Chile Rellenos are a beautiful blend of crispy batter, smoky roasted peppers, and gooey melted cheese — but using extra-hot green chiles takes them to a whole new level. These rellenos bring real heat while keeping all the classic charm: a light, airy egg batter, a perfectly melty cheese center, and that irresistible golden crust. Served with warm red sauce, they’re bold, spicy, and absolutely unforgettable.
The secret to great chile rellenos is in the preparation — properly roasted peppers, a fluffy egg batter, and careful frying make all the difference. Whether you use hot Hatch chiles, Anaheim, or a mix of your favorite roasted peppers, each bite delivers smoky fire balanced by creamy cheese. If you love heat, this version is pure bliss.
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Serve these as a main dish with beans and rice, or as part of a larger Mexican feast. They’re satisfying, impressive, and surprisingly easy to make at home.
Servings: 4
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Ingredients
- 4 large hot green chiles (Hatch, Anaheim, or similar), roasted and peeled
- 1 cup shredded Oaxaca or Monterey Jack cheese
- 3 eggs, separated
- 2 tbsp flour (plus extra for dusting)
- 1 tsp garlic powder
- 1/2 tsp salt
- Oil for frying
- Red enchilada sauce or salsa roja, for serving
Instructions:
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