Stuffed & Fried Chile Relleno Recipe

Preparation and Cooking

1. 1

   Prepare the Potatoes

   Peel and dice the potatoes into small cubes. Boil them in salted water until tender, about 10-15 minutes. Drain and set aside.

2. 2

   Cook the Chorizo and Onions

   In a skillet over medium heat, add the chorizo and cook until browned. Add the diced sweet onion and sauté until the onion is translucent. Mix in the boiled potatoes and season with salt and black pepper. Remove from heat and let cool slightly.

3. 3

   Stuff the Peppers

   Roast the poblano peppers over an open flame or in the oven until the skin is charred. Place them in a plastic bag for 10 minutes to steam, then peel off the skin. Make a slit in each pepper and remove the seeds. Stuff the peppers with the chorizo, onion, and potato mixture, then top with shredded cheddar cheese.

4. 4

   Prepare the Batter

   In a bowl, beat the eggs until frothy. In another bowl, place the flour. Dip each stuffed pepper first in the flour, then in the beaten eggs, ensuring they are well-coated.

5. 5

   Fry the Stuffed Peppers

   In a large skillet or frying pan, heat vegetable oil over medium-high heat. Once hot, carefully place the battered peppers in the oil. Fry for about 5-7 minutes on each side, until golden brown and crispy. Remove from the oil and drain on paper towels.

6. 6

   Serve

   Plate the fried chile rellenos and garnish with pickled onions, chopped cilantro, lime wedges, and sliced radishes. Serve hot with cooked black beans on the side.