These Spicy Chorizo Rellenos are a vibrant twist on the classic Mexican dish, swapping traditional cheese for a rich, savory filling of diced chorizo, goat cheese, and heavy cream. The poblanos are roasted until tender, then slit and stuffed with this aromatic mixture that balances heat, creaminess, and herbal notes from fresh cilantro. After being dipped in a light masa harina batter and fried until golden and crisp, they offer a satisfying textural contrast between the crunchy exterior and the molten, flavorful interior. Perfect as an appetizer for parties or a hearty main course served with rice and beans, these rellenos bring bold, comforting flavors to your table.
Spicy Chorizo Rellenos
Description
These Spicy Chorizo Rellenos are a vibrant twist on the classic Mexican dish, swapping traditional cheese for a rich, savory filling of diced chorizo, goat cheese, and heavy cream. The poblanos are roasted until tender, then slit and stuffed with this aromatic mixture that balances heat, creaminess, and herbal notes from fresh cilantro. After being dipped in a light masa harina batter and fried until golden and crisp, they offer a satisfying textural contrast between the crunchy exterior and the molten, flavorful interior. Perfect as an appetizer for parties or a hearty main course served with rice and beans, these rellenos bring bold, comforting flavors to your table.Ingredients
Directions
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Prepare the filling: In a large skillet over medium-high heat, warm the olive oil. Add the diced chorizo and saut&# 195;© for about 1 minute until it begins to release its oils.
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Add the minced shallots, minced garlic, and 2 tablespoons of chopped cilantro to the skillet. Sauté for another minute until fragrant and softened.
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Stir in the heavy cream and goat cheese. Cook gently until the cheese melts and the mixture thickens slightly. Remove from heat and stir in the bread crumbs. Transfer the mixture to a bowl and allow it to cool completely so it firms up for stuffing.
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Prepare the batter: In a medium bowl, combine the masa harina, 1/2 cup of the all-purpose flour, and 1 tablespoon of Essence.
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Add the lightly beaten egg whites to the dry ingredients. Gradually add the milk, 1/4 cup at a time, mixing thoroughly after each addition until the batter is smooth, lump-free, and has a consistency similar to pancake batter.
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Prepare the dredge: In a separate shallow bowl, combine the remaining 1/2 cup of all-purpose flour with the remaining 1/2 tablespoon of Essence.
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Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350ðF (175ðC).
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Fill the peppers: Spoon about 1/4 cup of the cooled chorizo filling into each poblano pepper through the slit on the side. Press gently to ensure it stays inside.
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Dip each filled pepper into the masa batter, ensuring it is fully coated. Immediately dredge the battered pepper in the seasoned flour mixture, shaking off any excess.
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Carefully lower the battered peppers into the hot oil. Fry for 3 to 4 minutes, turning occasionally, until golden brown and crisp on all sides.
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Remove the rellenos from the oil and drain on a wire rack or paper towels.
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Garnish with fresh cilantro sprigs and fried tortilla strips. Serve immediately while hot and crisp.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 590.5kcal
- % Daily Value *
- Total Fat 24.9g39%
- Saturated Fat 13.9g70%
- Cholesterol 62.7mg21%
- Sodium 368.6mg16%
- Total Carbohydrate 62.9g21%
- Dietary Fiber 2.5g10%
- Sugars 7.2g
- Protein 23.1g47%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Roasting Peppers:
Vegetarian Variation:
Frying Safety:
Serving Suggestion:
