Tempura Chile Relleno Recipe
A house favorite long green chile is stuffed with three different cheeses, tempura battered and fried to perfection
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Ingredients
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Filling
Method
Preparation and Cooking
Prepare the Chiles
Roast the long green chiles over an open flame or under a broiler until the skin is blistered and charred. Place them in a plastic bag to steam for 10 minutes, then peel off the skin. Carefully make a slit down the side of each chile and remove the seeds.
Make the Cheese Filling
In a mixing bowl, combine the cream cheese, Monterey Jack cheese, Cotija cheese, and salt. Mix until smooth and well blended.
Stuff the Chiles
Using a spoon, carefully stuff each roasted chile with the cheese mixture, ensuring they are filled but not overstuffed.
Prepare the Tempura Batter
In a bowl, mix 1 cup of all-purpose flour, 1 cup of cold sparkling water, and a pinch of salt until just combined (a few lumps are fine). Do not overmix.
Fry the Chiles
Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Dip each stuffed chile into the tempura batter, allowing excess to drip off, then carefully place them in the hot oil. Fry until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
Serve
Serve the tempura chile rellenos hot, with a side of salsa or dipping sauce if desired.
