Last Updated on August 17, 2025 by Casia Valdés
Some recipes whisper their flavors; others shout them with unapologetic confidence. This Chile Rellenos with Extra Hot Roasted Green Chiles is one of the latter—a dish that proudly embraces spice, celebrates tradition, and delivers satisfaction in every golden, cheesy bite.
If you’ve ever been lucky enough to step into a Mexican kitchen while chiles are roasting, you know the magic. The smoky aroma drifts through the air, blending with the faint sweetness of charred skin and the promise of bold flavors ahead. In my family, chile rellenos were not just food—they were an event. My grandmother would roast the peppers over the gas flame, turning them patiently until each one was perfectly blistered. She’d hum an old tune as she worked, her hands moving with the confidence of decades of practice.
What I love most about chile rellenos is their perfect balance: the fiery heat of the chiles, the creamy comfort of melted cheese, and the light, cloud-like batter that wraps it all together. It’s a dish that feels indulgent yet deeply rooted in the humble traditions of home cooking. And this version, made with extra hot roasted green chiles, is for those who love a recipe with a little (or a lot) of attitude.
Whether you’re making this for a summer backyard gathering or a winter night in, these chile rellenos bring the heat and the comfort all in one bite.
Table of Contents
Why You’ll Love This Recipe
-
Authentic Flavor, Elevated: The roasting process gives the chiles a deep, smoky flavor, while the cheese filling provides a creamy, melty contrast.
-
Heat Lovers’ Dream: Extra hot green chiles bring serious spice—perfect for adventurous palates.
-
Versatile for Any Season: The bold flavors and light batter work just as well on a hot summer day as they do in the heart of winter.
-
Impressive but Simple: The presentation is beautiful, but the process is surprisingly straightforward.
-
Customizable: Choose your cheese, adjust the spice level, or even add a sauce to make it your own.
Ingredients You’ll Need (Serves 6)
-
10 extra hot roasted green chiles, peeled and deseeded
-
6 egg whites
-
6 egg yolks
-
Seasoned flour (for coating)
-
Oil (for frying)
-
Cheese of your choice – Muenster for creaminess or sharp cheddar for tang
Step-by-Step Instructions
1. Prep the Chiles
Roasting the chiles is key to unlocking their full flavor. Place them directly over a gas flame or under a broiler, turning occasionally until the skin is blistered and charred on all sides. This can take about 5–7 minutes.
Once roasted, transfer the chiles to a heatproof bowl and cover with a lid or plastic wrap. Let them steam for 10 minutes—this makes peeling much easier. Gently remove the skins, taking care not to tear the flesh. Slice a small opening in each chile and carefully remove seeds and membranes. If you’re brave, leave some seeds for extra heat.
2. Prepare the Batter
A great chile relleno batter is airy yet sturdy enough to cling to the pepper.
-
Let your eggs come to room temperature—this helps with volume.
-
In a large bowl, beat the egg whites until stiff peaks form. This means when you lift the beaters, the peaks hold their shape.
-
In a separate small bowl, lightly whisk the yolks.
-
Gently fold the yolks into the whites, one at a time, being careful not to deflate the mixture. The result should be pale yellow and fluffy.
3. Stuff the Chiles
Cut your cheese into strips that will fit snugly inside each chile. Slide the cheese into the slit you made earlier. If the cheese wants to escape, you can use a toothpick to hold the chile closed—it will fry up nicely and you can remove it later.
Muenster cheese will give you a rich, gooey melt, while sharp cheddar offers a punchier, tangy note. You could even experiment with Oaxaca cheese for a traditional twist.
4. Coat the Chiles
Before dipping in batter, lightly dredge each stuffed chile in seasoned flour. This not only helps the batter stick but also creates a light crust that keeps the cheese from leaking out during frying.
5. Fry to Perfection
Pour oil into a deep skillet or frying pan until it’s about 1 inch deep. Heat over medium until it reaches about 350°F (175°C).
-
Dip each floured chile into the batter, coating it completely.
-
Lay it gently into the hot oil.
-
As it fries, use a spatula to spoon some hot oil over the top—this helps the batter puff beautifully.
-
Cook each side for about 2–3 minutes, until golden and crisp.
-
Transfer to a paper towel-lined plate to drain.
6. Serve Hot
Chile rellenos are at their absolute best straight from the pan—crispy outside, gooey inside. Serve them immediately for maximum flavor and texture.
Pro Tips for Success
-
Mind the Heat: Extra hot chiles pack a punch—use poblanos or Anaheim peppers for a milder version.
-
Keep Batter Light: Avoid overmixing once yolks are added to preserve the airy texture.
-
Fry in Batches: Overcrowding the pan can drop the oil temperature and lead to soggy batter.
-
Choose the Right Oil: Neutral oils like canola or vegetable won’t overpower the flavor.
-
Serve Immediately: The crispness fades as they cool.
Serving Suggestions
-
Classic: Serve with Spanish rice and refried beans for a complete meal.
-
With Sauce: Top with salsa roja, salsa verde, or even a rich mole sauce for added complexity.
-
For Breakfast: Pair with eggs and tortillas for a fiery morning plate.
-
At a Fiesta: Offer alongside guacamole, pico de gallo, and fresh tortillas for a DIY taco bar.
Storage & Leftovers
While chile rellenos are best enjoyed fresh, you can store leftovers:
-
Refrigerator: Place in an airtight container for up to 3 days.
-
Reheat: Bake at 350°F (175°C) for about 10 minutes to maintain crispness—avoid microwaving.
-
Freezing: Not recommended, as the batter tends to lose its light texture.
Why This Recipe Works
The beauty of this dish lies in its balance. The roasted chile provides smoky depth, the cheese offers creamy indulgence, and the egg batter adds a light, crispy shell. The seasoned flour acts as an adhesive, ensuring the batter clings perfectly without sliding off during frying. Every element is there for a reason, creating a harmonious bite that’s both rustic and elegant.
Recipe FAQ
Q: Can I bake these instead of frying?
A: Yes, but you won’t get quite the same crispness. Bake at 400°F (200°C) for 15–20 minutes, flipping halfway.
Q: What’s the best cheese for chile rellenos?
A: Muenster is creamy and mild, cheddar is sharp and tangy, and Oaxaca offers a stretchy, traditional melt.
Q: Can I make the batter ahead of time?
A: It’s best made fresh. Egg batter deflates quickly, so whip it just before frying.
Q: Can I reduce the spice level?
A: Absolutely—use milder chiles and remove all seeds and membranes.
Final Thoughts
This Chile Rellenos with Extra Hot Roasted Green Chiles recipe is a love letter to Mexican cooking. It’s not just about spice—it’s about layers of flavor, tradition, and comfort. The combination of smoky roasted chiles, molten cheese, and airy, golden batter is one of life’s simple joys.
Make it for a celebration, serve it to friends who love heat, or enjoy it on a quiet evening when you need a dish that feels special. No matter how you serve it, it will always taste like a little bit of culinary magic.
Chile Rellenos with Extra Hot Roasted Green Chiles
Ingredients
Method
- Roasting the chiles is key to unlocking their full flavor. Place them directly over a gas flame or under a broiler, turning occasionally until the skin is blistered and charred on all sides. This can take about 5–7 minutes.
- Once roasted, transfer the chiles to a heatproof bowl and cover with a lid or plastic wrap. Let them steam for 10 minutes—this makes peeling much easier. Gently remove the skins, taking care not to tear the flesh. Slice a small opening in each chile and carefully remove seeds and membranes. If you’re brave, leave some seeds for extra heat.
- A great chile relleno batter is airy yet sturdy enough to cling to the pepper.
- Let your eggs come to room temperature—this helps with volume.
- In a large bowl, beat the egg whites until stiff peaks form. This means when you lift the beaters, the peaks hold their shape.
- In a separate small bowl, lightly whisk the yolks.
- Gently fold the yolks into the whites, one at a time, being careful not to deflate the mixture. The result should be pale yellow and fluffy.
- Cut your cheese into strips that will fit snugly inside each chile. Slide the cheese into the slit you made earlier. If the cheese wants to escape, you can use a toothpick to hold the chile closed—it will fry up nicely and you can remove it later.
- Muenster cheese will give you a rich, gooey melt, while sharp cheddar offers a punchier, tangy note. You could even experiment with Oaxaca cheese for a traditional twist.
- Before dipping in batter, lightly dredge each stuffed chile in seasoned flour. This not only helps the batter stick but also creates a light crust that keeps the cheese from leaking out during frying.
- Pour oil into a deep skillet or frying pan until it’s about 1 inch deep. Heat over medium until it reaches about 350°F (175°C).
- Dip each floured chile into the batter, coating it completely.
- As it fries, use a spatula to spoon some hot oil over the top—this helps the batter puff beautifully.
- Cook each side for about 2–3 minutes, until golden and crisp.
- Transfer to a paper towel-lined plate to drain.
- Chile rellenos are at their absolute best straight from the pan—crispy outside, gooey inside. Serve them immediately for maximum flavor and texture.
