Cheese Choices For Chile Relleno: The Best Options

Chile Relleno, a beloved dish in Mexico, is a fusion of indigenous and Spanish culinary traditions. The dish, which translates to stuffed chile, is made by roasting poblano peppers, stuffing them with cheese, coating them in batter, and frying them. The peppers are typically stuffed with melted cheese, such as queso Chihuahua, queso Oaxaca, Monterey Jack, or cheddar. However, they can also be filled with ground or minced meat, such as picadillo meat made with diced pork, raisins, and nuts. The stuffed peppers are then coated in an egg white batter or corn masa flour and fried to golden perfection. Chile Rellenos are often served with a tomato sauce or wrapped in a tortilla with refried beans to make chile relleno burritos.

Oaxaca cheese vs Monterey Jack

Chile Relleno, a beloved dish in Mexico, is a poblano pepper stuffed with cheese and other fillings. The pepper is roasted to give it a smoky flavour, then stuffed, dipped in batter, and fried. The cheese used in this dish can be Monterey Jack, or Oaxaca cheese, also known as Queso Oaxaca.

Oaxaca cheese is a semi-hard cheese with a smooth texture. It is a member of the pasta filata family of cheeses, which means "spun paste". This family includes mozzarella, string cheese, and more aged cheeses such as caciocavallo, provolone, and Scamorza. Oaxaca cheese is made from cow's milk or goat's milk, and sometimes sheep's milk. It has a creamy, buttery, and mild flavour, with a delicate salinity. It is the ultimate melting cheese, making it perfect for dishes like Chile Relleno, quesadillas, and tacos.

Monterey Jack, on the other hand, is a white, semi-soft, cow's milk cheese. It has a stronger flavour than Oaxaca cheese but melts in a similar way. It is commonly found in Mexican cheese blends and is often associated with Mexico. Regular Monterey Jack has a tangy, sharp flavour, but the unaged variety has a milder flavour that is similar to Oaxaca cheese.

Both cheeses are suitable for Chile Relleno due to their melting properties, but they offer different flavours. Monterey Jack provides a stronger flavour, while Oaxaca cheese has a milder, buttery, and milkier taste.

Different fillings

Chile Relleno, a beloved dish in Mexico, is a fusion of indigenous and Spanish culinary traditions. The pepper is first roasted to give it a smoky flavour and make it easier to peel. It is then stuffed with a variety of fillings and coated in a light batter before being fried to golden perfection.

While the classic recipe calls for cheese, there are many variations to the fillings used in Chile Relleno. Here are some popular options:

Cheese

The type of cheese used can vary depending on availability and preference. Traditional options include Oaxaca cheese, Monterey Jack cheese, or queso fresco. Other melting cheeses such as mozzarella, cheddar, or provolone can also be used.

Meat

Chile Relleno can be filled with seasoned ground meat, such as picadillo meat made with diced pork, raisins, and nuts, or shredded chicken. For a vegetarian option, cheese or a mixture of corn and rice can be used.

Seafood

Seafood, such as canned tuna or shrimp, can be used as a filling for a unique twist on the traditional dish.

Vegetables

Vegetarians can also opt for their favourite sauteed vegetables as a filling. Additionally, Chile Relleno can be stuffed with corn, rice, or beans for a more well-rounded meal.

Combination Fillings

For a heartier dish, combine multiple fillings. For example, carnitas with cheese or picadillo with cheese are popular choices.

No matter the filling, Chile Relleno is a delicious and versatile dish that can be customised to suit different tastes and dietary preferences.

Preparing the peppers

To start, you will need to gather your peppers. The most common type of pepper used in chile rellenos is the poblano pepper, which is native to the Mexican state of Puebla and has been a staple ingredient for over 6,000 years. However, other types of peppers can also be used, such as Anaheim, bell, jalapeño, or chile capones. Look for peppers with smooth and shiny skin, as this indicates freshness. Medium to small sizes are also preferable, as they are easier to handle and tend to have more flavour.

Once you have your peppers, the next step is to roast them. This can be done in several ways, including on a gas stove, under a broiler, or in the oven. Roasting the peppers gives them a smoky flavour and makes the skin easier to peel. If using a gas stove, turn the heat to medium-high and roast the peppers for about 1-2 minutes on each side, rotating them to ensure even roasting. Then, wrap the peppers in a damp cloth or place them in a plastic bag to retain moisture and flavour. Once they have cooled, use your fingers or a spoon to gently remove the charred skin.

After roasting and peeling the peppers, the next step is to remove the seeds and veins. Make a slit cut lengthwise in each pepper and gently pull out the seeds and veins, being careful not to tear the pepper. You can also choose to soak the peppers in a mixture of water, vinegar, and salt at this point to reduce the heat if you are using spicy peppers. This step is optional but can enhance the flavour of the peppers. If you decide to do this, soak them for about 15 minutes and then pat them dry with paper towels.

Now it's time to stuff your peppers! The traditional cheese used in chile rellenos is Oaxaca cheese, but you can also use queso fresco, Monterey Jack, mozzarella, cheddar, provolone, or any other good melting cheese. Gently stuff each pepper with the cheese, being careful not to overfill. Close the slit and use toothpicks to secure the edges if needed.

Once your peppers are stuffed, you can move on to coating and frying them. But before you know it, you'll be biting into a delicious, crispy, and cheesy chile relleno!

Making the batter

Chile Rellenos are a traditional Mexican dish of stuffed peppers, usually filled with cheese, but sometimes with ground beef or shredded chicken. The classic pepper used is the poblano, but some recipes call for New Mexico chiles, pasilla, or jalapeños.

The following steps will guide you through making the batter for Chile Rellenos:

The batter for Chile Rellenos is primarily made of eggs. To make it, you will need to separate the egg whites from the yolks. Start by whipping the egg whites until they form stiff peaks. You can use an electric mixer or a stand mixer for this step. Add a small amount of flour to the egg whites—this will help the batter adhere to the peppers. Gently fold in the flour using a spatula or a whisk.

Next, you will temper the egg yolks by stirring a spoonful of the whipped egg whites into them. This process will help prevent the yolks from cooking when they are added to the whites. Once the yolks are tempered, slowly add them to the egg white and flour mixture. Gently stir everything together until well combined.

At this point, your Chile Relleno batter is ready! The batter should be light, fluffy, and somewhat stiff. It is now time to dip the stuffed peppers into the batter and then carefully place them into hot oil for frying.

Some recipes suggest adding a small amount of cream of tartar or baking powder to the egg yolks before mixing them into the whites. This can help with the fluffiness and stability of the batter. Additionally, you can dust the peppers with flour before dipping them in the batter, which will help the batter adhere better.

Remember to work quickly once the batter is made, as it can start to break down over time. Also, be gentle when mixing the yolks into the whipped whites to avoid deflating the batter.

Now that you have the batter ready, you can fry your Chile Rellenos to golden perfection and enjoy this delicious Mexican treat!

Frying the peppers

To fry the peppers, heat 2 inches of vegetable oil in a large pot or deep frying pan at medium-high heat to 350–375°F. Do not let the oil boil. Once the oil is hot enough, carefully place each stuffed pepper in the oil and fry for 2–5 minutes on each side, or until golden brown. Fry only 2–3 peppers at a time to avoid overcrowding the pan.

Once fried, place the peppers on a plate lined with paper towels to drain any excess oil. Serve the chile rellenos on a plate, topped or drizzled with tomato sauce or salsa.

Frequently asked questions