As a girl who used to turn her nose up at Mexican food, I’m a million miles away from where I started. One of my very favorite things to order at a Mexican restaurant is chile rellenos. A pepper that’s been stuffed with potato and cheese, then fried? Sign me up. Now that summer is upon us, and in another month or so I’ll be picking a basket full of poblano peppers every couple of days, I figured it was only prudent to buckle down and come up with my ideal relleno recipe.

A big misconception is that chile rellenos are super spicy. Not the case, so don’t let the word “chile” scare you off. We don’t mind a little heat, but if you’d like them even milder – just remove all of the seeds from inside the pepper before filling. I fried this batch to keep it authentic, but often I skip the batter entirely and just stick the stuffed peppers under the broiler for a few minutes. Shaves some time and calories, which is always a good thing! When paired with some Spanish rice, these make a delicious and satisfying summer meal. Enjoy!


  1. Posted June 13, 2012 at 9:39 PM | Permalink

    I can’t say that I ever disliked Mexican food, but I have most certainly expanded my palate from my once standard-no-matter-what-Mexican-Restaurant-I-am-at Chicken Enchilada order. Just in the past few years I discovered my love for Chile Rellenos and Tamales. Oh, how I love both of them! This looks like a great recipe to have in my arsenal!

  2. Posted June 14, 2012 at 3:06 AM | Permalink

    Oh this sounds wonderful, I have a ton of poblanos recently given to me and was thinking of new ways to use them up.

    Great timing on your recipe, thanks.

    You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here offering a new theme each month. All bloggers are welcome, hope to see you participate soon.

  3. Posted June 17, 2012 at 10:19 PM | Permalink

    I love chile rellenos so much, though I’ve never had one with potato! I almost always order a “combo” plate at the authentic Mexican place of chile relleno + carne asada. Mmm.

  4. Posted August 27, 2012 at 1:37 PM | Permalink

    I love chili rellenos, but I’m not a big cream cheese fan…I might try to leave it out and see how it turns out….

    • Posted January 20, 2015 at 2:58 PM | Permalink

      My family from mexico, if deciding not to put meat or potatoes, we use queso fresco, which is the white crumbly cheese, and we crumble cheese in there. It’s still so delicious

  5. Ninfa
    Posted January 8, 2015 at 10:30 AM | Permalink

    I haven’t had a Chile Relleno in years but your filling sounds so tempting, what’ not to like about Potatoes, Cream Cheese, and Monterrey Jack Cheese!!!! Thank you for sharing this CLASSIC MEXICAN RECIPE!!!

  6. Holly Stoa
    Posted December 16, 2017 at 5:09 PM | Permalink

    I am making this right now. I noticed a couple of errors. The ingredient list says chili pepper and chick stock. The method says add chili powder and water. I am going with the chili pepper and stock, hope that is right.

    • Posted January 6, 2018 at 12:56 PM | Permalink

      Fixed those errors, chicken stock is correct! Thanks, Holly – hope you enjoyed them 🙂

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