crispy chili relleno recipe

Written ByJenny Smyth Posted on
crispy chili relleno recipe
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The Best crispy chili relleno recipe

I’m so excited to share with you my favorite crispy chili relleno recipe, a dish that has been a staple in my household for years. This traditional Mexican dish is made with roasted poblano peppers stuffed with a mixture of cheese, meat, and spices, then coated with a crunchy batter and fried to perfection.

When I was growing up, my mother used to make this recipe for special occasions, and it was always a hit. The combination of the tender pepper, the gooey cheese, and the crispy exterior is absolute perfection.

As I got older, I started experimenting with different variations of this recipe, adding my own twist to the classic dish. Now, I love making it for family gatherings and potlucks because it’s easy to serve and everyone loves it.

But what really sets this recipe apart is its health benefits – using whole peppers instead of traditional cheese makes it a much healthier option than many other comfort foods. Plus, the crispy batter adds a nice crunch without all the extra calories.

My kids adore this recipe too – they love helping me stuff the peppers and dipping them in their favorite sauce. And as an added bonus, the leftovers are just as delicious the next day!

So if you’re looking for a new recipe to try out that’s both delicious and nutritious, look no further than this crispy chili relleno recipe.

Crispy Chili Relleno

Crispy Chili Relleno

4.8 from 777 votes

A classic Mexican dish featuring roasted poblano peppers stuffed with melted cheese, coated in a light and crispy egg batter, and fried to golden perfection. Served with a warm tomato sauce, this version achieves a satisfying crunch without being greasy.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Peppers

4 large poblano peppers
8 ounces Oaxaca cheese or mozzarella, cut into strips

For the Batter

4 large eggs, separated
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cream of tartar
Vegetable oil for frying

For the Sauce

2 cups tomato sauce
1/2 cup chopped onion
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt to taste

👨‍🍳Directions

1Roast the poblano peppers directly over a gas flame or under a broiler, turning occasionally with tongs, until the skin is charred and blistered all over, about 5 to 7 minutes.
2Place the charred peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen the skin.
3While the peppers steam, make the sauce.
4Heat 1 tablespoon of oil in a skillet over medium heat and saute the onion until soft, about 3 minutes.
5Add the garlic, oregano, and cumin, cook for 30 seconds, then stir in the tomato sauce and simmer for 10 minutes until slightly thickened.
6Season with salt and set aside.
7After steaming, carefully peel the charred skin from the peppers, keeping them intact.
8Make a small slit lengthwise in each pepper and remove the seeds and membranes, then pat dry with paper towels.
9Stuff each pepper with cheese strips, gently pressing the slit closed.
10In a large bowl, beat the egg whites with cream of tartar until stiff peaks form, about 3 to 4 minutes with an electric mixer.
11In a separate bowl, whisk the egg yolks with salt until pale, then fold the yolks into the whites gently until just combined.
12Place the flour on a plate.
13Heat 1 inch of vegetable oil in a deep skillet to 350°F over medium-high heat.
14Lightly dredge each stuffed pepper in flour, shaking off excess, then dip into the egg batter, coating evenly.
15Carefully place the battered pepper into the hot oil and fry until golden brown, about 2 to 3 minutes per side, turning once.
16Transfer the fried chiles rellenos to a paper towel-lined plate to drain excess oil.
17Serve immediately with the warm tomato sauce spooned over the top, and enjoy while the batter is still crisp.

🔧Equipment

Large skillet
Mixing bowls
Electric mixer or whisk
Tongs
Paper towels
Blender or food processor (optional)

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 28g💛Saturated Fat: 10g❤️Cholesterol: 215mg🧂Sodium: 780mg🌾Total Carbs: 22g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 18g

📝Notes

For a milder version, remove all seeds and veins from the peppers. The batter is delicate; handle the peppers gently when dipping and frying. You can prepare the sauce and roast the peppers a day ahead for easier assembly.

Watch Video Of How Crispy Chili Relleno Works

This crispy chili relleno recipe is always a good idea for any occasion – whether it’s a family gathering or just a quick weeknight dinner. One of my favorite things about this recipe is how versatile it is – you can serve it as an appetizer, main course, or even as a snack at parties.

And because it’s so easy to make ahead of time, you can prep the peppers and batter while still having plenty of time for other activities. When reheating leftovers, simply bake them at 350°F (175°C) until crispy again – no need to microwave!

Overall, this recipe is perfect for anyone looking for a delicious and easy meal that’s sure to please even picky eaters.

❓ Frequently Asked Questions About Crispy Chili Relleno

Q: What is a poblano pepper?

A: A poblano pepper is a type of mild to medium-hot pepper that originated in Mexico. It’s typically roasted or grilled before being stuffed with cheese or meat.

Q: Can I use other types of peppers for this recipe?

A: While poblanos are traditional in chili relleno recipes, you can use other types of peppers like jalapeños or Anaheim peppers if you prefer a milder flavor.

Q: How do I know if my peppers are ripe?

A: Poblanos are typically ripe when they’re dark green or have started to turn red or purple – check for any soft spots before using.

Q: Can I make this recipe without the cheese?

A: Yes – you can substitute the cheese with a dairy-free alternative like soy cheese or nutritional yeast for a vegan version.

Q: How do I store leftover chili relleno?

A: Store leftover chili relleno in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat by baking at 350°F (175°C) until crispy again.

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