Chili Rellenos

Name: Chili Rellenos
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: mexican_american
Ingredients: 4 pcs poblano pepper (large, for stuffing); 250 g queso Oaxaca (or mozzarella, cut into thick strips); 4 pcs egg (large, separated); 0.25 cup all-purpose flour (for dusting peppers); 0.25 tsp salt; 3 cup vegetable oil; 3 pcs tomato (medium, for salsa); 0.25 pcs white onion (small piece, for salsa); 1 pcs garlic (clove, for salsa); 3 tbsp cilantro (chopped, for salsa)

RATING

4.6/5(145)

TASTE SCORE

9/10

Roasted poblano peppers stuffed with gooey melted cheese, coated in a light, fluffy egg batter, and fried until golden. A Tex-Mex classic that's crispy outside and irresistibly soft inside, perfect with warm tomato salsa and rice.

PREP

30m

COOK

25m

SERVES

1 PIECE

504 cal

SERVINGS

METHOD · 7 STEPS

roast · ~20 min
Roast and peel the poblano peppers.
1.Place poblanos directly over a gas flame or under a broiler.
2.Char the skins evenly, turning with tongs, until blackened and blistered all over.
3.Transfer hot peppers to a sealed plastic bag and steam for 10 minutes.
4.Scrape off the blackened skin gently with the back of a knife. Make a small slit lengthwise and carefully remove seeds, keeping the stem intact.
TIPDon't rinse the peppers under water — it washes away smoky flavor. A few charred bits of skin left behind add character.
prep · ~5 min
Stuff the peppers with cheese.
Carefully insert strips of Oaxaca cheese through the slit in each pepper. Fill them generously but avoid overpacking so the slit can still close.
prep · ~3 min
Dust the stuffed peppers with flour.
Spread 1/4 cup flour on a plate. Roll each stuffed pepper lightly in the flour to coat, shaking off excess. This helps the batter stick.
mix · ~10 min
Whip the egg batter.
1.Place egg whites in a clean, grease-free bowl with a pinch of salt.
2.Beat on high speed until stiff, glossy peaks form.
3.Gently fold in the egg yolks and 2 tablespoons of flour until just combined.
TIPDon't overmix once yolks are added. Stop when the batter is uniform and pale yellow.
fry · ~10 min
Fry the chili rellenos until golden.
1.Heat oil in a deep skillet to 350°F (175°C).
2.Hold a stuffed pepper by the stem and dip it into the egg batter, spooning batter on top to fully coat.
3.Carefully slide the coated pepper into the hot oil.
4.Fry for 2-3 minutes per side until puffed and deep golden brown.
5.Drain on paper towels.
TIPTest oil readiness by dropping a small spoonful of batter in — it should sizzle and puff immediately.
roast · ~8 min
Blend the roasted tomato salsa.
Roast tomatoes and garlic clove in a dry pan until charred. Blend with onion, cilantro, and a pinch of salt until smooth. Serve salsa over hot rellenos.
TIPA molcajete (stone mortar) makes the best salsa texture, but a blender works too.
serve
Serve immediately with warm salsa.
Place each chili relleno on a plate, spoon salsa roja over it, and serve with Mexican rice and refried beans.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Roast poblano peppers until the skin is evenly blackened for easy peeling.
2
Do not rinse peeled peppers under water; pat them dry to retain smoky flavor.
3
Use room-temperature eggs for a fluffier, more stable batter.
4
Make sure the oil is exactly 350°F (175°C) to prevent greasy rellenos.
5
Fry peppers one at a time to avoid crowding and temperature drop.
6
Serve immediately after frying, as the batter loses crispness quickly.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Bake the stuffed and battered poblanos at 400°F (200°C) on a greased baking sheet for 15-18 minutes, flipping halfway, for a lighter version with less oil.

vegetarian