For the best Chiles Rellenos, choose mild peppers such as Poblano or Anaheim. These peppers have a great balance of flavor and heat. Roast them to bring out their smokiness and to make peeling easier.
Roasting the chiles enhances their flavor. Use a grill, oven, or open flame to char the peppers. Once the skin is blackened, place the chiles in a plastic bag to steam for 10 minutes, which will help remove the skin easily.
After the peppers cool, carefully peel off the charred skin. Cut a slit down the side and remove the seeds and veins, being careful not to tear the peppers.
The filling is the heart of your Chiles Rellenos. Common options include cheese, ground beef, or chicken. For a vegetarian option, you can use beans or rice. Make sure your filling is flavorful and has the right texture to complement the peppers.
Once your filling is ready, carefully stuff each pepper, ensuring that it’s packed tightly without breaking the skin. You can use a spoon or your hands for this.
To create the signature crispy coating, dip each stuffed pepper into a beaten egg mixture. You can add a pinch of salt and pepper for extra flavor. This will give your Chiles Rellenos the perfect crunch when fried.
In a deep frying pan, heat vegetable oil. Fry the stuffed and battered chiles until golden brown on all sides. Make sure the oil is hot enough to avoid soggy peppers.
Once fried, drain the chiles on paper towels to remove excess oil. Serve your Chiles Rellenos with a simple tomato sauce or your favorite salsa. Pair with rice and beans for a complete meal!
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