Mexican cuisine is known for food that is packed with spice and earthy, fresh, and light flavors. Chile Relleno is one of my favorite dishes that use all these flavors from my childhood. It’s a large chile pepper roasted and stuffed with cheese and dipped into a fluffy egg batter. Chile Relleno literally translates to “stuffed chile” they are a traditional Mexican dish typically eaten with Spanish rice and refried beans.  There are numerous ways to prepare this dish down to the peppers you prefer and how you like your spice level. For today, I chose an authentic family recipe for a traditional dish.

Ingredients:

• 6 large poblano pepper
• 8 ounces of Monterey Jack Cheese
• 4 cups of large
• 3 large eggs
• 1/2 cup all-purpose flour
• 1/2 teaspoon table salt

Steps:

1. Roast the peppers: Line a large baking sheet with aluminum foil and place the poblano peppers on top. Set the oven rack directly underneath the broiler and turn the broiler on.
2. Broil peppers for 5 minutes or until the skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes or until the skin is blackened and blistered.
3. Remove the peppers from the oven and loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat and help them steam. Let rest for 5 minutes.
4. Peel the peppers and rub off as much of the loose skin on them as possible. It doesn’t have to be perfect, just as much of the skin can be peeled off.
5. Cut a small slit down the middle of the peppers with a knife. (If you don’t want the peppers too spicy you can remove the seeds.
6. Carefully stuff the peppers with cheese. Some of the peppers will be very soft because of being roasting and may tear.
7. Gently close the opening of the peppers and secure it shut with toothpicks. Close the toothpicks so the cheese won’t fall out during the frying process.
8. Heat the oil in a saucepan or deep skillet over medium-high heat. Line a baking sheet with paper towels and set aside. While the oil is heating up and prepare the batter.
9. Separate the egg whites from the yolks into two separate bowls – place the whites into a large mixing bowl and the yolks into a small bowl. Using an electric hand mixer, beat the egg whites until stiff peaks form.
10. Separate the egg whites from the yolks. Place into two separate bowls the whites into a large mixing bowl and the yolks into a small bowl. Using an electric hand mixer beat until the egg whites form stiff peaks.
11. While beating the egg whites on low, add in the yolks one at a time until all of them are fully incorporated. The batter should be light, fluffy, and smooth.
12. Coat the peppers in the batter and place the flour and salt into a separate bowl or plate. Mix together and combine. Gently roll the stuffed peppers in the flour mixture, and tap to remove any excess flour. Dip the peppers back into the egg batter and place them in the hot frying oil.
13. Fry the peppers for 3 to 5 minutes on each side until the batter is golden brown and crispy. When frying, make sure to try not to overcrowd the pan.
14. Immediately serve Chile Rellenos on a plate with salsa, cilantro, and cheese. Make sure to remove the toothpicks from the peppers and serve.

Chile Rellenos are a super satisfying, hearty dish that your family is guaranteed to love down to the last bite. It is the perfect dish whether you are a meat eater or a vegetarian. This dish can be cooked to your liking and caters to the tastebuds of everyone.