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Crispy Chile Rellenos: 1 Amazing Recipe

Crispy Chile Rellenos
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A flavorful and easy recipe for crispy chile rellenos, featuring roasted poblano peppers stuffed with cheese and coated in a light, crunchy panko breading. This dish offers a delightful texture and bold Mexican-inspired flavor, perfect as a main course or appetizer.

Ingredients

Scale
  • 4 large poblano peppers
  • 8 oz Monterey Jack or Oaxaca cheese, cut into sticks
  • ½ cup all-purpose flour
  • 2 large eggs, separated
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 cup panko breadcrumbs or crushed tortilla chips
  • Vegetable oil, for frying
  • Optional Fillings: Seasoned ground beef or shredded chicken, Black beans or roasted corn, Sautéed onions and bell peppers

Instructions

  1. Roast the poblano peppers on a baking sheet under the broiler for 10 minutes, turning until blackened. Transfer to a covered bowl to steam for 10 minutes, then peel off the skin.
  2. Make a slit in each pepper, remove seeds carefully, and stuff with cheese and any optional fillings. Secure the opening with toothpicks.
  3. Prepare the coating: Beat egg whites with salt and baking powder until stiff peaks form. Gently fold in the egg yolks.
  4. Dredge each stuffed pepper in flour, dip into the egg batter, and coat evenly with panko breadcrumbs or crushed tortilla chips.
  5. Heat vegetable oil in a skillet to 350°F (175°C). Fry each pepper for 2-3 minutes per side, or until golden brown and crispy.
  6. Drain the fried chile rellenos on paper towels. Remove toothpicks before serving hot with your favorite salsa, avocado, or rice.

Notes

  • For best flavor, always roast the poblano peppers.
  • Ensure peppers are well-drained after roasting to prevent a soggy coating.
  • Pat the cheese dry before stuffing to minimize leaks during frying.
  • Fry in small batches to maintain the oil’s temperature and achieve optimal crispiness.
  • For an air fryer version, cook at 375°F (190°C) for 8-10 minutes, flipping halfway through.
  • Peppers can be roasted and stuffed a day in advance. Coat and fry them just before serving for the best crispy texture.

Nutrition

Find it online: https://bakerslider.com/crispy-chile-rellenos-recipe/

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