If you love chile rellenos but don’t love the whole deep-fried production, these Chile Relleno Bites are your new party trick. They’ve got all the good stuff- melty cheese, green chile heat, and a crispy golden shell- but in a bite-sized, make-ahead appetizer that’s way easier to pull off for game day, happy hour, or a crowd.
Unlike traditional chile rellenos made with whole peppers and fluffy egg batter, these crispy little bites use wonton wrappers for a crunchy shortcut that’s wildly snackable. And because you freeze them before frying, they’re perfect for prepping ahead and cooking fresh right before guests arrive.
Why You’ll Love This Recipe
Crispy outside, melty inside for that perfect chile relleno bite.
Make-ahead friendly so you can freeze first and fry when ready.
Easier than traditional chile rellenos with no stuffing and battering whole peppers.
Perfect party food for game day, Cinco de Mayo, or holiday appetizers.
Easy to customize with mild or hot green chiles and your favorite cheese.
What are Chile Relleno Bites?
Chile Relleno Bites are a mini chile relleno appetizer made with wonton wrappers, cheese, and green chiles, then fried until crispy and golden. They’re inspired by traditional chile rellenos, but easier to prep, easier to serve, and perfect for parties.
Ingredients for Chile Relleno Bites
The ingredient list is small, but mighty. Please note that the original recipe only called for a heavily filled chile packed cheese, but has since evolved into adding actual chiles, much more like an authentic and full size chile relleno.
- Egg whites – I’ve always used just the egg whites, but feel free to just use one full egg. White thins it out so you don’t end up with a super eggy taste.
- Pepper jack cheese– This adds the cheese, but also the heat. If you like it super spicy try a habanero or ghost pepper laced cheese. Look for something with great meltability like Monterey Jack, Oaxaca, Chihuahua, mozzarella, or a Mexican blend also work. I’d skip super oily cheeses, which can leak faster while frying.
- Small square wonton wrappers– the dimensions can vary depending on brand and range from 3×3 inches to 3×5 inches. I prefer the 3.5×3.5 inch ones, but they are harder to find. If you can only grab the big ones (closer to 6×6), they can be cut into quarters, but then you’ll want to cut the cheese bricks into even smaller pieces to accommodate the smaller size.
- Diced green chiles– These make up the chile section and are another way to control the heat- they are generally offered in a mild, medium or hot spice level.
- Vegetable oil– For frying, but any neutral oil with a high smoke point can be used.
Chile Rellenos Made with Egg Roll Wrappers
In Colorado, where I am originally from, there are two types of chile rellenos: soft or crispy. Crispy are made with a wonton wrapper and soft with an egg batter. Both were fried to a golden brown and both were delicious.
Since my family always made the crispy kind, I prefer them that way. Don’t get me wrong… I’ll never turn down a soft chile relleno either!
How to Make Chile Relleno Bites (Step-by Step)
- Egg Wash. In a small bowl, make the egg wash and it set aside.
- Prep Ingredients. Cut the brick of cheese into four long strips and then again into one inch bricks. Set aside. Use a cutting board or plate for your work space. Have two medium or one large airtight plastic container for freezing/storing handy and cut pieces of wax or parchment paper to fit between the layers of chile rellenos to prevent sticking.
- Wrap Rellenos. Place one of the square wonton wrappers on your work surface to look like a diamond. Using a silicone basting brush, lightly the baste egg white mixture over the entire surface. Place one cheese brick and a small pinch of diced green chiles in the bottom center. Fold up bottom edge and roll once. Fold in sides to look like an open envelope. Roll over the rest of the way to make a nice, neat little package, sealing any holes with the egg white mixture. Place it in the prepared container.
- Freeze. Continue with the remaining wonton wrappers, cheese and diced green chiles. Avoid having any of the rellenos touch, as they will freeze together and make it difficult to fry later. You might end up with an uneven number. Cover your container and freeze for a minimum of one hour, but up to 6 months. Freezing the cheese helps them deep fry evenly in the oil preventing the cheese from melting too early.
- Heat Oil. When you are ready to cook the chile rellenos, heat 1 inch of the vegetable oil in a heavy skillet over medium-high heat. If using a frying thermometer, aim for 350°F. I highly suggestion using a thermometer to prevent burning– if they cook too slow the cheese will melt out and if they cook too fast the wrappers will burn and the cheese won’t melt.
- Fry. Using a slotted metal spoon or wire spider spoon, slowly lower 5-8 chile rellenos into the hot oil. The amount will depend on the size of the skillet. Do not crowd the pan. Some may splatter if they have ice chips on them. Fry on each side for approximately 3 minutes, or if they start to leak cheese, before removing them to a paper towel lined plate or if you are making a large batch, keep them warm in the oven at 200°F.
- Serve & Dip. Serve immediately with your favorite dipping sauce.
Chef Tips
Freeze before frying. This keeps the cheese from staging a jailbreak before the wrapper crisps.
Use a thermometer. Aim for 350°F so the outside gets golden before the inside melts too fast.
Don’t overfill. A tiny pinch of green chile is enough. Too much moisture makes them split.
Seal every edge. A little egg white works like edible glue. No leaks, no tears, no cheese tragedy.
Fry in batches. Crowding the pan drops the oil temp and makes them greasy instead of crisp.
Serve immediately. These are at peak fabulousness hot and crunchy.
Best Sauces for a Chile Relleno Appetizer
It is because of this that I like the crunchy exterior for my chile relleno appetizer recipe. Together they make my finger food fantasy come true and are best with a dipping sauce. Add a little bit of salsa, crema Mexicana, guacamole or ranchero sauce you have yourself a cheesy, spicy fiesta!
They can also be dipped in even more cheese like a chili cheese dip or queso fundido.
Make-Ahead, Storage, Reheating and Freezing
You almost have to! Since you need to allow for at least 1 hour of freezing time, they at least need to be prepped ahead of time. Wait until you are ready to serve to fry them.
If you are making a big batch, keep them barely warm at 125°F in the oven. Any hotter and the cheese will ooze out and escape.
Leftovers can be stored in an airtight container in the fridge for up to 5 days.
My favorite way to reheat chile rellenos is by heating a small amount of oil in a small frying pan, heating to medium and then flash frying for 1-2 minutes on each side.
You can also reheat them in a 350°F oven for about 5 minutes, or before the cheese starts to melt and escape from the seams.
I do not recommend microwaving which makes them gummy.
Yes, they can be frozen before frying or after frying and reheated the same way in hot oil.
Questions About Making Chile Relleno Bites
You can use any cheese you please, but since this is a Mexican inspired recipe, I would suggest using a spicy or Latin cheese.
This recipe works best if fried. The wonton wrapper won’t have time to get nice and crispy before the cheese melts and tries to escape. Then you’ll just have a hollow wonton wrapper and that’s no fun.
Absolutely. Use mild diced green chiles and swap the pepper jack for Monterey Jack or mozzarella.
More Mexican Inspired Recipes
Chile Relleno Bites
Ingredients
- 2 egg whites
- 1 tablespoon water
- 16 ounces pepper jack cheese
- 12 ounce package square wonton wrappers , approximately 3×3 inches
- 4 tablespoons canned diced green chiles , drained
- vegetable oil enough to fill 1 incha heavy medium sauce pan
Instructions
- In a small bowl, whisk together the 2 egg whites and 1 tablespoon water. Set aside.
- Cut the brick of 16 ounces pepper jack cheese into four long strips and then again into one inch bricks. Set aside. Use a cutting board or plate for your work space. Have two medium or one large airtight plastic container for freezing/storing handy and cut pieces of wax or parchment paper to fit between the layers of chile rellenos to prevent sticking.
- Place one of the square wonton wrappers on your work surface to look like a diamond. Using a silicone basting brush, lightly the baste egg white mixture over the entire surface. Place one cheese brick and a small pinch of diced green chiles in the bottom center. Fold up bottom edge and roll once. Fold in sides to look like an open envelope. Roll over the rest of the way to make a nice, neat little package, sealing any holes with the egg white mixture. Place it in the prepared container.
- Continue with the remaining wonton wrappers, cheese and diced green chiles. Avoid having any of the rellenos touch, as they will freeze together and make it difficult to fry later. You might end up with an uneven number.
- Cover your container and freeze for a minimum of one hour, but up to 6 months.
- When you are ready to cook the chile rellenos, heat 1 inch of the vegetable oil in a heavy skillet over medium-high heat. If using a frying thermometer, aim for 350°F.
- Using a slotted metal spoon or wire spider spoon, slowly lower 5-8 chile rellenos into the hot oil. The amount will depend on the size of the skillet. Do not crowd the pan. Some may splatter if they have ice chips on them. Fry on each side for approximately 3 minutes, or if they start to leak cheese, before removing them to a paper towel lined plate or if you are making a large batch, keep them warm in the oven at 200°F.
- Serve immediately with your favorite dipping sauce.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition
Try using a roasted pablano,peeled and.chopped,mixed with shredded jack chz and a toss of cooked taco beef.Roll drop and fry
Excellent.There is your real relleno fla or.
Very odd, no chile peppers?! This is not a chile rellano appetizer.
Guessing you didn’t read the post? We use a cheese with chiles in it as a hack- it is commonly done in Colorado within Mexican fusion cuisine.
The chilies were left out of the ingredients
Guessing you didn’t read the post- we didn’t include real chiles, they are in the cheese. It is a hack recipe.
Have you tried them in an air fryer?
I have not, but I plan to soon.
This really should be called “Pepper jack cheese bites.” As a connoisseur of the chili relleno, I have NEVER eaten one that I would consider hot as pepper jack cheese would impart. The comment of using jack cheese and canned green chilis would be closer to the real deal. These are good I’m sure, just not accurately described.
Hi Blanche- guessing you didn’t read the post where we discussed this isn’t a chile relleno at all and it was a family name for it from my Mexican grandmother? We are 100% aware this is not authentic.
I also come from Denver and our chili relleno cheat recipe is different. We use egg roll wrappers, pork blade steak cooked/chopped into bite size, shredded cheddar cheese and canned diced green chilies. Wrap them like your wontons and seal with a touch of water. No egg washes. The larger size makes them more of a main course with 3 of 4 food groups.
Oh, Danielle, you are making me want some! I make he big ones too, but I’ve never posted them on here. Very similar to yours with the big egg roll wrappers but no pork. That is like the best of both worlds with chili verde and chile relleno though. I’ll have to try it.
just to make sure… we are to keep them frozen until ready to fry, correct? i recall making these years ago and couldn’t find he recipe. We used canned green chilies and jack cheese. I couldn’t remember what else was in the recipe but yours helps me to re-create. thanks
Yes! Fry them frozen so the outside has time to brown and crisp up, but the cheese doesn’t all melt and escape.
Thank you
If i only wanted to make 30 of these, what count of ingredients do you think i would need?
These look perfect for an upcoming party! Do you think they’d worked baked and not fried? I’ve baked other recipes that use wonton wrappers. Hmmmm….may have to give it a try.
I have never baked them, but it is worth a try! I would make sure that cheese is good and frozen so it doesn’t totally melt out before the wrapper has time to crisp up.
Where are the chilies in the chili rellanos??
They are a mock chile relleno- I use a pepper jack cheese loaded with chiles instead of a whole or partial pepper.
will definitely use your wrappers but will use canned whole chilis cut to size and jack cheese.
Go for it! I’ve done it both ways and used larger wrappers with whole chiles and the pepper jack cheese. It’s amazing- double the chiles! Enjoy!