Authentic Mexican Chili Rellenos Recipe

Poblano peppers: Mild chili peppers that are roasted and peeled to bring out their rich, smoky flavor.

Monterey Jack: A semi-hard cheese known for its mild flavor and excellent melting properties.

Queso fresco: A fresh, crumbly Mexican cheese that adds a creamy texture to the dish.

Eggs: Used to create a light, fluffy batter for coating the stuffed peppers.

Flour: Helps the egg batter adhere to the peppers, creating a crispy exterior.

Oil: Used for frying the peppers until they are golden brown and crispy.

When roasting the poblano peppers, ensure they are evenly charred on all sides for easier peeling. After placing them in a plastic bag to steam, use a paper towel to gently rub off the skin. This method helps retain the pepper's shape and makes it easier to stuff with cheese.

• roasted and peeled poblano peppers - Substitute with roasted and peeled Anaheim peppers: Anaheim peppers have a similar mild heat and texture, making them a good alternative.

• shredded monterey jack cheese - Substitute with shredded mozzarella cheese: Mozzarella has a similar meltability and mild flavor, making it a suitable replacement.

• shredded queso fresco - Substitute with shredded feta cheese: Feta has a crumbly texture and a slightly tangy flavor, which can mimic the taste and texture of queso fresco.

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

• flour - Substitute with cornstarch: Cornstarch can be used as a gluten-free option and will provide a similar coating for frying.

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

• Allow the chili rellenos to cool completely before storing. This helps prevent condensation, which can make them soggy.
• Place the cooled chili rellenos in an airtight container. If stacking, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. For best results, reheat in an oven at 350°F until warmed through, about 10-15 minutes.
• To freeze, wrap each chili relleno individually in plastic wrap, then place them in a freezer-safe bag or container. This prevents freezer burn and maintains their shape.
• Label the container with the date to keep track of freshness. Frozen chili rellenos can be stored for up to 2 months.
• When ready to eat, thaw the chili rellenos in the refrigerator overnight. Reheat in an oven at 350°F until hot and crispy, approximately 20 minutes.
• For a quicker option, reheat frozen chili rellenos directly from the freezer in an air fryer at 350°F for 15-20 minutes, flipping halfway through.

• Oven Method: 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 drying out. Bake for 15-20 minutes or until heated through. This method helps maintain the crispy exterior while ensuring the cheese inside is melted and gooey.

• Stovetop Method: 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. Cook for about 5-7 minutes on each side, or until heated through. This method keeps the exterior crispy and the cheese inside perfectly melted.

• Microwave Method: Place the chili rellenos on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating. While this method is the quickest, it may result in a slightly less crispy exterior.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chili rellenos in the air fryer basket in a single layer. Air fry for 5-7 minutes, or until heated through and crispy. This method is great for maintaining the texture and flavor of the chili rellenos.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the chili rellenos on the toaster oven tray and cover loosely with aluminum foil. Heat for 10-15 minutes, or until warmed through. This method is convenient and effective for small batches.

• Skillet: A flat-bottomed pan used for frying the peppers until they are golden brown on all sides.

• Mixing bowl: A large bowl used to beat the egg whites and egg yolks separately.

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

• Tongs: Handy for turning the peppers while frying to ensure they are evenly cooked.

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

• Whisk: Essential for beating the egg whites to stiff peaks and for mixing the egg yolks.

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

• Cutting board: Provides a stable surface for preparing the peppers.

• Measuring cup: Ensures accurate measurement of the flour and oil.

• Spatula: Useful for carefully lifting the peppers out of the skillet.

• Broiler: An alternative to an open flame for roasting the poblano peppers.

• Plate: A surface to place the peppers after peeling and before stuffing them with cheese.

Prepare the peppers in advance: Roast, peel, and deseed the poblano peppers a day before. Store them in the fridge to save time on cooking day.

Use pre-shredded cheese: Opt for pre-shredded monterey jack or queso fresco to cut down on prep time.

Separate eggs efficiently: Use an egg separator to quickly and cleanly separate the egg whites from the yolks.

Preheat the oil: Start heating the oil while you prepare the peppers and batter to streamline the frying process.

Use a stand mixer: Beat the egg whites to stiff peaks faster with a stand mixer instead of doing it by hand.