We have all ordered Chili Rellenos at a Mexican Restaurant. You know, the poblano peppers, stuffed with a cheese mixture, dipped in a batter and deep fried. Heavenly, and now let’s make them at home. I got the recipe at a Teacher’s Workshop at the Art Institute of Houston. The recipe was all in ounces. Of course, all culinary students weigh everything. Never fear all you cooks who do not own a scale, I have converted it for you. I am also including what I serve it with: Mexican Rice and (no, not beans) Oven Roasted Okra seasoned with chili powder and cumin. It’s a great combination and even though the Chili Rellenos require a little work, they are well worth it. Enjoy!
Chili Rellenos
Equipment
- skillet
- infrared thermometer
Ingredients
- 4 each poblano peppers
Filling
- 2 tablespoons butter
- 1 each medium yellow onion chopped
- 1 clove garlic fine diced
- 1/2 can whole kernel corn drained
- 2 tablespoons sour cream
- 1 1/2 cups Monterrey Jack cheese grated
- pinch oregano
- salt and pepper to taste
Batter
- 3 each eggs
- 1 1/2 tablespoons water cold
- 1 1/2 tablespoons flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- oil for frying
Instructions
Peppers
- Roast peppers by placing on grill, or directly on burner or in a skillet. Turn frequently and roast until blisters form. Place in paper bag to sweat and cool.
- When cool, peel off skin. Split on one side only and cut out the seed pod leaving the stem.
Filling
- Heat the butter, add onions, garlic and saute' until soft. Add the whole kernel corn and oregano. Heat for about 2 minutes.
- Cool and then blend with the sour cream and grated Monterey jack cheese. Season with salt and pepper to taste.
- Stuff the chiles with the cheese mixture, reshape and chill for 30 minutes.
Frying
- Separate the egg yolks and egg whites. In a bowl, beat the egg yolks and water. Whisk in the flour, salt and baking powder.
- In a larger bowl, whip the egg whites with an electric mixer until soft peaks form. Fold the egg whites into the egg yolk mixture.
- When ready to serve, heat 1/2 inch oil in an iron skillet. When 350 degrees, dip the stuffed chiles in flour and then in the batter. Fry in the hot oil until golden brown on one side, turn them over and fry until golden brown on the other side. Remove from oil and drain on paper towels. Keep warm. Serve immediately.
Notes
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