Chile Rellenos & Other Mex. Recipes

Experience the classic contrast of textures with these homemade Chile Rellenos. Roasted Anaheim peppers are peeled for a tender, smoky bite and stuffed with gooey Monterey Jack cheese. The secret lies in the light, airy egg white batter that fries to a delicate, golden crisp, encasing the mild heat of the chili. This dish is a celebration of simple, bold flavors—the savory richness of the cheese, the subtle sweetness of the roasted pepper, and the bright acidity of a fresh tomato-cilantro salsa. Perfect for a festive family dinner or a casual gathering, these rellenos offer a comforting yet sophisticated taste of Mexico. Serve them warm with a dollop of sour cream for the ultimate indulgence.

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Description

Experience the classic contrast of textures with these homemade Chile Rellenos. Roasted Anaheim peppers are peeled for a tender, smoky bite and stuffed with gooey Monterey Jack cheese. The secret lies in the light, airy egg white batter that fries to a delicate, golden crisp, encasing the mild heat of the chili. This dish is a celebration of simple, bold flavors—the savory richness of the cheese, the subtle sweetness of the roasted pepper, and the bright acidity of a fresh tomato-cilantro salsa. Perfect for a festive family dinner or a casual gathering, these rellenos offer a comforting yet sophisticated taste of Mexico. Serve them warm with a dollop of sour cream for the ultimate indulgence.

Ingredients

4 Anaheim chiles, roasted and peeled (canned Ortegas work OK)
3-4 oz. monterey jack cheese, shredded
2 eggs, separated
1/4 tsp salt
2 Tbsp flour
oil for frying

Directions

1
Prepare the chiles: If using fresh, roast over an open flame until skin blisters and blackens, then peel. If using canned, drain and pat dry. Make a slit along one side of each pepper, remove seeds and core, but keep the pepper whole.
2
Stuff the peppers: Fill each chile with shredded Monterey Jack cheese. Use a toothpick or small skewer to gently close the slit if necessary, being careful not to poke through the skin.
3
Prepare the batter: In a clean bowl, beat the egg whites with salt until stiff peaks form. In a separate small bowl, beat the egg yolks. Gently fold the yolks into the whites, then fold in the flour just until combined. Do not overmix.
4
Fry the rellenos: Heat oil in a deep skillet to 375°F (190°C). Carefully dip each stuffed chile into the egg batter, coating it completely. Place gently into the hot oil.
5
Cook until golden: Fry for 2-3 minutes on each side, or until the batter is puffed, crisp, and golden brown. Do not overcrowd the pan.
6
Drain and serve: Remove rellenos with a slotted spoon and drain on paper towels. Serve immediately with salsa or sour cream.

Note

For a crispier crust, you can dip the battered peppers in cornmeal before frying.

Vegetarian Note: This recipe is naturally vegetarian if you ensure the cheese is made with vegetarian rennet.

Variation: For a low-fat option, bake the stuffed peppers at 350°F (175°C) for 15-20 minutes instead of frying.

Serving Suggestion: Pair with a fresh pico de gallo made from diced tomatoes, onions, cilantro, lime juice, and jalapeños.

Keywords: chile rellenos, mexican food, anaheim peppers, stuffed peppers, egg batter, monterey jack, roasted chiles, deep fried, pico de gallo, comfort food, vegetarian option, spicy

Read it online: https://www.chefs-mate.com/recipe/chile-rellenos-other-mex-recipes/