This traditional chiles rellenos recipe is a classic and also a must if you're a chili pepper lover. Translated, "chiles rellenos" is "stuffed chili peppers". While there are many, many variations for you to explore, you still can't go wrong with this classic, delicious recipe.
- 4 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
- Roast the poblano peppers over an open flame, or use your oven broiler, until skins are blackened on each side. Over flame, it should only take about 5 minutes. In the broiler, it could take 10 or more minutes.
- Remove poblano peppers and transfer to a plastic bag, and seal them up. Allow to cool.
- Once cooled, peel off the blackened skins. Running them under water works great.
- Slice open each poblano pepper lengthwise with one long slit, then remove the innards with a knife or spoon.
- Stuff each pepper with cheese, but do not overstuff. Make sure you can still close the pepper.
- Prepare your egg wash by beating the egg whites until stiff. Gently fold in the egg yolks and add to a bowl.
- Prepare your batter in a separate bowl by combining ½ cup flour with ½ cup milk , pinch of baking powder and pinch of salt.
- Pour oil into a pan, about 1 to 1-1/2 inches deep, in order to cover half the stuffed peppers when you drop them in.
- In one more bowl, add the ¼ cup dry flour.
- Dip each pepper into the dry flour to coat each side. Then, dip into the egg mixture, then into the batter to coat completely.
- Fry each pepper about 2-3 minutes each side, or until they are a golden brown.
- Drain excess oil and serve!