Irresistible Chiles Rellenos

Spice Up Your Dinner with Irresistible Chiles Rellenos!

Craving a dish that’s both comforting and exciting? Look no further than these mouthwatering Chiles Rellenos. With their crispy exterior and gooey, cheesy center, these stuffed poblano peppers are sure to become a family favorite. The combination of smoky peppers and rich, melted cheese creates a flavor explosion that will transport your taste buds straight to Mexico.

As you prepare this dish, your kitchen will be filled with the tantalizing aroma of roasted peppers and sizzling batter. The satisfaction of biting into a perfectly crisp chile relleno, revealing its molten cheese core, is unmatched. Whether you’re a seasoned cook or a novice in the kitchen, this recipe is accessible and rewarding.

Chiles Rellenos have a rich history dating back to colonial Mexico. Originally stuffed with minced meat, today’s cheese-filled version became popular in the mid-20th century. This recipe offers a healthier twist by including an air fryer option, reducing the oil while maintaining that irresistible crunch. Pair these chiles rellenos with a side of Mexican rice and a fresh avocado salad for a complete, satisfying meal.

Irresistible Chiles Rellenos Recipe

Ingredients:

6 large poblano peppers

2 cups shredded Oaxaca cheese

4 large eggs, separated

1/2 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon baking powder

Vegetable oil for frying

1 cup tomato salsa for serving

Instructions:

1. Roast the poblano peppers over an open flame or under the broiler until charred on all sides.

2. Place the peppers in a plastic bag and seal for 10 minutes to steam.

3. Peel off the charred skin and make a small slit in each pepper to remove seeds.

4. Stuff each pepper with Oaxaca cheese and close the slit with toothpicks.

5. In a bowl, beat egg whites until stiff peaks form.

6. In another bowl, mix egg yolks, flour, salt, and baking powder.

7. Gently fold the egg yolk mixture into the egg whites to create the batter.

8. Heat oil in a large skillet over medium-high heat.

9. Dip each stuffed pepper into the batter, coating evenly.

10. Carefully place the battered peppers in the hot oil and fry until golden brown on all sides.

11. Remove and drain on paper towels.

12. Serve hot with tomato salsa.

Air Fryer Instructions:

1. Preheat air fryer to 375°F (190°C).

2. Follow steps 1-7 from the traditional method.

3. Spray the air fryer basket with oil.

4. Place battered peppers in the basket, ensuring they don’t touch.

5. Spray the tops of the peppers with oil.

6. Air fry for 8-10 minutes, flipping halfway through, until golden and crispy.

Elevated Cooking Tip: For an extra layer of flavor, mix some finely chopped cilantro and lime zest into the cheese filling before stuffing the peppers.

Notes:

• For a meaty version, add cooked ground beef or chorizo to the cheese filling.
• Leftovers can be reheated in the oven at 350°F (175°C) for 10-15 minutes.
• Serve with a dollop of sour cream and fresh cilantro for added freshness.

Nutrition Information

Calories: 320

Fat: 22g

Protein: 18g

Carbohydrates: 15g

Fiber: 2g

Sodium: 450mg

Serving size: 1 chile relleno

Other Information

Prep time: 30 minutes

Cook time: 20 minutes

Equipment: Skillet or air fryer, mixing bowls, whisk

Estimated cost per serving: $2.50

Total cost: $15.00

In Conclusion, Irresistible Chiles Rellenos

Chiles Rellenos are a beloved staple of Mexican cuisine, offering a perfect balance of textures and flavors. This versatile dish can be adapted to suit various dietary preferences and cooking methods, making it a go-to recipe for any home cook looking to add some spice to their culinary repertoire.

Read more about Texas South by Southwest Cuisine here.

Kitchen Helper

Serverware – 19.5 x 7.5 x 2.5 inches; Freezer and dishwasher safe

As an Amazon Associate, Texini earns from qualifying purchases.

Join us today for more food ideas on Facebook at Blessed Mess Kitchen!