Chili Rellenos
A delicious and comforting recipe for crispy, cheesy stuffed poblano peppers, perfect for home cooking.
Ingredients
For the stuffed peppers
- 4 pieces poblano peppers Ensure they aren't too thin or curved.
- 1 cup Monterey Jack cheese Melted nicely; Oaxaca cheese can be used as an alternative.
- 1 cup flour Use gluten-free blend if needed.
For the batter and frying
- 4 large eggs Whipped egg whites and yolks will create the batter.
- 3 cups oil For frying the peppers.
For the sauce
- 2 large tomatoes Blend and simmer for sauce.
- 1 medium onion Blend with tomatoes for sauce.
- 2 cloves garlic Blend with tomatoes for sauce.
Instructions
Preparation
- Roast poblano peppers until the skins are blistered, using a burner or oven.
- Place roasted peppers in a bag or bowl covered with a plate to steam for easier peeling.
- Gently peel and slice one side of the roasted peppers to remove seeds.
- Stuff each pepper with cheese, but be careful not to overfill.
Batter and Frying
- Whip egg whites until stiff peaks form, then gently fold in egg yolks and flour to create the batter.
- Coat the stuffed peppers in the batter.
- Fry the coated peppers in hot oil until golden brown.
- Drain on paper towels to remove excess oil.
Serving
- Spoon homemade sauce over fried chili rellenos before serving.
Notes
For variations, consider adding cooked ground beef or shredded chicken for a meaty filling. Leftovers can be stored wrapped or in a sealed container in the fridge for up to three days or frozen tightly wrapped.