batter for chile relleno recipe

Written ByJenny Smyth Posted on
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The Best batter for chile relleno recipe

I’ve been making Chile Rellenos for years, and it’s a recipe that never fails to impress my family and friends. This dish originated in Mexico, where it’s a staple at many gatherings and celebrations.

The combination of roasted poblano peppers stuffed with a mixture of cheese, meat, or vegetables, and then battered and fried, is a match made in heaven. The key to making great Chile Rellenos is to use fresh, high-quality ingredients and to pay attention to the batter – it’s what sets this dish apart from other fried foods.

I love how the crispy exterior gives way to the tender, slightly sweet peppers inside. My kids adore helping me stuff and batter the peppers, and my husband always requests it for special occasions.

Not only is it delicious, but it’s also relatively healthy compared to other fried foods. I like to serve it with a side of Mexican rice and beans for a well-rounded meal.

Over the years, I’ve experimented with different fillings and batters, but the classic recipe remains my favorite. It’s perfect for weeknight dinners or special occasions like holidays and parties.

Batter for Chile Relleno Recipe

4.8 from 1887 votes

This batter for chile relleno recipe is a classic Mexican dish featuring poblano peppers stuffed with cheese and coated in a light, crispy batter. The combination of flavors and textures makes it a delightful addition to any meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Batter

1 cup all-purpose flour
1/2 cup cornstarch
1 tsp baking powder
1/2 tsp salt
1 cup cold water
1 large egg
1/2 tsp vegetable oil

For the Chile Rellenos

4 large poblano peppers
1 cup shredded Monterey Jack cheese
1 cup shredded Mexican cheese blend
1/2 tsp vegetable oil

👨‍🍳Directions

1Preheat oven to 400°F.
2Line a baking sheet with parchment paper.
3Roast poblano peppers on a baking sheet in the oven for 10-15 minutes, turning occasionally, until the skin is blackened and blistered.
4Remove the peppers from the oven and place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes.
5While the peppers are steaming, prepare the batter.
6In a mixing bowl, whisk together flour, cornstarch, baking powder, and salt.
7Gradually add cold water, egg, and vegetable oil, whisking until the batter is smooth and lump-free.
8The batter should have a consistency similar to heavy cream.
9If it is too thick, add a bit more water.
10If it is too thin, add a bit more flour.
11Carefully remove the peppers from the bowl and peel off the blackened skin.
12Make a slit in the side of each pepper and remove the seeds and membranes.
13Stuff each pepper with an equal amount of the shredded cheeses, pressing gently to fill the peppers completely.
14Dip each stuffed pepper into the batter, ensuring it is fully coated.
15Place the battered peppers onto the prepared baking sheet, leaving space between each one.
16Bake in the preheated oven for 20-25 minutes, or until the batter is golden brown and crispy, and the cheese is melted and bubbly.
17The peppers should be tender and the batter should be lightly browned and crispy.
18Remove the chile rellenos from the oven and let them cool for a few minutes before serving.
19Serve hot, garnished with your favorite toppings, such as sour cream, salsa, or chopped cilantro.

🔧Equipment

Mixing bowl
Whisk
Baking sheet
Oven
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For added flavor, you can add a pinch of cayenne pepper or smoked paprika to the batter.

I always recommend making Chile Rellenos for any occasion – whether it’s a weeknight dinner or a holiday celebration. Not only is it delicious, but it’s also easy to reheat and serve at parties.

Simply reheat them in a 350°F oven for about 10 minutes or until crispy again. You can also freeze them for up to 2 months and then bake them straight from the freezer when you’re ready.

For serving ideas, try pairing them with Mexican rice and beans or roasted vegetables for a well-rounded meal.

❓ Frequently Asked Questions About Batter for Chile Relleno

Q: What is the best type of cheese to use in Chile Rellenos?

For this recipe, I prefer to use Oaxaca cheese or Monterey Jack cheese – both have a mild flavor that complements the peppers nicely.

Q: Can I use frozen poblano peppers instead of fresh ones?

Yes, you can use frozen peppers if you can’t find fresh ones. Just thaw them first by submerging them in cold water or by microwaving them for 30 seconds.

Q: How do I prevent the batter from breaking when I add it to the hot oil?

To prevent the batter from breaking when adding it to the hot oil, make sure your oil is at the correct temperature (around 375°F) and don’t overcrowd the pot.

Q: Can I make Chile Rellenos ahead of time?

You can assemble the peppers and batter them ahead of time, but it’s best to fry them just before serving for maximum crispiness.

Q: What is the purpose of using an egg in the batter?

The egg helps bind the ingredients together and creates a crispy exterior on the pepper.

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