If you’ve ever had Chile Relleno at a restaurant, you already know it’s basically a warm hug in food form. But making it at home? Oof. Traditional Chiles Rellenos Recipes involve dipping them in batter, deep frying, and somehow not burning yourself in the process. Yeah, no thanks.
That’s why I LOVE this Easy Chile Relleno Recipe made in the air fryer. Seriously, if you haven’t tried Chile Relleno in Air Fryer, you are missing out. You get that crispy outside, melty cheese inside, and all the deliciousness of a classic Chili Relleno Recipe—but without standing over a pot of hot oil while your kids fight over whose turn it is to hold the cat. (Just mine? Cool.)
So if you’ve been searching for the best Air Fryer Chili Relleno Recipe, look no further. This Chiles Rellenos Recipe Air Fryer is quick, easy, and (best part) involves way less cleanup. Let’s do this!
Ingredients You’ll Need
- 4 large poblano peppers (or Anaheim if you like things milder)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend—whatever makes your heart happy)
- 2 eggs
- ½ cup all-purpose flour
- ½ cup panko breadcrumbs (for that extra crisp factor)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cumin (optional, but adds a little smoky goodness)
- Cooking spray
Optional but highly recommended toppings:
- Salsa
- Sour cream
- Chopped cilantro
- Avocado slices
- A drizzle of hot sauce if you like to live on the edge
Step By Step Instructions
Step 1: Roast the Poblanos
This step is what gives chile rellenos their signature flavor, so don’t skip it!
- If you have a gas stove, place the peppers directly over the flame, turning with tongs until the skin is black and blistered.
- If you have an electric stove, no worries—just pop them under the broiler for about 5-7 minutes, flipping halfway.
Once they’re nice and charred, toss them in a bowl and cover with plastic wrap or a plate for 10 minutes. This makes the skin easier to peel off (plus, you get a little break to wrangle the kids).
Step 2: Peel and Stuff the Peppers
After their little steam bath, peel off as much of the blackened skin as you can. Don’t stress if you don’t get every last bit—just do your best.
Next, make a small slit down the side of each pepper and gently remove the seeds. No need to go overboard; a few seeds won’t hurt anyone.
Now, stuff them generously with shredded cheese. The more, the better—no one has ever complained about too much cheese.
Step 3: Coat for That Crispy Crunch
Set up a dredging station (fancy term for dipping and coating):
- Bowl 1: Beat the eggs.
- Bowl 2: Mix flour, panko breadcrumbs, garlic powder, salt, pepper, and cumin.
Carefully dip each stuffed pepper into the egg (let the excess drip off), then roll it in the flour mixture, pressing gently so everything sticks.
Step 4: Air Fry Like a Pro
- Preheat your air fryer to 375°F (because nobody likes waiting).
- Lightly spray the air fryer basket with cooking spray, then place the peppers inside in a single layer.
- Spray the tops lightly with cooking spray too—this helps with crispiness.
- Air fry for 10-12 minutes, flipping halfway, until golden brown and crispy.
While that’s cooking, take a deep breath. Maybe sip your coffee (or wine, no judgment). The hard part is done!
Step 5: Serve & Enjoy!
The best part—eating! Carefully take out those crispy, cheesy beauties and load them up with your favorite toppings. Salsa, sour cream, avocado—go crazy. Serve them with rice, beans, or just eat them straight off the plate while hiding from your kids in the pantry.
FAQs – Air Fryer Chile Rellenos
Can I make these ahead of time?
Yes! You can roast, peel, and stuff the peppers ahead of time. Just keep them in the fridge for up to a day, then dredge and air fry when you’re ready to eat. Freshly air-fried Chili Rellenos are best, though, because nothing beats that crispy coating!
What’s the best cheese to use?
Monterey Jack, cheddar, Oaxaca, or a Mexican blend all work great. If you want an extra melty center, mix in a little cream cheese with your shredded cheese!
Can I use canned green chiles instead of fresh poblanos?
Yep! If you’re short on time, canned whole green chiles work. They’re softer and won’t hold their shape as well, but they’ll still be tasty.
Do I have to roast the peppers first?
For the best flavor, yes! Roasting brings out that smoky, authentic Chiles Rellenos Recipe taste. But if you’re in a hurry, you can skip it—just know the texture will be a little different.
Can I make this with meat?
Absolutely! Some people love stuffing their Chili Relleno with seasoned ground beef or shredded chicken along with the cheese. Just make sure the meat is fully cooked before stuffing.
Air Fryer Chile Relleno Recipe Card
Air Fryer Chile Relleno
Ingredients
- 4 large poblano peppers
- 1 cup shredded cheese Monterey Jack, cheddar, or Mexican blend
- 2 eggs
- ½ cup all-purpose flour
- ½ cup panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cumin optional
- Cooking spray
Optional Toppings:
- Salsa sour cream, avocado, cilantro
Instructions
Roast the Peppers
- Place poblanos over a gas stove flame or under the broiler for 5-7 minutes, turning until the skin is blistered.
- Transfer to a bowl, cover, and let them steam for 10 minutes to loosen the skin.
Peel & Stuff
- Peel the charred skin, make a small slit, and remove seeds.
- Stuff each pepper with lots of cheese (because cheese is life).
Coat for Crispiness
- Dip each stuffed pepper into beaten eggs.
- Roll in flour + panko mixture (with seasonings).
Air Fry to Perfection
- Preheat air fryer to 375°F.
- Lightly spray basket & place peppers in a single layer.
- Air fry for 10-12 minutes, flipping halfway, until golden and crispy.
Serve & Enjoy!
- Top with salsa, sour cream, and avocado.
- Pair with rice and beans or eat them straight off the plate—no judgment!
Notes
- Crispier? Spray tops lightly with cooking spray before air frying.
- Gluten-free? Swap flour & panko for crushed cornflakes or gluten-free breadcrumbs.
- Spicier? Add pepper jack cheese or a drizzle of hot sauce.
Whew, we did it! Air Fried Chili Rellenos without the deep-frying disaster in my kitchen—now that’s a mom win. I swear, ever since I discovered this Air Fryer Chili Relleno Recipe, I’ve actually looked forward to making dinner. (Okay, maybe not every night, but you get what I mean.)
This Easy Chile Relleno Recipe is crispy, cheesy, and so much simpler than the traditional version. No oil splatters, no standing over a hot stove, and no panicking because your batter won’t stick. Just pop these Chiles Rellenos Recipe Air Fryer style in, let the magic happen, and boom—restaurant-quality dinner at home.
So whether you call it Chile Relleno, Chili Relleno, Chilli Relleno (seriously, why are there so many spellings?!), this Chiles Rellenos Recipe is one you’ll wanna make again and again. Try it, tweak it, add extra cheese (because duh), and make it your own. And if your kids actually eat it without complaining? Well, then you, my friend, have unlocked Mom Level 1000.
Let me know if you try this Chile Relleno Air Fryer method! Did you love it? Did your kids steal all the cheese? Did you have to hide in the pantry to eat yours in peace? I wanna hear it all.
