Chiles Rellenos Recipe
Two roasted poblano peppers coated in a light batter filled with cheese, ground beef or chicken. Served with rice and soft corn tortillas.
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Ingredients
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Chiles Rellenos
Servings
Method
Preparation of Peppers
- 1
Roast the Poblano Peppers
Preheat your oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast in the oven for about 15-20 minutes, turning occasionally, until the skins are blistered and charred.
- 2
Cool and Peel
Remove the peppers from the oven and place them in a bowl covered with plastic wrap. Let them steam for about 10 minutes. Once cooled, carefully peel off the charred skin, cut a slit down one side, and remove the seeds.
Filling
- 3
Prepare the Filling
In a skillet over medium heat, cook the ground beef or chicken until browned. Drain excess fat. Add salt and pepper to taste. Remove from heat and let it cool slightly. Mix in the cheese until well combined.
- 4
Stuff the Peppers
Gently stuff each roasted poblano pepper with the filling mixture, being careful not to tear the peppers.
Batter and Frying
- 5
- 6
Heat Oil and Fry
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, dip each stuffed pepper into the batter, allowing excess to drip off. Carefully place into the hot oil and fry until golden brown on all sides, about 5-7 minutes. Remove and drain on paper towels.
Serving
- 7
Serve
Serve the chiles rellenos hot with a side of cooked rice and warm soft corn tortillas.