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Air Fryer Chile Relleno

This Air Fryer Chile Relleno Recipe gives you all the delicious flavors of the classic dish—roasted poblano peppers stuffed with melty cheese and coated in a crispy crust—without the deep-fried mess. Perfect for busy weeknights or when you just need some cheesy goodness in your life!
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 26 minutes
Servings 4

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.