Chili rellenos are a classic Mexican dish that features roasted, stuffed peppers, typically poblano, filled with cheese or a savory meat mixture and then battered and fried to golden perfection. This delicious combination of flavors and textures makes chili rellenos a favorite among many. The smoky, slightly spicy peppers are complemented by the creamy filling and crispy exterior, creating a satisfying dish that can be served as an appetizer, main course, or alongside rice and beans for a complete meal.
Ingredients:
- 4 large poblano peppers
- 1 cup shredded cheese (cheddar, Monterey Jack, or your choice)
- 1/2 cup cooked ground beef or shredded chicken (optional)
- 1/2 cup flour, for dusting
- 3 large eggs, separated
- 1/2 teaspoon baking powder
- Salt, to taste
- Vegetable oil, for frying
- Optional: salsa or tomato sauce for serving
Instructions:
1. Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast in the oven for about 20-25 minutes, turning occasionally, until the skins are charred and blistered.
2. Remove the peppers from the oven and place them in a bowl covered with plastic wrap or a kitchen towel to steam for about 10 minutes. This will make it easier to peel the skins off.
3. Once the peppers are cool enough to handle, carefully peel off the charred skins, making sure to keep the peppers intact. Make a small slit down one side of each pepper to remove the seeds and membranes.
4. Stuff each pepper with shredded cheese and, if desired, cooked ground beef or shredded chicken.
5. In a bowl, whisk the egg whites until stiff peaks form. In a separate bowl, beat the egg yolks with baking powder and salt. Gently fold the yolk mixture into the egg whites until just combined.
6. Dust each stuffed pepper with flour to help the batter adhere, then dip them into the egg batter, making sure they are fully coated.
7. In a large skillet, heat vegetable oil over medium-high heat. Carefully add the battered peppers to the hot oil, frying for about 3-4 minutes on each side, or until golden brown and crispy.
8. Remove the chili rellenos from the skillet and place them on paper towels to drain excess oil.
9. Serve hot, drizzled with salsa or tomato sauce if desired.
10. Enjoy these delicious chili rellenos as a flavorful and satisfying dish that’s sure to impress!
Aprile's Kitchen 