Authentic Mexican Chili Rellenos Recipe -
Authentic Mexican Chili Rellenos Recipe
  • READY IN 1 hr

Authentic Mexican Chili Rellenos

Recipe by  

"This is an authentic Mexican recipe that has been handed down for generations in my family."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    20 mins

    1 hr


  1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
  2. Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
  3. Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
  4. Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.
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  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the flour for breading. The actual amount of the breading consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
Dec 23, 2011

This is the same recipe I've been using for years. They are delicious. The only thing I do differently, is to NOT rinse the peppers. You loose too much of the flavor of the pepper. The peel comes off easily if you steam them in the bowl after roasting long enough. And I just pull the seeds out with my fingers (if a few are left behind, no big deal) and I pat them inside and out with paper towels. Works great!

Most Helpful Critical Review
Feb 25, 2012

I have lived in NM for over 20 years and Anaheim peppers are a last resort pepper to be used. For the best chili rellenos, Hatch green chilis are the only chilis to use. Anything else in NOT authentic. However Asadero cheese is on the right track to authentic.

Feb 06, 2012

OMG this was delicious! Pretty easy, too. I just won't leave the charred peppers sit for more than 15 minutes. I let them sit for an hour and they ripped very easy. thanks!

Mar 04, 2012

I love Chili Rellenos and this is a good authentic recipe. The batter could use a little salt and I don't recommend rinsing the peppers. It washes away to smoky charred flavor. The egg batter mixture was enough to coat only 5 chilies. Next time I will add another egg to make sure I have enough batter to do all the peppers. Thanks for sharing this recipe.

Mar 20, 2012

Delicious! Perfect texture! I froze the stuffed chilis before coating them to make them easier to handle.

Sep 20, 2012

These were awesome and not too painful to make!! I have made rellenos before using a different (but similar) batter and I think the baking powder and dip in the flour makes all the difference. The only things I can suggest is some method tweeking. I have always removed the seeds PRIOR to broiling. It was very difficult to remove the insides while the pepper was so soft and easy to tear. And the batter - I would suggest placing some of the egg batter into the oil and place the pepper on top and then spoon some more of the batter on top of the pepper and form it around the chile with a spatula. It sounds like a lot but it is easy and provides better coverage and is less messy. Taste was right on! I have a homemade salsa made of romas & serranos that I warm and put over the relleno.

Dec 18, 2011

I'd wondered what cheese was used in rellenos. (The restaurants in my area seem to use any old thing--yikes!) Love'em!

Feb 14, 2013

As one of the other reviewers mentioned, and also being from New Mexico using Hatch Chile is the best and formost for any chile/ chile relleno recipe..problem is for myself I now live in California and using poblanos or anaheim is just flat out nasty to me... this year I brought back 30 lbs. of chile from back home...Ive made me tons of chile rellenos and a happy camper!!!!! If some of you guys ever get to NM to visit you will never want any other kind of chile rellenos again!


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  • Calories
  • 263 kcal
  • 13%
  • Carbohydrates
  • 17.3 g
  • 6%
  • Cholesterol
  • 102 mg
  • 34%
  • Fat
  • 16 g
  • 25%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 13.1 g
  • 26%
  • Sodium
  • 357 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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