Authentic Mexican Chili Rellenos Recipe

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

Shredded cheese: Monterey jack or queso fresco, used for stuffing the peppers.

Flour: Used for dredging the stuffed peppers before frying.

Eggs: Separated and beaten to create a batter for coating the peppers.

Oil: Used for frying the stuffed and battered peppers.

Tomato sauce: Heated and poured over the fried peppers for serving.

Salt: Enhances the flavor of the dish.

When roasting the poblano peppers, ensure they are evenly charred on all sides. This will make it easier to peel off the skins and will also enhance the smoky flavor of the chili rellenos. After roasting, placing the peppers in a plastic bag to steam helps loosen the skin, making it much simpler to peel.

• poblano peppers - Substitute with anaheim peppers: Anaheim peppers have a similar mild heat and can be used as a direct replacement in most recipes.

• shredded cheese (monterey jack or queso fresco) - Substitute with cheddar cheese: Cheddar cheese melts well and has a flavor profile that complements the dish.

• flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and provides a lighter, crispier coating.

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

• oil for frying - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and neutral flavor, making it suitable for frying.

• tomato sauce - Substitute with salsa: Salsa adds a bit more texture and spice, enhancing the overall flavor of the dish.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with an umami depth to the dish.

• 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 layers with parchment paper to avoid sticking.
• Store in the refrigerator for up to 3 days. Reheat in an oven at 350°F until warmed through to maintain crispiness.
• For freezing, wrap each chili relleno individually in plastic wrap, then place them in a freezer-safe bag or container. This prevents freezer burn and keeps them fresh.
• Freeze for up to 2 months. When ready to eat, thaw in the refrigerator overnight.
• Reheat frozen chili rellenos in an oven preheated to 375°F for about 20-25 minutes, or until heated through and crispy.
• Avoid microwaving as it can make the batter soggy. For best results, always reheat in the oven.

• 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 with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• If you prefer a crispy exterior, use an air fryer. Preheat the air fryer to 350°F (175°C). Place the chili rellenos in the basket, ensuring they are not touching. Air fry for 5-7 minutes, or until heated through and crispy.

• For stovetop reheating, use a non-stick skillet. Add a small amount of oil to the pan and heat over medium. Place the chili rellenos in the skillet, cover with a lid, and cook for 5-7 minutes, flipping halfway through to ensure even heating.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the chili rellenos on a baking tray and cover with aluminum foil. Heat for 10-15 minutes, or until warmed through.

• Roasting pan: Use this to roast the poblano peppers until their skins are charred.

• Plastic bag: Place the roasted peppers in this to steam for easier peeling.

• Knife: Make a small slit in each pepper and remove the seeds.

• Mixing bowl: Beat the egg whites until stiff peaks form and fold in the yolks.

• Electric mixer: Helps to beat the egg whites to stiff peaks more efficiently.

• Frying pan: Heat the oil and fry the stuffed peppers until golden brown.

• Tongs: Use these to handle the peppers while frying to avoid burns.

• Paper towels: Drain the fried peppers on these to remove excess oil.

• Saucepan: Heat the tomato sauce before pouring it over the fried peppers.

• Spatula: Helps to turn the peppers while frying to ensure even browning.

• Measuring cups: Measure out the flour, oil, and tomato sauce accurately.

• Cheese grater: Shred the cheese to stuff inside the peppers.

• Cutting board: Provides a safe surface to make slits in the peppers and remove seeds.

Roast in batches: Roast the poblano peppers in batches to save time and ensure even charring.

Pre-shred cheese: Use pre-shredded cheese to cut down on prep time.

Use a mixer: Beat the egg whites with a mixer to achieve stiff peaks faster.

Preheat oil: Preheat the oil while preparing the peppers to reduce waiting time.

Simmer sauce early: Start heating the tomato sauce while frying the peppers to streamline the process.