Classic Mexican Chile Rellenos

Mexican Chile Rellenos, stuffed with flavorful beef, rice, and cheese, then crispy fried to perfection. Try this classic Mexican recipe and serve with your favorite sides!

Get ready to experience the flavors of Mexico with this classic recipe for Chile Rellenos! Stuffed with a savory mixture of ground beef, rice, and spices, these roasted poblano peppers are then coated in a light batter and fried to a golden crisp, making for a delightful and satisfying meal.

Ready Time

2 hrs


8 servings


  • 8 large poblano peppers
  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup cooked rice
  • 1 can (14.5 oz) diced tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 8 ounces queso fresco or Monterey Jack cheese, crumbled
  • 2 large eggs
  • 1 cup all-purpose flour
  • Vegetable oil, for frying


Preheat your oven to 375°F (190°C). Roast the poblano peppers by placing them on a baking sheet and baking for about 30-40 minutes, or until the skin is blistered and charred.

Remove the peppers from the oven and let them cool down.

Once cool enough to handle, peel off the skin, remove the seeds, and cut a slit down one side of each pepper to create a pocket. In a large skillet, heat a tablespoon of oil over medium-high heat.

Add the chopped onion and cook until translucent, about 5 minutes.

Add the minced garlic and cook for an additional minute. Add the ground beef to the skillet, breaking it up with a spoon as it cooks, until it is fully browned, about 5-7 minutes.

Stir in the cooked rice, diced tomatoes, cumin, paprika, salt, black pepper, and cayenne pepper.

Cook for 2-3 minutes, until the mixture is well combined. Stuff each poblano pepper with the beef and rice mixture, filling them as full as possible.

Top each pepper with crumbled queso fresco or Monterey Jack cheese.

In a shallow dish, beat the eggs. In another dish, place the flour.

Dip each stuffed pepper first in the flour, coating it lightly, then in the eggs, making sure they are fully coated.

Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. When the oil is hot, add a few of the peppers to the skillet (do not overcrowd) and fry until golden brown, about 3-4 minutes on each side.

Repeat with the remaining peppers.

Place the fried peppers on a paper towel-lined plate to drain excess oil. Serve hot and enjoy with your favorite sides or toppings!


Make sure to handle the poblano peppers gently when peeling off the skin and removing seeds, as they can tear easily. Don’t overfill the peppers, as they will be coated in flour and eggs, then fried, so you want to leave a little room for expansion.

Use any leftover beef and rice mixture as tacos or stuffed into other vegetables, like bell peppers or zucchini.

For a crisper coating, make sure the peppers are fully coated in flour and eggs, and that the oil is hot before frying. If you can’t find queso fresco, feel free to substitute with another crumbly cheese, like feta or even goat cheese.

If you want to bake the peppers instead of frying, simply place them on a baking sheet lined with parchment paper and bake at 375°F (190°C) for about 20-25 minutes, or until golden brown.

Nutrional Value

  • Calories: 442
  • Total Fat: 24g
  • Saturated Fat: 8g
  • Cholesterol: 79mg
  • Sodium: 444mg
  • Total Carbohydrates: 31g
  • Dietary Fiber: 4g
  • Sugars: 6g
  • Protein: 24g
Classic Mexican Chile Rellenos
Classic Mexican Chile Rellenos

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