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Fried Chiles Rellenos Recipe

Prep Time1 hour
Cook Time10 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 servings


  • 8 large green chiles
  • ½ pound cheese Cheddar, co-jack, or Jack cheese cut into ½" x 3 inch strips
  • 3 quarts peanut oil for deep frying
  • ½ cup flour
  • ½ teaspoon baking powder or use self-rising flour
  • ¼ teaspoon soda
  • ¼ teaspoon salt
  • ½ cup buttermilk plus a little more for thinning if necessary
  • 1 large egg
  • 1 cup flour
  • ¼ teaspoon salt


To Prepare the Chiles

  • Before roasting, puncture with knife to prevent bursting!! Roast chiles individually over gas flame, on gas grill, under gas broiler, or in preheated 500° F oven until charred and blistered all over.
  • Place in a paper bag or in covered casserole for 10 minutes to steam. Carefully peel chiles.
  • Make a slit in the stem end of each chile and remove seeds if desired. I do not remove seeds as I can't do it without tearing up the chile.
  • In a large bowl, whisk together the flour, baking powder, baking soda and salt.
  • Beat egg slightly and combine with buttermilk.
  • Add to flour mixture, stirring gently to mix. Do not worry if your batter is a little lumpy. It should be the consistency of pancake batter. If it seems a bit thick, thin with a little more buttermilk.
  • Set batter aside at room temperature.
  • Heat peanut oil in a large, heavy pot (cast iron or enameled cast iron work well here) and bring the oil to 350° F.
  • Mix the flour and salt for the dredge and place in a shallow pan.
  • Insert a strip of cheese into each chile. Stuff carefully to avoid breaking.
  • To coat chiles, dip stuffed chiles into the dredge and then into batter. Let excess drain back into the batter bowl and then carefully lower the chile into the hot oil.
  • Fry until golden brown, turning once. Remove from fat and keep warm in a 200°F oven until you have fried all the chiles.