Cheese And Chili: The Perfect Rellenos Combination

Chile Rellenos are Mexican peppers stuffed with cheese, dipped in a light, fluffy egg batter, and fried. While you can use any cheese you like, the most authentic options are Oaxaca, Monterey Jack, Muenster, Asadero, and Quesadilla.

Poblano Peppers

To prepare poblano peppers for chilli rellenos, you can char them over the open flame of a gas stove, turning them occasionally until all sides are blackened. Alternatively, you can grill them or place them under a broiler. After charring, place the peppers in a bowl and cover them with plastic wrap or put them in a plastic bag to let them steam until they are cool enough to handle. Then, gently peel off the blackened skin, being careful not to rip or tear the peppers. You can use your hands or paper towels for this step.

Once the peppers are peeled, cut a slit down the side of each pepper and carefully remove the seeds with your fingers, again being cautious not to rip or tear the peppers. Rinse out any remaining seeds under running water. For a milder chilli relleno, you may want to remove the stems and pull out the membranes before filling the peppers with cheese. Close the peppers by threading a toothpick through the opening.

Oaxaca Cheese

When making chile rellenos, it is important to first roast the peppers in the oven or on a stovetop to soften the skin and make them easier to stuff. After roasting, a slit is cut down the middle of the pepper, and the seeds and membranes are removed to reduce the spiciness of the dish. The peppers are then stuffed with Oaxaca cheese, coated in a flour mixture and egg batter, and fried in hot oil until golden brown.

Chile rellenos can be served alone or with a variety of toppings and sides. They can be served with a simple red or green salsa, or wrapped in a tortilla with refried beans to make chile relleno burritos. They can also be served with rice, beans, tortillas, or sour cream.

Monterey Jack Cheese

Chile Rellenos are Mexican stuffed peppers, traditionally filled with Oaxaca cheese, but you can also use Monterey Jack Cheese as a substitute.

To make Chile Rellenos, you will need to char your peppers, either over an open flame, under the grill, or in the oven. You can use a variety of peppers, but the most common is the poblano pepper, which is usually relatively mild. If you are sensitive to heat, you can use Anaheim peppers instead, which are very mild. Hatch chiles are also a good option, but they can be spicy.

Once your peppers are charred, place them in a plastic bag or cover them with plastic wrap to steam. This will make it easier to remove the skins. Cut a slit down the peppers and carefully remove the seeds. You can then fill each pepper with about 3/4 to 1/2 a cup of shredded Monterey Jack Cheese, depending on the size of the pepper. Close the peppers with a toothpick to keep the cheese from falling out.

Next, you will need to make the egg batter. Separate the egg whites and yolks, and beat the egg whites until stiff peaks form. Then, slowly add the egg yolks, one at a time, until they are incorporated. Transfer this mixture to a shallow dish. You will also need a separate dish with flour, which you will use to coat the peppers before dipping them in the egg batter.

Heat a large frying pan with a neutral oil such as avocado oil, grapeseed oil, or vegetable oil. Dust the peppers with flour, coating all sides, and then dip them in the egg batter. Fry the peppers in the hot oil, two at a time, until they are golden brown on all sides. Transfer to a paper towel-lined baking sheet to drain the excess oil.

Chile Rellenos are best served hot with Salsa Ranchera and Frijoles de la Olla, or a crisp green salad.

Mozzarella Cheese

Mozzarella is a good melting cheese, which is important for chile rellenos as the cheese needs to melt inside the pepper. The cheese is stuffed into the pepper, and the pepper is then sealed with toothpicks to prevent the cheese from escaping during frying.

Chile rellenos are typically served with a simple red or green salsa, or wrapped in a tortilla with refried beans to make chile relleno burritos.

Frying Technique

Frying is the final step in the chile rellenos cooking process. Before frying, you should have already blistered, peeled, deseeded, and deveined the poblano peppers, stuffed them with cheese, and coated them in an egg batter.

Frying Method

There are two main frying methods for chile rellenos: deep frying and air frying. Deep frying is the traditional method, but air frying is a healthier alternative that has gained popularity in recent years.

Deep Frying

To deep fry chile rellenos, heat about 1/2 inch of vegetable oil, canola oil, or another high smoke point oil in a large casserole or heavy-bottomed saucepan over medium to medium-high heat. The oil should be between 350-375°F. You can test if the oil is hot enough by dipping a piece of tortilla or bread into the oil. If there are active bubbles all around it, the oil is ready.

Once the oil is hot, dip each stuffed and coated chile into the egg batter, making sure they are entirely covered. Gently place them in the hot oil, with the side that was open or sealed with a toothpick facing up. Use a slotted spoon to carefully flip them once during frying. Fry for about 2-5 minutes on each side, until the batter is golden brown and crispy.

Air Frying

To air fry chile rellenos, preheat your air fryer to 400°F and line the basket or bottom with parchment paper. Place the stuffed and coated peppers in the air fryer, leaving space between them. Air fry for 10-15 minutes, flipping them halfway through, until the peppers are tender and the cheese is melted.

Tips

• Don't overcrowd the pan or air fryer. Fry 2 chile rellenos at a time, even if your pan or air fryer can fit more.
• Drain the fried chiles on a plate lined with paper towels to absorb excess oil.
• Chile rellenos are best served hot from the pan, but you can also freeze them for up to 2 months and reheat them in an oven or toaster oven.
• If you're using an air fryer, save a few extra tablespoons of batter to fill in any non-battered portions of the peppers after you flip them.
• Line your air fryer with parchment paper for easy cleanup.
• Reheat chile rellenos in the air fryer at around 300°F for about 5-6 minutes. Microwaving them will make the batter soggy.

Frequently asked questions