Classic Chili Poblano Rellenos

Total Time
40mins
Prep 20 mins
Cook 20 mins

I love chili rellenos and with poblano chilies, they are super good! I hope you enjoy this classic recipe, using poblano chilies! This chile pepper is often mislabeled 'Pasilla', which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

Ingredients Nutrition

Directions

  1. Roast the chiles:.
  2. Roast the chilies by broiling three to five minutes on each side. The skin will begin to char and get black spots. Remove, cool a minute or two, then wrap in plastic wrap and let it sit five minutes. Remove the wrap and peel chilies.
  3. Keep the broiler on.
  4. Carefully cut a lengthwise slit into each chile and stuff with some cheddar cheese. Combine the flour, salt and pepper and dredge the chiles.
  5. In a large saucepan, heat 1/2" of shortening till very hot.
  6. Fold the egg yolks into the whites and working with 2 chiles at a time, dip the chiles into the egg batter and fry, turning occasionally, until golden brown, no more than a couple of minutes. With a slotted spoon transfer the chiles (careful--they are delicate) to paper towels to drain.
  7. Arrange the chiles on a flameproof plate and sprinkle with sharp cheddar. Broil the chiles just long enough to melt the cheese.
  8. Serve immediately, accompanied by your favorite salsa. Enjoy!
Most Helpful

Just like the nearby Mexican restaurant. The poblanos I used were huge! Batter turned out perfect. <br/><br/>I will mix in some chopped fajita chicken next time for a yummy addition.

Steak&Taters May 04, 2014

I have never had chili rellenos before.......WHY have I never had these before? These are so good, we love them! They're so flavorful and not too overly spicy. I made these for Bargain Basement and these are a keeper! Thanks Sharon!

DeeVaFoodie January 05, 2011