Dive into the delightful crunch and creamy melted cheese core of our crispy Chile Rellenos. Perfect for a single-serving meal, it’s easy, flavorful, and will definitely satisfy your hunger.
Discover the rich flavors of the classic Chile Rellenos with a crunchy twist. Your taste buds will thank you! Remember, good food is always worth the effort. Happy cooking!
- 2 fresh poblano peppers
- 3-4 oz of Oaxaca cheese (can substitute with another melty cheese if needed)
- 1/4 cup of all-purpose flour
- 2 large eggs
- 1/4 tsp of salt
- 1/4 tsp of garlic powder
- 1/4 tsp of onion powder
- A pinch of freshly ground black pepper (around 1/8 to 1/4 tsp)
- Cooking oil for frying (canola, vegetable, or your preference)
- Char the Peppers:
- Place your poblano peppers directly on an open flame or under a broiler. Char each side until the skins are blistered and blackened.
- Transfer the charred peppers into a bowl and cover them with cling wrap. Let them sit for about 15 minutes; this process will help in peeling the skin later.
- Peel and Prep:
- After the resting time, gently peel off the blistered skin from each pepper. Create a small slit on one side and carefully remove all the seeds.
- Cheesy Filling:
- Slice the Oaxaca cheese into thick strips. Carefully stuff each poblano with the cheese, ensuring it’s well-packed.
- Secure the slit of each pepper with toothpicks to hold the cheese inside.
- Flour Dredging Mix:
- In a shallow dish, mix together the flour, salt, garlic powder, onion powder, and black pepper until well combined.
- Coat each stuffed poblano in this flour mixture, ensuring it’s covered well. This helps the egg batter to adhere.
- Egg Batter:
- Separate the egg whites and yolks of the two large eggs.
- In a clean bowl, whisk the egg whites until stiff peaks form. You can use an electric mixer or do it manually with a whisk.
- Gently fold in the egg yolks and a sprinkle of the seasoned flour to keep the batter fluffy.
- Heat cooking oil in a frying pan up to 350°F (175°C).
- Dip each flour-coated poblano into the egg batter, making sure it’s fully covered.
- Gently place the battered poblano in the hot oil. Fry until golden and crispy, turning occasionally for even cooking.
- Once done, remove and place on paper towels to drain any excess oil.
- Serve and Enjoy:
- Your crispy Chile Rellenos are ready to be devoured! Serve them as they are or with a side of rice and beans or a refreshing salad.
Tips & Variations:
- Choosing Poblanos: Always pick fresh, firm poblanos for the best results. The firmness ensures they hold up well during the frying process.
- Cheese Variations: While Oaxaca cheese is traditional and melts beautifully, you can also try mozzarella or Monterey Jack for a different flavor profile.
- Spice it Up: If you enjoy a bit of heat, consider adding some chopped jalapeños or spicy cheese inside the poblano before frying.
- Dipping Sauces: Enhance the flavor by serving your Chile Rellenos with salsa, guacamole, or a drizzle of crema or sour cream on top.
- Removing the Toothpicks: Don’t forget to gently pull out the toothpicks before serving.
- Avoid Soggy Rellenos: Ensure your cooking oil is adequately heated to 350°F before frying. This temperature will ensure your Rellenos get crispy quickly, preventing them from becoming oily or soggy.
- Storage: If you have any leftovers, store them in an airtight container in the refrigerator. To reheat, place them in a preheated oven for 10-15 minutes to retain the crispiness.
- Drinks: A cold lager or a glass of sparkling lemonade complements the flavors perfectly.
- Side Dishes: A tangy tomato salsa, roasted corn salad, or even a simple green salad with a zesty lime vinaigrette can be a great accompaniment.
In the mood for more single-serving delights or traditional recipes with a twist? Head on over to Ineskohl Kitchen for more culinary inspiration. Remember, every dish you make is a testament to your love for food. Stay curious and keep cooking!