Chile Relleno Recipe

Chile Relleno Directions

1. 1

   Prepare the Peppers

   Roast the poblano peppers over an open flame or under the broiler until the skins are blistered and charred. Place them in a plastic bag and let them steam for about 15 minutes. Once cooled, peel off the skins, make a slit along one side, and remove the seeds carefully.

2. 2

   Prepare the Cheese Filling

   In a mixing bowl, combine the panela, Oaxaca, queso fresco, and cotija cheese. Mix well until the cheeses are nicely blended. Season with a pinch of salt and pepper.

3. 3

   Stuff the Peppers

   Carefully stuff each roasted poblano pepper with the cheese mixture, making sure not to overfill them. Set aside.

4. 4

   Prepare the Batter

   In a separate bowl, beat the eggs until frothy. Gradually add the flour, mixing until smooth and combined. The batter should be thick enough to coat the back of a spoon.

5. 5

   Heat the Oil

   In a large skillet, heat the oil over medium-high heat until hot but not smoking.

6. 6

   Fry the Peppers

   Dip each stuffed pepper into the batter, allowing the excess to drip off. Carefully place them in the hot oil and fry until golden brown, about 4-5 minutes on each side. Remove and drain on paper towels.

7. 7

   Prepare the Rice and Potatoes

   While the peppers are frying, cook the Mexican rice according to package instructions and roast the potatoes in the oven until golden and tender.

8. 8

   Serve

   On a plate, serve the fried chile rellenos with a generous drizzle of salsa ranchera on top, alongside the Mexican rice, roasted potatoes, and warm tortillas.