Cheese Choices For Chili Rellenos Authenticity

Chile Rellenos, a traditional Mexican dish, is made using poblano peppers stuffed with cheese, coated in a fluffy egg batter, and fried until golden brown. The peppers are first roasted to give them a smoky and earthy flavor, then stuffed and dipped in batter. While Oaxaca cheese is the most traditional choice, other types of cheese such as Monterey Jack, mozzarella, cheddar, or provolone can also be used.

Roasting the peppers

Roasting Peppers Using an Open Flame

If using an open flame, place the pepper directly over a high flame on a gas stove. Use tongs to rotate the pepper occasionally until the skin blackens and blisters, which should take around 2-3 minutes. Don't let the pepper catch fire or turn white. Once charred, place the pepper in a plastic bag or a bowl and cover it. Allow the pepper to steam for about 10 minutes, which will help loosen the skin. When the pepper is cool enough to handle, gently pull out the stem and seeds, or cut the pepper in half and remove the seeds. Use your fingers or a paper towel to rub off the outer skin.

Roasting Peppers on a Grill

To roast peppers on a grill, preheat the grill to a high temperature and place the peppers directly on the grill grates. Use tongs to flip the peppers occasionally, until the skin blackens and blisters (around 2-3 minutes on each side). Don't let the pepper turn white or catch fire. Once charred, follow the same steps as above to remove the skin.

Roasting Peppers in an Oven

Preheat your oven to between 350-400°F. Place the peppers on a baking sheet, preferably lined with foil or parchment paper for easy cleanup. Roast the peppers for 20-40 minutes, turning occasionally, until the skin is blackened and blistered. To check if they're done, look for the outer layer blistering, cracking, and starting to pull away from the flesh. Once roasted, follow the same steps as above to remove the skin.

Roasting Peppers Using a Broiler

Position an oven rack about 6 inches below the broiler flame and preheat the broiler to high (around 500°F). Place the peppers on a foil-lined baking sheet and put them under the preheated broiler for 10-15 minutes, flipping occasionally, until all sides are blackened. Once charred, follow the same steps as above to remove the skin.

General Tips for Roasting Peppers

• Wash the peppers thoroughly and dry them before roasting.
• If you want to reduce the roasting time, cut the peppers in half lengthwise and place them cut-side down on the baking sheet. This will also eliminate the need to flip them during cooking.
• After roasting, it's important to let the peppers steam in a covered container or plastic bag for about 10-15 minutes. This helps loosen the skin and makes peeling easier.
• If you're making chilli rellenos, be careful to preserve the pepper's shape when peeling.
• Soaking the roasted peppers in water with vinegar and salt can enhance their flavour, but this is optional. If you do this, soak for 15 minutes and then pat them dry with paper towels.

Removing the skins

Firstly, prepare your poblano peppers by roasting them. This can be done in an oven, on a stovetop, or even directly over an open flame. If using an oven, set the temperature to 400°F and roast the peppers for 20-30 minutes. For a stovetop, turn the heat to medium-high and roast the peppers for about 1-2 minutes per side, ensuring even roasting. If you're feeling adventurous and want to try the open flame method, place the peppers directly on the flame and roast for a few minutes until the skins are charred and blistered.

Once the peppers are nicely roasted, the next step is to let them steam. This helps loosen the skins and makes them easier to remove. Place the roasted peppers in a plastic bag or wrap them in a damp cloth, and let them sit for about 10 minutes. This allows the peppers to cool down and makes them easier to handle.

Now, it's time to remove the skins. Using your fingers or a spoon, gently peel off the charred skin from the peppers. Don't worry if it's not perfect, just remove as much of the loose skin as possible. You can also rinse the peppers inside and out and pat them dry with paper towels before proceeding to the next step.

After removing the skins, make a small slit down the middle of each pepper. This is where you will stuff the cheese. Remove the seeds and veins from the peppers, being careful not to tear them. If you prefer less spice, you can also remove some of the seeds at this stage, as poblano peppers can vary in spiciness.

Once the peppers are peeled and slit, they are ready to be stuffed with cheese. Remember to use a generous amount of cheese, as this is what makes Chile Rellenos so delicious! After stuffing, gently close the openings and secure them with toothpicks if needed.

By following these steps, you will have perfectly peeled poblano peppers ready for stuffing and frying. Removing the skins is a crucial step in creating authentic Chile Rellenos, so take your time and enjoy the process of crafting this beloved Mexican dish.

Stuffing the peppers with cheese

Chilli Rellenos are a traditional Mexican dish of roasted poblano peppers stuffed with cheese, then coated in a fluffy egg batter and fried until golden brown.

To stuff the peppers with cheese, first, prepare the peppers by roasting them in the oven or on the stovetop. Turn the heat to medium-high and place the peppers, roasting for about 1-2 minutes per side, rotating the peppers to obtain a uniform roasting. Wrap the peppers in a damp cloth to cover them, or place them in a plastic bag. Once they have cooled, peel the skin off the peppers with your fingers or a spoon. Make a slit down the middle of the pepper and remove the seeds and veins.

Next, stuff the peppers with cheese. You can use Oaxaca cheese, Monterey Jack cheese, mozzarella, cheddar, provolone, or another good melting cheese. Cut the cheese into strips or shred it, then gently stuff the peppers, ensuring not to overfill. Close the slit and use toothpicks to secure the edges if needed.

Once the peppers are stuffed, it's time to coat and fry them. Heat vegetable oil in a deep frying pan over medium-high heat. While the oil is heating, make the egg batter by separating the egg whites and yolks and beating the whites until stiff peaks form. Then, gently add the egg yolks to the whites, one by one, until you have a fluffy mixture. Season with salt.

Now, coat the stuffed peppers in flour, shaking off any excess. Then, dip them in the egg batter and carefully place them in the hot oil. Fry the peppers for 3-5 minutes per side, until golden brown and crispy. Transfer the fried peppers to a plate lined with paper towels to drain any excess oil.

Coating the peppers in batter

To coat the peppers in batter, you'll need to prepare a few things first. Start by roasting your peppers in the oven or on a stovetop, then remove the blistered and blackened skin. Cut a slit down the middle of the pepper and stuff them with cheese. Close the peppers and secure the edges with toothpicks if needed.

Now, separate the egg whites and yolks into two bowls. Beat the egg whites until stiff peaks form, then gently add in the yolks to create a fluffy mixture. Place flour into a separate shallow bowl and season with salt.

Next, set up an assembly line. Using one hand, roll a stuffed pepper in the flour mixture, tapping off any excess. Then, dip the pepper into the egg batter, coating it completely. Place the battered pepper into the hot oil and fry until golden brown.

Repeat this process for all your peppers, frying two at a time to avoid overcrowding the pan. Serve immediately with your chosen toppings and sides.

Frying the peppers

Prepare the Peppers for Frying:

Before frying, the peppers should be stuffed with cheese and coated in a batter. First, roast the poblano peppers in the oven or on a stovetop until the skin is blistered and blackened. Remove the peppers from the oven and let them steam, which helps loosen the skins. After they have cooled down, peel off the blackened skins and make a slit down the middle of each pepper. Remove the seeds and veins, and then stuff the peppers with cheese. Gently close the slits and secure them with toothpicks if needed to prevent the cheese from falling out.

Make the Batter:

To make the batter, separate the egg whites and yolks into two bowls. Using an electric mixer, beat the egg whites until stiff peaks form. Then, while continuing to beat, gradually add in the egg yolks one at a time until fully combined. The batter should be light, fluffy, and smooth.

Coat the Peppers with Batter:

Set up an assembly line with the stuffed peppers, a plate of flour, and the bowl of egg batter. Using one hand, roll each pepper in the flour, ensuring it is coated on all sides. Tap off any excess flour, and then dip the pepper into the egg batter, coating it completely.

Fry the Peppers:

Heat vegetable oil, vegetable shortening, or another neutral oil in a deep frying pan or skillet over medium-high heat. The oil should be hot but not smoking. Carefully place each coated pepper into the hot oil and fry for about 3-5 minutes per side, or until they are golden brown and crispy. Do not overcrowd the pan, frying 2 peppers at a time.

Drain Excess Oil:

Transfer the fried peppers to a plate lined with paper towels to absorb any excess oil. Serve the chili rellenos immediately, topped with salsa, sour cream, or Mexican crema. Remember to remove the toothpicks before serving!

Frequently asked questions