Chiles Rellenos – A Southwest Favorite

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.

What is the difference between chile relleno and chile poblano?

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.

How to roast peppers for chili rellenos?

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.

Stovetop Method:

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 form.

Please place them in a plastic bag and let them sweat for about 10 minutes. Once cooled off, remove the outer skin by running your fingers over the bubbles and pulling gently on the skin.

Broil method:

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 10-15 minutes.

Once cooled off, remove the outer skin by running your fingers over the bubbles and pulling gently on the skin.

Do you take the seeds out of Chile Rellenos?

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.

Here are a few helpful tips for the ingredients needed to make chili rellenos

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.

Equipment needed

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

Cooking tips and step-by-step instructions to create this excellent chile relleno recipe

Start by roasting the poblano peppers over the stove or broiler. Both methods are given above and in the recipe card.

• Once the peppers are done, the skin is removed, add the cheese in the cavity of each poblano pepper, and set aside.
• Beat the egg white until they form soft. Add the egg yolks, salt and mix well but not too much. You should have a fluffy cream.
• Heat the oil in a skillet until it is hot but not smoking.
• Roll your stuffed peppers in the flour, dredge any excess, and dip into the egg mixture with two large spoons.
• Gently place the poblanos peppers into the hot oil and fry one side until a beautiful golden color appears. Turn and fry the other side. This is a very quick process. Please mind your stove.
• I recommend frying a couple at a time not to overcrowd your skillet.
• Remove and place over a wire rack or paper towel until done with all your peppers.

What to serve with your chili relleno recipe?

They are sometimes prepared with red or green salsa: refried beans, or rice.

Frequently Asked Questions (FAQs)

How long do Chile Rellenos last in the refrigerator?

Leftovers store well in the refrigerator for up to three days. Kindly place them in an airtight glass container.

How do you reheat the chiles rellenos?

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.

Can you make the chile rellenos without removing the skin?

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.

Can they be prepared ahead of time?

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.

Ingredients

6 poblanos

3 large egg(s)

1/3 cup unbleached all purpose flour

equal amount of Queso Fresco & Oaxacan cheese sliced in thin strips

vegetable oil for frying

salt

OPTIONAL

cotija cheese

chopped cilantro

Instructions

ROASTING THE POBLANO PEPPERS STOVE TOP METHOD

Roast the fresh poblanos by placing them over an open flame. Turn them in from time to time. Cook until the outer skin is brown, charred, and bubbling.

Place in a plastic bag and let them sweat, for 10 minutes.

When cool remove the outer skin by running your fingers down. Do not wash. Make a small incision and remove the inside seeds by making attention to keep the flesh as intact as possible.

ROASTING THE POBLANO PEPPERS IN THE OVEN METHOD

Line a cookie sheet with aluminum foil, place your peppers, and place under the broiler. Broil for 5 minutes and turn them, and broil for another 5 minutes. remove from the oven, cover with aluminum foil, and let them rest for about 10 minutes.

WORKING THE BATTER, ASSEMBLE AND FRY YOUR CHILES RELLENOS

1. Once your peppers are cooled off, remove the outer skin. Make a small incision, remove all or some of the seeds, and set them aside.
2. Fill the inside of the poblanos with the cheese.
3. Meanwhile, heat oil to a depth of 1 inch.
4. In a large bowl, beat the egg white until they form soft peaks, but not too stiff and dry. Gradually add the salt and yolks. When they are well incorporated, lights dust one of the chiles with the flour.
5. Take a perforated spoon or two forks. Dip the chile into the beaten eggs.
6. Turn it around until it is evenly covered. Make sure the coating is not too thin or too thick. It is useful to have two spatulas or forks to turn the chile around.
7. Test the oil, should be hot by not smoking, by placing a small amount of batter in the oil. When it sizzles and froths up, the oil is ready.
8. Lower the chile in the hot oil and turn the chile around. When the batter is well set and has a deep golden color, turn and golden the other side.
9. Once golden remove from the hot oil and place on a plate with double paper towel to absorb the excess oil.
10. Combine the cotija cheese and chopped cilantro and sprinkle over it.