Chiles Rellenos. This Chile Relleno recipe is authentic. It starts with roasted poblano peppers stuffed with cheese.
Then, it is dipped in a super fluffy egg batter. This batter is the secret weapon of the dish. Finally, it is fried to a golden brown.
A fun dish that is fun to make and so rich in flavor.
When I moved to the Southwest part of the country and was introduced to this dish, I was hesitant.
As you may know by now, I do not eat spicy food, and I have had my experiences where I bit into something that looked amazing, and for days I did not feel my lips due to the heat. I believe Habanero was involved in my demise.
So when I was recommended to have Chiles Rellenos, I hesitantly said yes.
It has been my favorite dish ever since. The recipe has allowed me to explore Southwest flavors with more appreciation.
This is an often-asked question, and the difference is quite simple:
Chile Rellenos is a traditional Mexican dish. It involves stuffing poblano peppers with cheese. The peppers are then fried in a light and fluffy batter.
Chile poblano is not a recipe but a pepper native to the Mexican state of Pueblo.
Today, the chief poblanos are grown all over the country. Poblanos is also considered a mild pepper.
As you can see from the instructions, you can roast the poblanos peppers either over the stovetop or under the broiler.
I have roasted them both ways, and my preference is under the broiler. They all get done at once, and less fumes throughout the house.
Roast the fresh poblanos by placing them over the open flame and turning them occasionally until the outer skin is brown and charred and bubbles are forming.
Please place them in a plastic bag and let them sweat for about 10 minutes. Once cooled off, remove the other skin by running your fingers over the bubbles and pulling gently on the skin.
Place all your poblano peppers on a baking sheet covered with aluminum foil.
Broil for 5 minutes, turn them over, and broil for another 5 minutes. Remove once the skin is brown and charred and bubbles are forming.
Remove from the oven, cover with aluminum foil, and let them sweat for about 10-15 minutes.
Once cooled off, remove the other skin by running your fingers over the bubbles and pulling gently on the skin.
Using poblano peppers for this recipe is up to you whether or not to remove the seeds, a personal choice.
Most of the heat in peppers is in the seeds. Poblanos are mild, but they still have a spicy element. This adds an extra layer of flavor to the dish.
I remove all the seeds and gamble on what I cannot take off. A bit of heat I tolerate, but not more than that. If you are brave, go for it and have fun.
This is a quick introduction. Please read the recipe for complete instructions.
Poblano peppers: Large peppers are the best. Ensure that they all are the same size, have no blemishes, and are straight so you can stuff them easily.
Cheese: experiment with different cheeses. I have so much fun mixing Oaxaca cheese and a couple of other Mexican cheeses. If you are limited in choices but can only find Oaxaca cheese, add some Monterey Jack or white cheddar cheese as a substitute.
Eggs: the egg white is beaten to fluffy, adding light to the yolk.
Vegetable oil: used to fry your peppers. Please do not use canola oil.
Flour: used to drench the peppers before dipping it into the egg mixture, used as a binding agent.
I only recommend what I use and love.
Stand-up KitchenAid mixer or hand-held mixer for your egg white and yolks.
High-side skillet for frying your chili peppers
Baking sheet if choosing the baking method
Large perforated spoons to drop and turn your chili rellenos
Start by roasting the poblano peppers over the stove or broiler. Both methods are given above and in the recipe card.
Visit Giangiskitchen.com. You will find the complete printable recipe with ingredient amounts, tips, adjustable servings, and frequently asked questions for my Chiles Rellenos
They are sometimes prepared with red or green salsa: refried beans, or rice.
Leftovers store well in the refrigerator for up to three days. Kindly place them in an airtight glass container.
Place them on a wire rack over a baking sheet. Bake at 375F for 10 minutes or until they are warm and the cheese has melted.
I strongly discourage you from doing so. The skin of the chili rellenos is waxy and papery and not the best for your digestive system.
Yes, they can. You can roast and stuff the chilis with cheese the day before using it.
Please do not prepare the batter until ready to fry and serve them.
I will present you with the traditional Mexican version. However, once you have mastered this recipe, you can start playing with flavors and try different fillings.
One of our local restaurants in town not only stuffs it with cheese but adds corn, beans, and tomatoes with caramelized onions.
A feast for the senses.
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