Green Chile Rellenos Recipe
Make Green Chile 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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Filling and Batter Ingredients
Method
Cooking Instructions
- 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.
- 2
Peel and Prepare Peppers
Remove the peppers from the oven and place them in a bowl, covering with plastic wrap to steam for about 10 minutes. Once cool enough to handle, peel off the charred skin, make a slit down the side of each pepper, and remove the seeds.
- 3
Stuff the Peppers
Stuff each pepper with about 1/3 cup of Monterey Jack cheese. Make sure to close the slit as best as possible.
- 4
Prepare the Batter
In a bowl, whisk together the cornstarch, eggs, milk, salt, and black pepper until smooth.
- 5
Fry the Peppers
Heat the vegetable oil in a large skillet over medium-high heat. Dip each stuffed pepper in the batter, allowing any excess to drip off, then carefully place them in the hot oil. Fry for about 3-4 minutes on each side until golden brown.
- 6
Serve
Remove the fried peppers from the skillet and drain on paper towels. Serve hot, optionally with salsa or a fresh salad.
