Chile Relleno Recipe
Cream cheese with crispy chicken
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Ingredients
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Main Ingredients
Batter and Frying Ingredients
Method
Preparation of Peppers
- 1
Roast the Poblano Peppers
Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them in the oven for about 20-25 minutes, turning occasionally, until the skins are blistered and charred.
- 2
Peel the Peppers
Once roasted, remove the peppers from the oven, cover them with a clean kitchen towel, and let them steam for about 10 minutes. This will help loosen the skins. After steaming, peel off the charred skin, cut a slit down the side of each pepper, and carefully remove the seeds.
Filling Preparation
- 3
Prepare the Filling
In a mixing bowl, combine the cream cheese, cooked chicken breast (shredded or diced), and half of the shredded cheese. Mix until well combined.
- 4
Stuff the Peppers
Carefully stuff each poblano pepper with the cream cheese and chicken mixture. Make sure to fill them generously but avoid overstuffing.
Batter and Frying
- 5
Make the Batter
In another bowl, whisk together the all-purpose flour, baking powder, salt, and eggs until smooth. The batter should be thick enough to coat the peppers.
- 6
Heat the Oil
In a large skillet or deep frying pan, heat the vegetable oil over medium heat until hot. You can test if the oil is ready by dropping a small amount of batter into it; if it bubbles and rises, the oil is ready.
- 7
Fry the Peppers
Dip each stuffed pepper into the batter, ensuring it is fully coated, and carefully place it in the hot oil. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Remove and place on paper towels to drain excess oil.
Serving
- 8
Serve the Chile Rellenos
Place the fried chile rellenos on a serving platter and sprinkle with the remaining shredded cheese. You can also serve with salsa or a side of rice and beans for a complete meal.
