Chile Rellenos Recipe

Preparation Steps

1. 1

   Prepare the Peppers

   Roast the Anaheim peppers over an open flame or under a broiler until the skins are charred and blistered. Remove from heat, place in a bowl, cover with plastic wrap, and let steam for about 10 minutes. Once cooled, peel the skins off, make a slit down the side of each pepper, and remove the seeds.

2. 2

   Prepare the Filling

   In a mixing bowl, combine the shredded beef with both cheeses (Cheddar and Monterey Jack). Mix until well combined.

3. 3

   Stuff the Peppers

   Carefully stuff each roasted Anaheim pepper with the beef and cheese mixture. Use toothpicks to secure the opening if necessary.

4. 4

   Prepare the Batter

   In a separate bowl, beat the eggs until frothy. Gradually fold in the flour until just combined, ensuring not to overmix.

5. 5

   Fry the Peppers

   Heat the vegetable oil in a deep skillet over medium heat. Dip each stuffed pepper into the egg batter, allowing excess to drip off, then carefully place into the hot oil. Fry until golden brown on all sides, about 5-7 minutes. Remove and drain on paper towels.

6. 6

   Serve

   Serve the chile rellenos hot, drizzled with ranchera sauce or topped with chile con queso.