Chile Rellenos (Stuffed Mexican Peppers) Recipe

Chile Rellenos Recipe
For all the gringos (non Spanish speaking) out there, chiles rellenos is nothing more than the Mexican take on stuffed peppers. Rellenos translated means: filling, or stuffing. One of our family's favorites, this easy recipe makes a nutritious snack, meal or side-dish. This version uses only queso (cheese), but you can also add beef (carne), sausage, or chicken (pollo), as well as carne asada (steak) and carnitas (roast), along with tomatoes and onions into the cheese filling if you so choose.

When shopping for chiles, look for a thick fleshed, straight chile large enough to hold the rellenos. Yes, the Anaheim peppers used in this recipe were named for the city of Anaheim, California. Poblanos are also a popular and the traditional pepper for chile rellenos, and is named after Puebla, a city near Mexico City. Do not use bell peppers.

This recipe does take a considerable amount of time, but it's well worth it. Our family typically eats chiles without any sort of sauce, but it is common to serve with a salsa, like those mentioned previously.

Chiles Rellenos Recipe
  • California green chiles (also known as Anaheim peppers)
  • corn oil for frying
  • sharp cheddar, or your choice of cheeses.
  • flour, eggs, and breadcrumbs (I'm fond of Autry brand chicken breader for this)  for battering.
  • sour cream and salsa (optional)
  • patience and time. 
  • 1 package cream cheese.

Degloving the pepper.
    Fresh peppers.
    Stuffing the peppers.
  1. Begin by preparing and bringing frying oil to temperature.
  2. Turn stove top to medium-high, and scorch the outside of peppers (yes burn, till black) directly on element or flame with no pan.
  3. Rinse peppers and scrape burnt skin off with edge of knife.
  4. Make vertical incision in peppers, de-seed. (gloves are helpful)
  5. Mix cream cheese and shredded cheese in bowl, and stuff into peppers and close.
  1. Roll pepper in flour, egg (substitute) and batter peppers.
  2. Fry each pepper till crisp and golden on the outside.
  3. Remove with tongs, and allow grease to drain
  4. Plate immediately, and garnish with sour cream and salsa.

Alternate Baked Version:  (A little less fattening...)
You can also bake this dish by placing each stuffed, and breaded pepper on a sheet of tin foil and drizzling it with a tablespoon or two of oil, then tenting the foil around it. Bake at 450F for 15-20 minutes and enjoy.

Popular posts from this blog

Where to buy rectangle school cafeteria pizza?

Original Tommy's Chili Recipe

Bojangle's Dirty Rice Recipe