Smoked Chile Rellenos (Coastal Backyard Style)

These Smoked Chile Rellenos bring together the best of backyard BBQ and classic comfort food. Poblano peppers are smoked until charred and tender, stuffed with melty cheese, wrapped in a light egg batter, and fried until golden and crispy.

This is how we do chile rellenos on the coast — smoky, crispy, and full of flavor.

Ingredients

6–8 poblano peppers
8–10 oz cheese (Oaxaca, mozzarella, Monterey Jack, or queso blanco)
4 large eggs, separated
1/2 tsp baking powder
1/2 cup all-purpose flour
Vegetable shortening or oil (for frying)
El Jefe Baja Dust
Salt, to taste

Tools You’ll Need

Smoker or grill set up for indirect heat
Covered bowl or container (for steaming peppers)
Mixing bowls
Whisk or hand mixer
Cast iron skillet or deep frying pan
Tongs
Paper towels or wire rack

Directions

1. Smoke the Peppers

Preheat your smoker to 300°F. Place the poblano peppers directly on the grate and smoke until the skins are charred and blistered on all sides.

2. Steam and Peel

Transfer the hot peppers to a covered bowl and let them steam until cool enough to handle. Gently remove the skins, seeds, and cores. Rinse briefly if needed and pat dry.

3. Stuff the Peppers

Slice cheese into long strips and carefully stuff each pepper, keeping them intact as much as possible. Sprinkle in some El Jefe Baja Dust inside each pepper.

4. Make the Egg Batter

Whisk the egg yolks with baking powder until smooth. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the whites into the yolk mixture, keeping the batter light and airy. Optionally, add El Jefe Baja Dust to give it just that extra little kick.

5. Coat the Peppers

Lightly roll each stuffed pepper in flour, shaking off excess. Dip into the egg batter, fully coating the pepper.

6. Fry Until Golden

Heat vegetable shortening or oil in a skillet over medium heat. Fry the peppers until golden brown and crispy on all sides. Remove and drain on paper towels or a wire rack.

Serving Suggestions

Serve hot with crema, fresh cilantro, salsa roja, or a squeeze of lime. These pair perfectly with grilled meats, cold beers, and a relaxed backyard vibe.