chile rellenos pati jinich

Oaxaca cheesepoblanoMonterey Jack

Chiles Rellenos

Chiles Rellenos

Recipe Yield

6 to 8 chiles rellenos

Cooking time

1 hour

Rate this recipe

4.34 from 6 votes


  • 6 to 8 poblano chiles (about 2 pounds)
  • 1 batch red sauce or salsa roja
  • 3 to 4 cups grated melty cheese such as Oaxaca, Monterey Jack, mozzarella or Muenster
  • 4 eggs separated
  • 1/2 cup all-purpose flour
  • Vegetable oil for frying

To Prepare

To prepare the poblano chiles:

  • Place chiles on a tray under the broiler, directly on the grill, or directly over the open flame. I prefer to broil them. Whatever method you choose, turn them every 2 to 3 minutes for a total of 6 to 9 minutes. They must seem charred and blistered on the outside, while the flesh must be cooked but not burnt. Place them immediately in a plastic bag, close it tightly and let them sweat for 10 to 20 minutes. Lastly, under a thin stream of cold water, remove the charred skin, which should come right off. Make a slit down one side of the pepper and remove the cluster of seeds and veins. Once cleaned, pat them dry.
  • Stuff each of the poblano chiles with about 1/2 cup grated cheese, or as much as will fit, allowing them to close. You may seal with a toothpick. Place 1/2 cup flour on a plate, roll the stuffed chiles in the flour and let them sit. The flour coating will help the batter coat and stay on the chiles.

To prepare the batter:

  • In a stand mixer, beat the egg whites until they hold stiff peaks. Gently, on low speed, fold in the egg yolks and only beat enough so that they are incorporated, a few seconds.

To cook the chiles:

  • In a large casserole, heat about 1/2-inch of oil over medium to medium-high heat. Once hot, test the oil, by dipping a teaspoon of batter into the oil; if there are active bubbles all around it, it’s ready. Dip each of the stuffed and floured chiles into the egg batter, making sure that they are entirely covered in batter.
  • In batches, place them in the hot oil without overcrowding, trying to have the side that was open or sealed with the toothpick facing up. Spoon some of the hot oil on top, so that it will seal the chile. Fry for about 2 minutes per side, flipping genly with a slotted spoon, until golden brown. Transfer to a paper-towel covered drying rack or platter.

To serve:

  • Heat the salsa roja. Serve the chiles with a generous amount of salsa roja spooned on top. Alternatively, you can place the chiles in a casserole and top with the heated salsa roja. Eat while hot and melty!


143comments inChiles Rellenos

  1. James Zemaitis

    Jun 08

    I just went over to my mothers house and helped her make these. I made empanadas, goya rice with Pigeon peas and some goya freezer churros and this amazing recipe for chili rellonos. I make pretty great empanadas and the rice but this was my first time having these peppers. Absolutely amazing flavor, I need a few more times making these to get the hang of stuffing these types of peppers but wow they were so good. The tomato sauce mom made added some fresh basil to it and I thought it might be weird but with the peppers it worked so well. Wonderful meal besides the churros, they kinda flopped on me.

    1. Pati Jinich

      Jun 10

      I love Chiles Rellenos as well James!

  2. Susan

    Feb 15

    I am soooo excited to find your straight forward chili-rellenos recipe! I didn’t think they would be easily doable at home. I’m so tired of ordering them in restaurants when they fry a scrambled egg and fold it around an empty, canned, vinegary chili! They’re awful!! These will be delicious I’ve no doubt!! I’ll post again once I can get the chilis and make them!

    1. Pati Jinich

      Feb 25

      So happy you like this recipe Susan, let me know how your Chiles came out!

  3. Carla Caldwell

    Jan 30

    Pati, I just love you show and recipes! I am making your Chile Rellenos and sauce! Plus going to try to make homemade taco shells, hopefully these will turn out as great as yours! 🙂 :). Excited and Nervous, Making these for Taco Tuesday tonight for my family! Have awesome day and God Bless. Carla from Missouri

    1. Pati Jinich

      Jan 30

      Hey Karla, it is going to be a great Taco Tuesday at your home! Let me know how you and the family enjoyed dinner!

  4. Teresa Andrada. Calif.

    Jan 13

    Love your show and travels Patti. I will try these Chile rellenos. My step mom made the best ever. Unfortunately she passed away. But you I will trust with an excellent recipe. Keep up the good works.

    1. Pati Jinich

      Jan 14

      Thanks so much Teresa, let me know how you liked the rellenos!

  5. Sheila Speranzella ❤️

    Dec 31

    Dear Pati, why do the poblanos have to be skinned? Ha, I don’t have a mixer, so tried beating the egg whites by hand, not good,,, so I improvised and wrapped the peppers in biscuits. They are in oven now, so we’ll see if they are mmm, mmmm, yum yum, love to you❤️

    1. Pati Jinich

      Jan 14

      Let me know how they came out Sheila! The poblano skin can be a bit tough so I think it is always a good idea to char and skin them first 🙂

  6. Sheila Speranzella

    Dec 31

    What type of oil do you use to fry the battered peppers? Love watching you , your family and your shows!!!❤️❤️❤️

    1. Pati Jinich

      Jan 14

      I use vegetable oil 😉

  7. Mark

    Dec 13

    OMG, Pati! This recipe was so easy AND delicious! Rellenos have always been my favorite Mexican dish, but I never tried making them…until now. I’m going to make them often, along with your homemade refried beans. Thanks!

    1. Pati Jinich

      Dec 20

      So happy to hear Mark, gracias and enjoy!

  8. Melodie

    Oct 12

    Chile REllenos is my favorite dish Which Cookbook has this recipe?

    1. Pati Jinich

      Nov 06

      Hey Melodie, you can find this recipe in my second cookbook “Mexican Today” 🙂

  9. Laura P.

    Aug 27

    1st successful batch of rellenos. Delicious!! I made your red sauce as well, as recommended. It is OUTSTANDING.

    Thanks for sharing this recipe.

    1. Pati Jinich

      Sep 04

      So happy you made these Chiles Laura, yay!

  10. Eduardo Zavala

    Aug 17

    Party, porque no phones Las resetas en espanol?

    1. Pati Jinich

      Sep 04

      Hola Eduardo, si tengo mis recetas en espanol, las puedes encontrar en mi website aqui

  11. Anonymous

    Apr 20

    Made these with your red sauce for husband’s birthday, Absolutely wonderful, Thank you so much!

    1. Pati Jinich

      Jun 06

      So glad you guys liked them, happy belated birthday to your husband!

  12. Anonymous

    Feb 17

    Where the salsa roja recipe? Please and Thank you!

    1. Pati Jinich

      Mar 09

      Here you go, follow this link to find it 😉

  13. Martha Fiattarone

    Aug 05

    I may also change to dairy free cheese. I can’t have cheese. I will let you know how they come out!

    1. Pati Jinich

      Aug 09

      Please do Martha! I hope you and your husband enjoyed this recipe 🙂

  14. Angela

    Jul 17

    I prepared this for friends. It was so delicious! I hope to make this again. Can the chemistry be prepared, cooked ahead and then reheated leaving off the sauce until served?

    1. Pati Jinich

      Jul 20

      So glad you and your friends enjoyed the Chiles Rellenos Angela. Of course you can prep ahead and just add the sauce when you are ready to serve 😉

  15. Anonymous

    Jun 03

    This recipe was so good Pati! Thank you so much.

    1. Pati Jinich

      Jun 10

      My pleasure! So glad you enjoyed one of my favorite recipes ever.

  16. Carmen B

    May 22

    Hi Pati, my name is Carmen
    any advise on how to prepare chiles rellenos for drop-in guests, the way restaurants have them ready for orders.
    This is the classic recipe as my Mom used to make. Thank You!

    1. Pati Jinich

      May 25

      Prepare your red sauce and keep it in the fridge if you are serving the next day or after or in the saucepan if your are serving the same day. For the chiles, prepare them all the way until fried in the batter and do the same for keeping. When you are ready to serve them, warm your sauce on the stove top and your chiles in the medium rack of your oven. They will be perfect!

  17. Betty Olmstead

    Apr 18

    Is there another sauce that can be used. My daughter can’t handle tomato based sauces. Want to try this recipe

    1. Pati Jinich

      Apr 19

      Chiles rellenos go traditionally in tomato sauce Betty, but you can try this other recipe and top your tacos with a tomatillo based salsa instead, like this one 🙂

  18. Lilly H

    Mar 19

    Can I bake these instead of frying? I’m so happy with them but I can’t have too many fried foods.

    1. Pati Jinich

      Mar 20

      Of course, go ahead and enjoy them Lilly! I also have this recipe for Chiles Rellenos that are steamed instead of fried 🙂

    2. Anonymous

      Apr 10

      Looks delicious

  19. Rachael T

    Mar 14

    This was a wonderful recipe! Thank you.

    1. Pati Jinich

      Mar 15

      So glad you liked it Rachael 🙂

  20. Pamela

    Jan 19

    I love all the information, recipes, the insights to many customs,
    beautiful villages, markets. Your show, is so inspiring.
    I’m making Chiles Rellenos with cheese filling, pan fried chorizo sprinkled on top,
    this Saturday for 130 people part of a five course Mexican theme dinner.
    Thank you…
    I ♥️ Mexico

    1. Pati Jinich

      Jan 22

      Wow! Good luck Pamela, hope everyone enjoys your Chiles Rellenos 😉

  21. Karen Barnts

    Jan 18

    YUMMY thank you

    1. Pati Jinich

      Jan 22

      My pleasure 😉

  22. Megan

    Nov 06

    My first time making chiles rellenos and this recipe was absolutely perfect! Always love your recipes Pati! Thank you!

    1. Pati Jinich

      Jan 04

      Gracias Megan, so glad you liked this recipe for Rellenos 🙂

  23. Dennis

    Oct 30

    My first try ever making Chiles Rellenos, even harvesting the peppers from my garden. Easy and will make again. Hope to try various tweaks on the filling.

    1. Pati Jinich

      Jan 04

      Yay, awesome Dennis, please let me know what fillings are you experimenting with 🙂

  24. Linda

    Oct 04

    Just made these! Yum! I grew poblanos this year, but some weren’t very big… so…. Quite a few small rellenos! The roja sauce is perfect!

    1. Pati Jinich

      Oct 05

      Glad you liked this recipe Linda, thank you!

  25. Ken M

    Sep 11

    Hey Patti! We are big fans from New Mexico! Can you settle a disagreement? It should be “chiles relleno” correct? Not “chiles rellenos” nor “chile rellenos”. They are chiles prepared relleno style (stuffed). Just like it’s not eggs Benedicts – right? And one would be a chile relleno?
    We believe we have heard you say it correctly on your show – chiles relleno.

    1. Pati Jinich

      Oct 03

      Well, sorry to disappoint, one is Chile Relleno, two or more is Chiles Rellenos 🙂 Who was the winner??

  26. Barb Miller

    May 05

    Going to try this recipe tomorrow. Can’t wait!! Pati you inspire me to want to cook. Such a Fan..

    1. Pati Jinich

      May 10

      Thanks so much Barb, so glad you are giving this recipe a chance, yay!

  27. Carmen Rios-Ramirez

    May 01

    Pati….I was just watching all the programs where you traveled with your crew to many places in Mexico. What a wonderful set of programs. Mexico is beautiful. I traveled to Zacatecas some years ago and loved it.

    I shall try your recipes as happiness comes to me when I am in the kitchen.I am Puerto Rican and was raised in New York where I arrived at 14 months. I now live in Northern California I, like you love to cook for my family and I live in a senior residence and cook and give it to the seniors. The smile on their faces makes my heart so happy.
    Right now I am ready to cook Arroz con Pollo y Pink Beans…….Thank you Pati for such an amazing program and the love you have for your staff!!!!!!!! Will make one of your recipes and give you feedback. Hasta Luego!!!!!

    1. Pati Jinich

      May 11

      Thanks so much Carmen! Loved reading about you cooking for the seniors in your residence, I really hope they like the Arroz con Pollo and everything you cook for them, please let me know 🙂

  28. Chrissy

    Mar 07

    I made for first time and family loved them . I thought it would be hard but no . Some were hot . But we eat with beans .

    1. Pati Jinich

      Mar 07

      So glad you made and enjoy the Chiles Rellenos Chrissy! Sometimes the poblanos are spicy but never very hot, great idea to pair them with beans 😉

  29. PJ

    Jan 12

    These are the best! Have made them twice – once with cheese and once with carnitas and cheese.

    1. Pati Jinich

      Jan 16

      Uy! Carnitas and cheese, YUM!

  30. Tori

    Oct 23

    Delicious! Thanks for the inspiration.

    1. Pati Jinich

      Oct 27

      Thanks to you for the feedback Tori 😉

  31. Beth

    Oct 20

    These were delicious but way too labor intensive for me! 😂. I will save it for my favorite local Mexican restaurant.

    1. Pati Jinich

      Oct 22

      😀 😀 It is a lot of work Beth, but glad to hear it was worth it 🙂

  32. Patrick Palmer

    Oct 17

    Wow! I have always ordered Chiles Rellenos in the restaurants here in Tucson and in Douglas. First try I didn’t get the “char” right and the chiles cooked, hard to process but still tasted great. Last night I did the charring in the broiler and much better outcome, delicious and “ummmm” for sure, thank you for your precise recipes. Also made your Red Sauce and Mexican Style Rice.
    I’m really glad I didn’t have your camera crew hovering over me… it would not have been a usable show! Loved your Tucson and Hermosillo shows, really close to home.

    1. Pati Jinich

      Oct 19

      So glad to hear you are mastering the Chiles Rellenos Patrick, yay 😉

  33. Sharon

    Sep 27

    I grew up on the border of Mexico in a town called Douglas Arizona learned how to make every conceivable Mexican recipe from our housekeeper. I have always had trouble making chili Rellanos until I found your recipe I’m making them tonight for dinner keep your fingers crossed I think they’ll turn out great. I remember my mom made them the same way and my mom is not a Mexican but she grew up on the border like I did. My husband and I eat Mexican food at least three times a week and enjoy all of this I now live in Phoenix so I can still get all the things I need. love all the recipes. Muchas gracias!

    1. Pati Jinich

      Oct 04

      Muchas gracias Sharon, how did the Chiles Rellenos turn out? The new season from Sonora is out and I have another good recipe for Chile Relleno for you, enjoy!

  34. Stefanie Glendenning

    Sep 24

    We saw an episode for chilies rellenos last Sunday. I tried to find the recipe on line. The red sauce had dried chiles Colorado in the sauce. I couldn’t find that particular recipeon line. Did you bring it up a notch? But going by memory we made it work. The sauce is amazing the chilies are to die for. This will be our favorite go to recipe from now on. Thank you!!!

    1. Pati Jinich

      Oct 04

      Hi Stephanie, that Sunday Create had a marathon of the show plus a sneak peak of the first three episodes, you may have seen the new recipes for Chiles Rellenos and Salsa de Chile Colorado there. Now the recipes are up here in the website ( and or you can watch the whole episode on my Youtube Channel here

  35. Stephanie

    Aug 11

    Hola Pati!

    If my chile poblanos are too soft and tearing a bit while trying to remove seeds and stuff, is that because I overcooked/overcharred them? Thank you

    1. Pati Jinich

      Aug 12

      Most likely yes Stephanie, just char them to the point where it is easy to peel them but they are sturdy enough to be cleaned inside and the stuffed. Good luck!

      1. Anonymous

        Aug 15

        Thank you, Pati!

  36. Helen

    Jul 08

    Can you post belly button beans?

    1. Pati Jinich

      Jul 08

  37. Bernadette

    Jun 29

    I made these for dinner and they were amazing!! My heart is in Mexico, I love the culture and the people. My husband is from Mexico and we just returned from living there. Thank you so much for your inspiration to cook great food!! Viva Mexico 🇲🇽!!!!!!!!!!

    1. Pati Jinich

      Jun 30

      Muchas gracias Bernadette! What can I say, just “Como Mexico, no hay dos!”

  38. Susana

    Jun 25

    They were so good! My family loved them.
    thank you for sharing.

    1. Pati Jinich

      Jun 27

      Gracias Susana! What’s not to love about chiles rellenos, right? 😉

  39. Eunyoung

    Jun 21

    Hi, Pati! Chiles rellenos is my parents’ favorite Mexican dish. Made this for Father’s Day and it was a total success! The whole family have already asked for it again as there were no leftovers. Thank you 🙂

    1. Pati Jinich

      Jun 23

      Bravo Eunyoung, so glad to learn the family loved these Chiles Rellenos, yay!

  40. Deborah McLean

    Jun 08

    Hi Pati! My husband and I are huge fans of you and your show and I’m a huge fan of chiles rellenos. The best I’ve ever had were in a small farming community in western Kansas, where Mexican immigrants opened restaurants (I live in western NY, but my best friend’s husband is a doctor in KS). I’m a pretty good home cook– my adult children still ask my advice, which is amazing. Still, I was afraid to tackle chiles rellenos. Until tonight when I tried your recipe. What went well: the salsa roja was so good I wanted to lick the plate. What could have been better? The chiles rellenos were greasy. They were delicious, but greasy, and that made them heavy. Would using less oil help? What about using an air fryer? I’d love your advice. Thanks!

    1. Pati Jinich

      Jun 10

      Thanks so much Deborah for your message! To be honest with you I have not tried an air fryer for these before, but I’ve heard that it works wonderfully. If you try, please let me know how they come out!

      1. Sheryl

        Jul 29

        I think they might be greasy because your oil wasn’t quite hot enough. Just a guess…

  41. marisol

    May 19

    How about if we don’t have a stand mixer?

    1. Pati Jinich

      May 20

      No problem! You can mix the batter with a hand mixer or even with a whisk a some elbow grease 😀

  42. AmyInNH

    Apr 13

    “Place them immediately in a plastic bag”
    Cover with a bowl, or place in bowl with plate (or the baking pan) covering it.
    No need for plastic.

    1. Pati Jinich

      Apr 16

      Good suggestions Amy, thanks so much 😉

  43. Donna

    Apr 03

    I made these, and they are delicious! I used mozzerella in my husband’s, because he is picky about cheese. These are going to be a regular thing!

    1. Pati Jinich

      Apr 06

      Excellent choice, mozzarella works perfectly! I hope the husband loved them 😉

  44. April

    Mar 25

    I just made these and my family loved them. Thank you so much for the recipe.

    1. Pati Jinich

      Mar 26

      Thanks April. I am SO glad to hear everyone liked the Chiles Rellenos, those are always a crowd favorite 😉

  45. Nora

    Jan 05

    Love this receipe! My mom and grandma would make these. Now I make on my own. Sometimes I add chicken! Thanks so much!

    1. Pati Jinich

      Jan 06

      Have fun making them, Nora!

  46. Marie Baca

    Jan 02

    What’s the recipe for red Chile salsa for rellenos?

    1. Pati Jinich

      Jan 03

      Here’s the recipe, Marie:

  47. Maggie...

    Aug 08

    Me encantaron tus chiles rellenos, son muy faciles de hacer.

    1. Pati Jinich

      Aug 09

      Mil gracias, Maggie!

  48. Joel Clark

    Jul 25

    Made this recipe for the first time and it was great. I did add some chopped up sautéed shrimp in with Oaxaca shredded cheese. Used your Tomatillo salsa instead of the red tomato salsa. It was outstanding.

    Love your recipes!

    1. Pati Jinich

      Jul 27

      I’m so glad you made the recipe your own, Joel! Sounds great.

  49. Dee

    Jun 09

    our version we cut the chiles first 1/2 to 2/3 length of chilie a slit for stuffing…with cheese, beans , chorizo w hominy….or( Pasilla, Hatch and /or fat guerro chiles ) and place them in a closed paper bag….No water, scrape off burnt parts with fingers, small paring knife. This makes a firmer, sturdier relleno.I don’t like them flabby like the canned!!!
    Then corn starch finely sifted is put in a paper bag and the chilies are lightly coated. Only corn starch is used in yolks I T per yolk.No flour…puffier!
    Ventura , Ca home of The famous Ortega family & Chili of same name

    1. Pati Jinich

      Jun 10

      Sounds great too, Dee.

  50. Amanda

    Jun 07

    These Chile’s Rellenos were unbelievably amazing!!! Love your recipes:)

    1. Pati Jinich

      Jun 07

      So glad you enjoyed the chiles rellenos, Amanda.

  51. Margi

    Feb 07

    Best chili relleño recipe! Thanks again Pati, your food is always a winner!

    1. Pati

      Feb 08

      Aww gracias, Margi!

  52. Patty

    Dec 20

    Pati, so glad I made this. It was sooo good and everything I expected. I got to use a lot of my gadgets, my mixer, blender and toothpicks! Thank you for being your best.

    1. Pati

      Dec 20

      Super! Thank YOU Patty.

  53. Clementine pelley

    Dec 10

    Desr Patti.
    May i please have the recipe for “drunken rice & chicken” you made in this video?
    Thank you so much. Lj

    1. Pati

      Dec 10

  54. Cinda Kellogg

    Nov 18

    Living in New Mexico I have had my share of Chiles Rellenos, some good, some NOT so good. When I found your recipe I couldn’t wait to make them. Around here they use the green chile but I prefer the poblanos, they work so much easier. Anyway…OMG they are to die for! These are the BEST that I have ever eaten. Other recipes I’ve made over the years seemed like they took for ever to make, yours is so simple and fast. In my book you can do NO wrong…I adore you!

    1. Pati

      Nov 19

      I’m so honored, Cinda! 💙

  55. Steve Goode

    Nov 09

    Chile Rellenos…My favorite. Your recipe is the best. I never could get the egg to stick on the chilis until I dusted them with flour per your instructions. Maybe a small detail but it works. Also, I think the salsa roja is great. Wonderfully Good and very taste recipe. Thank you Pati.

    1. Pati

      Nov 10

      Oh I’m so glad you can now get the egg to stick, Steve!

  56. Nancy oliver

    Oct 13

    Hi Pati, Loving the marathon tonight just wondering about other stuffings for chili Rellenos besides cheese? My husband can’t do much Dairy and I did have one
    That was chicken stuffed years ago. So could you stuff those with cooked chicken and just a little tiny bit of cheese? Thanks

    1. Pati

      Oct 17

      Of course! You can stuff them with your favorite meat and veggies.

  57. Harriet Yelon

    Oct 13

    Chiles Rellenos together with the drunken chicken and rice. The red sauce for the Chiles Rellenos also seemed very mild. Had a difficult time removing the charred skin from the chiles. My stove is conduction stove top so I used the oven. I couldn’t remove the skin in the same way as if you were using the gas burner. The chiles tasted very good but I wouldn’t give it stars for looks. Red Sauce seemed very mild. Any suggestions?

    1. Pati

      Oct 23

      Oh you can add more chiles to the sauce to make it spicier, Harriet.

  58. Alyson H

    Sep 15

    Hello Patti,
    I am curious as to why the cheese for the Chile Rellenos is not a Mexican Melting Cheese instead of Monterey Jack, Mozzarella or Muenster cheeses? What is the Traditional Mexican Cheese that should be used.

    Plus, I suppose we could roast some Chiles for the Red Sauce to make it a little spicier? Which Chiles do you recommend? I suppose I could use Chile flakes or a pinch or two of red pepper. Just interested in your thoughts.

    1. Pati

      Oct 19

      You can use any Mexican melty cheese like Oaxaca, quesadilla, chihuahua or asadero, Alyson. And or course you can add more chile’s to the sauce if you want it to be spicier, but I personally like them like this…

  59. Teresa

    Sep 14

    Hi Pati,
    I love your show. Im so happy to be able to make your chile rellenos. This recipe is wonderful and a new family favorite. I grew poblanos this year for this very reason. Needless to say, today I had 25 peppers on the grill.
    I roasted the skin and peeled, before I seeded and stuffed them. Then went on to freezing for later use. Of course, I had to make sone too 🙂
    So looking forward to many conforting meals this winter. I also made and canned the roja sauce from my garden tomatoes and garlic. My family loves it. Looking forward to seeing more of your recipes.

    1. Pati

      Sep 14

      Oh I hope you have lots of comforting meals this winter…and lots more fun kitchen adventures, Teresa!

  60. Teresa

    Sep 14

    Best chile rellenos we’ve had or made. A little time consuming, but worth it. I even grew poblanos and more tomatoes this year just for this recipe. Thank you for sharing this recipe. After watching your tv show, I knew I had to have them.

    1. Pati

      Sep 14

      That is SO amazing that you grew poblanos and tomatoes just for this recipe, Teresa! 💕

  61. Sue Prothero

    Aug 07

    Hi Pati, if I don’t want to deep fry you said you could put them in oven with red sauce. Do you do the whole process up until flouring, place them in pot with red sauce or on pan with red sauce

    1. Pati

      Aug 08

      That’s right, Sue! So prepare the Chile’s (roast, peel, seed, and stuff with cheese) and then cover with red sauce and cook in the oven or saucepan for 15-20 min.

  62. Maira Carlson

    May 09

    Hi Pati! I am really excited to make these for my husband and his family (they are Filipino and love Mexican food) Could you remind me what goes in the salsa roja?

    1. Pati

      May 10

      Here you go Maira: I hope your whole family loves them.

  63. Ruben Lizarrraga

    Mar 02

    good morning. I am going to attempt to make these as this recipe reminds me of my late Mother. I have one question, though.
    after she would make the rellenos, she would make a little appetizer with dried shrimp and the egg mixture. I have never seen these done anywhere else and want to know if you can shine some light on them for me.


    1. Pati

      Mar 05

      ​Oh these are shrimp croquettes, sometimes called Romeritos when mixed with mole… will try to add to website soon. And I hope you enjoy the chiles rellenos!

  64. Paula

    Jan 26

    Loved making these they are so delicious but than again I love them anyway I can get them. I was also wondering if you have ever heard of Chili Rellenos with a white sauce the only place I have had them is at a restaurant in Visalia California called Colima’s Mexican & Seafood Restaurant was wondering how they make them and hoping you would know

    1. Pati

      Jan 29

  65. Cristina

    Jan 02

    Gracias Pati!!! Mmm delicioso!!! Me gusta con queso de bebe chihuahua. 😍😍

    1. Pati

      Jan 02


  66. Felisa

    Dec 13

    I loved

    1. Pati

      Dec 13


  67. gracie

    Nov 03

    can you add meat along with the cheese in the poblano pepper?

    1. Pati

      Nov 08

      Absolutely! (Cook the meat before you stuff the peppers.)

  68. Ana

    Oct 21

    Thank you for this wonderful recipe, I was trying to remember how my grandmother and I made them once, and this helped so much. I’m making them today! Thank you Chef Pati 🙂

    1. Pati

      Oct 25

      I’m happy to help :).

  69. Rena

    Sep 23

    I used this recipe to make Chiles Rellenos for the first time. They didn’t look as nice as yours, but they were delish! I shall definitely make them again!. I’m going to freeze my left over red sauce for next time.

    1. Pati

      Sep 25

      So happy to hear that Rena!

  70. Lulu

    Jun 30

    Will a comal work to char the chili ?

    1. Pati

      Jul 06

      Yes you can, but I recommend you broil them.

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