Chiles Rellenos are a delightful treat that brings the warmth of Mexican cuisine right to your table! These stuffed peppers are not only flavorful but also a joy to make. Let’s dive into the steps to create this delicious dish!
Tips for Success
Make sure to roast the chiles well; this part’s so satisfying when the skins peel off easily! And don’t rush the frying, as golden brown is the way to go.
Serving Suggestions
Pair these with your favorite salsa and a side of rice and beans for a complete meal that everyone will love!
Ingredients
- Poblano chiles:
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- Cheese:
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- Batter ingredients:
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Instructions
- Roasting the chiles:
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Step 1- Roast chiles: Roast chiles: Preheat oven to high broil. Wash peppers, pat completely dry, and place them on a baking sheet. Broil for several minutes, turning halfway, until very blackened on both sides. Remove from heat, place chiles in a bowl and cover with plastic wrap and allow them to steam for 5-10 minutes until they are cool enough to handle.
- Preparing the chiles:
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Step 2- Prep chiles: Prep chiles: Open the bag and gently peel the charred outer skin off of the chiles-it should come off easily. Starting at the top stem of the chiles, use a knife to make a small slit into the side of each chili about 1.5 inches long. Use your finger or a small spoon to gently remove the seeds and membrane, (being careful not to tear the peppers). Cut the cheese into chunks and carefully stuff a few pieces in to fill each chili.
- Heating oil:
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Step 3- Heat oil: Heat oil in a large skillet over medium heat, to 375 degrees F.
- Making the batter:
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Step 4- Make batter: Make batter: Separate the egg whites into a small mixing bowl, and the egg yolks into a large, deep mixing bowl. To the bowl with the egg yolks, add milk, 1/2 cup flour, baking powder, baking soda, salt, and pepper. Beat the egg whites until stiff, then gently fold into the batter.
- Dipping and frying:
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Step 5- Dip and Fry: Dip and Fry: Add remaining ¼ cup of flour to a shallow bowl or plate and gently coat chiles in flour on both sides-they only need a light coating, which will help the batter adhere to them. Check the oil to make sure it's ready by adding a small drop of batter to it. It should gently sizzle and begin to cook and turn golden. Lay one of the chiles into the batter and gently spoon batter over it to cover it in a thin layer. Allow excess to drip off, and then carefully lay it in the hot oil. Cook for 1-2 minutes on each side, flipping half way through, until golden brown.
- Serving:
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Step 6- Serve: Serve: Transfer to a wire cooling rack lined with paper towels. Serve warm, topped with salsa roja and sides of Mexican Rice and Refried beans
Nutrition
- Calories: 350, Fat: 25g, Carbs: 30g, Protein: 15g
Cooking techniques
Roasting the chiles is key to developing flavor; it brings out their natural sweetness. Frying them requires a careful eye to ensure they don’t overcook.
Variations or substitutions
Feel free to experiment with different cheeses or add spices like cumin for a twist! You can also use other types of peppers if you prefer.
Storage tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Notes
For a gluten-free option, use a gluten-free flour blend to make the batter!
