beer bottle in the background. Half the beer is poured into a glass.

Be sure to follow Wisconsin Cheese on Instagram, Facebook, Twitter, and Pinterest! And, find even more inspiration over at

Save this Chile Relleno Recipe to your “Main Dishes” Pinterest board!

And let’s be friends on Pinterest! I’m always pinning tasty recipes!

A square image of two freshly fried chile rellenos with Mexican Rice and refried beans on a white plate with Dos Equis beer bottle in the background. Half the beer is poured into a glass.
4.67 from 3 votes

Chile Relleno Recipe

Roasted chiles stuffed with two kinds of cheese, then beer-battered and deep-fried! This tried-and-true reader Chile Relleno Recipe is worth the effort.

Course Main Course
Cuisine American, Mexican
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 servings
Calories 405 kcal


  • 1 cup all-purpose flour
  • 1 egg beaten
  • 2 tablespoons vegetable oil plus more for frying
  • 1 teaspoon salt
  • Lager beer 6 to 8 ounces, as needed
  • 8 poblano, pasilla, or anaheim chiles
  • 4 ounces Wisconsin Queso Fresco cheese
  • 4 ounces Wisconsin Cotjia cheese
  • 1 small roma tomato diced, optional (see notes)
  • 1 small onion about ¼ cup, finely chopped , optional (see notes)
  • Mexican rice for serving, optional
  • Beans for serving, optional


  1. To make the beer batter, whisk the flour, egg, oil, and salt together in a medium bowl. Whisk in just enough beer to make a thick, clingy batter. Do not overmix. Let stand at room temperature for 30 minutes while roasting the chiles.

  2. To roast the chiles under the oven broiler, arrange an oven rack 6 inches from the broiler and preheat over HIGH heat. Broil the chiles until the tops are blackened and blistered but not ashy white, about 5 minutes. Turn the chiles every few minutes until all sides are blackened. 

  3. To roast the chiles in the oven, preheat oven to 500 degrees. Line a baking sheet with aluminum foil for easy cleanup. Arrange the whole chiles in a single layer on baking sheet. Bake for 30 to 40 minutes, until the skins are blackened and blistered but not ashy white, turning occasionally to promote even roasting. 

  4. To roast chiles over an open flame, turn a gas flame (or two) to HIGH. Arrange chiles directly over the flame. Using tongs, turn the chiles occasionally until all sides are blackened and blistered but not ashy white. This method sets off the smoke detector in my house.

  5. Transfer to a bowl and cover tightly with plastic wrap. Let stand until chiles are cool enough to handle, about 20 minutes.

  6. Leaving the stems on and chiles intact, carefully rub off and discard the blackened skin (I wear gloves and use paper towels). Using a small, sharp knife, cut a slit in one side and remove the seeds from each chile.

  7. In a medium bowl, combine Queso Fresco, Cotija, and tomatoes, and onion if using. Divide the mixture among the chiles. Using wooden toothpicks, close up the slits in the chiles. Set aside.

  8. Preheat oven to 200 degrees. Place a wire rack over a rimmed baking sheet lined with foil. 

  9. Preheat deep fryer or pour 2 to 3 inches of oil into a large saucepan or Dutch oven. Heat to 360 degrees on a deep-frying thermometer.

  10. Working with 1 or 2 chiles at a time, dip the stuffed chiles in the beer batter, letting the excess batter drip back in to the bowl. Place in hot oil and deep fry, turning once (I use two spatulas), until golden brown, about 4 minutes. 

  11. Using a slotted spoon or wire skimmer, transfer chiles to the wire rack in the oven to keep warm. Repeat with remaining chiles. Serve with rice and beans if desired.

Recipe Notes

  1. Adding the tomatoes and onion to the cheese filling is optional. You could also add chicken or beef (seasoned, cooked, and cooled).

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  1. If this doesn’t fall under the category of, “As good as it gets”, then nothing does. Talk about the best of both worlds – beer batter and Mexican – WOW! Great idea!

  2. Yummy this looks good! I love a beer batter, so light and fluffy! This definitely looks worth the effort!

  3. I will definitely try it with your beer batter idea!!! Definitely easier than what we go through!! :) Thanks for sharing Meggan!!

  4. Could you also give the original coating?

  5. Could you please give the original coating recipe

    • Sure Carol! Here’s what Sheila said: “After stuffing, I coat the chiles lightly in flour. I take eggs (1 egg per 2 chiles) and whip them into a meringue, once it is nice and firm I add the yolks and fold them in. This makes it more like a batter easy for dipping, but it breaks down the whites so I try to move quickly. Dip the chiles in the egg mixture and fry until golden.” I definitely want to try this myself, too! Good luck and thanks.

  6. Hi am looking for a white or clear sauce for the Relleno’s. Not a Mexican cream sauce. I have had it before the cause was lost when my mom in law passed. I know she used chicken broth & flower chopped tomatoes, green onions pluses spices. Sound familiar??? I would love any help you could offer… thank you, TJ.

    • Hi TJ, I’m not sure off the top of my head. I order Chile Relleno whenever I can, but it’s always served with “Ranchero sauce” which is red in color. But let me ask my friends in Mexico, do some research, and see what I can figure out. I’ll reply back ASAP! Thank you! -Meggan

  7. Thank you very much, looking forward to any help. If I by chance recover it I will share it with you. It is a refreshing change. Ty, T.

    • Hi TJ, my friends in Mexico think it might be Chile Rellenos with Nogada sauce. This a thick, cream sauce made with lots of dairy and ground up walnuts. To me, that doesn’t sound like what you described. What do you think? Imagine something with milk, cream, and cheese. You specifically said not a cream sauce… so I’m thinking this isn’t it. But I wanted to run it by you. Just do a google search for “chiles en nogada” or something like that and take a look. I’d love to know what you think and get any feedback (even though I’m already fairly certain you’re going to give me a thumb’s down). Let me know! Thanks! -Meggan

  8. Hi, thanks for trying, I’m on a quest for this. I will keep you posted…

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