Chile Rellenos Recipe Easy Stuffed Poblanos with Savory Tomato Sauce

Let me set the stage: the smell of roasted poblanos drifting through my kitchen is just plain magic—earthy, smoky, and so inviting you can almost taste the flavor in the air. There’s a gentle sizzle from the skillet, the kind that promises something good is on the way, and the sight of cheese oozing out from under a golden, puffy batter? Well, that’s the kind of thing that’ll make anyone hover around the stove (and maybe sneak a bite before dinner). The first time I made these chile rellenos, I was honestly just trying to impress my abuela—she’s a tough critic, but she took one bite, smiled, and said, “Mija, esto es perfecto.” That was my cue to take a slow, proud breath and just soak in the moment because, you know, you realize you’ve stumbled onto something truly special.

These stuffed poblanos carry a heap of memories for me. When I was knee-high to a grasshopper, chile rellenos meant family gatherings, big Sunday lunches, and a kitchen full of laughter and chatter. I wish I’d known just how easy and rewarding homemade chile rellenos could be—I’ve been tinkering with my recipe for years, trying to recreate that perfect balance of crisp, melty, and savory. The look on my family’s faces when these come out of the oven? Let’s just say, they can’t keep their hands off them (and I can’t really blame them for sneaking a cheesy bite fresh from the pan).

Honestly, chile rellenos are dangerously easy to love—whether you’re serving them up for a cozy weeknight dinner, brightening your Pinterest feed, or treating your friends to a little taste of Mexico. The savory tomato sauce is like a warm hug, and the stuffed poblanos themselves? Pure, nostalgic comfort. I’ve tested and retested this chile rellenos recipe (in the name of research, of course), and it’s become a staple for family gatherings, gifting, and those nights when you just need something hearty and soul-soothing. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Chile Rellenos Recipe

• Quick & Easy: Ready in under an hour, so you can whip these up even on a busy weeknight—no need to spend hours in the kitchen for that authentic taste.
• Simple Ingredients: Everything you need is probably already in your kitchen—no fancy grocery trips or specialty stores required.
• Perfect for Any Occasion: These chile rellenos shine at brunch, family dinners, or as a show-stopping potluck dish. They’re just as welcome at a holiday table as they are on a random Tuesday night.
• Crowd-Pleaser: Kids and adults alike devour these stuffed poblanos. It’s one of those recipes that gets asked for again and again (I’ve even caught friends texting for the recipe after trying them).
• Unbelievably Delicious: The combination of smoky poblano, creamy cheese, and rich tomato sauce is basically comfort food perfection. The batter is light and crisp, the filling is gooey, and the sauce ties it all together.

What sets this chile rellenos recipe apart? It’s all about the little details. Roasting the poblanos just right brings out a deep, smoky flavor. I use a blend of cheeses that melts beautifully without being greasy. The tomato sauce has a hint of garlic and just the right amount of spice (thanks to a secret pinch of cumin my mom always swore by). And the batter? It’s fluffy but sturdy, so you get that classic crunch without the sog.

This isn’t just another chile rellenos recipe—it’s my best version, tested and tweaked until every bite delivers that close-your-eyes, sigh-with-happiness feeling. It’s comfort food, but smarter—faster, easier, and just as satisfying as the ones from your favorite family-owned Mexican restaurant. Whether you’re a seasoned cook or just trying your hand at stuffed poblanos for the first time, you’ll find these are totally doable and totally delicious. No stress, just joy (and maybe a little bit of cheese on your apron). If you want a recipe that’ll wow your guests, make your family smile, and keep you coming back for seconds, this is the one.

What Ingredients You Will Need

This chile rellenos recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and you can easily swap or tweak them based on what you have on hand. Here’s everything you’ll need to make the best stuffed poblanos with savory tomato sauce:

• For the Chile Rellenos:
  • 4 large poblano peppers (fresh, firm, and shiny; look for ones with thick walls for easier stuffing)
  • 1 ½ cups (170g) shredded Monterey Jack cheese (or a blend of Monterey Jack and mozzarella for extra stretch)
  • ½ cup (60g) crumbled queso fresco (adds a salty tang—can substitute feta if needed)
  • 4 large eggs (room temperature for best results)
  • ⅓ cup (40g) all-purpose flour (for dusting and batter; use gluten-free flour if needed)
  • ½ teaspoon salt
  • Vegetable oil, for frying (canola or light olive oil also work well)
• For the Savory Tomato Sauce:
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz or 410g) fire-roasted diced tomatoes (use fresh, ripe tomatoes in summer if you like)
  • ½ teaspoon ground cumin (adds warmth)
  • ½ teaspoon dried oregano
  • 1 teaspoon sugar (balances acidity; optional but recommended)
  • Salt and black pepper, to taste
  • Pinch of red pepper flakes (for a gentle kick; totally optional)
  • ¼ cup (60ml) water or chicken broth (for adjusting sauce consistency)
• Optional Garnishes:
  • Chopped fresh cilantro
  • Sour cream or Mexican crema
  • Crumbled queso fresco
  • Lime wedges

Ingredient Tips: For the cheese, I’ve had the best luck with Tillamook or Cabot brands—they melt smoothly and have great flavor. If you’re after a dairy-free version, use your favorite vegan cheese shreds. No poblanos? Anaheim peppers are a good backup. For a gluten-free batter, swap in a one-to-one gluten-free all-purpose flour blend. And if you want to kick up the heat, slip a thin slice of jalapeño inside each pepper before stuffing.

Equipment Needed

• Large baking sheet (for roasting the poblanos; a broiler pan works in a pinch)
• Medium mixing bowls (for prepping batter and fillings)
• Small saucepan (for simmering the tomato sauce)
• Slotted spoon or tongs (for handling hot poblanos and fried rellenos)
• Sharp paring knife (for splitting and seeding peppers)
• Paper towels (for draining and blotting after frying)
• Large skillet or frying pan (cast iron or nonstick; I like my old-school cast iron—it gives a nice crispy finish, but heavy-duty nonstick is less messy)
• Hand mixer or whisk (for beating egg whites; a stand mixer works if you have one, but a whisk and elbow grease do the trick too)
• Shallow bowls or plates (for dredging peppers in flour)

If you don’t have a broiler, you can roast poblanos directly over a gas flame or even on a grill. No hand mixer? A whisk and a little patience will get those egg whites fluffy. For budget-friendly options, dollar store mixing bowls and thrifted cast iron pans are just as good as the fancy stuff—just keep them clean and well-oiled. My oldest frying pan is a bit battered, but I swear it makes everything taste better (maybe it’s all those years of practice).

Preparation Method

1. Roast the Poblanos (10-15 minutes):
   
   Preheat your broiler to high or set a grill to medium-high. Arrange poblanos on a baking sheet. Broil for 2-4 minutes per side, turning until skins are evenly blistered and charred all over (they’ll smell smoky and look wrinkly—don’t worry, that’s perfect). Transfer hot peppers to a bowl and cover with plastic wrap or a kitchen towel. Let them steam for 10 minutes—this makes peeling the skins a breeze.
2. Peel & Prep the Peppers (8 minutes):
   
   Once poblanos are cool enough to handle, gently rub off the charred skins with your fingers or a paper towel. Be careful—the peppers can tear if you’re rough. Make a small slit along one side of each pepper and remove seeds and membranes with a spoon or your fingers. Try to keep the peppers as intact as possible (it’s okay if one splits—a toothpick will hold it together).
3. Make the Filling (2 minutes):
   
   Mix shredded Monterey Jack and crumbled queso fresco in a bowl. Stuff each pepper with ⅓ to ½ cup of cheese mixture, pressing gently to close the slit. If you’re adding a jalapeño slice, tuck it inside now.
4. Prepare the Batter (6 minutes):
   
   Separate egg yolks and whites into two bowls. Beat egg whites until stiff peaks form (they’ll stand straight up when you lift the whisk). Gently beat yolks with salt, then fold them into the whites. This makes a light, fluffy batter. Place flour in a shallow bowl for dredging.
5. Coat and Fry the Rellenos (15-20 minutes):
   
   Pour ½ inch (about 1.25cm) of oil into your skillet and heat over medium-high until shimmering. Dredge each stuffed pepper in flour, shaking off excess, then gently dip in the egg batter to coat. Using tongs, lower each pepper into hot oil. Fry 2-3 at a time for 2-3 minutes per side, until golden and crisp. Transfer to a paper towel-lined plate to drain. If batter slides off, oil might not be hot enough—give it a minute to heat up.
6. Simmer the Tomato Sauce (10 minutes):
   
   Heat olive oil in a saucepan over medium heat. Add chopped onion and cook until soft, about 3 minutes. Stir in garlic, cook 1 minute longer. Add diced tomatoes (with juice), cumin, oregano, sugar, and a pinch of salt and pepper. Simmer 7-8 minutes, stirring occasionally. Blend with an immersion blender if you like a smoother sauce (I love it a little chunky). Add water or broth if needed for a pourable consistency. Taste and adjust seasoning.
7. Serve:
   
   Spread a generous spoonful of tomato sauce on each plate, set a chile relleno on top, and drizzle with extra sauce. Garnish with cilantro, a dollop of sour cream, and a sprinkle of queso fresco or a squeeze of lime if you’re feeling fancy.

Notes: If peppers tear, secure with a toothpick before battering. Keep fried rellenos warm in a low oven (200°F/93°C) while you finish the batch. Don’t rush the egg whites—fluffy batter means crispy, airy chile rellenos. If frying isn’t your thing, bake them at 425°F (220°C) for 20-25 minutes (not quite as crispy but still delicious).

Cooking Tips & Techniques

• Roasting Technique: Char the poblanos evenly but don’t burn them to ash. If you go too far, the flesh turns mushy and hard to stuff. I learned this the hard way after my first batch turned to poblano pudding—oops.
• Batter Perfection: Let’s face it, egg whites are fussy. Make sure your bowl and beaters are squeaky clean—any fat keeps them from whipping up. I’ve tried to rush this with shortcuts (using a blender or skipping the flour), but the old-fashioned whisk-and-fold gives the best crunch.
• Oil Temperature: Use a thermometer if you have one—350°F (175°C) is the sweet spot. If the oil’s too cool, batter absorbs oil and gets greasy; too hot, and it burns before the cheese melts. I like to drop in a bit of batter first—it should sizzle right away.
• Assembly: Don’t overstuff! Too much cheese bursts out during frying. I aim for peppers that close easily without bulging (learned from many cheese volcanoes over the years).
• Multitasking: While peppers steam, get your sauce going. It keeps things moving and dinner on the table quicker.
• Consistency: If your batter is runny, your egg whites may have collapsed. Try again—it’s worth it. If your sauce is too thick, add a splash of broth or water.
• Personal Note: I used to skip the sauce, but trust me, it ties everything together. Don’t leave it out—it’s the secret sauce (literally) that makes these chile rellenos unforgettable.

Variations & Adaptations

• Cheese Variations: Try smoked gouda or pepper jack for a different flavor profile. A little goat cheese adds tang and creaminess.
• Protein Boost: Add cooked, shredded chicken or browned ground beef to the cheese mixture for a heartier version. Just keep the filling moist (a little salsa stirred in works wonders).
• Vegetarian & Vegan: For vegans, use your favorite plant-based cheese and an egg substitute batter (like aquafaba-whipped “egg whites”—it works, promise). For a vegetarian twist, add sautéed mushrooms or black beans with the cheese.
• Baked, Not Fried: Skip frying and bake battered rellenos at 425°F (220°C) for 20-25 minutes. Spray with oil for a crisper finish. They’re lighter but still satisfying.
• Spicy Kick: Add chopped chipotle peppers or a dash of hot sauce to the filling for a smoky punch. Or, sprinkle in some chopped fresh jalapeño.
• Gluten-Free: Use a gluten-free flour blend for dredging and in the batter. Works just as well—I’ve tested it for friends and family with celiac.

One of my favorite versions was a summer “garden” chile relleno, with sweet corn, sautéed zucchini, and pepper jack. It was a hit at our backyard barbecue, and honestly, you can’t go wrong with a little creativity here.

Serving & Storage Suggestions

• Serving: Chile rellenos are best served hot, straight from the skillet, with a generous ladle of tomato sauce. I like to garnish with chopped cilantro, a dollop of sour cream, and a few lime wedges for brightness. Pair with fluffy Mexican rice, refried beans, or a crisp green salad. For brunch, serve alongside scrambled eggs and avocado slices.
• Drinks: A tangy margarita or a cold Mexican lager is perfect, but even a tall glass of iced tea goes great with these flavors.
• Storage: Leftover chile rellenos keep well in the refrigerator for up to 3 days. Store sauce separately if possible to keep the batter crisp. For freezing, wrap each cooled relleno tightly in foil, then place in a zip-top bag—freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat in a 350°F (175°C) oven for 15-20 minutes, uncovered, until hot and crisp. Microwave works too, but you’ll lose a little crunch (still delicious though!).
• Flavor Note: Flavors deepen as they sit—sometimes I think leftovers taste even better the next day, especially with a little extra sauce.

Nutritional Information & Benefits

Each chile relleno (with sauce) is roughly 320 calories, with about 17g protein, 19g fat, and 26g carbs (depending on cheese and batter thickness). Poblanos are naturally low in calories and high in vitamin C and fiber, making them a great vehicle for both flavor and nutrition. Cheese adds calcium and protein, and the tomato sauce brings lycopene and antioxidants to the table.

This chile rellenos recipe can be gluten-free (just swap the flour) and vegetarian (if you skip the meat). It does contain eggs and dairy, so keep that in mind for allergies. From a wellness perspective, I see these as comfort food with benefits—a little indulgent, a lot of veggies, and nothing overly heavy. They always leave me satisfied, not stuffed, and I feel good knowing exactly what went into them.

Conclusion

If you’re craving comfort food that’s both nostalgic and a little bit special, these chile rellenos with savory tomato sauce are a must-try. They’re easy enough for weeknights, impressive enough for company, and always a hit with anyone lucky enough to snag a plate. The recipe is flexible—tweak the filling, play with the sauce, or try baking instead of frying to make it your own.

I love this chile rellenos recipe because it brings back happy memories, sparks new ones, and never fails to get rave reviews (even from my toughest family critics). So go ahead, give them a try! Leave a comment below if you have questions, share your favorite twist, or tag me if you post your creation on Pinterest. Here’s to cheesy, saucy goodness and many happy kitchen moments—happy cooking!

FAQs for Chile Rellenos (Stuffed Poblanos) with Savory Tomato Sauce

Are chile rellenos spicy?

Poblanos are usually mild, though every now and then one can surprise you with a little extra kick. If you’re sensitive to heat, remove all seeds and membranes. For more spice, add jalapeños to the filling.

Can I make chile rellenos ahead of time?

Yes! You can roast, peel, and stuff the poblanos a day in advance. Store in the fridge, then batter and fry just before serving. The sauce can also be made ahead and gently reheated.

What cheese is best for chile rellenos?

Monterey Jack and queso fresco are favorites because they melt well and have great flavor. Mozzarella or Oaxaca cheese are also excellent. For a richer taste, try a little cheddar mixed in.

Can I bake chile rellenos instead of frying them?

Absolutely. After stuffing and battering, place rellenos on a greased baking sheet, spray lightly with oil, and bake at 425°F (220°C) for 20-25 minutes, flipping once. They’ll be lighter but still tasty.

How do I keep the batter from sliding off?

Make sure peppers are dry before dredging in flour. The flour helps the egg batter stick. Also, don’t overcrowd the pan and be sure your oil is hot enough—test with a small drop of batter first. If needed, fry in batches for best results.

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