The Chew Tex-Mex Takeover: Michael Symon Chile Rellenos Recipe


The Chew: Deep-Fried Peppers

“Everything is better when it’s stuffed with cheese and deep fried,” Michael Symon said, which is the secret to his classic Tex-Mex Chile Rellenos Recipe. After getting hassled about his pronunciation by Mario Batali, Symon explained that the battering process makes all the difference.

Whatever you do, don’t run the peppers underwater to peel them, because you will wash away all the flavor, meaning you wasted your time in roasting them. If you want more heat, leave some of the rib in the pepper. You want to fill the peppers with cheese, but they still should be able to close up once they’re stuffed.


Symon said he learned a lot about Tex-Mex food while visiting family in Dallas over the years. Now we all get to benefit from that knowledge.

The Chew: Michael Symon Chile Rellenos Recipe Ingredients

The Chew Tex-Mex Takeover: Michael Symon Chile Rellenos Recipe

Make classic Tex-Mex Chile Rellenos at home with Michael Symon’s recipe from The Chew. Just make sure you don’t rinse the roasted peppers to peel them!

  • 4 Poblano Peppers
  • 4 room temperature, separated Eggs
  • 1/3 cup Flour (+1/4 cup)
  • 8 oz shredded Monterey Jack Cheese
  • 1/2 tsp Smoked Paprika
  • 1 cup Vegetable Oil (or use Canola Oil)
  • Salt & Pepper

Michael Symon: The Chew Chile Rellenos Recipe Directions

  1. Turn a couple gas burners on medium high.
  2. Char chiles directly over burner heat, turning with tongs to blacken for around six minutes.
  3. Alternately, you could char chiles using your broiler.
  4. Transfer chiles to a heatproof bowl and wrap with plastic.
  5. Let chiles steam themselves for 15 minutes.
  6. Scrape away skins using a butter knife.
  7. Slit the length of each pepper to take out the veins and seeds.
  8. Salt and pepper the chiles and stuff them each with 1/4 of the cheese.
  9. Whisk egg yolks into a froth for a couple minutes.
  10. Add 1/2 tsp salt to egg whites in a stand mixer and beat into stiff peaks.
  11. Add yolks and 1/3 cup flour, folding in with a rubber spatula, careful not to deflate whites.
  12. Heat a couple inches of oil in a dutch oven to 360 F.
  13. Season 1/4 cup flour with paprika, salt and pepper.
  14. Dredge chiles in the flour batter, dripping off extra flour mix.
  15. Fry about five minutes per side in the batter.
  16. Serve over rice and beans.


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