Chili Rellenos Balls Recipe
These Chili Rellenos Balls are a delicious and fun twist on the classic Mexican dish. Roasted green chiles are filled with a savory ground pork mixture (with optional melted cheese), then lightly coated in a fluffy egg batter and fried until golden. They’re crispy on the outside, juicy on the inside, and perfect as an appetizer, main dish, or party favorite!
Why You’ll Love This Recipe
Handheld Version of a Classic – All the flavor of traditional chile rellenos in a fun, easy-to-eat form.
Customizable Filling – Add cheese, switch up the meat, or make it vegetarian.
Smoky, Savory, and Crispy – Roasted chiles, seasoned pork, and airy egg coating deliver maximum flavor and texture.
Great for Entertaining – Perfect finger food or party appetizer.
Make-Ahead Friendly – Prep the filling and roast the peppers ahead of time for quicker cooking later.
Ingredients
For the Rellenos:
4–6 large green chilies (Anaheim or Poblano)
1 lb ground pork
½ cup onion, finely chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
Salt & pepper, to taste
½ cup fresh cilantro, chopped (optional)
Small cubes of cheese (Monterey Jack or cheddar, optional)
For the Coating:
1 cup all-purpose flour
3 large eggs, separated
Salt, to taste
Vegetable oil for frying
Instructions
- Prepare the Chilies: Roast the chilies over an open flame or under a broiler until skins blister and char.
Place them in a bowl, cover, and let steam for 10 minutes.
Peel the skins, slice open one side, and gently remove seeds and membranes. - Cook the Filling: In a skillet, heat a little oil and sauté onions and garlic until soft.
Add ground pork, cumin, chili powder, salt, and pepper. Cook until fully browned.
Stir in cilantro if using. Let cool slightly. - Optional: Add Cheese If desired, place a small cube of cheese inside each chile after filling with pork.
- Prepare the Coating: Beat the egg whites until stiff peaks form.
Gently fold in the egg yolks and a pinch of salt.
Place flour on a plate for dredging. - Assemble and Fry: Carefully stuff each chile with the pork filling (and cheese).
Roll in flour, tapping off excess.
Dip into the egg mixture to coat.
Heat oil in a skillet over medium-high. Fry until golden brown and crispy, about 2–3 minutes per side.
Drain on paper towels or a wire rack.
Key Ingredients and Why They Matter
Anaheim or Poblano Chiles – Mild and large, ideal for roasting and stuffing.
Ground Pork – Juicy, flavorful, and a great carrier of spice.
Cumin and Chili Powder – Essential spices that bring warmth and depth.
Egg Coating – Light and airy, it crisps beautifully while locking in flavor.
Optional Cheese – Melts inside for a creamy, gooey surprise.
Expert Tips
Char chiles fully – The more blistered the skin, the easier it peels off and the better the flavor.
Use cold eggs – Cold egg whites whip into peaks better.
Stuff gently – Don’t overfill the chilies or they may burst during frying.
Watch oil temperature – Fry over medium heat to ensure a golden crust without burning the coating.
Use a toothpick if needed** – To secure any loose edges before coating and frying.
Important Notes When Making This Recipe
Roasting chiles is essential – Skipping this step will result in tough skin and less flavor.
Can be made without cheese – Still delicious!
Use gloves – When handling roasted chilies, especially if they’re spicy, to avoid irritation.
Work in batches when frying – Don’t overcrowd the pan or the temperature will drop.
Nutrition Information (Per ball, approx. out of 6 servings)
Calories: 260
Protein: 14g
Fat: 18g
Carbs: 8g
Fiber: 2g
Sugar: 1g
Sodium: 310mg
Note: Nutrition may vary depending on cheese and oil absorption.
Frequently Asked Questions
Can I bake these instead of frying?
Yes, place coated relleno balls on a greased baking sheet and bake at 400°F (200°C) for 15–20 minutes, flipping halfway through.
What cheese works best for the filling?
Mild melting cheeses like Monterey Jack, Oaxaca, or cheddar are ideal.
Can I make this recipe vegetarian?
Yes! Substitute the ground pork with sautéed mushrooms, black beans, or mashed sweet potatoes.
How do I store and reheat leftovers?
Store in the fridge for up to 3 days. Reheat in the oven or air fryer to retain crispiness. Avoid microwaving as it will soften the coating.
Are these spicy?
That depends on the chiles you use. Poblanos are mild, Anaheim are slightly spicier. Remove seeds for a milder taste.
Can I prep these ahead?
You can roast and stuff the chiles ahead of time. Store them in the fridge and coat/fry just before serving for best texture.
Final Thoughts
Chili Rellenos Balls** offer everything you love about chile rellenos—roasty peppers, savory meat, and golden crispy coating—in a fun, snackable form. Whether served as an appetizer or main course, they’re flavorful, satisfying, and guaranteed to impress. Make them once, and they’ll become a staple in your rotation!