Chile Relleno Recipe
Roasted poblano pepper stuffed with cheese, served with rice and beans.
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Ingredients
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Main Ingredients
Batter Ingredients
Seasoning Ingredients
Method
Preparation of Peppers
- 1
Roasting the Peppers
Preheat your oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast them in the oven for about 20-25 minutes, turning occasionally, until the skin is blistered and charred.
- 2
Peeling the Peppers
Once roasted, remove the peppers from the oven and place them in a bowl. Cover with plastic wrap and let them steam for 10 minutes. After steaming, peel off the charred skin carefully.
- 3
Stuffing the Peppers
Make a slit in each pepper lengthwise and remove the seeds. Stuff each pepper with the cheese of your choice.
Cooking Rice and Beans
- 4
Cooking the Rice
In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of rice, cover, and reduce the heat to low. Cook for about 18-20 minutes until the rice is tender and the water is absorbed.
- 5
Heating the Beans
In a small saucepan, heat the black beans over medium heat until warmed through. Season with ground cumin, black pepper, and garlic powder.
Battering and Frying the Peppers
- 6
- 7
Combining the Batter
Gently fold the beaten egg whites into the yolk mixture until well combined.
- 8
Frying the Peppers
In a large skillet, heat vegetable oil over medium-high heat. Dip each stuffed pepper into the batter, allowing excess to drip off, and carefully place it in the hot oil. Fry until golden brown on all sides, about 3-4 minutes per side. Remove and drain on paper towels.
Serving
- 9
Plating
Serve the fried chile rellenos with a side of rice and beans. Optionally, garnish with fresh cilantro or a drizzle of sour cream.