Green Chilé Rellenos Recipe
Make Green Chilé Rellenos Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Roast the Peppers
Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them in the oven for about 20-25 minutes, turning occasionally until the skins are blistered and charred. Remove from oven and place in a bowl covered with plastic wrap to steam for about 15 minutes.
- 2
Prepare the Filling
While the peppers are steaming, prepare the cheese filling. In a bowl, mix the shredded cheese with a pinch of salt and pepper.
- 3
Peel the Peppers
Once cooled, peel the charred skin off the peppers, being careful not to tear them. Make a slit down the side of each pepper to remove seeds and membranes.
- 4
Stuff the Peppers
Gently stuff each pepper with the cheese mixture, ensuring they are filled well but not overstuffed.
- 5
Prepare the Batter
In a mixing bowl, whisk together the eggs, milk, flour, baking powder, salt, and pepper until smooth.
- 6
Fry the Rellenos
In a large skillet, heat the olive oil over medium heat. Dip each stuffed pepper into the batter, allowing excess to drip off, then carefully place them in the skillet. Fry for about 3-4 minutes on each side until golden brown.
- 7
Serve
Remove the fried peppers and place them on a paper towel to drain excess oil. Serve hot with warm tomato sauce drizzled on top.
