For a spicier kick, substitute poblano peppers for the Anaheim peppers. Make sure the oil is hot enough before frying the peppers to ensure a crispy coating. Serve with your favorite salsa, rice, and beans for a complete Mexican feast.
Authentic Mexican Chile Rellenos
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PREP TIME25 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs
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SERVING6 People
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VIEWS951
Savor the taste of tradition with these authentic chile rellenos! Plump Anaheim peppers, stuffed with creamy white cheese, are enveloped in a light, airy batter and fried to golden perfection. A true taste of Mexico that's sure to become a family favorite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Cholesterol102 mg
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Fiber1 g
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Protein13 g
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Saturated Fat8 g
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Sodium357 mg
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Sugar3 g
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Fat16 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 0 mins Gather all ingredients.
02 Step
Recipe View 0 mins Preheat the oven broiler; set the oven rack about 6 inches below the heat source. Line a baking sheet with aluminum foil.
03 Step
Recipe View 25 mins Place peppers onto the prepared baking sheet and broil until skins are blackened and blistered, about 10 minutes. Use tongs to rotate peppers often to char all sides. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 15 minutes.
04 Step
Recipe View 0 mins Remove skin from peppers, then cut a slit down the long side of each one to remove seeds and core.
05 Step
Recipe View 0 mins Rinse peppers inside and out and pat dry with paper towels. Stuff peppers with strips of cheese.
06 Step
Recipe View 0 mins Whisk egg yolks and baking powder in a bowl until combined.
07 Step
Recipe View 0 mins Beat egg whites with an electric mixer in a separate bowl until stiff peaks form.
08 Step
Recipe View 0 mins Gently fold beaten whites into the yolk mixture. Place flour into a separate shallow bowl.
09 Step
Recipe View 10 mins Melt vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip into the egg mixture to coat both sides. Gently lay coated peppers into the hot shortening. Fry peppers until lightly golden brown and cheese has melted, about 5 minutes per side.
10 Step
Recipe View 0 mins Serve and enjoy!
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Tyrell Little
Nov 4, 2023These were amazing! The batter was so light and fluffy. My family loved them!
Katelyn Schmidt
Oct 28, 2023A little time-consuming, but worth every minute! My husband said it was the best Mexican food I've ever made.
Elody Rutherford
Dec 19, 2022I've tried other chile relleno recipes before, but this one is by far the best. The cheese melted perfectly.