Cheese For Chili Rellenos: The Melty, Spicy Choice

Chile Rellenos, or stuffed peppers in English, are a traditional Mexican dish. The peppers are typically roasted poblano peppers, but can also be hatch, Anaheim, or pasilla chiles. They are stuffed with cheese, then coated in a fluffy egg batter and fried until golden brown. The cheese used is typically Oaxaca cheese, but Monterey Jack, mozzarella, cheddar, and provolone are also used.

Oaxaca cheese is a good choice for stuffing

Chile Rellenos, or "stuffed peppers" in English, are a traditional Mexican dish made from roasted poblano peppers stuffed with cheese, then coated in a fluffy egg batter and fried until golden brown.

When it comes to choosing the right cheese for this mouth-watering dish, Oaxaca cheese is a good choice for stuffing. Oaxaca cheese, also known as Queso Oaxaca or Quesillo, is a semi-soft white cheese with a stringy texture similar to mozzarella. It has a mild, slightly tangy flavour that pairs well with the other ingredients in Chile Rellenos. Here are some reasons why Oaxaca cheese is a great option for this dish:

• Melting Quality: Oaxaca cheese has an excellent melting quality, which is essential for Chile Rellenos. When fried, the cheese melts beautifully, creating a gooey and indulgent centre. This makes for a delightful contrast between the crispy, golden exterior and the creamy, cheesy interior.
• Flavour: Oaxaca cheese has a mild and slightly tangy flavour that complements the roasted poblano peppers perfectly. It adds a subtle creaminess to the dish without overwhelming the other ingredients.
• Texture: The stringy, slightly stretchy texture of Oaxaca cheese is similar to that of mozzarella. This texture makes it ideal for stuffing because it can be easily cut into strips or shredded, ensuring an even distribution of cheese throughout the pepper.
• Tradition: While Oaxaca cheese is a traditional choice for Chile Rellenos, it is also versatile. It can be used in various dishes, such as quesadillas, tacos, or even grilled cheese sandwiches. Its versatility means that you can use it in other recipes, reducing waste and providing a consistent flavour profile across multiple dishes.
• Availability: Oaxaca cheese is widely available in many supermarkets and specialty stores. This accessibility makes it a convenient option, especially if you're looking for an authentic Mexican cheese to elevate your Chile Rellenos.

When using Oaxaca cheese for Chile Rellenos, it is typically cut into strips or shredded and stuffed into roasted poblano peppers. The cheese quantity can vary depending on the size of the peppers and your desired cheese-to-pepper ratio. Remember to secure the slit edges of the peppers with toothpicks to prevent the cheese from oozing out during frying.

Monterey Jack cheese is another option

Chile Rellenos are a traditional Mexican dish of roasted poblano peppers stuffed with cheese, dipped in a fluffy egg batter, and fried until golden brown. While Oaxaca cheese is the most traditional option, Monterey Jack cheese is another option.

Monterey Jack is a semi-hard cheese with a mild flavour and excellent melting properties. It is a good option for Chile Rellenos as it melts easily and has a creamy texture. The cheese is also relatively mild, so it won't overpower the other flavours in the dish.

When preparing the peppers, it is important to first roast them in the oven or on a stovetop to soften the skin and make them easier to stuff. After roasting, the skins should be peeled, and a slit should be cut down the middle of the pepper to remove the seeds and veins. The peppers can then be stuffed with the cheese. It is recommended to use a block of Monterey Jack cheese cut into strips, but shredded cheese can also be used.

To ensure the cheese doesn't fall out during frying, the openings of the peppers should be closed and secured with toothpicks. An egg batter is then made by separating the yolks and whites from 3-4 eggs and beating the whites until stiff peaks form. The yolks are then added one at a time until a light, fluffy, and golden yellow batter is formed.

The stuffed peppers are then coated in an all-purpose flour mixture and dipped in the egg batter. They are then gently placed in hot frying oil and fried for 3-5 minutes on each side, or until golden brown. The Chile Rellenos can be served with salsa, sour cream, or Mexican crema.

Mozzarella, cheddar, and provolone are alternatives

Chilli rellenos are a traditional Mexican dish made from roasted poblano peppers stuffed with cheese, then coated in a fluffy egg batter and fried until golden brown. While traditionally, chilli rellenos are made with Oaxaca cheese, you can also use mozzarella, cheddar, or provolone as alternatives. These cheeses all have good melting properties, which is important as the cheese is stuffed inside the peppers and needs to melt to achieve that gooey, oozy texture.

If you are using mozzarella, you could use fresh mozzarella balls, which are easy to shape and stuff inside the peppers. Mozzarella has a mild flavour and creamy texture, which would pair well with the roasted peppers and crispy coating.

Cheddar is another versatile cheese that can be cut into strips or shredded to stuff the peppers. Cheddar has a slightly sharper flavour and melts well, adding a creamy texture to the dish.

Provolone is a mild, semi-soft cheese with a slightly nutty flavour. It melts easily and would add a creamy, smooth texture to the chilli rellenos.

When making chilli rellenos, it is important to secure the edges of the peppers with toothpicks after stuffing to prevent the cheese from oozing out during frying. The peppers are then coated in an egg batter and fried until golden brown. This dish can be served with salsa, sour cream, or Mexican crema.

So, while Oaxaca cheese is traditional, mozzarella, cheddar, and provolone are all suitable alternatives that will result in delicious, cheesy chilli rellenos.

How to prepare the peppers for stuffing

Preparing the peppers for stuffing is a crucial step in the Chile Relleno recipe. Here is a detailed, step-by-step guide on how to prepare the peppers for a perfect Chile Relleno:

Roasting the Peppers:

Firstly, you'll need to select your peppers. Poblano peppers are the most traditional choice, but you can also use Anaheim, Hatch, or bell peppers. Once you have your peppers, follow these steps:

• Set your oven to broil and place an oven rack about 6 inches below the heat source.
• Line a baking sheet with aluminum foil.
• Place the peppers on the prepared baking sheet and broil until the skins are blackened and blistered, rotating them occasionally to char all sides evenly. This should take around 10 minutes.
• Remove the blackened peppers from the oven and place them in a bowl. Tightly seal the bowl with plastic wrap, allowing the peppers to steam as they cool for about 15 minutes.
• Once cooled, carefully remove the skins from the peppers.

Preparing the Peppers for Stuffing:

• Make a slit cut lengthwise in each pepper. This should be about 2-3 inches long, just enough to fit a spoon inside.
• Remove the seeds and veins/innards from the peppers using a knife or spoon. Be very gentle, as the peppers can tear easily at this stage.
• Rinse the peppers inside and out to remove any remaining seeds or residue.
• Pat the peppers dry with paper towels. It is important to ensure the peppers are completely dry before stuffing.

Stuffing the Peppers:

• Gather your chosen filling. Traditional fillings include cheese, such as queso fresco, Oaxaca cheese, or Monterey Jack, but you can also use seasoned ground meat, tuna, corn, rice, or vegetables.
• Gently stuff each pepper with your chosen filling. Be careful not to overfill the peppers, as you need to be able to close the slit. Use toothpicks to secure the edges if needed.

Now that your peppers are stuffed, you are ready to coat and fry them! Enjoy your delicious homemade Chile Rellenos.

How to make the batter for frying

Chilli Rellenos are a Mexican dish of stuffed peppers, coated in batter and fried. The classic pepper used is the poblano, but you can also use Anaheim, jalapeno, or pasilla chiles.

The traditional cheese used for stuffing is Queso Asadero, but you can also use Monterey Jack, Oaxaca, Chihuahua, or Cheddar.

The batter for Chilli Rellenos is typically made with eggs, flour, and a liquid. The liquid can be milk, beer, or even just water. The key to a good batter is to get it to a thick, creamy consistency that will cling to the peppers.

Step 1:

In a bowl, whisk together the egg yolks and a small amount of the liquid you have chosen. You can add a little baking powder to help the batter rise and create a lighter texture.

Step 2:

In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form. This will take a few minutes.

Step 3:

Gently fold the beaten egg whites into the yolk mixture. Be careful not to overmix, as you want to keep as much air in the batter as possible.

Step 4:

Add the flour to the egg mixture a little at a time, whisking continuously until you have a thick batter. You may not need all of the flour, so add it gradually to achieve the right consistency.

Step 5:

Let the batter rest for about 30 minutes before using. This allows the flour to absorb the liquid and will give a better texture to your final dish.

Step 6:

When you are ready to fry your Chilli Rellenos, heat a few inches of oil in a deep saucepan or Dutch oven to 350-375°F.

Step 7:

Dip each stuffed pepper into the batter, making sure it is completely coated.

Step 8:

Carefully lower the battered pepper into the hot oil and fry for a few minutes on each side until golden brown.

Step 9:

Remove the peppers from the oil with a slotted spoon and drain on paper towels.

Your Chilli Rellenos are now ready to serve! You can enjoy them as they are or with a tomato-based sauce on the side.

Frequently asked questions