Chili Rellenos Recipe
Piquillo peppers stuffed with aged Idiazábal
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Ingredients
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Peppers
Cheese Filling
Batter
Oil for Frying
Method
Preparation of Peppers
- 1
Roasting the Peppers
Roast the piquillo peppers over an open flame or in a broiler until the skins are charred and blistered. Once roasted, place them in a bowl and cover with plastic wrap for about 10 minutes to steam. This will make peeling easier.
- 2
Peeling the Peppers
After steaming, peel the skins off the peppers carefully. Make a slit down the side of each pepper and gently remove the seeds. Set aside.
Cheese Filling
- 3
Preparing the Filling
In a bowl, combine the aged Idiazábal cheese (grated), cream cheese, minced garlic, black pepper, and salt. Mix well until you have a smooth filling.
- 4
Stuffing the Peppers
Fill each roasted piquillo pepper with the cheese mixture. Be careful not to overstuff them to prevent the filling from oozing out during frying.
Batter and Frying
- 5
Making the Batter
In a mixing bowl, whisk together the eggs, flour, baking powder, milk, and salt until smooth. The batter should be thick enough to coat the back of a spoon.
- 6
Frying the Peppers
Heat vegetable oil in a deep frying pan over medium heat. Dip each stuffed pepper into the batter, ensuring it is well coated. Carefully place the battered peppers into the hot oil and fry until golden brown, about 3-4 minutes per side. Use a slotted spoon to remove the peppers and place them on a paper towel to drain excess oil.
Serving
- 7
Plating the Dish
Once all peppers are fried, arrange them on a serving platter. You can serve them with a side of salsa or a fresh salad for contrast.
