Chiles Rellenos is a Mexican dish with its origin in Puebla. Hatch Chile, Anaheim pepper, and Pasilla Meat are some of its common variations. It has an incredible taste and you would keep asking for more of it.
My father is a big foodie and he loves to cook as well. It was only last year that he surprised us with chiles Rellenos at lunch. It looked amazing and I loved it. Since I liked it too much, I asked my father to share the recipe for Chiles Rellenos with me. I have been cooking it ever since.
To make Chile Rellenos, bake the peppers and steam in a wrapped bowl. Then, remove their skin and seeds and stuff the peppers with cheese. In a bowl, mix egg yolks and baking powder and beat egg whites in another. Mix the egg whites with the yolk mixture. Take some flour in a shallow dish. Then, dip the peppers in the flour and egg mixture. Fry them until golden brown.
This is just a snippet of the recipe. Find the complete recipe below. There are other main course recipes on our blog as well that you should also check.
1. Jambalaya– Jambalaya, this word means a mixture of rice with some non-vegan food. You can either include chicken, shrimp, and sausages. All of these things can be included in Jambalaya.
2. Carne Con Chile Rojo– Chile Colorado is a traditional Mexican dish of beef stewed in a red chile sauce. This is the best Chile Colorado (or Carne con Chile Rojo) we have tried.
3. Tacos De Pescado– I will share the Tacos De Pescado Recipe with my fish taco lovers, so you can make it at home with deep-fried fish by using some mayonnaise.
4. Tortellini Carbonara– Tortellini Carbonara pasta is the dish of the Rome region of Italy. Carbonara in Italian means has to do with charcoal and many theories of the origin involve coal miners making the dish.
Chiles Rellenos Recipe
- Baking Sheet
- Aluminum Foil
- Plastic Wrap
- 6 Anaheim Chile Peppers
- 8 ounces White Mexican Cheese
- ¾ cup All-Purpose Flour
- 1 teaspoon Baking Powder
- 2 Eggs (separated)
- 1 cup Vegetable Shortening (for frying)
- Take a baking sheet and line it with aluminum foil.
- Put the chile peppers on the sheet.
- Now, cook it in the oven's preheated broiler for 10 minutes. Let them turn black on both sides and be blistered.
- Take a bowl and put the blackened peppers into it.
- Seal the bowl with plastic wrap.
- Meanwhile, as the peppers begin to cool, let them steam for about 10-15 minutes.
- Use cold water for peeling off the skins of cooled peppers.
- Pertinently, take off the seeds and core from each of the pepper.
- Wash the peppers inside out and let them dry.
- Add cheese strips to the peppers.
- Take a bowl. Mix baking powder with the egg yolks.
- Take another bowl. Blend the egg whites in an electric mixer. Ensure that have formed stiff peaks.
- Next, this beaten egg whites mixture has to be folded onto the prepared yolk mixture.
- Now, take a shallow bowl for flour.
- Take a skillet. Heat vegetable shortening over medium heat.
- Each stuffed pepper has to be rolled in the flour with tapping off excess flour and dipped into the mixture of eggs. Ensure both the sides are properly coated.
- Next, place them into the skillet.
- Let the peppers fry so that they get golden brown and the cheese gets melted. It would take about 5 minutes to fry both sides of the coated peppers.