Easy Chile Relleno

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How to make Chile relleno

2. Cut a 3" slit in the middle of each pepper. You can leave the seeds intact if you don't mind the extra heat otherwise remove.

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4. Prepare egg batter by whipping egg whites and folding in yolks, flour, and salt.

5. Dip stuffed poblanos into the egg batter to coat.

6. Fry poblanos until golden brown on both sides.

7. Drain on paper towels. Continue until all the poblanos are fried.

8. Serve over Salsa Rojas with a side of Mexican Rice.

Get the full recipe

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Easy Chile Relleno

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What is Chile relleno?

"Chile Relleno" means "Stuffed Chili" in Spanish. Anaheim Chilis are stuffed with various fillings, dipped in egg batter and fried to golden perfection.

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• ground beef • cheese • shredded beef • pulled pork

Chile Relleno filling ideas

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Chile Relleno is served over a tasty spicy red sauce called "Salsa Rojas," which translates to "red salsa."

How is Chile Relleno served?

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How to make salsa Rojas

Sauté onion and garlic for a few minutes. Pulse diced tomatoes and chipotle peppers in a blender. Add to the pan, along with spices and simmer.

How to make Chile relleno

1. Char poblano peppers over a flame or broil. Allow to sweat, then peel the charred skin off.

2. Cut a 3" slit in the middle of each pepper. You can leave the seeds intact if you don't mind the extra heat otherwise remove.

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3. Stuff the peppers with desired filling (I used smoked brisket and cheese). Roll to coat in flour.

4. Prepare egg batter by whipping egg whites and folding in yolks, flour, and salt.

5. Dip stuffed poblanos into the egg batter to coat.

6. Fry poblanos until golden brown on both sides.

7. Drain on paper towels. Continue until all the poblanos are fried.

8. Serve over Salsa Rojas with a side of Mexican Rice.

Get the full recipe

HERE

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