chili rellenos

Delicious Mexican Chile Rellenos - deep fried chile peppers stuffed with cheese, and served with a flavorful red sauce. So good!

Chile Rellenos

Poblano Peppers

queso blanco cheese

eggs

kosher salt

all-purpose flour

vegetable oil ((for frying, enough to reach a depth of 2 inches in your frying pan))

Salsa Roja sauce,

Spanish Rice,

Preheat the oven&#x27;s broiler and set the rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers on the baking sheet and bake for about 10-15 minutes, using tongs to turn them occasionally, roasting until the skins are blackened and charred. 

Transfer the roasted peppers to a plastic bag or tightly sealed tupperware container for about 10 minutes, allowing them to steam as they cool.

Carefully peel the skin from the peppers using a pairing knife or your fingers, being careful not to tear the pepper (rinsing your fingers if they become sticky, but do not rinse the peppers, themselves.)

Cut a slit along the long side of each pepper, about 2 to 3 inches long, just big enough to get a spoon into (or use an existing tear.) Delicately insert the spoon into the pepper and scrape the seeds and the white membrane out, trying as hard as you can to not tear the flesh, as it can tear easily.

Stuff the peppers with some of the cheese; work slowly, delicately, and without forcing. If the piece of cheese is too large, trim it down until it fits inside. Don&#x27;t over-stuff the pepper; make sure the open edges of the pepper can still be closed together (Use toothpicks if needed to close them, but don’t forget to remove them!)

To prepare the batter, whisk the egg yolks in a bowl with a pinch of salt. In a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Slowly and gently fold the egg whites into the egg yolks until combined and fluffy.

Place flour into a shallow bowl.

Heat oil in a large dutch oven or deep skillet until the oil is hot enough that a drop of batter sizzles and floats to the top.

Gently roll each stuffed pepper in flour, tap off excess flour.

Dip the stuffed peppers into the batter to coat both sides, then carefully place it into the hot oil to fry. Cook for 1 to 2 minutes, turning it over halfway until batter is a crisp golden brown. Fry in batches if necessary; do not overcrowd the pan.

Remove the peppers from the oil and let them drain on paper towels until all the peppers have been fried.

Put a few spoonfuls of enchilada sauce on a plate, topped with some Spanish rice, and a stuffed pepper on top.

Serve immediately and enjoy!

https://embed.mediavine.com/videos/vmhhgojhwj4hhwut7wfd

Here is a step by step guide to make delicious Mexican Chile Rellenos - deep fried chile peppers stuffed with cheese, and served with a flavorful red sauce.

This authentic chili relleno recipe features roasted poblano peppers that are hand battered, stuffed with cheese, and fried to perfection.

Chili Relleno Recipe

poblano peppers

vegetable oil (for frying)

Oaxaca cheese (shredded (or Monterey Jack cheese))

vegetable oil

roma (plum) tomato (diced)

onion

tsp Mexican oregano (crushed)

tsp kosher salt

eggs (room temperature)

lbs roma tomatoes (about 8 large)

jalapeno peppers (stems removed)

white onion

garlic

lime

queso fresco

cotija cheese

Slice tomatoes and jalapenos lengthwise. Remove skin from onion, and cut into quarters.

Place tomatoes and jalapenos skin side up on a baking sheet with onion and garlic. Place baking tray under broiler and cook for 6-8 minutes until charred. Remove from oven and allow to cool slightly.

Transfer to a blender or food processor, puree until smooth. Pour into a saucepan, bring to a boil and then simmer 5 minutes. Season with juice from one lime and salt to taste. Set aside, covered.

Roasted Red Salsa

Place poblanos on a baking sheet under an oven broiler until the skins blacken and blister, about 5 minutes per side.

Remove pan from oven and cover with a kitchen towel to steam making the skin easier to remove. Peel the charred skin from the roasted poblano peppers.

Cut a small slit down the middle of the peppers on one side, careful not to remove the stem. Feel free to remove some of the seeds if preferred (but they are not that hot). Set aside.

Poblanos

In a small saute pan heat the oil and add the onion, tomato and season with salt and Mexican oregano. Cook over medium heat until onion is translucent. Stir in the shredded cheese until melted and set aide.

Filling

Carefully divide and stuff the peppers with the melted cheese mixture. Gently press the cut sides together. I do not seal with toothpicks.

Place 1/2 cup or more flour on a tray or large shallow dish. Gently coat each stuffed chile on all sides with flour and gently shake off excess. Repeat with all and set aside on tray.

Prep the chiles

Heat the oil in a large saucepan or deep skillet over medium-high heat. Line a baking tray with paper towels and set aside.

Prepare oil

Be sure eggs are room temperature for maximum volume when beating. Separate the whites into a large mixing bowl and place the yolks into a small bowl, mix with fork. Using an electric hand mixer, beat the egg whites until stiff peaks form.

Next, beat the egg whites on low, adding in the egg yolks a little at a time until all of them are fully mixed in. The batter should be light, fluffy and pale yellow. Sprinkle the 1/4 cup flour and salt on top and using a spatula, gently fold in until batter is smooth and flour incorporated.

Batter

Dip each floured chile in the egg batter and gently place them in the hot frying oil, two at a time. Fry the peppers for 3-5 minutes per side, until the batter is golden brown and crispy.

Transfer the peppers to the lined baking sheet to drain excess oil.

Spoon some roasted red salsa on each plate, top with a chile relleno, more sauce, crumbled queso fresco or cotija cheese and freshly chopped cilantro.

Serve

https://content.jwplatform.com/videos/siZe7ZPl.mp4

Chili Relleno is a classic Mexican dish that you can enjoy any time of year. Roasted chiles are filled with melty cheese and then lightly fried, creating mouthwatering results every time.

This is the easiest, most delicious way to make crispy Chile Rellenos, fried to golden perfection and bursting with green chilies and melted cheese.

Click here for a short video demonstration for how to make these crispy chile rellenos.

Easy Crispy Chile Rellenos

egg roll wrappers

whole Green Chiles, roasted and peeled (see note)

(12 ounces

cheese

Vegetable oil (enough

Get a work surface set up to assemble...

Get a work surface set up to assemble the chile rellenos: Drain the green chilies and put them in a bowl. Place 12 egg roll wrappers on the counter and cover them with a damp paper towel. Add the shredded cheese to a bowl and set it next to your other ingredients. Line a baking sheet or platter with parchment paper. Fill a small bowl with water.

Working with one at a time, lay an...

Working with one at a time, lay an egg roll wrapper in front of you. Dip your fingers in the water and brush it along all 4 edges of the egg roll wrapper to dampen. Lay one Green Chile open and flat in the center of the egg roll wrapper. Add 1/4 cup of cheese in the center of the Green Chile. (See step-by-step photos above)

Fold the left side of the egg roll...

Fold the left side of the egg roll wrapper over the Chile and cheese, towards the center. Fold the bottom corner up towards the center, then fold the right side of the wrapper over the Chile and cheese, covering it completely. Fold the top corner of the egg roll wrapper down to the center, forming a nice little package. (See step-by-step photos above.) The moistened edges of the egg roll wrapper should hold it in place. If it's coming apart, simply re-moisten the edges.

Press the seam with your fingers to seal...

Press the seam with your fingers to seal and lay the relleno on the parchment lined baking sheet. Repeat with the remaining egg roll wrappers and filling.

Fill a large saucepan or deep skillet with...

Fill a large saucepan or deep skillet with enough oil to come up the sides of the pan about 2 inches and set it over high heat. Heat the oil to 325 degrees. Line a baking sheet or platter with paper towels and set it close by.

Using metal tongs, add 3 or 4 rellenos...

Using metal tongs, add 3 or 4 rellenos to the hot oil. As they fry, turn them so that they brown on all sides. When the rellenos are a deep golden brown, use the tongs to remove them from the oil and lay them on the paper towel lined baking sheet. Repeat with the remaining egg rolls, watching the heat and adjusting the temperature of the burner to keep the oil between 325 – 340. *You can keep them warm in a 300 degree oven if you wish.

My absolute favorite way to eat these is...

My absolute favorite way to eat these is smothered in Green Chili with Pork

Top 3 chili rellenos recipes from across the web

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Chile Rellenos

Chili Relleno Recipe

Easy Crispy Chile Rellenos

Top 3 chili rellenos recipes from across the web

The most viewed chili rellenos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chile Rellenos

Chili Relleno Recipe

Easy Crispy Chile Rellenos

The most viewed chili rellenos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine