How to Make Chile Rellenos
About this recipe
Chile Rellenos are a delicious Mexican dish featuring stuffed peppers, typically filled with cheese and fried until golden. This version by Gloria Vargas uses Anaheim peppers, which can pack a bit of heat, but she also offers a milder option with bell peppers if you prefer less spice.
The technique of roasting the peppers first is key, as it enhances their flavor and makes peeling easier. This recipe ensures a crispy exterior while keeping the filling cheesy and satisfying.
Ingredient notes
- Use Anaheim peppers for a spicy kick or substitute with bell peppers for a milder option.
- You can use queso seco or any cheese of your choice, like mozzarella.
Tips from Food Farmer Earth’s video
- Roast the peppers until they are nice and brown to enhance flavor and make peeling easier.
- When peeling the peppers, leave a bit of skin for texture, but remove most of it as it's waxy.
- Beat the egg whites until thick and white, about 7 minutes, to create a fluffy batter that adheres well to the peppers.
- Add cornstarch to the egg mixture to help it stick to the peppers while frying.
Good to know
- How many servings does this recipe make?
- This recipe makes 4 servings.
- What type of oil should I use for frying?
- You can use canola oil or vegetable oil, as they have a neutral flavor.
- How long should I fry the peppers?
- Fry the peppers until they are golden brown, turning them to ensure even cooking.
- Can I bake the peppers instead of frying them?
- Yes, you can top them with mozzarella cheese and bake for 20 minutes or microwave for 3 minutes.
No life story here — the video and the recipe are the whole point. All credit to Food Farmer Earth: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Roast the Anaheim peppers until they are nice and brown.
- 2
Place the roasted peppers in a plastic bag to loosen the skin.
- 3
Peel the skin off the peppers, ensuring to remove most of it but leaving a little for texture.
- 4
Rinse the peppers and remove the seeds.
- 5
Slice the queso seco into pieces and stuff them inside the peppers.
- 6
Separate the egg yolks from the egg whites of the eggs.
- 7
Beat the egg whites until they are thick and white, about 7 minutes.
- 8
Add the egg yolks to the beaten egg whites and mix until combined.
- 9
Add 2 tablespoons of cornstarch to the mixture and mix well.
- 10
Heat 2 cups of canola oil in a pan until hot.
- 11
Dip each stuffed pepper into the egg mixture and carefully place it in the hot oil.
- 12
Fry the peppers, using a spoon to cover them with hot oil as they cook.
- 13
Turn the peppers to ensure they are cooked evenly on all sides.
- 14
Once golden brown, remove the peppers from the oil and place them on a plate.
- 15
Optionally, top with mozzarella cheese and microwave for 3 minutes or bake for 20 minutes.
Heads up — we had to guess a little:
- The quantity of Anaheim peppers is inferred based on typical serving sizes for this dish.
- The quantity of queso seco is estimated based on common usage in recipes for chile rellenos.
Credit where it’s due: this recipe was transcribed from Food Farmer Earth’s original video on YouTube. Follow them there — it’s their dish.
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