Traditional Or Crispy Relleno Recipe

Crispy Relleno Directions

1. 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 or cover them with a towel to steam for about 10 minutes. Once cooled, carefully peel off the skin, make a slit in each pepper, and remove the seeds.

2. 2

   Stuff the Peppers

   Fill each pepper with cheese, ensuring they are packed but not overflowing. You can mix different cheeses for added flavor.

3. 3

   Make the Batter

   In a bowl, whisk together the flour, eggs, milk, and salt until smooth. The batter should be thick enough to coat the peppers.

4. 4

   Heat the Oil

   In a large skillet or frying pan, heat the oil over medium-high heat until hot but not smoking.

5. 5

   Fry the Rellenos

   Dip each stuffed pepper into the batter, ensuring they are fully coated. Carefully place them in the hot oil and fry until golden brown on all sides, about 3-4 minutes per side. Remove and drain on paper towels.

6. 6

   Prepare the Sides

   While the rellenos are frying, prepare the Mexican rice and either black or refried beans, warming them in a pot.

7. 7

   Serve

   Plate the crispy rellenos alongside a generous serving of Mexican rice and your choice of black or refried beans.