Authentic Mexican Chili Rellenos Recipe

Poblano peppers: These mild chili peppers are roasted and peeled to bring out their smoky flavor.

Shredded cheese: A melty cheese like Monterey Jack or Oaxaca is ideal for stuffing the peppers.

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

Eggs: Separated into whites and yolks, they create a fluffy batter for frying.

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

Salt: Enhances the flavor of the egg batter.

When roasting the poblano peppers, ensure they are evenly charred on all sides for easy peeling. To achieve this, place them directly over an open flame or under a broiler, turning frequently. After roasting, place the peppers in a sealed plastic bag or cover them with a damp cloth for about 10 minutes. This step helps to steam the peppers, making the skin easier to peel off.

• roasted and peeled poblano peppers - Substitute with roasted and peeled Anaheim peppers: Anaheim peppers are milder but have a similar texture and can be used in place of poblano peppers.

• roasted and peeled poblano peppers - Substitute with bell peppers: Bell peppers are sweeter and less spicy, but they can still provide a similar texture when roasted and peeled.

• shredded cheese - Substitute with queso fresco: Queso fresco is a traditional Mexican cheese that can add an authentic flavor to the dish.

• shredded cheese - Substitute with Monterey Jack cheese: Monterey Jack melts well and has a mild flavor that complements the dish.

• flour - Substitute with cornstarch: Cornstarch can be used to create a lighter batter for frying.

• flour - Substitute with gluten-free flour: For those with gluten sensitivities, gluten-free flour can be used as a direct replacement.

• separated eggs - Substitute with egg replacer: For a vegan option, an egg replacer can be used to mimic the binding properties of eggs.

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

• oil - Substitute with avocado oil: Avocado oil has a high smoke point and is a healthier option for frying.

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

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is often considered a healthier option.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be used to season the dish more evenly.

• Allow the chili rellenos to cool completely before storing. This helps prevent 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 their crispy texture.
• For freezing, wrap each chili relleno individually in plastic wrap, then place them in a freezer-safe bag or container. This prevents 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.
• When ready to eat, thaw the chili rellenos in the refrigerator overnight. Reheat in an oven at 350°F until hot and crispy.
• Avoid microwaving as it can make the chili rellenos soggy. Instead, use an oven or toaster oven for the best results.

• Preheat your oven to 350°F (175°C). Place the chili rellenos on a baking sheet lined with parchment paper. Bake for 15-20 minutes until they are heated through and the cheese inside is melted and gooey.

• For a quicker method, use a microwave. Place the chili rellenos on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• If you prefer a crispy exterior, reheat in an air fryer. Set the air fryer to 350°F (175°C) and cook the chili rellenos for 5-7 minutes, flipping halfway through to ensure they are evenly heated and crispy.

• For stovetop reheating, heat a non-stick skillet over medium heat. Add a small amount of oil and place the chili rellenos in the skillet. Cover with a lid and cook for 3-4 minutes on each side until they are heated through and the cheese is melted.

• Roasting pan: Used to roast the poblano peppers until the skin is charred.

• Tongs: Handy for turning the peppers while roasting and for handling them when hot.

• Knife: Essential for making a slit in the roasted peppers to remove the seeds.

• Cutting board: Provides a stable surface for cutting and preparing the peppers.

• Mixing bowl: Used for whisking the egg whites and folding in the egg yolks.

• Whisk: Necessary for whisking the egg whites until stiff peaks form.

• Frying pan: Used to heat the oil and fry the stuffed peppers.

• Paper towels: Placed on a plate to drain the excess oil from the fried peppers.

• Plate: Used to hold the peppers after they are fried and drained.

• Measuring cups: For accurately measuring the flour, cheese, and oil.

• Spatula: Useful for gently turning the peppers while frying to ensure they brown evenly.

Prepare ingredients ahead: Roast and peel the poblano peppers in advance. This saves time when you're ready to cook.

Use pre-shredded cheese: Opt for pre-shredded cheese to avoid the extra step of grating.

Separate eggs efficiently: Use an egg separator to quickly separate the egg whites and yolks.

Organize your workspace: Arrange all ingredients and utensils within reach before starting.

Batch fry: Fry multiple stuffed peppers at once to save time.