Description
Smoky roasted peppers stuffed with gooey cheese, coated in a fluffy batter, and fried to golden perfection—Authentic Mexican Chile Rellenos are a flavorful classic. Perfect for family meals or special occasions, this dish brings the rich heritage of Mexican cuisine to your table.
Ingredients
For the Peppers:
- 6 fresh Anaheim chile peppers
- 1 (8 oz) package queso asadero (or Monterey Jack), cut into strips
For the Batter:
- 2 large eggs
- 1 teaspoon baking powder
- ¾ cup all-purpose flour
For Frying:
- 1 cup vegetable shortening (or vegetable oil)
Instructions
- Prepare the Peppers:
- Preheat your oven broiler and set the rack about 6 inches from the heat source.
- Place the peppers on a foil-lined baking sheet and broil for about 10 minutes, turning occasionally, until the skin is evenly blackened and blistered.
- Transfer the peppers to a bowl, cover tightly with plastic wrap, and let them steam for 15 minutes.
- Once cooled, gently peel off the skin. Cut a slit down one side of each pepper, remove the seeds and core, and pat the peppers dry with paper towels.
- Stuff the Peppers:
- Insert strips of queso asadero into each pepper, being careful not to overstuff or tear them. Set the stuffed peppers aside.
- Prepare the Batter:
- Separate the eggs, placing the yolks in one bowl and the whites in another.
- Whisk the yolks with 1 teaspoon of baking powder until smooth.
- Use an electric mixer to beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the yolk mixture, creating a light, fluffy batter.
- Coat the Peppers:
- Place the flour in a shallow bowl. Roll each stuffed pepper in the flour, ensuring they are fully coated.
- Dip each floured pepper into the egg batter, making sure it is coated evenly.
- Fry the Peppers:
- Heat the vegetable shortening in a skillet over medium heat.
- Carefully place the coated peppers into the hot shortening. Fry for about 5 minutes per side, or until golden brown and crisp.
- Remove the fried peppers and place them on a paper towel-lined plate to drain excess oil.
- Serve and Enjoy:
- Serve hot, accompanied by rice, beans, and a tomato-based salsa or ranchero sauce.
Notes
- Pepper Options: Anaheim peppers are traditional, but poblano peppers add a slightly smoky flavor and are a great alternative.
- Cheese Substitutes: If queso asadero isn’t available, Monterey Jack or mozzarella work well.
- Make Ahead: Roast and stuff the peppers in advance, and fry just before serving for the best texture.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican