Chile Relleno Recipe

Chile Relleno is a traditional Mexican dish featuring roasted poblano peppers stuffed with cheese, dipped in a fluffy egg batter, and fried to a golden crisp. This recipe balances the mild heat of the poblanos with the creamy richness of queso blanco, creating a delightful contrast of flavors and textures. Served with a fresh salsa roja and Spanish rice, this dish is a comforting and flavorful favorite, perfect for a family meal or a special occasion.

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Ingredients:

• 4 large poblano peppers
• 8 ounces queso blanco (or Mexican Manchego, sliced or shredded)
• 5 large eggs (separated into yolks and whites)
• Pinch of coarse salt
• 1/4 cup + 2 tablespoons all-purpose flour (divided)
• Vegetable oil (enough to reach a depth of 2 inches for frying)
• Salsa roja (for serving)
• Spanish rice (for serving)

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Instructions:

1. Roast the Poblano Peppers:

• Preheat your oven’s broiler and position the rack about 6 inches from the heat source. Line a baking sheet with aluminum foil and place the poblano peppers on the sheet.
• Broil for 12-15 minutes, turning occasionally with tongs, until the skins are blackened and charred.
• Once roasted, transfer the peppers to a plastic bag or sealed container. Let them steam for about 15 minutes. This will loosen the skins, making them easier to peel.

2. Peel and Prepare the Peppers:

• Gently peel the skin off the cooled peppers using your fingers or a pairing knife. Be careful not to tear the peppers.
• Cut a small slit along the side of each pepper, about 2-3 inches long, and carefully remove the seeds and membranes without damaging the pepper’s flesh.

3. Stuff the Peppers:

• Stuff the peppers with queso blanco, carefully working the cheese inside without overfilling. Make sure the pepper can still be closed (use toothpicks to secure them if needed, but remove them before serving).

4. Prepare the Egg Batter:

• In one bowl, whisk the egg yolks with a pinch of salt.
• In another bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently whisk in 2 tablespoons of flour to the egg whites.
• Fold the beaten egg whites into the egg yolks until combined and fluffy.

5. Heat the Oil:

• Heat vegetable oil in a large dutch oven or deep skillet until it reaches 350°F (test by dropping a bit of batter into the oil – it should sizzle and float).

6. Coat and Fry the Peppers:

• Lightly roll each stuffed pepper in 1/4 cup flour, tapping off any excess.
• Dip each pepper into the egg batter, ensuring both sides are evenly coated.
• Carefully place the pepper into the hot oil and fry for 1-2 minutes per side, turning halfway through, until golden brown and crispy. Work in batches, avoiding overcrowding the pan.
• Once fried, transfer the peppers to a paper towel-lined plate to drain excess oil.

7. Serve:

• Spoon salsa roja onto a serving plate and top it with Spanish rice. Place a crispy chile relleno on top, and serve immediately.

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Tips for Success:

• Roasting the Peppers: Ensure the skins are well-charred when roasting. This makes peeling easier and gives the peppers a smoky flavor.
• Prevent Peppers from Splitting: Be gentle when stuffing and cleaning the peppers to avoid tearing the flesh. If necessary, use toothpicks to hold the pepper closed while frying.
• Egg Batter Tips: Whip the egg whites to stiff peaks for a light and airy batter. Folding the egg whites gently into the yolks helps maintain the batter’s fluffiness.
• Hot Oil for Frying: Make sure the oil is hot enough (about 350°F) before frying. Too cool, and the peppers will absorb too much oil; too hot, and they’ll burn before cooking through.

Enjoy your Chile Rellenos with salsa roja and Spanish rice for an authentic, delicious Mexican meal!