Chile Rellenos were one of the first foods my Mexican grandmother, Mita, taught my mami to make when she moved to the United States from Spain. Since most of the ingredients she was used to cooking with were not yet available in the U.S., my mami started learning many new Mexican recipes and chile rellenos was among her favorites.
Sure enough, chili rellenos, stuffed peppers, made it into our weekly menu rotation. Since my mami is a Spaniard through and through, she has never quite taken to spicy foods. So instead of using poblano peppers which can be quite spicy, she has always stuffed sweet bell peppers with cheese. Today, I can’t imagine eating a spicy chile relleno any other way. The sweeter version brings me back to my childhood and in turn, it’s what I make for my own children.
Since we are in the heat of late summer, peppers can be found in abundance at any farmers market. You can certainly stuff the peppers with any variety of meat but in its tradition, chile relleno were stuffed with cheese and are my favorite way to enjoy them. This makes them quite economical. There served best on a bed of slow fire roasted tomates and with a side of Mexican rice.
I’ve seen many recipes for chile rellenos which call for using a batter made of flour. These chile rellenos are made with a simple egg batter.
The whites of the eggs are first whisked to stiff peaks and the yolks are then whisked together and gently folded into the whites making a fluffy batter.
I then dip each roasted and stuffed pepper into the egg batter and make sure to pile on enough onto each chile. Then, I fry it in extra virgin olive oil (cooked the right way).
The end result is a chile that is perfectly battered – light and airy that you can gently crunch into.
Just like mami used to make.
A recipe for traditional Mexican chile rellenos, stuffed peppers with cheese.
- 4 large sweet bell peppers or poblano peppers
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 eggs
- large granule salt
- 28oz can, organic, Muir Glen fire roasted diced tomatoes
- extra virgin olive oil
- Broil the bell or poblano peppers on a baking dish for about 5-8 minutes per side or until blackened and charred. Once done, place the peppers in a brown paper bag or covered with a damp cloth in a dish until cooled. Once cooled, cut the tops off and remove the skins and seeds.
- Separate the egg yolks from the whites. By hand or using an electric mixer, beat the egg whites on high speed until stiff peaks form. In a separate bowl, whisk the egg yolks until light and frothy.
- Gently, fold in the egg yolks into the egg whites until just incorporated. Do not overmix.
- Once the peppers have cooled and have had their skins and seeds removed, stuff them with a cheese mixture of both cheddar and mozzarella. Gently, lift them and coat them with the egg mixture giving them a good coating.
- Gently heat 1/2" of extra virgin olive oil and fry the peppers in a large skillet or cast iron pan until golden brown on both sides. 3-4 minutes per side. Set aside and sprinkle with sea salt.
- In a separate pan, heat the diced tomatoes.
- Serve the chile rellenos on a bed of diced tomatoes garnished with sour cream and avocado
Peppers are in high season. Please share with me your favorite recipes you’ve been eating using peppers in the comments below.
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