Chile Relleno Recipe

Roast the Peppers

Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them for about 20 minutes, turning occasionally, until the skins are blackened and blistered.

Steam the Peppers

Once roasted, place the peppers in a bowl and cover with plastic wrap for 10 minutes. This will steam them and make peeling easier.

Peel and De-seed

After steaming, carefully peel off the charred skin of the peppers. Make a slit down one side of each pepper and remove the seeds.

Cook the Filling

In a skillet over medium heat, sauté the chopped onion and minced garlic until soft. Add the cooked ground beef or shredded chicken, cumin, salt, and black pepper. Mix well and cook for another 3-4 minutes.

Add Cheese and Cilantro

Remove the skillet from heat and stir in the shredded cheese and chopped cilantro until melted and well combined.

Prepare the Batter

In a mixing bowl, beat the eggs until frothy. Add the flour, baking powder, salt, and water (or milk) to the eggs, and mix until smooth.

Stuff the Peppers

Carefully stuff each pepper with the filling, ensuring they are packed but not overstuffed.

Heat the Oil

In a large pot, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C).

Coat and Fry

Dip each stuffed pepper into the batter, allowing excess to drip off, then carefully place into the hot oil. Fry for about 4-5 minutes on each side or until golden brown. Remove and drain on paper towels.