Crispy Chile Rellenos ~ Fast, Easy, Extra Crispy Method (2024)

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What are chile rellenos?

Crispy, deep fried Chile Rellenos are easily one of my top 10 favorite things to eat. ESPECIALLY when they are smothered in Green Chili.

That crispy shell, wrapped around a whole Green Chile that's been stuffed with cheese, fried to golden, cheesy perfection, and smothered in spicy pork green chili. So, so, SO good. There are few things in life I love more than this, which should tell you something about my priorities. 🙂

Traditional Chile Rellenos involve stuffing chilies with cheese and then coating them in a batter before frying. They aren't super difficult.... but they are somewhat involved, messy, and time-consuming.

Years ago, I discovered a much easier way to make crispy Chile Rellenos and I've been happily making them this way ever since. It requires only four ingredients and takes very little time.

And, the result (in my humble opinion) is just as good, if not better, than anything you'll get from a batter. (And all the traditionalists gasp in horror.)

Here's what you do...

The easiest way to make crispy chile rellenos

The secret to super easy, super crispy, super cheesy Chile Rellenos is to ditch the batter and use egg roll wrappers in its place. Not only do egg roll wrappers allow you to skip the whole process of coating stuffed chiles in batter, they allow you to add considerably more cheese.

In my book, the more cheese, the better. If my book looks a lot like your book, this recipe is for you.

As you may or may not know, my husband and I are full time travelers, rolling across the country in our 5th wheel RV.

As such, I am constantly shopping at unfamiliar supermarkets. Happily, I've found that most major supermarkets carry packages of egg roll wrappers, usually stocked in the refrigerated cases of their produce section.

I can tell you from experience, that while most supermarkets cary egg roll wrappers, they typically don't stock a lot of them and that can make them difficult to find. If you don't see them, it's worth it to ask. They are probably there... somewhere.

And, while you're at it, pick up a package of wonton wrappers so you can make these delicious little two-bite wonton cups.

Step-by-step photos and instructions

1. Lay one egg roll wrapper on a work surface in front of you and place a whole Green Chile in the center, laying it open.
2. Dip your fingers in the water and brush it along all 4 edges of the egg roll wrapper to dampen.
3. Add ¼ cup shredded cheese in the center of the Green Chile.

Then simply enclose theChilein the egg roll wrapper as follows:

1. Fold the left side of the egg roll wrapper over the Chile and cheese, towards the center.
2. Fold the bottom corner up towards the center
3. Fold the right side of the wrapper over the chile and cheese, covering it completely
4. Fold the top corner down to the center, forming a nice little package.

Press the seam with your fingers to seal and lay the relleno on the parchment lined baking sheet. Repeat with the remaining egg roll wrappers and filling.

The moistened edges of the egg roll wrapper should hold it in place. If it starts to come apart, simply re-moisten the edges.

How to cook chile rellenos

Fill a deep skillet or saucepan with enough oil to come about 3 inches up the sides. For years I used a stockpot for frying because it keeps more of the oil splatters inside the pan, making cleanup easier later. But I recently purchased this HexClad frying pan and now I use that.

But, a deep skillet works great too. You can also, of course, use a deep fat fryer. Or, you can even use an air fryer (more information about how to use an air fryer below).

The most important thing about deep frying anything is temperature. If the temperature of the oil is too low, the rellenos will end up soggy and extremely greasy. If the temperature of the oil is too high, the outside of the rellenos will burn before the cheese on the inside has fully melted.

It's nearly impossible to know the temperature of the oil without using a deep fry/candy thermometer. The thermometer I have and LOVE is the Thermapen One from Thermoworks. I use this thermometer almost daily.

As the Chile Rellenos fry, do your best to keep the temperature of the oil somewhere between325 – 340 degrees (F). Let them cook on one side until deep golden brown, then use metal tongs to flip them over.

When the Rellenos are golden brown on both sides, remover them from the oil, letting them drain on paper towels.

That's it. You're done. Easy peasy.

How to dispose of used frying oil

I just discovered a product that is so awesome I just had to share it with you. It's called FryAway and it turns used frying oil into solid waste so you can just scrape it into the trash. Here's how it works:

After frying the rellenos, when the oil is still hot, sprinkle in a scoop or two of Fry Away.

As the oil cools, it will turn into something similar to the consistency of gelatin. At that point you can just use a spoon to scrape it from the pan.

The now solid oil traps any food residue that was floating around in the oil and you can just dump it into the trash. FryAway is plant-based, so you can discard the solidified oil with other organic waste, and it will break down in as little as 30 days. I think it's brilliant.

What kind of chilies are best for rellenos?

For this recipe, you'll need 12 whole roasted and peeled Green Chiles. In the town where I grew up and raised my own children, local family farms grew chiles, roasting them in hand crank roasters for weeks at a time during harvest season. There are few things I love more than the smell of roasting chiles.

Every year, I would buy bags of roasted chiles, peel off their blackened skins, and use them to make Chile Rellenos.

But, I didn't relegate myself to making Chile Rellenos once a year. And I was never disciplined enough to purchase, peel, and freeze chiles during harvest season.

So, the rest of the year, I would simply purchase a can of whole roasted Green Chiles at my local supermarket.

If it's Chile season where you are and you have the luxury of purchasing a bag of fresh roasted chiles, do that. Otherwise pick up a can of whole chiles at your local market.

What is the best kind of cheese to use in chile rellenos?

My favorite cheese to use in Chile Rellenos is Monterey Jack because it has a mild flavor and melts really well. Sometimes, when I want to add more heat, I'll use pepper jack.

I also personally like cheddar... however, depending on the type of cheddar you use, it can overpower the flavor of the chili. This is neither good nor bad. It's simply a matter of personal preference.

My other favorite cheese to use in Chile Rellenos isOaxaca cheese (also known as Queso Oaxaca, Asadero, or Quesillo), a semi-soft cheese that is similar to Monterey Jack.

Serving suggestions

Hands down, my favorite way to eat Chile Rellenos is smothered in Pork Green Chili.Making Green Chili is not difficult, but it does take some time. The chili needs to simmer low and slow for about 3 hours to allow all the flavors to blend and develop, and the pork to reach maximum tenderness.

My favorite Green Chili recipe makes a lot of chili - about 16 cups.I almost always make this much (sometimes more!) because it freezes really well. And, being one microwave defrost cycle away from a bowl Pork Green Chili is a beautiful thing.

I also like to serve chile rellenos with:

• Jicama Apple Salad with Honey Lime Dressing
• Pomegranate Margaritas

Recipe FAQs

Other recipes you might like

And, if you love Mexican food as much as we do, you've got to try these all-butter homemade flour tortillas. They are night and day better than any kind of prepared tortillas you can buy.

If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #alittleandalot on Instagram.

This recipe is sponsored by FryAway.

+ Subscribe to my newsletter for new and exclusive recipes in your in-box every month! As a full time traveler, living, working, cooking, and baking from a 5th wheel RV, it's also where I share our experiences of life on the road.

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