Best Easy New Mexico Chile Rellenos Recipe
Chile Rellenos, a traditional Mexican dish, is a delicious combination of roasted poblano peppers stuffed with cheese, dipped in an egg batter, and then fried to perfection. The dish has become immensely popular in New Mexico, where it is often served with a savory red or green chile sauce. If you’re looking to try your hand at making this delectable dish at home, look no further! Here is the best easy New Mexico Chile Rellenos recipe that will surely satisfy your taste buds.
– 4 large poblano peppers
– 1 cup shredded Monterey Jack cheese
– 1 cup shredded Cheddar cheese
– 1 cup all-purpose flour
– 4 large eggs
– 1 teaspoon salt
– Vegetable oil for frying
– Red or green chile sauce for serving
1. Preheat your oven to broil. Place the poblano peppers on a baking sheet and broil them for about 5 minutes, turning occasionally, until the skin is charred and blistered.
2. Remove the peppers from the oven and transfer them to a plastic bag. Seal the bag and let the peppers sweat for about 10 minutes. This will make it easier to remove the skin.
3. After 10 minutes, take the peppers out of the bag and peel off the skin. Make a small slit down the side of each pepper and carefully remove the seeds and membranes, being careful not to tear the pepper.
4. In a mixing bowl, combine the shredded Monterey Jack and Cheddar cheese. Stuff each pepper with the cheese mixture, making sure not to overstuff them.
5. In a separate bowl, whisk together the eggs and salt until well combined. Place the flour in a shallow dish.
6. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Dip each stuffed pepper into the flour, shaking off any excess, then dip it into the egg mixture, making sure it is well coated.
7. Carefully place the coated pepper into the hot oil and fry it for about 2-3 minutes on each side, until golden brown. Repeat the process with the remaining peppers.
8. Once the peppers are fried, remove them from the skillet and place them on a paper towel-lined plate to drain any excess oil.
9. Serve the Chile Rellenos with your choice of red or green chile sauce on top.
Now that you have the recipe for the best easy New Mexico Chile Rellenos, here are some commonly asked questions and their answers:
Q1: Can I use a different type of pepper for this recipe?
A1: While poblano peppers are traditionally used for Chile Rellenos, you can experiment with other mild peppers like Anaheim or bell peppers.
Q2: Can I use a different type of cheese?
A2: Yes, you can use any type of cheese that melts well. Some popular alternatives include queso fresco, Oaxaca cheese, or even a mix of different cheeses.
Q3: Can I bake the Chile Rellenos instead of frying them?
A3: Yes, you can bake the stuffed peppers in a preheated oven at 375°F for about 20-25 minutes until they are golden brown.
Q4: How spicy are poblano peppers?
A4: Poblano peppers are considered mild, but their heat level can vary. If you prefer less heat, you can remove the seeds and membranes before stuffing them.
Q5: Can I make the Chile Rellenos ahead of time?
A5: Yes, you can prepare the stuffed peppers ahead of time and refrigerate them until you’re ready to fry or bake them.
Q6: What can I serve with Chile Rellenos?
A6: Chile Rellenos are often served with Mexican rice, refried beans, and a side of guacamole or sour cream.
Q7: Can I freeze leftover Chile Rellenos?
A7: Yes, you can freeze the leftover stuffed peppers. Simply wrap them tightly in plastic wrap or aluminum foil and store them in an airtight container in the freezer.
Enjoy making and savoring this mouthwatering New Mexico Chile Rellenos recipe, and don’t hesitate to experiment with different ingredients to suit your taste preferences.