Chile Relleno Recipe
negra modelo battered poblano pepper stuffed with chihuahua cheese, queso fresco, goat cheese with salsa roja, lime crema
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Ingredients
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Chile Relleno Ingredients
Method
Preparation Directions
- 1
Prepare 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 and remove seeds.
- 2
Make the Cheese Filling
In a bowl, mix Chihuahua cheese, queso fresco, and goat cheese until well combined. Stuff each roasted poblano pepper with the cheese mixture.
- 3
- 4
Make the Batter
In a bowl, combine flour, baking powder, salt, and pepper. In another bowl, beat the eggs until frothy and mix in the beer. Gradually mix the dry ingredients into the wet until combined.
- 5
Fry the Peppers
Heat vegetable oil in a deep skillet. Dip each stuffed pepper into the batter and carefully place in hot oil. Fry until golden brown, about 5-7 minutes on each side. Drain on paper towels.
- 6
Prepare Lime Crema
In a bowl, mix sour cream with lime juice and a pinch of salt to taste.
- 7
Serve
Serve the fried chile rellenos topped with salsa roja and a dollop of lime crema.
