One more contemporary popular way to serve up chiles rellenos is to wrap one in a flour tortilla with salsa or sauce, tomatoes, avocado, extra cheeses, refried beans and more. A big question from New Mexico is "Red or Green?" Do you want red sauce or green sauce? Try it with this salsa verde recipe. I enjoy serving mine with a delicious salsa roja or enchilada sauce. Try them stuffed with this picadillo recipe. The classic chile relleno calls for melty cheese, though you can stuff your peppers with other ingredients, such as chopped or ground meats, shredded chicken or pork, onion, garlic, or a combination of meats and cheeses. Anaheim peppers are great for this recipe Poblano peppers are very common for making chili rellenos, though many Hatch chiles are incredibly popular, like the Big Jim. This will result in a thinner, crispier coating that isn't over-saturated with oil. You can see it isn't an overly thick coating of batter, which is what you're looking for. The flour helps the batter to better stick to the peppers. Dip the stuffed chile peppers into the flour to coat them, then dip them into the egg batter to coat them completely. Gently stir in the egg yolks to form your egg batter.Īdd flour to a separate bowl with a bit of salt. Beat the egg whites until they fluff up and form stiff peaks, about 5 minutes.Īn electric egg beater is ideal, or just beat them vigorously with a fork. Separate the egg yolks from the whites and add the egg whites to a large bowl. Use toothpicks if you'd like to hold them closed.īatter the Peppers. Make sure you can still close the pepper. Stuff each pepper with 1.5 ounces of cheese, but do not overstuff them. You can leave them in if you want to, as there usually isn't very much inside. Cut a slit into each poblano chile lengthwise with one long cut, then remove the seeds and innards with a knife or spoon. To try them is to love them, but why wait for the restaurant.
You may have enjoyed a simple chile relleno at your favorite Mexican restaurant, or perhaps while visiting the New Mexican or southwest region of the United States. We're talking the awesome Chile Relleno, and I already know you will love them.
This particular stuffed pepper recipe is a traditional Mexican dish, probably the first, the original, certainly the most iconic stuffed pepper recipe of all. There are so many wonderful combinations. Plus, many of them have thick skins that not only add tons of flavor, but also stand up to cooking, whether you are frying, roasting or baking. Are you ready? How much do you love stuffed peppers? I've been a stuffed pepper fanatic for years.Ĭhili peppers are ideal for stuffing, as they are typically hollow vessels just begging for some kind of stuffing. It's time for more stuffed peppers in the Chili Pepper Madness kitchen, my friends. This chile relleno recipe is the ultimate Mexican stuffed pepper, with roasted poblano peppers stuffed with melty cheese, battered and lightly fried.
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