Authentic Mexican Chili Rellenos Recipe

Poblano peppers: Mild chili peppers that are roasted and peeled for this recipe.

Shredded cheese: Oaxaca or monterey jack cheese, used for stuffing the peppers.

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

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

Oil: For frying the stuffed and battered peppers until golden brown.

When roasting the poblano peppers, ensure they are evenly charred on all sides for easy peeling. After roasting, placing them in a plastic bag to steam helps loosen the skin, making it easier to remove. This step is crucial for achieving the perfect texture and flavor in your chili rellenos.

• roasted and peeled poblano peppers - Substitute with roasted and peeled Anaheim peppers: Anaheim peppers are milder and have a similar texture, making them a good alternative for those who prefer less heat.

• roasted and peeled poblano peppers - Substitute with bell peppers: Bell peppers are much milder and can be used for a less spicy version of the dish.

• shredded oaxaca cheese - Substitute with shredded mozzarella cheese: Mozzarella has a similar melt and stretch quality, making it a good replacement for oaxaca cheese.

• shredded monterey jack cheese - Substitute with shredded cheddar cheese: Cheddar provides a similar creamy texture and flavor profile.

• separated eggs - Substitute with aquafaba: Aquafaba (the liquid from canned chickpeas) can be whipped to a similar consistency as egg whites, making it a good vegan alternative.

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

• 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 each layer with parchment paper to avoid sticking.

• Store in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) for 10-15 minutes to maintain crispiness.

• For freezing, wrap each chili relleno individually 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 to keep track of freshness.

• Freeze for up to 2 months. When ready to eat, thaw in the refrigerator overnight.

• Reheat thawed chili rellenos in an oven at 350°F (175°C) for 15-20 minutes 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 drying out. Bake for about 15-20 minutes or until heated through.

• For a quicker method, use a microwave. Place the chili rellenos on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are warming evenly.

• If you prefer a crispy texture, 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. Heat for 5-7 minutes, flipping halfway through, until they are hot and crispy.

• For stovetop reheating, use a non-stick skillet. Add a small amount of oil to the pan and heat over medium heat. Place the chili rellenos in the skillet and cover with a lid. Heat for 3-4 minutes on each side until warmed through and crispy.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the chili rellenos on the toaster oven tray. Cover with aluminum foil and heat for 10-15 minutes until hot. Remove the foil for the last few minutes to crisp up the exterior.

• Skillet: A flat-bottomed pan used for frying the stuffed peppers until golden brown on all sides.

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

• Tongs: Handy for turning the peppers in the skillet to ensure even frying.

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

• Electric mixer: Useful for beating the egg whites until stiff peaks form.

• Knife: Needed to make a small slit in each pepper and remove the seeds.

• Cutting board: Provides a stable surface for preparing the peppers.

• Paper towels: Used to drain the fried peppers and remove excess oil.

• Measuring cup: Helps measure the flour and oil accurately.

• Spatula: Useful for folding the egg yolks into the beaten egg whites.

• Plate: A place to roll the stuffed peppers in flour before dipping them in the egg batter.

Prepare the peppers in advance: Roast, peel, and deseed the poblano peppers ahead of time and store them in the fridge.

Use pre-shredded cheese: Save time by using pre-shredded cheese instead of shredding it yourself.

Efficient egg separation: Use an egg separator to quickly and cleanly separate the egg whites from the yolks.

Preheat the oil: Start heating the oil while you prepare the peppers to save time.

Assembly line setup: Set up a station with flour, egg batter, and a plate for easy dipping and frying.