Get ready to tantalize your taste buds with a dish that’s bursting with flavor and tradition! Chili Rellenos Stuffed with Mexican Queso is not just another recipe; it's a culinary journey to the heart of Mexico. Imagine biting into a perfectly roasted poblano pepper, its smoky sweetness enveloping a gooey, cheesy filling that melts in your mouth. This dish is perfect for impressing guests or simply treating yourself to a delightful meal. With just a few ingredients and a little bit of love, you can create a restaurant-quality experience right in your kitchen. Are you ready to dive into this delicious adventure? Let’s get cooking!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 large poblano peppers
- 1 cup Mexican queso (or cheese of choice)
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- Salt to taste
- Vegetable oil for frying
Instructions
- Prepare the poblano peppers by roasting them over an open flame or under the broiler until the skin is completely charred and blistered. Place roasted peppers in a sealed plastic bag for 10-15 minutes to steam, which will help remove the skin.
- Carefully peel the charred skin off the peppers, making sure not to tear the flesh. Make a small slit on one side of each pepper and gently remove the seeds, keeping the pepper's structure intact.
- Stuff each poblano pepper with approximately 1/4 cup of Mexican queso, carefully filling the cavity without overstuffing. Secure the opening with toothpicks if needed.
- Prepare the batter by separating egg whites and yolks. Whip the egg whites until stiff peaks form. Gently fold in the egg yolks, flour, baking powder, and a pinch of salt until a light, airy batter is created.
- Heat vegetable oil in a deep skillet or frying pan to 350°F (175°C). The oil should be deep enough to fully submerge the peppers.
- Carefully coat each stuffed pepper in the egg batter, ensuring complete and even coverage. Gently lower the battered peppers into the hot oil.
- Fry each pepper for 2-3 minutes per side, or until the batter is golden brown and crispy. Remove and drain on paper towels to absorb excess oil.
- Remove toothpicks before serving. Serve hot with optional garnishes like salsa, sour cream, or fresh cilantro.
Tips
- Roasting Technique: For the best flavor, roast your poblano peppers over an open flame if possible. This will give them a smoky taste that enhances the dish. If you don’t have a flame, broiling them in the oven works too!
- Steaming for Ease: After roasting, placing the peppers in a sealed plastic bag helps steam them, making it easier to peel off the charred skin without damaging the flesh.
- Stuffing Wisely: When stuffing the peppers, be careful not to overstuff them. A little space allows the cheese to melt beautifully without spilling out during frying.
- Perfecting the Batter: Whipping the egg whites until stiff peaks form is crucial for achieving that light and airy batter. This will ensure your chili rellenos have a crispy exterior.
- Oil Temperature Matters: Use a thermometer to check the oil temperature. If it’s too hot, the batter will burn before the pepper cooks through; too cool, and it will absorb excess oil, making it greasy.
- Garnish for Flavor: Don’t forget to serve your chili rellenos with delicious garnishes like salsa, sour cream, or fresh cilantro. They add a fresh contrast and elevate the dish even further!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 20g
Protein: 18g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 130mg
