Authentic Mexican Chili Rellenos Recipe

Poblano peppers: Mildly spicy peppers that are roasted and peeled for this recipe.

Monterey Jack: A semi-hard cheese that melts beautifully inside the peppers.

Queso fresco: A fresh, crumbly Mexican cheese that can be used as an alternative to Monterey Jack.

Eggs: Separated into whites and yolks to create a fluffy batter.

Flour: Used to coat the peppers before dipping them in the egg batter.

Oil: Necessary for frying the stuffed peppers to a golden brown.

When roasting poblano peppers, ensure they are evenly charred by rotating them frequently over the flame or under the broiler. This will make peeling the skin easier and help achieve a smoky flavor. After steaming in a plastic bag, use a paper towel to gently rub off the charred skin without tearing the flesh of the peppers.

• roasted and peeled poblano peppers - Substitute with roasted and peeled Anaheim peppers: Anaheim peppers have a similar mild heat and can be used as a direct substitute for poblanos.

• roasted and peeled poblano peppers - Substitute with bell peppers: For a milder option, bell peppers can be used, though they lack the heat of poblanos.

• shredded monterey jack cheese - Substitute with shredded mozzarella cheese: Mozzarella has a similar melting quality and mild flavor.

• shredded queso fresco - Substitute with feta cheese: Feta has a crumbly texture similar to queso fresco, though it is slightly saltier.

• separated eggs - Substitute with flaxseed meal and water mixture: For a vegan option, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg.

• flour - Substitute with cornstarch: Cornstarch can be used as a gluten-free alternative to flour for coating.

• oil for frying - Substitute with avocado oil: Avocado oil has a high smoke point and neutral flavor, making it a good alternative for frying.

• Allow the chili rellenos to cool completely before storing. This prevents condensation, which can make them soggy.

• Place the cooled chili rellenos in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.

• Store in the refrigerator for up to 3 days. Reheat in an oven at 350°F until warmed through to maintain crispiness.

• For freezing, individually wrap each chili relleno in plastic wrap or aluminum foil. This helps preserve their shape and prevents freezer burn.

• Place the wrapped chili rellenos in a freezer-safe bag or container. Label with the date for easy tracking.

• Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

• Reheat frozen chili rellenos in an oven at 375°F for 20-25 minutes, or until heated through and crispy. Avoid microwaving, as it can make them soggy.

• Preheat your oven to 350°F (175°C). Place the leftover chili rellenos on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Bake for about 15-20 minutes, or until they are heated through.

• For a quicker method, use a microwave. Place the chili rellenos on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are warming evenly. Be cautious not to overheat, as this can make the cheese rubbery.

• If you prefer a crispy exterior, use an air fryer. Preheat the air fryer to 350°F (175°C). Place the chili rellenos in the basket, making sure they are not touching. Air fry for about 5-7 minutes, or until they are heated through and the outside is crispy.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of oil to the pan. Place the chili rellenos in the skillet and cover with a lid. Heat for about 3-5 minutes on each side, or until they are warmed through and the cheese is melted.

• Open flame or broiler: Used to roast the poblano peppers until the skin is charred.

• Plastic bag: Utilized to steam the roasted peppers, making it easier to peel off the skin.

• Knife: Essential for making a small slit in each pepper and removing the seeds.

• Mixing bowl: Needed for beating the egg whites and folding in the yolks.

• Electric mixer or whisk: Helps in beating the egg whites until stiff peaks form.

• Skillet: Used to heat the oil and fry the stuffed peppers.

• Tongs: Handy for turning the peppers while frying to ensure they are golden brown on all sides.

• Paper towels: Placed on a plate to drain the excess oil from the fried peppers.

• Plate: Used to serve the hot chili rellenos.

Roast in batches: Roast the poblano peppers in batches to save time and ensure even charring.

Pre-shred cheese: Use pre-shredded cheese to cut down on prep time.

Steam efficiently: Place roasted peppers in a sealed container instead of a plastic bag to steam faster.

Use a mixer: Beat the egg whites with an electric mixer to achieve stiff peaks quickly.

Heat oil early: Start heating the oil while preparing the peppers to save time.

Assembly line: Set up an assembly line for flouring, battering, and frying the peppers for efficiency.