Cheese For Chile Rellenos: Choosing The Perfect Melt

Chile Rellenos is a Mexican dish featuring roasted poblano peppers stuffed with cheese, dipped in batter, and fried to perfection. The cheese used for this dish is a key component, as it needs to be a good melting cheese that complements the roasted poblano peppers. Some popular options include Asadero, Chihuahua, Oaxaca, Monterey Jack, or even Cheddar. The peppers are first roasted, then stuffed with cheese, battered, and fried, resulting in a crispy exterior and gooey, cheesy interior. This dish is often served with a simple red sauce or enchilada sauce, making it a delicious and comforting Mexican appetizer.

Roasting the peppers

Step 1: Prepare the Peppers for Roasting

Start by washing your poblano peppers and lining them on a baking sheet. If you prefer, you can also use other types of peppers such as Anaheim, Hatch, or jalapeno peppers.

Step 2: Broil the Peppers

Place the baking sheet with the peppers about 6 inches below the heat source in your oven. Turn on the oven broiler and broil the peppers until their skins are blackened and blistered. This should take around 10 minutes, but keep an eye on them and rotate the peppers occasionally to ensure even charring.

Step 3: Steam the Peppers

Once the peppers are nicely charred, place them in a bowl and tightly seal with plastic wrap. This will allow the peppers to steam and cool down. Leave them for about 15 minutes. This step helps loosen the skins, making them easier to peel off.

Step 4: Peel and Remove Seeds

After the peppers have cooled down, it's time to remove the charred skins. Simply rub off the loose skin with your hands or gently peel it off with a knife. Don't worry about getting every bit of skin off—just remove as much as you can. Once the skins are removed, cut a slit down the middle of each pepper and remove the seeds and core. If you prefer a spicier dish, you can leave some of the seeds in.

Step 5: Stuff the Peppers

Now it's time to stuff your peppers with cheese! You can use a variety of cheeses, such as Monterey Jack, Oaxaca, mozzarella, cheddar, or queso fresco. Cut the cheese into strips or shred it before stuffing it into the peppers. Be careful not to overstuff them, as you still need to be able to close the pepper. Use toothpicks to secure the opening shut if needed.

Tips for Roasting Peppers:

• If you don't have an oven, you can also roast the peppers directly on a grill or over an open flame.
• When roasting, remember to turn the peppers frequently to ensure even charring.
• After roasting, place the peppers in a plastic bag or sealed container to trap the steam and loosen the skins.
• Don't worry about removing every bit of skin. Just remove as much as you can easily take off.
• If you like your food spicy, you can leave some of the seeds in the peppers.

Removing the skins

First, prepare the chiles for roasting by washing them and placing them on a baking sheet. You can use poblano peppers, Anaheim chiles, or any variety of your choice. If you're using an oven, broil the chiles on high for about 10 minutes, rotating them halfway through. You can also grill them directly over an open flame or a gas burner, turning them frequently until they are charred and blistered. This roasting process will add a smoky flavour to the chiles and make the skin easier to remove.

Once the chiles are charred, place them in a plastic bag and seal it tightly. Let them sweat for at least 10 minutes. This helps to loosen the skin and makes it easier to remove. After they have sweated, take the chiles out of the bag and use a paper towel to dry them off.

Now, you can start removing the charred skin. Use a thin stream of cold water to help loosen the skin, or simply peel it off with your fingers. Be gentle, as the chiles will be softer and more fragile after roasting. Make sure to remove all the blistered skin, giving the chiles a uniform appearance.

Once the skins are removed, make a slit down one side of each chile. Carefully remove the cluster of seeds and veins from inside the chiles. Use a sharp knife or kitchen shears to make a clean cut and avoid tearing the flesh of the chile. You can rinse the inside of the chiles with water to ensure all the seeds are removed.

After all the skins are removed and the chiles are cleaned, they are ready for the next step in the chile rellenos preparation: stuffing!

Preparing the cheese

Chile Rellenos are Mexican comfort food at its best. The cheese is the star of the dish, so it's important to choose a good melting cheese that will create a gooey, cheesy interior. Here are some popular options:

• Asadero
• Chihuahua
• Oaxaca
• Monterey Jack
• Mozzarella
• Cheddar
• Queso Fresco
• Brick Cheese

You'll need around 3 cups of shredded cheese to stuff 8-10 chiles. First, mix your chosen cheese with any other cheeses you are using, such as Monterey Jack. You can also add some spices to your cheese mixture, such as cumin, chili powder, salt, and pepper, to taste.

Once your cheese is prepared, it's time to stuff the chiles. Make a slit down one side of each roasted poblano chile and remove the seeds and core. Stuff each chile with about 1/3 cup of the cheese mixture, or as much as will fit while still allowing you to close the slit. You can use a toothpick to seal the slit and set the stuffed chiles aside until you are ready to batter and fry them.

If you want to prepare the chiles ahead of time, you can roast, stuff, and chill them up to a day in advance. Just be sure to wrap them well and store them in the refrigerator until you're ready to fry them.

When you're ready to serve, simply fry the stuffed chiles in hot oil until golden brown and crispy. Serve them fresh with your favorite sauce, such as enchilada sauce, salsa, or a simple red sauce. Enjoy the cheesy, crispy goodness of Chile Rellenos!

Making the batter

Once you have stiff peaks, continue beating the egg whites on low and slowly add in the egg yolks, one at a time, until they are all mixed together. The batter should be light, fluffy, and golden yellow. You can also add a bit of flour to the egg whites at this stage if you like. Now you should have a smooth, light, and fluffy batter.

For an extra kick of flavour, you can add spices such as cumin, chili powder, cayenne, or paprika to the batter. You can also add salt and pepper to taste for seasoning.

When your batter is ready, it's time to coat the stuffed peppers. Set up an assembly line with a plate of all-purpose flour, the bowl of batter, and the hot frying oil. Roll each pepper in the flour, tapping off any excess, then dip it into the batter, making sure it's coated on all sides.

Now you're ready to fry your chile rellenos! Carefully place each pepper into the hot oil and fry for 1-2 minutes per side, or until the batter is a crisp, golden brown. Fry in batches if needed, and be careful not to overcrowd the pan. Drain the fried peppers on paper towels before serving.

Frying the peppers

Now you are ready to fry the peppers. First, heat some vegetable oil in a large skillet or casserole dish over medium-high heat. Make sure the oil is hot before frying by testing it with a toothpick or a tiny bit of flour—if the oil bubbles around the toothpick or flour, it is ready.

Next, carefully place the coated peppers in the hot oil. Fry them for about 2-5 minutes on each side, or until they are golden brown and crispy. Be sure to rotate the peppers to ensure even frying. Do not overcrowd the pan—fry only 2 peppers at a time, depending on the size of your pan.

Once the peppers are golden brown, remove them from the oil and place them on a paper-covered drying rack or platter to absorb any excess oil. Serve the chile rellenos immediately with your favorite sauce, such as enchilada sauce or salsa.

If you plan on eating the chile rellenos later, you can warm them up in a baking dish in a 300°F oven for about 10 minutes.

Frequently asked questions