Description
Discover how to make delicious Battered Chili Rellenos at home with this easy recipe. Learn the secrets to crispy, flavorful peppers filled with cheese.
Ingredients
- 4 large poblano peppers
- 4 ounces (113 g) (115 grams) queso fresco or Monterey Jack cheese
- 1 cup (240 ml) (125 grams) all-purpose flour
- 1 teaspoon (5 ml) (5 grams) baking powder
- 1/2 teaspoon (3 ml) (2.5 grams) salt
- 1 cup (240 ml) (240 milliliters) water
- 3 large eggs, separated
- Vegetable oil, for frying
- 1 cup (240 ml) (125 grams) all-purpose flour, for dusting peppers
Instructions
- Roast the poblano peppers over an open flame or under a broiler until the skins are charred.
- Place the roasted peppers in a sealed plastic bag for 10 minutes to steam.
- Peel the skins off the peppers carefully and make a slit down one side of each pepper.
- Remove seeds and membranes from the inside of the peppers.
- Stuff each pepper with queso fresco or Monterey Jack cheese.
- Lightly dust each stuffed pepper with the extra cup of all-purpose flour.
- In a mixing bowl, whisk together 1 cup of flour, baking powder, and salt.
- Gradually add water to the flour mixture, stirring until smooth.
- In another bowl, beat egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the flour mixture to create a batter.
- Heat vegetable oil in a deep pan over medium-high heat.
- Dip each floured pepper into the batter, ensuring it’s fully coated.
- Carefully place the battered peppers into the hot oil.
- Fry the peppers until golden brown on all sides, turning as needed.
- Remove the cooked peppers from the oil and drain on paper towels.
- Serve the battered chili rellenos hot.
Notes
- Thoroughly remove seeds and membranes from poblano peppers to prevent bitterness.
- Use high-quality queso fresco or Monterey Jack cheese for the best flavor and melting consistency.
- Beat egg whites until stiff peaks form for a lighter, fluffier batter that coats peppers evenly.
