Authentic Mexican Chili Rellenos Recipe

Poblano peppers: These mild chili peppers are roasted, peeled, and stuffed for this recipe.

Cheese: Use a good melting cheese like Monterey Jack or Oaxaca for the stuffing.

Flour: Helps the egg mixture adhere to the peppers.

Eggs: Separated and beaten to create a light, fluffy batter.

Oil: Used for frying the stuffed peppers until golden brown.

When roasting the poblano peppers, ensure you rotate them frequently to achieve an even char on all sides. This will make peeling the skin off much easier and help maintain the pepper's structure for stuffing. Additionally, when beating the egg whites, make sure your bowl and beaters are completely clean and free of any grease or yolk, as this can prevent the whites from reaching stiff peaks.

• roasted and peeled poblano peppers - Substitute with roasted and peeled Anaheim peppers: Anaheim peppers have a similar mild heat and can be roasted and peeled in the same way as poblanos.

• roasted and peeled poblano peppers - Substitute with bell peppers: For a milder option, bell peppers can be used. They lack the heat but provide a similar texture.

• shredded cheese - Substitute with queso fresco: Queso fresco is a traditional Mexican cheese that melts well and adds an authentic flavor.

• shredded cheese - Substitute with Monterey Jack cheese: Monterey Jack melts smoothly and has a mild flavor that complements the dish.

• flour - Substitute with cornstarch: Cornstarch can be used to create a lighter, crispier batter.

• flour - Substitute with gluten-free flour: For a gluten-free option, use a gluten-free flour blend to achieve a similar texture.

• separated eggs - Substitute with aquafaba: Aquafaba (the liquid from a can of chickpeas) can be whipped to mimic egg whites for a vegan option.

• separated eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) can be used as a binding agent in the batter.

• oil for frying - Substitute with avocado oil: Avocado oil has a high smoke point and is a healthier option for frying.

• oil for frying - Substitute with grapeseed oil: Grapeseed oil also has a high smoke point and a neutral flavor, making it suitable for frying.

• Allow the chili rellenos to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled chili rellenos in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store in the refrigerator for up to 3 days. Reheat in an oven at 350°F for about 10-15 minutes to maintain crispiness.
• For freezing, individually wrap each chili relleno in plastic wrap or aluminum foil. This helps preserve their shape and prevents freezer burn.
• Place the wrapped chili rellenos in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze for up to 2 months. When ready to eat, thaw in the refrigerator overnight.
• Reheat thawed chili rellenos in the oven at 350°F for 15-20 minutes until heated through and crispy. Avoid microwaving as it can make them soggy.

• Preheat your oven to 350°F (175°C). Place the chili rellenos on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Bake for about 15-20 minutes or until they are heated through.

• If you prefer a quicker method, use a microwave. Place the chili rellenos on a microwave-safe plate. Cover them with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure they are warming evenly.

• For a crispier texture, reheat in an air fryer. Set the air fryer to 350°F (175°C) and place the chili rellenos in the basket. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• You can also reheat them on the stovetop. Heat a non-stick skillet over medium heat and add a small amount of oil. Place the chili rellenos in the skillet and cover with a lid. Heat for about 5 minutes on each side, or until they are warmed through and crispy.

• If you have a toaster oven, this can be a great option. Preheat the toaster oven to 350°F (175°C). Place the chili rellenos on the toaster oven tray and cover loosely with aluminum foil. Heat for about 10-15 minutes, checking to ensure they are heated evenly.

• Oven: Used to roast the poblano peppers until the skin is charred.

• Tongs: Handy for turning the peppers while roasting and for handling them when peeling off the skin.

• Cutting board: Provides a surface to peel and deseed the roasted peppers.

• Knife: Essential for making a slit in the peppers to remove seeds and for other cutting tasks.

• Mixing bowl: Used to beat the egg whites and fold in the yolks.

• Electric mixer: Helps to beat the egg whites until stiff peaks form.

• Spatula: Useful for folding the egg yolks into the beaten egg whites.

• Plate: Used to hold the flour for rolling the stuffed peppers.

• Skillet: Needed to heat the oil and fry the stuffed peppers.

• Paper towels: Used to drain the excess oil from the fried peppers.

• Slotted spoon: Helps to remove the fried peppers from the hot oil while allowing excess oil to drain off.

Prepare ingredients ahead: Roast and peel the poblano peppers in advance. Store them in the fridge until ready to use.

Use pre-shredded cheese: Save time by using pre-shredded cheese instead of shredding it yourself.

Efficient egg separation: Separate the eggs while the peppers are roasting to streamline the process.

Preheat oil: Start heating the oil while you prepare the peppers to reduce waiting time.

Assembly line setup: Set up a station with flour and egg mixture for quick dipping and coating.