Chile Rellenos with Extra Hot Roasted Green Chiles
Chile Rellenos are a classic Mexican dish featuring roasted green chiles stuffed with cheese, then dipped in a light, fluffy egg batter and fried until golden and crispy. This recipe takes the heat up a notch with extra-hot roasted green chiles, creating a spicy kick that pairs perfectly with the rich, melting cheese inside. The airy batter, made from whipped egg whites and yolks, gives each chile a delightful crunch and a light, fluffy texture. Perfect as an appetizer or a main dish, these Chile Rellenos offer a delicious combination of heat and comfort in every bite.
Chile Rellenos with Extra Hot Roasted Green Chiles
Ingredients:
10 extra hot roasted green chiles
6 egg whites
6 egg yolks
Seasoned flour (for coating)
Oil (for frying)
Cheese of your choice (Muenster or sharp cheddar)
Instructions:
Prep the Chiles:
Roast and peel the green chiles, removing the seeds and membranes. You can keep them whole or slit them open slightly to stuff with cheese.
Prepare the Batter:
Let the eggs come to room temperature. This helps the batter become thicker.
In a large bowl, beat the egg whites with a hand mixer until fluffy and stiff peaks form.
Gently fold in the egg yolks one by one, continuing to mix until the batter is fluffy and has a light yellow tint.
Stuff the Chiles:
Stuff the prepared chiles with your choice of cheese (Muenster or sharp cheddar).
Coat the Chiles:
Lightly coat the stuffed chiles in seasoned flour to help the batter adhere.
Fry the Chiles:
Heat oil in a skillet over medium heat.
Dip each chile into the egg batter, ensuring it is fully coated.
Fry in the hot oil, splashing some oil on top of the chiles with a spatula to help the top become fluffy while the bottom cooks.
Cook each side for a couple of minutes or until golden and crispy.
Flip and cook until the other side is golden.
Serve:
Remove from the skillet and drain on paper towels.
Serve hot.
Notes:
Chiles: Extra-hot roasted green chiles add significant heat to the dish. Adjust the level of spiciness by using milder chiles if desired.
Cheese: Muenster and sharp cheddar cheeses offer a nice contrast in flavor. Feel free to use your favorite melting cheese or a blend for varied taste and texture.
Egg Whites: Beating the egg whites until fluffy is crucial for achieving a light and airy batter. Make sure the eggs are at room temperature before whipping to help them reach maximum volume.
Batter Consistency: The batter should be thick enough to coat the chiles well. If it’s too thin, it won’t create a crispy coating; if too thick, it may not adhere properly.
Seasoned Flour: Season the flour with salt and pepper or other spices to enhance the flavor of the batter.
Frying Technique: Splashed oil on top of the chiles while frying helps them puff up and become crispy. Ensure the oil is hot before frying to get a good texture.
Handling: Gently handle the chiles when coating and frying to avoid breaking them or losing the cheese filling.
Storage: Leftover chiles can be stored in an airtight container in the refrigerator. Reheat them in an oven or air fryer to maintain their crispiness.
Serving: Serve the Chile Rellenos hot and fresh for the best texture and flavor. They pair well with a side of salsa or a simple tomato sauce.
Variations: Experiment with different fillings such as ground meat or beans for a varied twist on this traditional dish.
Nutrition Information:
Per Chile Relleno
Calories: 250 kcal | Protein: 10 grams | Fat: 20 grams | Saturated Fat: 7 grams | Carbohydrates: 15 grams | Fiber: 3 grams | Sugars: 2 grams | Cholesterol: 100 mg | Sodium: 300 mg
Frequently Asked Questions:
Can I use a different type of cheese?
Yes, you can use different types of cheese based on your preference.
Muenster and sharp cheddar are great choices, but you could also use Monterey Jack, Gouda, or even a mix of cheeses.
How do I prepare the chiles for this recipe?
Roast the green chiles until their skins are charred, then place them in a paper bag or covered bowl to steam.
After a few minutes, peel off the skins, remove the seeds, and cut open the chiles to prepare them for stuffing.
Can I make these ahead of time?
Yes, you can prepare the chiles and the batter in advance.
Store the stuffed chiles and batter separately in the refrigerator and then fry them just before serving.
What can I use if I don’t have a hand mixer?
If you don’t have a hand mixer, you can use a whisk or a stand mixer to beat the egg whites until they are fluffy.
It may take a bit more time and effort, but it’s possible to achieve similar results.
How can I make the batter thicker?
Ensure that the egg whites are whipped to stiff peaks and let them come to room temperature before mixing.
This helps create a thicker, fluffier batter.
You can also add a bit of cornstarch to the flour for extra thickening.
What kind of oil is best for frying?
Use a neutral oil with a high smoke point, such as canola, vegetable, or peanut oil, for frying.
This will help prevent the oil from burning and imparting a burnt flavor.
Can I bake these instead of frying?
Baking is possible, though the texture may not be as crispy.
Preheat your oven to 375°F (190°C), place the stuffed chiles on a baking sheet, and bake for about 20-25 minutes or until the batter is golden and cooked through.
How do I store leftovers?
Store any leftover Chile Rellenos in an airtight container in the refrigerator for up to 3 days.
Reheat them in an oven or air fryer to maintain their crispiness, rather than using a microwave.
Can I freeze Chile Rellenos?
Yes, you can freeze them.
After frying and cooling, place the chiles on a baking sheet in the freezer until frozen solid, then transfer them to a freezer bag.
Reheat in the oven to ensure they stay crispy.
How can I adjust the spice level?
To adjust the spice level, choose milder or hotter chiles depending on your preference.
You can also add or reduce the amount of cayenne pepper in the batter to control the heat level.