Chili Rellenos roast poblanos blistered stuff oaxaca cheese, egg batter fries golden crisp Mexican main magic. Char skins slip off easy, quick fry locks cheese ooze sauce simmers tangy. Fried cheesy heaven feeds 4, weekend feast vibes home.
Crispy Cheese Stuffed Chili Rellenos Recipe
Battered poblano peppers oozy cheese fried golden. Classic Mexican main, ready 45 minutes.
Ingredients
Equipment
Method
- Broil poblanos baking sheet 5 minutes per side full black blisters all skin. Plastic bag hot dump seal 10 minutes steam. Peel skins hands under water slip easy. Slit side knife seeds out stuff cheese firm no spill.
- Mixing bowl electric mixer whip 4 egg whites stiff peaks 3 minutes. Fold 2 yolks ½ cup flour ½ tsp salt gentle spatula airy batter no deflate. Dip stuffed peppers coat thick drain excess plate.
- Skillet ½ inch oil 350°F thermometer hot. Tongs slide battered peppers fry 3 minutes per side golden drain paper towels rack. Keep warm oven 200°F batches.
- Skillet onion garlic cumin 5 minutes soft. Tomato sauce broth simmer 10 minutes thick. Spoon sauce plates nestle rellenos cheese melts. Cilantro lime squeeze.
Notes
- Full black char skins steam plastic bag peels slip no knife scrape tears; poblanos mild heat perfect stuffing hold shape fry. Oaxaca melts stringy best sub mozzarella fresh.
- Egg whites stiff peaks batter puffs light airy inside crisp shell; fold gentle no pop bubbles flat. Oil 350°F exact gold fast no grease soak thermometer candy must.
- Slit peppers side long stuff cheese pack tight no leak fry; toothpick seal optional. Sauce simmer thick clings no watery pool onion garlic cumin base Mexican soul.
- Fry batches no crowd temp drop sogs; paper towel rack drains steam off stays crisp. Make ahead char stuff fridge batter fry fresh peaks. Queso fresco crumble cool salty contrast.
