What are Chile Rellenos?
Chile Rellenos are simply translated to stuffed peppers. This dish was first made by nuns in the 1800s. Only as a pepper stuffed with meat and pomegranate seeds. Throughout time it slowly started to change and the outer egg coating was added. They are simply three ingredients that can be used to make a lot of amazing meals. The great thing about this dish is that poblano peppers are not really that spicy so it is great for everyone to enjoy. Plus during these hard times, it should be a lot easier to find the ingredients to make this.
Chile Relleno Direction Help
After you have washed your peppers you want to roast the heck out of them. You want to aim for a nice char as you see in the picture. The toastier the better. Once they are all toasted you want to go ahead and throw then in a plastic bag. Twist it, tie it and set it off to the side, you want to let them steam and cool down.
While they cool you want to prep your cheese. Once the chiles are cooled you want to carefully peel off the skin. Being careful not to tear the flesh of the pepper, when you have peeled as much of the skin as you can. You want to make a small tear on the top of the pepper and remove as many seeds as you want. At that point, you want to shove your cheese in the pepper and seal it with a toothpick or toothpicks. Set to the side
For this next step, you are going to separate your eggs. Or in other words, you want to separate the yolk from the egg whites. Save both of them because you are going to need them. In a medium bowl, you want to pour in your egg whites and whisk them until they are stiff peaks then slowly add your egg yolks, one by one. While whisking on high to make sure that the egg whites do not deflate. Then set up a breading station.
On one plate or bowl, you want your flour. Your batter should be in the middle and an additional plate to help transfer the dipped peppers. Before you start dipping your stuffed peppers you want to add oil to your saute pan and turn up the heat. To make these peppers, first want to cover your pepper in flour. Then you want to go ahead and dip the pepper into your batter and carefully place it in your hot pan so it can fry. You want it to be golden brown on both sides.
For el jugo
It is up to you whether you want to double-dip your peppers. If you choose to make them in “jugo” you want to blend all the ingredients and pour it into a saucepot. Then place your chiles in the pot and simmer for up to ten minutes then it is good to enjoy!
Chile Relleno Recipe
Easy Chile Rellenos
Equipment
- Saute Pan
- Plastic Bag
- Cutting Board
- Knife
- Large Bowl
- Hand mixer
- Small Plate
- Tongs
- Blender
Ingredients
- 8 Pablano Peppers Roasted, Pealed, Deseed
- 3 Cups Cheese Queso Fresco, Cotija or your choice
- 5 Eggs Seperated
- 1 Cup Flour
- 3-4 Cups Oil Vegetable or conola
Optional for "En jugo"
- 3 Roma tomatos
- ¼ Onion
- 2 Garlic cloves
- 4 Cups Water
- Chicken bullion to taste
Instructions
- First, you want to start off by washing your peppers. From there you want to roast them a lot, you want the pepper to be charred.
- Once they are roasted and chared throw them in a plastic bag. Twist it, tie it, and set it off to the side so the peppers can steam and cool.
- While the peppers are cooling you want to go ahead and prep your cheese. It depends on what you choose to use.
- When your peppers are done cooling, you want to carefully peel the skin off the peppers. NOT the flesh. Get as much as you can off, it does not have to be perfect.
- As soon as you have peeled the skin off the peppers you want to go ahead and stuff it with your cheese. Being careful not to overfill it, then you want to fold the flesh over itself and secure it with some toothpicks. Set aside
- Next, you want to work on your egg batter. To make this you first want to separate 5 eggs., and whip your egg whites until medium to stiff peaks. Once it reached that point on a high speed you want to slowly whip in one egg yolk at a time.
- Once it is all incorporated you want to set up a breading station. On one plate you want to have your flour, and an extra one if you need it to catch the excess batter.
- Heat up a saute pan with oil
- You want to dip your peppers in the flour making sure it is fully coated. Shake any excess and then dip it into your egg batter, and immediatly put in in your pan of hot oil. Cook both sides until golden brown. Drain on a paper towel.
For "el Jugo"
- In a blender add your tomatoes, onion, garlic, and water. Blend until smooth
- Pour into a pot and lightly season with chicken bullion and add your chiles and bring it to a boil. Turn down the heat to a low simmer, and simmer for 10 minutes
Notes
How to enjoy Chile Rellenos
There are a few ways you can enjoy Chile Rellenos. Two are mentioned above, plain and in a tomato sauce. Both can be used to make some amazing burritos. All you need is some red rice and beans some extra cheese won’t hurt and your mouth will thank you. Or you can make it into a casserole, I think people have made it into a soup. Point being possibilities are endless, it is up to you what food adventure you want to have.