Are you tired of the same old boring recipes? Look no further! In this article, we’ll be exploring 18 unique and delicious chile relleno recipes that add a spicy kick to your meals. Chile rellenos are a staple in Mexican cuisine, typically consisting of roasted poblano peppers stuffed with cheese, battered, and fried. But why stick to the classic recipe when you can experiment with different flavors and ingredients? From breakfast-inspired dishes to vegan options, we’ve got you covered.
In this article, we’ll be highlighting some of the most creative chile relleno recipes out there, each one incorporating a unique twist that will take your taste buds on an adventure. Whether you’re a fan of spicy foods or prefer milder flavors, there’s something for everyone in our collection of 18 Spicy Chile Relleno Recipes with a Twist.
Classic Cheese-Stuffed Chile Relleno
This beloved Mexican dish is a staple of any fiesta or gathering. Roasted poblano peppers are stuffed with melted cheese, coated in an egg batter, and fried to perfection.
Ingredients:
– 4 large poblano peppers
– 1 cup shredded Monterey Jack cheese
– 1/2 cup grated Cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 egg, beaten
– 1/2 cup all-purpose flour
– Vegetable oil for frying
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast poblanos by placing them on a baking sheet and baking for 10-15 minutes, or until skin is blistered and charred.
3. Remove peppers from oven and let cool. Peel off skin, remove seeds, and cut a slit down one side to create a pocket.
4. Stuff each pepper with cheese mixture (Monterey Jack and Cheddar), leaving a small border at the top.
5. Dip stuffed peppers in beaten egg and then coat with flour, shaking off excess.
6. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry peppers for 3-4 minutes on each side, or until golden brown.
7. Drain on paper towels and serve hot.
Cooking Time: 20-25 minutes
Beef and Black Bean Chile Relleno
A flavorful twist on the classic Mexican dish, this recipe combines tender beef, creamy black beans, and melted cheese inside roasted poblano peppers. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 lb ground beef
– 1/2 cup cooked black beans
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 4 poblano peppers
– 8 oz cheddar cheese, shredded
– 1 egg, beaten (for coating peppers)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook ground beef until browned, breaking into small pieces as it cooks.
3. Add chopped onion, garlic, cumin, paprika, salt, and pepper to the skillet; cook until onion is translucent.
4. Stir in cooked black beans and set aside.
5. Roast poblano peppers by placing them on a baking sheet, drizzling with water, and baking for 10-15 minutes or until charred.
6. Cut off tops of roasted peppers and carefully remove seeds and membranes.
7. Stuff each pepper with the beef mixture, then top with shredded cheese.
8. Coat the stuffed peppers with beaten egg, then place on a plate or baking dish.
Cooking Time: 20-25 minutes or until cheese is melted and bubbly.
Shrimp and Crab Chile Relleno
Elevate your Mexican-inspired dinner with this flavorful Shrimp and Crab Chile Relleno recipe, featuring succulent shrimp, sweet crab meat, and roasted poblano peppers.
Ingredients:
– 4 large poblano peppers
– 1 pound large shrimp, peeled and deveined
– 1/2 cup jumbo lump crab meat
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 cup shredded Monterey Jack cheese (divided)
– 2 tablespoons chopped fresh cilantro
Instructions:
1. Preheat oven to 375°F.
2. Roast poblano peppers by placing them on a baking sheet, drizzling with olive oil, and seasoning with cumin, salt, and pepper. Bake for 10-12 minutes or until skin is blistered and charred.
3. In a skillet, sauté shrimp, crab meat, onion, and garlic in butter until pink and fragrant.
4. Stuff each roasted poblano pepper with the shrimp-crab mixture, followed by a sprinkle of cheese.
5. Place stuffed peppers on a baking sheet and top with remaining cheese.
6. Bake for an additional 10-12 minutes or until cheese is melted and bubbly.
7. Garnish with cilantro and serve hot.
Cooking Time: 25-30 minutes
Vegetarian Quinoa-Stuffed Chile Relleno
This recipe offers a flavorful and nutritious twist on the classic Chile Relleno dish, replacing traditional meat with quinoa-stuffed goodness. Perfect for vegetarians and veggie lovers alike!
Ingredients:
– 4 Anaheim or Poblano peppers
– 1 cup cooked quinoa
– 1/2 cup black beans, drained and rinsed
– 1/2 cup corn kernels
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Vegetable oil for roasting peppers
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the peppers by placing them on a baking sheet, drizzle with oil, and bake for 30-40 minutes or until charred.
3. In a bowl, mix cooked quinoa with black beans, corn, onion, garlic, cumin, salt, and pepper.
4. Once peppers are roasted, peel off skin, remove seeds, and cut a slit down one side to create a pocket.
5. Stuff each pepper with the quinoa mixture and bake for an additional 15-20 minutes or until filling is heated through.
Cooking Time: Total cooking time approximately 50-60 minutes.
Chicken and Chorizo Chile Relleno
This recipe combines the richness of chicken and chorizo with the warmth of roasted peppers, creating a unique and delicious twist on the traditional chile relleno.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 pound chorizo sausage, casings removed
– 4 large Anaheim or bell peppers, roasted and peeled
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 cup shredded Monterey Jack cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook chorizo sausage over medium-high heat until browned, breaking into small pieces.
3. Add diced onion and minced garlic; cook until onion is translucent.
4. Stuff each chicken breast with the chorizo mixture, dividing it evenly among the four breasts.
5. Place stuffed chicken breasts in roasted peppers, and top with shredded cheese (if using).
6. Bake for 25-30 minutes or until chicken is cooked through and cheese is melted.
Cooking Time: 25-30 minutes
Poblano Chile Relleno with Mole Sauce
Poblano Chile Relleno with Mole Sauce: A flavorful and aromatic Mexican dish that combines roasted poblano peppers with a rich, chocolate-based mole sauce.
Ingredients:
– 4 large poblano peppers
– 1 pound ground beef (or ground turkey, chicken, or vegetarian option)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup breadcrumbs
– 1 egg, beaten
– 1/4 cup shredded cheese (Monterey Jack or Cheddar)
– Vegetable oil for frying
– Mole sauce (homemade or store-bought)
Instructions:
1. Roast poblano peppers over an open flame or in the oven until charred and blistered.
2. Peel off skin, remove seeds, and cut a slit down one side to create a pocket.
3. Stuff each pepper with ground beef mixture (cooked separately), chopped onion, and minced garlic.
4. Dip stuffed peppers in beaten egg and coat with breadcrumbs.
5. Fry peppers in hot oil until golden brown.
6. Serve with mole sauce spooned over the top.
Cooking Time: 45-50 minutes
Breakfast Chile Relleno with Eggs
Start your day with this flavorful breakfast chile relleno, packed with roasted peppers, gooey cheese, and scrambled eggs. This recipe is perfect for a special occasion or just a Sunday brunch.
Ingredients:
– 4 large Anaheim peppers
– 1/2 cup shredded Monterey Jack cheese
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 teaspoons cumin
– Salt and pepper to taste
– 4 eggs
– Optional: sour cream, salsa, and avocado for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the peppers by placing them on a baking sheet and drizzling with olive oil. Bake for 30-40 minutes or until skin is blistered.
3. Remove from oven and let cool. Peel off skin, discarding it, and place peppers in a bowl.
4. In the same bowl, add garlic, cumin, salt, and pepper. Toss to coat.
5. Stuff each pepper with shredded cheese and top with 2-3 scrambled eggs.
6. Serve immediately, garnished with desired toppings.
Cooking Time: 30-40 minutes
Sweet Potato and Goat Cheese Chile Relleno
Experience the rich flavors of Mexico with this innovative twist on traditional chile rellenos, featuring sweet potatoes and creamy goat cheese.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1/4 cup goat cheese crumbles
– 1/2 cup roasted Anaheim peppers, diced
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
– 4 corn tortillas
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together mashed sweet potatoes, goat cheese crumbles, roasted peppers, and cilantro.
3. Place about 1/4 cup of the sweet potato mixture onto the center of each tortilla.
4. Fold the sides of the tortilla over the filling to form a compact package.
5. Brush both sides of the tortillas with olive oil and season with salt and pepper.
6. Bake for 15-20 minutes, or until the cheese is melted and the tortillas are crispy.
7. Serve warm and enjoy!
Cooking Time: 15-20 minutes
Spicy Chipotle Chile Relleno
This recipe brings together the bold flavors of chipotle peppers and creamy cheese, wrapped up in a crispy poblano pepper package.
Ingredients:
– 4 large poblano peppers
– 2 chipotle peppers in adobo sauce, chopped
– 1/2 cup queso fresco or Monterey Jack cheese, crumbled
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: sour cream, salsa, cilantro for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the poblano peppers by placing them on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
3. Bake for 15-20 minutes or until the skin is charred and blistered.
4. Remove the peppers from the oven and let them cool down enough to handle.
5. Slit the peppers open, remove seeds and membranes, and fill each one with a spoonful of chipotle pepper mixture, followed by a sprinkle of cheese.
6. Return the peppers to the oven and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Mushroom and Spinach Chile Relleno
This recipe combines the flavors of sautéed mushrooms and spinach with roasted poblano peppers, creating a delightful vegetarian dish. Perfect for a cozy dinner or as a unique appetizer.
Ingredients:
– 4 large poblano peppers
– 1 cup mixed mushrooms (button, cremini, shiitake)
– 2 cups fresh spinach leaves
– 2 cloves garlic, minced
– 1/2 cup shredded Monterey Jack cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: sour cream or Greek yogurt for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the poblano peppers by placing them on a baking sheet, drizzling with olive oil, and baking for 10-12 minutes or until the skin is blistered.
3. Sauté the mushrooms and garlic in a pan over medium heat until tender. Add spinach leaves and cook until wilted.
4. Stuff each roasted poblano pepper with the mushroom-spinach mixture and top with shredded cheese.
5. Bake for an additional 10-12 minutes or until the cheese is melted and bubbly.
6. Serve hot, garnished with a dollop of sour cream or Greek yogurt if desired.
Cooking Time: approximately 25-30 minutes
Pork Carnitas Chile Relleno
Pork Carnitas Chile Relleno Recipe: A flavorful twist on traditional chile rellenos, this dish combines tender pork carnitas with roasted poblano peppers and melted cheese.
Ingredients:
– 1 pound pork shoulder, boneless
– 1/4 cup lard or vegetable oil
– 2 large onions, thinly sliced
– 2 cloves garlic, minced
– 2 cups chicken broth
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 4 large poblano peppers
– 1 cup shredded Monterey Jack cheese (or other mild cheese)
– 1/4 cup chopped fresh cilantro
Instructions:
1. Preheat oven to 375°F.
2. In a large Dutch oven, cook pork in lard or oil over medium heat until browned, about 5 minutes. Add onions and garlic; cook until onions are translucent.
3. Add chicken broth, oregano, salt, and pepper; bring to a simmer. Cook until pork is tender, about 2 hours.
4. Roast poblano peppers in the oven until charred; peel off skin, remove seeds, and slice into strips.
5. Stuff each pepper with some of the pork mixture, then top with cheese.
6. Bake for an additional 10-15 minutes or until cheese is melted.
7. Garnish with cilantro and serve.
Cooking Time: About 2 hours 30 minutes
Vegan Chile Relleno with Cashew Cheese
Experience the rich flavors of traditional Chile Relleno with a vegan twist using creamy cashew cheese.
Ingredients:
– 4-6 poblano peppers
– 1 cup cooked brown rice
– 1/2 cup black beans, cooked and mashed
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup cashew cheese (see note)
– Vegetable oil for frying
Instructions:
1. Roast the poblano peppers by placing them on a baking sheet and drizzling with vegetable oil. Bake at 400°F (200°C) for 30-40 minutes, or until the skin is blistered.
2. Remove the peppers from the oven and let them cool. Peel off the skin, remove the seeds, and chop into large pieces.
3. In a mixing bowl, combine cooked rice, black beans, onion, garlic, cumin, paprika, salt, and pepper.
4. Stuff each poblano pepper piece with the rice mixture, filling as full as possible.
5. Place the stuffed peppers on a baking sheet lined with parchment paper and bake at 375°F (190°C) for 20-25 minutes, or until heated through.
6. Serve warm, topped with cashew cheese and your choice of toppings.
Note: For cashew cheese, soak 1/2 cup of cashews in water for 4 hours, then blend with 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 cup water until creamy.
Bacon-Wrapped Chile Relleno
This recipe combines the flavors of roasted poblano peppers with the richness of bacon and melted cheese, making for a delicious and satisfying snack or meal. With its crispy exterior and creamy interior, this dish is sure to please.
Ingredients:
– 4 large poblano peppers
– 6 slices of thick-cut bacon
– 1 cup shredded Monterey Jack cheese
– 1/2 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the poblano peppers by placing them on a baking sheet, drizzling with olive oil, and seasoning with salt and pepper. Roast for 30-40 minutes, or until the skin is blistered and charred.
3. Remove the peppers from the oven and let them cool. Peel off the skin, remove the seeds, and cut a slit down one side to create a pocket.
4. Wrap each pepper with 2 slices of bacon, securing it with toothpicks if needed.
5. Place the wrapped peppers on a baking sheet lined with parchment paper and bake for an additional 20-25 minutes, or until the bacon is crispy.
6. Remove from the oven and sprinkle with shredded cheese and chopped cilantro. Serve hot.
Cooking Time: 55-65 minutes
Corn and Zucchini Chile Relleno
A flavorful twist on the classic chile relleno recipe, this dish combines roasted corn and zucchini with melted cheese and a crispy egg coating. Perfect for a warm summer evening or as a unique brunch option.
Ingredients:
– 4 large poblano peppers
– 1 cup roasted corn kernels (see note)
– 1 medium zucchini, sliced into 1/4-inch thick rounds
– 1 cup shredded Monterey Jack cheese
– 2 large eggs
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the poblano peppers by placing them on a baking sheet and baking for 20-25 minutes, or until the skin is charred and blistered.
3. Remove the peppers from the oven and let them cool. Peel off the skin, remove the seeds, and cut the flesh into large pieces.
4. In a separate pan, heat about 1/2 inch of vegetable oil over medium-high heat. Dip each zucchini slice in the beaten eggs and then coat with cornmeal. Fry until golden brown, about 3-4 minutes per side.
5. Stuff each poblano pepper piece with a spoonful of roasted corn, a few slices of fried zucchini, and some shredded cheese. Serve hot.
Cooking Time: About 30-40 minutes
Green Chile Relleno Soup
This creamy and spicy soup is a twist on the traditional Mexican dish, rellenos. The roasted green chile peppers add a rich and smoky flavor to this comforting bowl of goodness.
Ingredients:
– 4-6 Anaheim or Hatch green chile peppers
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, and crushed tortilla chips for topping
Instructions:
1. Preheat oven to 400°F.
2. Roast the green chile peppers in the olive oil for about 30-40 minutes, or until charred and blistered.
3. Remove the peppers from the oven and let them cool. Peel off the skin, remove the seeds, and chop the flesh into small pieces.
4. In a large pot, sauté the onion and garlic until softened. Add the chopped green chile peppers, diced tomatoes, chicken broth, and heavy cream. Bring to a simmer.
5. Reduce heat and let cook for 15-20 minutes or until heated through. Season with salt and pepper to taste.
6. Serve hot, topped with shredded cheese, sour cream, and crushed tortilla chips if desired.
Cooking Time: 45-50 minutes
Air-Fried Chile Relleno Bites
Air-Fried Chile Relleno Bites: A Twist on a Classic Mexican Dish
Elevate the flavor of traditional chile rellenos with this bite-sized air-fried version. These crispy, cheesy bites are perfect for snacking or as an appetizer.
Ingredients:
– 4-6 roasted poblano peppers, sliced into 1-inch pieces
– 1 cup shredded Monterey Jack cheese
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat air fryer to 375°F (190°C).
2. In a bowl, mix together Monterey Jack cheese, breadcrumbs, and Parmesan cheese.
3. Dip each poblano piece into the beaten egg, then coat in the cheese mixture, pressing gently to adhere.
4. Place coated poblano pieces in the air fryer basket in a single layer.
5. Cook for 5-7 minutes or until golden brown, shaking halfway through.
6. Serve warm and enjoy!
Cooking Time: 5-7 minutes
Chile Relleno Casserole
Chile Relleno Casserole Recipe
This hearty casserole combines the flavors of roasted peppers, creamy cheese, and savory beef, making it a perfect comfort food for any occasion. This easy-to-make recipe is a twist on the classic Chile Relleno dish, but with a convenient one-dish format.
Ingredients:
– 1 lb ground beef
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 2 large roasted peppers (any color), chopped
– 1 can (10 oz) condensed cream of mushroom soup
Instructions:
1. Preheat oven to 350°F.
2. Cook ground beef, onion, and garlic in a skillet until browned, breaking up into small pieces as it cooks.
3. In a separate bowl, combine diced tomatoes, cumin, paprika, salt, and pepper. Stir well.
4. In a 9×13-inch baking dish, arrange half of the chopped peppers in the bottom.
5. Add cooked ground beef mixture, followed by the cream of mushroom soup, then shredded cheese.
6. Top with remaining peppers and sprinkle with cilantro.
7. Bake for 25-30 minutes or until hot and bubbly.
Cook Time: 25-30 minutes
Smoky Ancho Chile Relleno
This recipe brings together the sweet and smoky flavors of ancho chilies, roasted garlic, and Oaxaca cheese for a unique and delicious Mexican-inspired dish. Perfect as an appetizer or main course.
Ingredients:
– 4 ancho chilies
– 2 cloves of garlic
– 1/2 cup grated Oaxaca cheese (or substitute with Monterey Jack)
– 1 tablespoon olive oil
– Salt, to taste
– Optional: crema, sour cream, or crumbled queso fresco for serving
Instructions:
1. Roast the ancho chilies by placing them on a baking sheet and drizzling with olive oil. Roast at 400°F (200°C) for 10-12 minutes, or until fragrant and slightly puffed.
2. Sauté the garlic cloves in a small skillet over medium heat until caramelized.
3. Stuff each roasted ancho chile with a spoonful of caramelized garlic and a sprinkle of Oaxaca cheese.
4. Serve immediately, garnished with crema, sour cream, or crumbled queso fresco if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your mealtime with these 18 creative and delicious chile relleno recipes! From classic cheese-stuffed versions to innovative twists featuring beef, shrimp, quinoa, and more, there’s something for every palate. Try adding mole sauce or chipotle peppers for an extra kick. For a breakfast twist, add eggs and cheese. Or go vegan with cashew cheese and roasted vegetables. And don’t forget the sweet potato and goat cheese combo! Whether you’re in the mood for comfort food or something new and exciting, these recipes have got you covered.
