Chile Rellenos are a classic Mexican dish featuring poblano peppers stuffed with cheese or meat, then dipped in egg batter and fried until golden and crispy. This beloved recipe starts with roasting and peeling the poblanos, which gives them a smoky depth and makes the skin easier to remove.
Ingredients:
- 4 large poblano peppers
- 1 cup shredded cheese (such as Monterey Jack, cheddar, or a mix)
- 1/2 pound ground beef or pork (optional, for a meat-filled version)
- 1/4 cup finely chopped onion (optional, if using meat)
- 2 cloves garlic, minced (optional, if using meat)
- 1/2 cup flour
- 3 large eggs, separated
- 1/2 cup milk
- 1/2 teaspoon baking powder
- Salt and pepper to taste
- Vegetable oil for frying
Instructions:
- Roast the Peppers:
- Preheat your oven to 400°F (200°C) or heat a grill to high.
- Place the poblano peppers on a baking sheet or directly on the grill. Roast, turning occasionally, until the skins are blackened and blistered, about 10-15 minutes.
- Transfer the peppers to a bowl and cover with plastic wrap. Let them steam for about 10 minutes to make peeling easier.
- Peel the skins off the peppers, then carefully cut a slit down the side of each pepper and remove the seeds and membranes. Be gentle to avoid tearing the peppers.
- Prepare the Filling:
- For Cheese Filling: Simply stuff each pepper with shredded cheese.
- For Meat Filling: In a skillet over medium heat, cook the ground beef or pork with the chopped onion and garlic until browned. Drain any excess fat. Stuff the peppers with the meat mixture and then add shredded cheese on top.
- Prepare the Batter:
- In a bowl, whisk the egg whites until stiff peaks form. In a separate bowl, mix the egg yolks, milk, flour, baking powder, salt, and pepper until smooth.
- Gently fold the egg whites into the yolk mixture, being careful not to deflate them.
- Fry the Peppers:
- Heat about 1-2 inches of vegetable oil in a large skillet over medium-high heat.
- Dip each stuffed pepper into the batter, coating it thoroughly. Carefully place the coated peppers into the hot oil.
- Fry until golden brown and crispy on all sides, about 3-4 minutes per side. Use tongs to turn the peppers gently.
- Drain and Serve:
- Remove the peppers from the oil and drain on paper towels.
- Serve hot with your favorite salsa, sour cream, or a side of Mexican rice and beans.
Enjoy your homemade Chile Rellenos!
