Chile Rellenos Recipe
green chile stuffed with 3 cheeses, battered with tempura and golden fried, your choice of 1 or 2
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Ingredients
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Filling and Batter
Method
Preparation and Cooking
- 1
Prepare the Chiles
Roast the green chiles over an open flame or in the oven until the skin is blistered. Place them in a plastic bag to steam for about 10 minutes. Peel off the skins, make a slit down the side of each chile, and remove the seeds.
- 2
Make the Cheese Filling
In a bowl, mix together the cream cheese, mozzarella cheese, and Cotija cheese until well combined. Spoon the mixture into each prepared chile and gently press to seal.
- 3
Prepare the Tempura Batter
In another bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the cold water, mixing until the batter is smooth and slightly thick.
- 4
Fry the Chiles
In a deep skillet or frying pan, heat the vegetable oil over medium heat. Dip each stuffed chile into the tempura batter, allowing excess to drip off. Carefully place them in the hot oil and fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- 5
Serve
Serve the chile rellenos hot, optionally with salsa or guacamole on the side.
