Cheese And Chili Rellenos: The Perfect Melty Combination

Chile Rellenos are Mexican stuffed peppers, traditionally made with poblano peppers, though other peppers can be used. The peppers are roasted, then stuffed with cheese, coated in a fluffy egg batter, and fried until golden brown. While Oaxaca cheese is the traditional choice, other types of cheese such as Monterey Jack, Mueller, mozzarella, cheddar, and provolone can also be used.

Cheese options: Monterey Jack, Oaxaca, mozzarella, cheddar, provolone, or another good melting cheese

Chile Rellenos are traditionally made with Oaxaca cheese, but you can use several other types of cheese, including Monterey Jack, mozzarella, cheddar, provolone, or any other good melting cheese.

Monterey Jack is a mild white melting cheese, similar to Oaxaca cheese, and is a popular choice for Chile Rellenos. It melts easily and has a creamy texture, making it ideal for stuffing into the peppers.

Mozzarella is another mild and creamy cheese that melts well, adding a stringy, stretchy texture to the dish.

Cheddar has a slightly sharper flavour and is often used as a substitute for Oaxaca cheese in Chile Rellenos. It melts well and adds a rich, creamy texture to the dish.

Provolone is a mild, semi-soft cheese with a slightly smoky flavour. It melts easily and can add a creamy texture to the Chile Rellenos.

Ultimately, you can choose any good melting cheese that suits your taste preferences and dietary needs. These cheeses will all melt nicely and create a delicious, oozy texture when combined with the other ingredients in Chile Rellenos.

Chilli options: poblano, Anaheim, Hatch, or jalapeño

When it comes to choosing the right chilli for your chile rellenos, you have several options, each with its own unique characteristics. Here is a detailed guide to help you select the best chilli for your dish:

Poblano Chilli

Poblano chillies are named after Puebla, Mexico, and they are widely used throughout the country. They are known for their beautiful dark green colour and are usually hotter than Anaheim chillies, although their spiciness can vary. In the US, some vendors may refer to them as "pasilla" peppers, while others may misspell them as "pablano". They are ideal for chile rellenos due to their larger size, making them perfect for stuffing with cheese.

Anaheim Chilli

Anaheim chillies, also known as California chillies, are long, bright green peppers commonly found in the southwestern United States. They were originally taken from New Mexico to California and were bred to be milder to suit the tastes of the region. They are one of the few chillies that retain their name when ripened and dried. Anaheim chillies are perfect for chile rellenos if you prefer a milder option, and they are commonly used in restaurants.

Hatch Chilli

Hatch chillies are virtually identical to Anaheim and California chillies in appearance, but there is a distinct difference in spiciness. Hatch chillies are grown in the small town of Hatch, New Mexico, and they pack a lot more heat. They are considered premium green chillies and are often used in salsas or stews. If you enjoy spicy food, Hatch chillies can add a delicious kick to your chile rellenos.

Jalapeño Chilli

Jalapeños are well-known both in Mexico and internationally. They are smaller in size compared to the other chillies mentioned and can be used in a variety of ways. Jalapeños can be stuffed, served as an appetiser, or used as a condiment, either whole or chopped, fresh or pickled. When dried and smoked, they are called chipotle chillies, taking on a different flavour profile.

In conclusion, the choice of chilli for your chile rellenos depends on your preferred level of spiciness and the availability of chillies in your region. Each option presents a unique set of characteristics that can enhance the flavour and overall experience of this traditional Mexican dish.

Frying oil options: avocado, grapeseed, vegetable, light olive, or canola oil

When frying, it's important to choose an oil with a high smoke point—the temperature at which oil starts to smoke. Using an oil with an inadequate smoke point will result in off-tasting or burnt food, and may even start a fire.

Avocado Oil

Avocado oil has a high smoke point of 570 °F, but it is expensive, with a 5-gallon bucket costing around $193 USD. It is also unsuitable for people with avocado allergies or those on blood thinners.

Grapeseed Oil

Grapeseed oil is advertised as a good choice for high-heat cooking due to its moderately high smoke point. However, grapeseed oil is incredibly high in polyunsaturated fats, which makes it one of the worst oils for frying as they react with oxygen at high heat, forming harmful compounds and free radicals.

Vegetable Oil

Vegetable oil is a mix of different plant-derived oils, usually corn oil, soybean oil, and sunflower oil. It has a high smoke point of between 400° and 450° F, making it suitable for frying. It is also cost-effective and has a neutral flavour, allowing the characteristics of the food being fried to remain unadulterated.

Light Olive Oil

Contrary to popular belief, olive oil is one of the best oils for frying due to its medium-high smoke point. It also contains oleic acid and antioxidants that protect the oil from breaking down, even after reuse. However, it is more expensive than vegetable oil.

Canola Oil

Canola oil has a high smoke point and a low level of saturated fat, making it a compelling choice for frying. It is also flavour-neutral and widely available at a low cost, usually $2 to $3 per quart.

While avocado, grapeseed, light olive, and canola oils can technically be used for frying, vegetable oil is the best option for chile rellenos due to its high smoke point, cost-effectiveness, and neutral flavour.

Filling options: carnitas, shredded chicken, or picadillo

Chilli Rellenos are a traditional Mexican dish made from roasted poblano peppers stuffed with cheese, coated in a fluffy egg batter, and fried until golden brown. They are sometimes served with a simple red or green salsa or wrapped in a tortilla with refried beans to make chilli relleno burritos.

While chilli rellenos are usually vegetarian, you can add a different filling to make the dish more well-rounded. Some good options include carnitas, shredded chicken, or picadillo.

Ingredients:

• 6 large poblano peppers
• 1 recipe Oaxacan Chicken Picadillo
• 1/2 teaspoon kosher salt, plus more for seasoning
• 1/2 cup all-purpose flour
• 6 long toothpicks for sealing the peppers
• 1 recipe Cilantro Cream Sauce (optional)

Method:

Char the poblanos by placing them over an open flame or under the broiler until the skin is blackened and charred. Steam the chiles by covering them with plastic wrap or placing them in a damp cloth. Peel the peppers using your fingers or a damp paper towel, then make a slit down one side of each pepper and remove the seeds.

Take each chile pepper and fill it with 1/2 to 3/4 cup of filling, depending on the size of the chile. Thread a toothpick between the two sides to seal in the filling.

Make the batter by gently cracking the eggs into a bowl, being careful not to break the yolks. Using clean hands, lift the egg yolks out of the egg whites and place them in a separate bowl. Whip the egg whites on high speed until stiff peaks form, then reduce the speed to medium and add the yolks one at a time. Whip in 1/2 teaspoon of salt, then turn off the mixer.

Heat oil in a large frying pan over medium-high heat. Place 1/2 cup of flour in a shallow dish and season with salt. Coat each stuffed chile in flour, then dip them in the egg batter.

Carefully place the peppers in the hot oil and fry for 2-3 minutes on each side, or until golden brown. Remove from the oil and drain on a paper towel-lined baking sheet. Serve immediately with warm Cilantro Cream Sauce or your favourite salsa.

Serving suggestions: salsa, refried beans, rice, or a crisp salad

Serving suggestions for Chile Rellenos

Salsa

Salsa is a classic accompaniment to Chile Rellenos. A simple red or green salsa is a traditional choice, but you could also try a salsa verde or a charred tomatillo salsa. To make a basic tomato salsa, blend red onions, green chilli, lemon juice, fresh tomatoes, salt, and cilantro. For a charred tomatillo salsa, roast tomatillos until slightly blackened, then blend with onions, garlic, jalapenos, and cilantro.

Refried Beans

Refried beans are another popular choice to serve with Chile Rellenos. Both are classic Mexican dishes, and the creamy texture of the refried beans is a perfect complement to the crispy Chile Rellenos. To make refried beans, simply cook and mash the beans—it's a very simple dish that doesn't require many ingredients.

Rice

Rice is another good option to serve with Chile Rellenos. Cilantro lime rice, in particular, is a zesty and refreshing choice that pairs well with the stuffed peppers. To make cilantro lime rice, cook rice in a tomato broth with chili powder, green peppers, onions, and cumin. Then mix in lime juice, zest, fresh cilantro, and a bit of salt.

Salad

A crisp salad can also be a great choice to serve with Chile Rellenos, especially if the rellenos are heavily stuffed. A Mexican Caesar salad, made with romaine, cotija, pepitas, and lime, is a good option. You could also try a roasted corn salad, made with sweet corn, tomatoes, red onions, bell peppers, lime juice, and chili powder.

Frequently asked questions