Authentic Mexican Chili Rellenos Recipe

Poblano peppers: Large, mild chili peppers that are roasted and peeled for this recipe.

Cheese: Shredded monterey jack or queso fresco for stuffing the peppers.

Eggs: Separated into whites and yolks to create a fluffy batter for frying.

All-purpose flour: Used to coat the stuffed peppers before dipping them in the egg batter.

Vegetable oil: Necessary for frying the stuffed and battered peppers to a golden brown.

When roasting the poblano peppers, make sure to turn them frequently to ensure even charring on all sides. This will make it easier to peel off the skin and will also enhance the smoky flavor of the chili rellenos. After steaming the peppers in a plastic bag, use a paper towel to gently rub off the charred skin. This method helps to remove the skin without tearing the delicate flesh of the peppers.

• poblano peppers - Substitute with anaheim peppers: Anaheim peppers have a similar mild heat and can be used as a replacement in recipes requiring stuffed peppers.

• poblano peppers - Substitute with bell peppers: For a milder option, bell peppers can be used, though they lack the slight heat of poblanos.

• shredded cheese (monterey jack or queso fresco) - Substitute with cheddar cheese: Cheddar melts well and has a similar texture, though it has a sharper flavor.

• shredded cheese (monterey jack or queso fresco) - Substitute with mozzarella cheese: Mozzarella provides a good melt and a mild flavor, making it a suitable alternative.

• separated eggs - Substitute with egg replacer: For a vegan option, use a commercial egg replacer to mimic the binding properties of eggs.

• separated eggs - Substitute with aquafaba: The liquid from canned chickpeas can be whipped to create a similar texture to beaten egg whites.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a gluten-free thickening agent, though it may result in a slightly different texture.

• all-purpose flour - Substitute with rice flour: Rice flour is another gluten-free option that can provide a similar coating for frying.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good alternative for frying.

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

• Allow the chili rellenos to cool completely to room temperature before storing. This helps prevent condensation, which can make them soggy.

• Place the cooled chili rellenos in an airtight container. If stacking them, use parchment paper between layers to avoid sticking.

• Store the container in the refrigerator for up to 3 days. Reheat in an oven preheated to 350°F (175°C) for about 15-20 minutes, or until heated through.

• For freezing, individually wrap each chili relleno in plastic wrap or aluminum foil to maintain their shape and prevent freezer burn.

• Place the wrapped chili rellenos in a freezer-safe bag or container. Label with the date and contents for easy identification.

• Freeze for up to 2 months. When ready to eat, thaw in the refrigerator overnight.

• Reheat thawed chili rellenos in an oven preheated to 350°F (175°C) for about 20-25 minutes, or until they are hot and crispy.

• For a quicker reheating option, use a microwave on medium power, but note that this may result in a less crispy texture.

• Preheat your oven to 350°F (175°C). Place the leftover 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 and the cheese inside is melty and gooey.

• For 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 1-2 minutes, checking halfway through to ensure they are warming evenly. Be cautious not to overheat, as this can make the peppers soggy.

• If you prefer a crispy exterior, use an air fryer. Preheat the air fryer to 350°F (175°C). Place the chili rellenos in the basket, making sure they are not touching. Air fry for about 5-7 minutes, flipping halfway through, until they are hot and the outside is crispy.

• For stovetop reheating, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Place the chili rellenos in the skillet and cover with a lid. Heat for about 3-5 minutes on each side, or until they are warmed through and the cheese is melted.

• Open flame or broiler: Used to roast the poblano peppers until the skin is charred.

• Plastic bag: Used to steam the roasted peppers, making it easier to peel off the skin.

• Knife: Used to make a small slit in each pepper and remove the seeds.

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

• Electric mixer or whisk: Used to beat the egg whites until stiff peaks form and to beat the yolks.

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

• Tongs: Used to handle the peppers while frying to ensure they are golden brown on all sides.

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

• Plate: Used to place the fried peppers after draining.

• Measuring cups: Used to measure the flour and vegetable oil accurately.

• Spoon: Used to help stuff the peppers with shredded cheese.

Roast in batches: Roast multiple poblano peppers at once to save time.

Use pre-shredded cheese: Opt for pre-shredded cheese to skip the shredding step.

Steam in a bowl: Instead of a plastic bag, use a covered bowl to steam the peppers.

Prep ahead: Peel and seed the peppers in advance and store them in the fridge.

Electric mixer: Use an electric mixer to beat the egg whites faster.

Assembly line: Set up an assembly line for flouring and battering the peppers.

Use a deep fryer: A deep fryer can cook multiple peppers at once, saving frying time.