Authentic Mexican Chili Rellenos Batter
How to make Authentic Mexican Chili Rellenos Batter
4 large Poblano Peppers
8 ounces queso blanco cheese (Mexican Manchego, sliced or shredded)
5 large eggs (chilled and separated into whites and yolks)
pinch of kosher salt
1/4 cup all-purpose flour
vegetable oil (for frying, enough to reach a depth of 2 inches in your frying pan)
Salsa Roja sauce, for serving
Spanish Rice, for serving
Preheat the oven’s broiler and set the rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
Place peppers on the baking sheet and bake for about 10-15 minutes, using tongs to turn them occasionally, roasting until the skins are blackened and charred.
Transfer the roasted peppers to a plastic bag or tightly sealed tupperware container for about 10 minutes, allowing them to steam as they cool.
Carefully peel the skin from the peppers using a pairing knife or your fingers, being careful not to tear the pepper (rinsing your fingers if they become sticky, but do not rinse the peppers, themselves.)
Cut a slit along the long side of each pepper, about 2 to 3 inches long, just big enough to get a spoon into (or use an existing tear.)
Delicately insert the spoon into the pepper and scrape the seeds and the white membrane out, trying as hard as you can to not tear the flesh, as it can tear easily.
Stuff the peppers with some of the cheese; work slowly, delicately, and without forcing. If the piece of cheese is too large, trim it down until it fits inside.
Don’t over-stuff the pepper; make sure the open edges of the pepper can still be closed together (Use toothpicks if needed to close them, but don’t forget to remove them!)
To prepare the batter, whisk the egg yolks in a bowl with a pinch of salt. In a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Slowly and gently fold the egg whites into the egg yolks until combined and fluffy.
Place flour into a shallow bowl.
Heat oil in a large dutch oven or deep skillet until the oil is hot enough that a drop of batter sizzles and floats to the top.
Gently roll each stuffed pepper in flour, tap off excess flour.
Dip the stuffed peppers into the batter to coat both sides, then carefully place it into the hot oil to fry.
Cook for 1 to 2 minutes, turning it over halfway until batter is a crisp golden brown. Fry in batches if necessary; do not overcrowd the pan.
Remove the peppers from the oil and let them drain on paper towels until all the peppers have been fried.
Put a few spoonfuls of enchilada sauce on a plate, topped with some Spanish rice, and a stuffed pepper on top.
Serve immediately and enjoy!
YIELD: 4 SERVING SIZE: 1
Amount Per Serving: CALORIES: 485 | TOTAL FAT: 32g | SATURATED FAT: 11g | TRANS FAT: 0g | CHOLESTEROL: 160mg | SODIUM: 785mg | CARBOHYDRATES: 27g | FIBER: 3g | SUGAR: 6g | PROTEIN: 21g
Frequently Asked Questions:
Can I use another type of pepper instead of Poblano Peppers?
Yes, you can substitute Poblano Peppers with Anaheim or Hatch chiles, which have a similar heat level. However, the flavor may vary slightly.
How can I prevent the peppers from tearing while removing the seeds?
Care should be taken while handling the peppers. The skin of the Poblano Peppers can be quite thin and delicate after roasting.
Use a small spoon or a butter knife to gently scrape the inside of the peppers and remove the seeds. Work slowly and avoid using excessive force.
What can I use as a substitute for queso blanco?
If you can’t find queso blanco, you can use other mild, meltable cheeses like Monterey Jack, mild Cheddar, or mozzarella.
What type of oil is best for frying the stuffed peppers?
Vegetable oil is recommended due to its high smoke point, neutral flavor, and common availability. Canola oil or peanut oil could also be used as they have similar properties.
Olive oil isn’t recommended because it has a lower smoke point and could give a distinct flavor to your Chili Rellenos.
How do I know when the oil is hot enough for frying?
You can test the oil’s readiness by dropping a small amount of batter into it. If it sizzles and floats to the top, the oil is ready for frying.
Alternatively, you can use a deep-fry thermometer to check the oil’s temperature; it should be around 350°F (175°C) for this recipe.
Why do I need to separate and beat the egg whites and yolks separately?
Beating the egg whites separately until they form stiff peaks helps to create a lighter, fluffier batter. The fluffy egg whites are then gently folded into the yolks to retain as much air as possible, resulting in a crispier, less dense coating for the peppers.
What if I don’t have Salsa Roja or Spanish Rice for serving?
If you don’t have Salsa Roja or Spanish Rice, you can serve the Chili Rellenos with other accompaniments of your choice.
A simple tomato salsa, guacamole, refried beans, or a green salad could also work well. Remember, the Chili Rellenos are quite rich, so lighter sides could provide a nice balance.
Can I make this dish ahead of time?
Chili Rellenos are best served immediately after cooking to enjoy the crispiness of the batter.
However, you can prepare the peppers (roast, peel, deseed, and stuff with cheese) ahead of time and refrigerate them.
When ready to serve, prepare the egg batter, dip the peppers, and fry.
Can I bake these instead of frying for a healthier version?
Yes, you can bake the stuffed peppers instead of frying. After preparing the peppers and dipping them in the egg batter, place them in a preheated oven at 375°F (190°C) for about 30 minutes or until golden brown.
However, the texture of the coating will be different than that of the fried version.
Why do my peppers fall apart when frying?
If your peppers are falling apart, it could be because they’re overstuffed, the pepper walls are too thin after roasting, or the oil temperature is too high.
Make sure to stuff the peppers gently and only to a point where you can still close them.
Monitor your oil temperature closely; too high a temperature can cause the batter to cook too quickly and the pepper to fall apart.