Chiles Rellenos, or stuffed chili peppers, is an amazingly delicious and one of the most perfect uses of your chili pepper harvest. Chili peppers are the perfect vessels for creativity, their spicy, flavorful, hollowed insides begging for your creative stuffing ideas. Here, we explore the basic, classic Chiles Rellenos recipe, with step by step instructions and photos for your stuffed chili peppers journey. It is a basic recipe, but a must for any chili pepper recipe list.
Above is everything you’ll need to make your chiles rellenos: 2 poblano peppers, 2 eggs, separated, ½ cup flour + ¼ cup, separated; ½ cup milk, 4 cheese slices (or equivalent of shredded cheese), Pinch of salt, Pinch of baking powder, Oil for frying
First, roast your peppers. I like to roast them over an open flame, though you can do so on the grill or in the oven with a good broil. The key is the blacken the skins so they can easily be removed. Char them good a few minutes per side until the skins are blackened. Then, remove from heat and place into a sealed container or in sealed plastic bags to steam the skins loose. After they’ve cooled, the skins should come off easily. If not, a peeler will help. TIP: Running the peppers under hot water helps remove the charred skins easily, though be careful – it may remove some of the nice smoky flavor.
Here is what your peppers should look like with the skins removed.
Next, slit open the peppers lengthwise to make room for stuffing.
But first, scoop out the seeds and white innards to make room for the stuffing. This will also remove most of the heat, though poblanos don’t really have much heat to begin with.
Place your cheese into the opened chili pepper, but do not over stuff. Make sure you can close your pepper to bread and fry it.
Prepare your batter by mixing 1/2 cup flour, milk, pinch of salt and pinch of baking powder. Mix well.
Prepare your egg wash by beating the egg whites until stiff.
Gently fold in the egg yolks.
Line up your dipping station! It makes it easier. First bowl is 1/4 cup flour. Second bowl is your egg wash. Third bowl is your batter. Also, prepare your frying oil by heating about 1-1.5 inches of cooking oil in a large pan. Or, use your deep fryer. The oil is ready when you drop a bead of water into the oil and it sizzles.
Dip the stuffed pepper in the flour. Get it coated on each side.
Next, dip the pepper into the egg mixture.
Dip the stuffed pepper into your batter. Get it nice and coated. You can experiment with different batter consistencies until you find your liking.
Fry each pepper about 2 minutes per side, or until nice and golden brown. Remove from the pan and drain any excess oil.
Serve! Inside, the cheese is nice and melted and very delicious. Serve with your favorite salsa on the side, or a bit of sour cream.
NOTE: You can also skip the batter step and just fry them after you’ve dipped them in your egg wash. This is a traditional way as well.
See the recipe also posted here: http://www.chilipeppermadness.com/recipe-classic-chiles-rellenos.html