How to Make Chiles Relleno

Chiles relleno is a delicious traditional Mexican dish of stuffed green chiles, dipped in batter and fried. This dish is a little tricky to make, but it’s well worth it.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 6-12 Anaheim chiles
• 3-6 eggs (1 egg for every 2 chiles)
• 1/4 cup flour
• Cheese cut in 1/4 inch thick strips
• Oil
• Pinch of salt
• Cheese
• Salt
• Paper towels
• Eggs
• Anaheim chiles
• Oil
• All-purpose flour

1. Roast and peel chiles then let them cool.

2. Remove the seeds from each chile by cutting with a sharp knife from the top of the chile to around halfway down. Scrape the seeds and membrane out using a knife or spoon.

3. Stuff each chile with a strip of cheese around 1/4-inch thick. Trim the cheese if necessary so that the sides of the chile are able to meet.

4. Coat each chile very lightly in flour then set aside.

5. Prepare the batter by whipping egg whites until stiff. Beat the yolks together then fold them in with a pinch of salt.

6. Heat a skillet with around 2 inches of oil.

7. Test the oil by dropping in a small amount of batter. When the oil is hot enough the batter will sizzle and float to the top.

8. Cook chiles one at a time until the batter is golden brown.

9. Drain each chile on paper towels.

Tips & Warnings

• Cold eggs should be used for the batter.
• Monterey Jack and Quesco Blanco are good cheeses to use for this dish.

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