A stuffed pepper is just a stuffed pepper -- unless you're talking about chile rellenos. Crunchy on the outside and steaming hot on the inside, chile rellenos rise above the rest. Seafood, veggies, chicken, pork, beef or queso -- you can stuff a chili relleno with just about anything that fits. Start with the proper pepper -- a firm, blemish-free poblano with a long stem. Poblanos have enough piquancy to perk up your palate without burning your face off, and they respond well to breading and frying.
Things You'll Need
Tall Heavy-Bottomed Pot
Instant-Read Thermometer
Flour
Parchment Paper
Canola Or Peanut Oil
Eggs
Mixer Or Whisk
Tongs
Stuffing
Peel the Poblanos
Step 1
Heat about 1 inch of canola or peanut oil in a tall heavy-bottomed pot over medium heat. Choose a pot that is at least 4 inches tall and 12 inches wide to make adding and removing the chiles easy.
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Step 2
Rinse the chiles and dry them with a paper towel. Check the oil temperature with an instant-read thermometer; adjust the heat as needed to maintain a temperature between 350 and 375 degrees Fahrenheit.
Step 3
Lower the chiles into the oil with tongs and fry them until the skin blisters, about a minute. Turn the chiles over in the oil continuously using tongs.
Step 4
Transfer the chiles to a plate lined with paper towels and blot them with more paper towels. Place the chiles in a bowl or dish and cover them with plastic wrap. Remove the oil from the heat.
Step 5
Let the chiles cool for about 15 minutes, then uncover them. Gently rub and peel off the skins when the chiles are cool enough to handle.
Stuffing and Frying
Step 1
Allow your filling to sit at room temperature for a few minutes. Slice a lengthwise slit in each poblano starting 1/2 inch below the stem and ending 1/2 inch from the tip.
Step 2
Loosen the seeds inside the chile with your finger or a spoon. Rinse the seeds from the poblanos and drain them upside down on a plate lined with paper towels.
Step 3
Fill the poblanos with about 1/2 cup of stuffing. Overlap the seam slightly and secure it with toothpicks. Place the chiles on a tray or dish lined with parchment paper and chill them in the freezer for 45 minutes to one hour.
Step 4
Heat the oil used to blister the chiles to between 350 and 375 F.
Step 5
Separate 1 egg for each stuffed chile and whip the yolks until frothy. Beat the whites with a pinch of salt until they hold a stiff peak using a mixer set to medium, about three minutes.
Step 6
Add the yolks and a couple of tablespoons of flour to the whites and beat until combined. Take the chiles from the freezer.
Step 7
Remove the toothpicks from the chiles and dredge them in a plate of flour. Holding the chiles by the stem, dip them in the batter and gently lay them in the oil, one at a time.
Step 8
Fry the chiles chiles until crisp and golden brown, about two minutes on each side; use tongs to turn the chiles over in the oil. Transfer the chiles to a plate lined with paper towels to drain.
Step 9
Blot the oil from the chiles with a paper towel and serve.
Tip
Blister the chile skins under the oven broiler or over a burner flame as an alternative to frying.