Taco Chile Relleno Recipe

Roast and Skin

Rinse poblano peppers and pat dry. Using a gas burner, broiler, or cast-iron skillet, roast peppers on all sides until skins are evenly blistered and blackened (8–12 minutes), turning frequently. Transfer peppers to a large bowl and cover tightly with plastic wrap or a lid to steam for 10 minutes. This loosens the skins for peeling.

After steaming, peel off blistered skin using your fingers or a small knife. Be gentle to keep peppers intact. Cut a lengthwise slit down one side of each pepper and remove seeds and membranes with a small spoon. Rinse quickly under running water if needed to remove stubborn seeds, then pat dry. Season the inside lightly with 1 tsp salt. Set peppers aside on a tray.

Heat a large skillet over medium-high heat and add 1 tbs oil. Add chopped onion and sauté 3–4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Add ground beef (or turkey) and break up with a spoon. Cook until browned and cooked through, 6–8 minutes. Drain excess fat if necessary.

Stir in diced tomato, 2 tsp taco seasoning, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp salt and 1 tsp black pepper. Cook 2–3 minutes until tomatoes soften and flavors meld. Remove from heat and stir in chopped cilantro, lime juice, and 1/2 cup shredded cheese (reserve the other 1/2 cup for topping). Taste and adjust seasoning. Let the filling cool slightly so it’s easy to handle when stuffing peppers.

Gently open each pepper slit wider and spoon the taco filling into the cavity. Fill but do not overpack; leave a little room so batter can coat the pepper evenly. If any filling falls out, press it back gently. Close the slit as best you can (the batter will help seal). Place stuffed peppers on a tray and refrigerate for 10 minutes to firm slightly.

In a shallow bowl, whisk together 1 cup flour, 1 tsp baking powder, and 1 tsp salt. In a separate bowl, beat the 3 egg yolks with 1 tbs milk (or club soda) until smooth. Fold the yolk mixture into the flour mixture to form a thick paste.

In a clean, grease-free bowl, beat the 3 egg whites with an electric mixer until soft peaks form, about 2–3 minutes. Gently fold about one-quarter of the beaten egg whites into the flour-yolk paste to lighten it, then fold in the remaining whites carefully to keep the batter airy.

Heat 1 cup vegetable oil in a wide skillet over medium heat to 350°F (175°C) or until a small drop of batter sizzles and browns in about 10–15 seconds. Pat stuffed peppers lightly in a little extra flour if batter seems too wet (use remaining flour if needed).

Holding by the stem, dip each stuffed pepper into the batter to coat completely. Carefully lower the pepper into the hot oil. Fry 2–3 peppers at a time (don’t overcrowd) for 3–4 minutes per side until batter is golden and crisp, turning gently with tongs. Reduce heat if batter browns too quickly. Transfer fried peppers to a wire rack or paper towel-lined baking sheet to drain and keep warm in a low oven (200°F/95°C) while you fry remaining peppers.

Place each fried chile relleno on a warm tortilla (or serve whole on a plate). Spoon 1–2 tablespoons salsa over the top or serve salsa on the side. Sprinkle reserved 1/2 cup shredded cheese over the hot pepper so it melts slightly, then add crumbled queso fresco, chopped cilantro, and shredded cabbage or lettuce. Serve with lime wedges.

To eat taco-style: fold tortilla around the pepper and enjoy with additional salsa or hot sauce. Leftovers (without batter) can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently in a skillet.