Chile Relleno Recipe
Anaheim pepper stuffed with cheese, deep fried in egg batter and topped with chile relleno salsa. Served with rice and refried beans.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Peppers
Carefully char the Anaheim peppers over an open flame or under a broiler until the skins are blistered. Place them in a plastic bag for about 10 minutes to steam, then peel off the skins. Make a slit down one side of each pepper and remove the seeds.
- 2
Stuff the Peppers
Stuff each pepper with cheese, filling them generously but not overstuffing.
- 3
Make the Batter
In a mixing bowl, beat the eggs until frothy. In another bowl, combine the flour, baking powder, and salt. Gradually whisk the dry ingredients into the eggs until well combined.
- 4
Heat the Oil
In a large frying pan, heat the vegetable oil over medium heat until hot but not smoking.
- 5
Fry the Stuffed Peppers
Dip each stuffed pepper into the batter, allowing excess to drip off, then carefully place it in the hot oil. Fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- 6
Serve
Plate the fried chile rellenos and top with chile relleno salsa. Serve with refried beans and cooked rice on the side.
