Chili Rellenos Recipe

Chili Rellenos Directions

1. 1

   Prepare the Peppers

   Roast the poblano peppers over an open flame or under a broiler until the skin is charred and blistered. Place them in a plastic bag for 10-15 minutes to steam, then peel off the skins. Make a slit in each pepper and remove the seeds carefully.

2. 2

   Stuff the Peppers

   Fill each pepper with shredded Monterey Jack cheese, packing it well.

3. 3

   Make the Batter

   In a bowl, beat the eggs until light and frothy. In another bowl, combine the flour, baking powder, milk, salt, cumin, black pepper, and garlic powder. Mix until smooth. Gently fold in the beaten eggs.

4. 4

   Fry the Peppers

   Heat the vegetable oil in a deep pan over medium heat. Dip each stuffed pepper into the batter, allowing excess to drip off, and carefully place them in the hot oil. Fry until golden brown on all sides. Remove and drain on paper towels.

5. 5

   Serve

   Serve the chili rellenos hot, topped with warm tomato sauce.