Authentic Mexican Chili Rellenos Recipe

Poblano peppers: Mildly spicy peppers that are perfect for roasting and stuffing.

Cheese: Use Monterey Jack or queso fresco for a creamy, melty filling.

Eggs: Separated into whites and yolks to create a light, fluffy batter.

Flour: Used to coat the stuffed peppers before dipping in the egg mixture.

Oil: Necessary for frying the peppers to a golden brown.

When roasting the poblano peppers, ensure you turn them frequently to achieve an even char on all sides. This will make it easier to peel off the skin later. After roasting, placing the peppers in a plastic bag to steam is crucial as it helps loosen the skin, making it simpler to remove. When beating the egg whites, make sure your bowl and beaters are completely clean and free of any grease or yolk, as this can prevent the whites from reaching stiff peaks. For a crispier coating, you can double-dip the stuffed peppers by rolling them in flour, dipping them in the egg mixture, and then rolling them in flour again before frying.

• poblano peppers - Substitute with anaheim peppers: Anaheim peppers have a similar mild heat and can be roasted and peeled just like poblanos.

• poblano peppers - Substitute with bell peppers: For a milder option, bell peppers can be used, though they lack the slight heat of poblanos.

• shredded cheese (monterey jack or queso fresco) - Substitute with cheddar cheese: Cheddar melts well and provides a similar creamy texture.

• shredded cheese (monterey jack or queso fresco) - Substitute with mozzarella cheese: Mozzarella offers a mild flavor and good melting properties.

• separated eggs - Substitute with egg replacer: For a vegan option, use a commercial egg replacer to mimic the binding and leavening properties of eggs.

• separated eggs - Substitute with aquafaba: The liquid from canned chickpeas can be whipped to create a similar texture to beaten egg whites.

• flour - Substitute with cornstarch: Cornstarch can be used to create a light, crispy coating similar to flour.

• flour - Substitute with gluten-free flour: For a gluten-free option, use a 1:1 gluten-free flour blend.

• oil for frying - Substitute with vegetable oil: Vegetable oil has a high smoke point and neutral flavor, making it suitable for frying.

• oil for frying - Substitute with canola oil: Canola oil is another neutral oil with a high smoke point, ideal for frying.

• Allow the chili rellenos to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled chili rellenos in an airtight container. If stacking them, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. Reheat in an oven at 350°F until warmed through to maintain crispiness.
• For freezing, wrap each chili relleno individually in plastic wrap, then place them in a freezer-safe bag or container. This helps prevent freezer burn and keeps them fresh.
• Label the container with the date to keep track of freshness. Frozen chili rellenos can be stored for up to 2 months.
• To reheat from frozen, preheat your oven to 375°F. Place the chili rellenos on a baking sheet and cover with foil. Bake for 20-25 minutes, then remove the foil and bake for an additional 5-10 minutes to crisp up the exterior.
• Avoid microwaving as it can make the chili rellenos soggy. Instead, use an oven or toaster oven for the best texture.

• Preheat your oven to 350°F (175°C). Place the leftover chili rellenos on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Bake for about 15-20 minutes or until heated through.

• If you prefer a quicker method, use a microwave. Place the chili rellenos on a microwave-safe plate and cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• For a crispier exterior, use an air fryer. Preheat the air fryer to 350°F (175°C). Place the chili rellenos in the basket, ensuring they are not touching. Heat for 5-7 minutes, flipping halfway through, until they are hot and the exterior is crispy.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the chili rellenos on a tray and cover with aluminum foil. Heat for 10-15 minutes, checking occasionally to make sure they are warming evenly.

• For stovetop reheating, use a non-stick skillet over medium heat. Add a small amount of oil to the pan and place the chili rellenos in the skillet. Cover with a lid and heat for 5-7 minutes, flipping occasionally, until they are warmed through and the exterior is crispy.

• Skillet: A heavy-bottomed skillet is essential for frying the chili rellenos to a golden brown perfection.

• Plastic bag: After roasting the peppers, place them in a plastic bag to steam, which makes peeling the skin easier.

• Tongs: Use tongs to handle the hot peppers and to turn them while frying.

• Mixing bowls: You will need mixing bowls to beat the egg whites and yolks separately.

• Whisk: A whisk is necessary for beating the egg whites to stiff peaks and for mixing the yolks.

• Knife: A sharp knife is needed to make a slit in the peppers and to remove the seeds.

• Cutting board: Use a cutting board as a stable surface for preparing the peppers.

• Paper towels: Drain the fried chili rellenos on paper towels to remove excess oil.

• Plate: Use a plate to hold the flour for rolling the stuffed peppers.

• Spatula: A spatula can help in gently lifting the fried peppers out of the skillet.

Roast in batches: Roast the poblano peppers in batches to save time and ensure even charring.

Pre-shred cheese: Use pre-shredded cheese to cut down on preparation time.

Use a mixer: Beat the egg whites with an electric mixer to achieve stiff peaks faster.

Steam efficiently: Place the roasted peppers in a sealed container instead of a plastic bag to steam them more quickly.

Preheat oil: Start heating the oil while preparing the peppers to save time.

Assembly line: Set up an assembly line for flouring and dipping the peppers to streamline the process.