Name: Air Fryer Chiles Rellenos
Prep time: 30 min
Cook time: 14 min
Total time: 49 min
Yield: 4 (4 chiles)
Cuisine: American
Ingredients: 4 large poblano peppers; 8 oz Oaxaca cheese; 3 large eggs; 1/4 tsp cream of tartar; 1/4 cup all-purpose flour; 1/2 tsp salt; 1/4 tsp black pepper; cooking spray; 2 cups salsa ranchera; 1/4 cup Mexican crema; fresh cilantro; refried beans

📋 Prep: 30 min 🔥 Cook: 14 min ⏱️ Total: 49 min 🍽️ Serves: 4 (4 chiles) 📊 Medium

Cooking Parameters

✓

What You'll Need

Dish & pan requirements for your Ninja Double Stack XL

✅ Guaranteed Fit — Max dish size per rack: 12"W × 11.5"D × 4"H. All our recipes use dishes that actually fit your Ninja Double Stack XL DCT401.

💡 PARCHMENT PAPER IS MANDATORY. The egg batter will fuse to a bare pan. Cut parchment to fit the bottom of the pan with a small overhang on two sides so you can lift the rellenos out.

vegetarian gluten-free nut-free soy-free

🥘 Ingredients

Chiles

4 large poblano peppers (firm, unblemished)

Filling

8 oz Oaxaca cheese (or Monterey Jack, cut into 4 sticks)

Batter

3 large eggs (separated, room temperature)
1/4 tsp cream of tartar
1/4 cup all-purpose flour
1/2 tsp salt (plus more for seasoning)
1/4 tsp black pepper

Cooking

cooking spray (or oil mister)

Serving

2 cups salsa ranchera (warmed, for serving)
1/4 cup Mexican crema (for drizzling)
fresh cilantro (chopped, for garnish)
refried beans (for serving (optional))

📝 Instructions

ROAST THE CHILES: Place whole poblanos directly on the Ninja rack. Air Fry at 400°F for 8-10 minutes, turning once, until skin is blistered and charred all over. Lower Oven 💡 You want black blisters, not ash. The skin should look like it's separating from the flesh.
Transfer roasted chiles to a bowl and cover tightly with plastic wrap. Steam for 10 minutes — this loosens the skin. Shared 💡 The steam is essential. Don't skip this step or you'll be picking skin off for 20 minutes.
Gently peel off the skins. Using a small knife, cut a 2-inch slit lengthwise down one side of each chile. Carefully remove seeds while keeping the stem intact. Pat dry inside and out with paper towels. Shared 💡 Leave the stem on — it's the handle. Remove seeds through the slit, don't pull the stem out.
Insert a cheese stick into each chile through the slit. The chile should envelop the cheese — don't overstuff. If the slit gapes, secure with a toothpick. Shared 💡 Room-temp cheese melts better and doesn't split the batter.
MAKE THE BATTER: In a clean bowl, beat egg whites and cream of tartar with a hand mixer until stiff peaks form (about 2-3 minutes). In a separate bowl, mix egg yolks, flour, salt, and pepper until smooth. Gently fold yolk mixture into whites — keep it airy, don't deflate. Shared 💡 Stiff peaks = when you lift the beaters, the peaks stand straight up without drooping. No dish soap residue on the bowl — fat kills egg whites.
Preheat Ninja on Air Fry at 375°F for 3 minutes. Line baking pan with parchment and spray with cooking spray. Lower Oven 💡 Parchment is non-negotiable here — the batter WILL stick to bare metal.
Spoon a thin bed of batter onto the parchment where each chile will sit. Place stuffed chile on top, then spoon more batter over to coat completely. Spray the tops lightly with cooking spray. Lower Oven 💡 The bottom bed prevents sticking. Keep batter layer even — about 1/4 inch thick.
Air Fry at 375°F for 12-14 minutes, until batter is puffed and golden brown. Check at 10 minutes — ovens vary. Lower Oven 💡 Don't open the door for the first 8 minutes — the batter is setting and needs consistent heat.
Remove carefully with a spatula — the bottoms are delicate. Let rest 3 minutes. Serve on warm salsa ranchera, drizzle with crema, and garnish with cilantro. Shared 💡 Speed-run the assembly — these are best eaten within minutes of coming out of the oven.

💡 Ninja Tips

â€¢ MAKE AHEAD: Roast and peel the chiles a day in advance. Store in the fridge, then stuff + batter + air fry when ready.
â€¢ BATTER FAIL-SAFE: Egg whites won't whip if ANY yolk gets in, or if your bowl has fat residue. Wipe the bowl with a paper towel dipped in vinegar before starting.
â€¢ REHEATING: These actually reheat well! 350Â°F for 5 minutes in the air fryer â€” the batter re-crisps.

Scaling: This recipe is for 4 chiles, which fills one Ninja pan perfectly. For a crowd, do two batches â€” the first batch stays warm in a 200Â°F oven while you cook the second.

Servings: 1

Scale:

📊 Nutrition (per serving)

Calories	345 cal
Protein	21 g
Carbohydrates	18 g
Total Fat	22 g
Dietary Fiber	4 g
Sugars	6 g
Sodium	720 mg

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Air Fryer Chiles Rellenos

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