Authentic Chiles Rellenos Recipe (2024)

FAQs

How do you keep chili rellenos from falling apart? ›

If a pepper falls apart as you are stuffing it, do the best you can to squeeze the stuffing into a chile-shaped ball inside strips of chile. The batter will help the whole thing hold together. Batter : There are lots of ways to coat and fry chiles rellenos.

Chile rellenos (or 'stuffed peppers' in English) are a traditional Mexican dish made from roasted poblano peppers stuffed with cheese, then coated in a fluffy egg batter and fried until golden brown.

The big difference between a chile relleno and a chile poblano is that chile relleno is a recipe for a Mexican entrée and chile poblano is not a recipe, but simply a fresh poblano chile pepper, a large, relatively mild chile pepper with a deep green color.

Pour in puréed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. Reduce the heat to medium-low and simmer, stirring often, until sauce is reduced by half and thickened, about 20 minutes.

Every recipe I've seen says to char, sweat, and peel the chile before breading it. I've found that breading won't stick with the outer membrane (skin) still attached.

Just like roasting marshmallows over a fire. Second, make them sweat. Once charred and hot place them in a plastic bag, close it tightly and let them sweat for 10 to 20 minutes. Third, peel and rinse.

Do I have to peel poblano peppers? If you are eating them fresh, you don't need to peel the skin (although it is a little tough). Much like roasted red peppers, roasted poblano peppers have papery, unappetizing skins, so it's best to remove them.

Fun fact: The main ingredient, poblano peppers (or poblano chiles), is named after Puebla, Mexico. They grew wild in that region's mountainous areas. The dish typically consists of a roasted or grilled poblano pepper stuffed with cheese, meat, or vegetables and then fried or baked.

Mexican Rice: Serve chili relleno alongside a flavorful Mexican rice dish. The combination of the spicy chili relleno and the savory rice is irresistible. You can find a recipe for Mexican rice here. Mexican Pinto Beans: A classic side dish in Mexican cuisine, pinto beans are the perfect accompaniment to chili relleno.

Is chile relleno healthy? ›

While the main ingredient here -- a chili pepper -- is healthy, this dish is anything but. That's because the pepper is stuffed with cheese, coated in batter, and deep-fried in oil. Then it's smothered in sauce and melted cheese. As if that's not enough, it's usually served with a side of rice and refried beans.

It is typically stuffed with melted cheese, such as queso Chihuahua or queso Oaxaca or with picadillo meat made of diced pork, raisins and nuts, seasoned with canella; covered in an egg white batter, simply corn masa flour and fried, or without any batter at all.

Anaheim peppers are not the same thing as poblano peppers. They can be tricky to tell apart at first, but poblano peppers are wider and rounder with darker green skin. Poblano peppers, named after the region where they grow in Puebla, Mexico, are usually a bit spicier than Anaheim peppers.

The jalapeño popper is a thinly veiled, Tex-Mex version of a chile relleno, in which a large roasted chile is stuffed with cheese and fried in an egg batter. A popper, meanwhile, is stuffed raw, unroasted. The packed popper, breaded and deep-fried, lacks the flavor of roasted chile.

Rinse and pat dry poblano peppers and place on a baking sheet. Turning occasionally, roast in oven for 20-25 minutes until all sides are charred and blistered. Peppers can also be roasted on an open flame or on a griddle. Remove peppers from oven and place inside a sealed plastic bag to sweat for 10-15 minutes.

Once charred and hot place them in a plastic bag, close it tightly and let them sweat for 10 to 20 minutes. Third, peel and rinse. Preferably under a thin stream of cold water, remove the charred skin which should come right off.