Description
Discover the ultimate guide to making the best Chiles Rellenos at home! Learn how to create this delicious Mexican dish with our step-by-step recipe. Master the art of authentic Chiles Rellenos today.
Ingredients
- – 5 Poblano chiles
- – 8 ounces (227g) Halloumi cheese (or Cheddar cheese)
- – 1/2 cup (125g) almond milk
- – 3/4 cup (94g) all-purpose flour, divided
- – 2 eggs, separated
- – 1/2 teaspoon (3 ml) baking powder
- – 1/2 teaspoon (3 ml) baking soda
- – 1/2 teaspoon (3 ml) kosher salt
- – 1/4 teaspoon (1 ml) freshly ground black pepper
- – Vegetable oil, for frying, enough to reach a depth of 1-2 inches in your frying pan
- – Tomato-based salsa, for serving (or your favorite kind of salsa)
Instructions
- Broil peppers: Set your oven to high broil. Clean the peppers, dry them thoroughly, and arrange them on a baking sheet. Broil for a few minutes, flipping halfway, until both sides are thoroughly charred. Take them out, place the chiles in a bowl, cover with plastic wrap, and let them steam for 5-10 minutes until they’re cool to touch.
- Prepare chiles: Uncover the bowl and gently peel off the charred skin of the chiles—it should peel away easily. Starting near the stem, make a small incision about 1.5 inches long on each chili. Carefully remove the seeds and membrane with your fingers or a small spoon, taking care not to rip the peppers. Cut the cheese into pieces and gently stuff a few chunks into each chili.
- Warm oil in a large frying pan over medium heat, reaching 375°F.
- Create batter: Separate the egg whites into a small bowl and the yolks into a larger, deeper bowl. To the yolks, add almond milk, 1/2 cup of flour, baking powder, baking soda, salt, and pepper. Whip the egg whites until stiff and carefully incorporate them into the batter.
- Coat and fry: Put the remaining 1/4 cup of flour on a shallow dish and lightly dust the chiles on both sides with flour to help the batter stick.
- Test the oil by dropping a small amount of batter into it; it should sizzle gently and start to turn golden. Dip a chile into the batter and gently cover it with a thin layer using a spoon. Let any extra batter drip off, then carefully place it in the hot oil. Fry for 1-2 minutes on each side, flipping halfway, until it achieves a golden brown color.
- Present: Move to a wire rack lined with paper towels to drain. Serve warm, garnished with your choice of tomato-based salsa.
