Chile Rellenos Recipe
Make Chile Rellenos Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chile Rellenos Ingredients
Method
Directions for Chile Rellenos
- 1
Prepare the Peppers
Roast the poblano peppers over an open flame or under a broiler until charred. Place them in a plastic bag for about 10 minutes to steam and loosen the skin. Peel the skins off and make a slit down the side of each pepper to remove the seeds.
- 2
Prepare the Filling
In a skillet, heat olive oil over medium heat. Add chopped onions and minced garlic, sauté until translucent. Add ground beef or turkey, cooking until browned. Stir in cooked rice, salt, and pepper. Mix in 1 cup of shredded cheese and half of the chopped cilantro. Remove from heat.
- 3
Stuff the Peppers
Carefully stuff each roasted poblano pepper with the meat and rice mixture, then top with the remaining shredded cheese.
- 4
Prepare the Batter
In a mixing bowl, beat the eggs with milk until well combined. Gradually add flour, mixing until smooth.
- 5
Fry the Peppers
Heat oil in a large skillet or frying pan over medium-high heat. Dip each stuffed pepper into the batter, ensuring it's well-coated. Fry in the hot oil until golden brown on all sides. Remove and drain on paper towels.
- 6
Serve
Serve the fried chile rellenos with warm tomato sauce drizzled on top and garnish with the remaining cilantro.