Chili Rellenos Balls
These Chili Rellenos Balls, inspired by My Grandma’s cherished recipe, are a delightful tribute to her cooking legacy. Filled with savory ground pork and seasoned to perfection, these stuffed chilies are coated in a light, crispy batter and fried until golden brown.
With a touch of cheese tucked inside for extra flavor, each bite brings a taste of nostalgia and comfort. Whether enjoyed as a main dish or a special treat, this recipe is a heartfelt way to keep her memory alive in your kitchen.
Chili Rellenos Balls
Ingredients:
For the Rellenos:
4-6 large green chilies (such as Anaheim or Poblano)
1 lb ground pork
1/2 cup finely chopped onion
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste
1/2 cup fresh cilantro, chopped (optional)
Cheese (optional; small squares for stuffing)
For the Coating:
1 cup all-purpose flour
3 large eggs, separated
Salt to taste
Vegetable oil for frying
Instructions:
Prepare the Chilies:
Roast the chilies over an open flame or under a broiler until the skins are charred and blistered.
Place the charred chilies in a bowl and cover with a towel or plastic wrap to steam for about 10 minutes. This helps loosen the skins.
Once cool enough to handle, peel off the skins, make a slit down one side, and remove the seeds and membranes carefully.
Prepare the Filling:
In a skillet, heat a bit of oil over medium heat. Add the chopped onion and garlic, and cook until softened.
Add the ground pork, cumin, chili powder, salt, and pepper. Cook until the pork is fully browned and cooked through. If using cilantro, mix it in at the end.
If adding cheese, insert a small cube of cheese into each chili after the pork filling is added.
Prepare the Coating:
Set up a breading station with one plate of flour.
In a clean bowl, beat the egg whites until stiff peaks form. Gently fold in the egg yolks, and season with a bit of salt.
Assemble the Rellenos:
Stuff each chili with the pork filling (and cheese, if using).
Roll each stuffed chili in the flour to coat, shaking off excess.
Dip each chili into the egg mixture, coating completely.
Fry the Rellenos:
Heat oil in a large skillet over medium-high heat.
Carefully place the coated chilies in the hot oil and fry until golden brown on all sides, about 3-4 minutes per side.
Remove from oil and drain on paper towels.
Serve:
Enjoy your chili rellenos hot, either on their own or with a side of rice and beans.
Notes:
Choosing the Chilies:
Poblano peppers are traditional and have a mild heat.
Anaheim peppers are also a good option if you prefer a bit more spice.
Ensure the chilies are firm and not too ripe for the best results.
Roasting Chilies:
For even roasting, turn the chilies frequently.
If using a broiler, place them on the top rack and keep an eye on them to prevent burning.
Handling Chilies:
To make peeling easier, some people place the steamed chilies in a plastic bag for a few minutes after roasting.
This helps loosen the skin.
Filling Variations:
Feel free to experiment with different seasonings or add ingredients like diced tomatoes, olives, or even cooked rice to the pork filling.
Cheese Options:
If you’re adding cheese, choose a cheese that melts well, like Monterey Jack or Oaxaca.
The cheese should be in small cubes to ensure it melts evenly without leaking out.
Egg White Technique:
Be sure the bowl and beaters are clean and free of grease when whipping the egg whites.
This ensures they reach stiff peaks more easily.
Frying Tips:
Maintain oil temperature around 350°F (175°C). If the oil is too hot, the coating may burn before the filling is cooked.
If it’s too cool, the rellenos may become greasy.
Make Ahead:
You can prepare and stuff the chilies a day in advance.
Store them covered in the refrigerator until you’re ready to coat and fry.
Serving Suggestions:
Serve with a side of salsa, sour cream, or guacamole for added flavor.
They also pair beautifully with rice, beans, or a fresh salad.
Leftovers:
Leftover rellenos can be stored in the refrigerator for up to 3 days.
Reheat them in the oven to retain their crispiness.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: 350 kcal | Total Fat: 22 g | Saturated Fat: 6 g | Cholesterol: 120 mg | Sodium: 400 mg | Total Carbohydrates: 20 g | Dietary Fiber: 3 g | Sugars: 3 g | Protein: 20 g
Frequently Asked Questions:
Can I use a different type of chili pepper?
Yes, you can use other types of peppers like Anaheim, Pasilla, or even jalapeños for more heat.
Just ensure they’re large enough to stuff and have a flavor profile you enjoy.
Can I prepare the chili rellenos ahead of time?
Yes, you can prepare and stuff the chilies in advance.
Store them covered in the refrigerator until you’re ready to coat and fry.
However, it’s best to fry them just before serving to retain their crispiness.
What if I don’t have a broiler or open flame to roast the chilies?
You can roast the chilies in a preheated oven at 400°F (200°C) for about 20 minutes, turning them occasionally until the skins are blistered and charred.
Can I bake the chili rellenos instead of frying them?
Yes, you can bake them.
Preheat your oven to 375°F (190°C), place the coated rellenos on a baking sheet, and bake for about 20-25 minutes or until golden brown.
Keep in mind they may not be as crispy as fried versions.
How can I make the chili rellenos gluten-free?
To make them gluten-free, use gluten-free flour for coating.
Ensure that all other ingredients, like the pork and seasonings, are also gluten-free.
What can I use instead of pork for the filling?
You can use other ground meats like beef, chicken, or turkey.
For a vegetarian option, try using a mixture of beans, cheese, and vegetables.
Can I freeze chili rellenos?
Yes, you can freeze cooked chili rellenos.
Let them cool completely, then place them in an airtight container or freezer bag.
They can be frozen for up to 3 months.
Reheat in the oven to keep the coating crispy.
How do I prevent the batter from falling off during frying?
Ensure the chilies are well-coated in flour before dipping them in the egg batter.
Also, heat the oil to the right temperature (around 350°F or 175°C) to ensure a crisp coating.
Can I make the egg batter in advance?
It’s best to make the egg batter just before using it.
The egg whites can lose their fluffiness if left standing for too long, affecting the batter’s effectiveness.
What side dishes pair well with chili rellenos?
Chili rellenos go well with a variety of side dishes, including Mexican rice, refried beans, fresh salsa, guacamole, and a crisp salad.
They can also be served with a side of sour cream or a tangy salsa verde for extra flavor.