Chili Rellanos

Chili Rellanos Recipe - Authentic Mexican Food

Region / culture: Mexico | Preparation time: 15 minutes | Cooking time: 40 minutes | Servings: 6

Introduction

Chili Rellanos is a classic Mexican dish that features roasted poblano peppers stuffed with cheese, dipped in an egg batter, and fried until golden and crispy. This dish is a crowd-pleaser and perfect for a fiesta or family dinner.

History

Chili Rellanos originated in the city of Puebla, Mexico, and is believed to have been created in the 16th century. The dish has since become a staple in Mexican cuisine and is enjoyed by people all over the world.

Ingredients

24 oz (680 g) of canned whole green chilies, drained
1 lb (454 g) of pepper jack cheese, grated
2 eggs, slightly beaten
0.75 cup of buttermilk
1 cup of all-purpose flour
0.5 tsp of paprika
0.5 tsp of baking powder
0.25 tsp of salt

How to prepare

Preheat the oven to 350°F.
Remove the seeds from the chile peppers (optional if you prefer to keep the seeds).
Rinse the peppers and pat them dry.
Grease a shallow baking dish and create 3 layers, alternating between chile peppers and cheese. Start with a layer of peppers.
In a small bowl, combine the eggs, milk, flour, paprika, baking powder, and salt.
Beat the mixture with a fork until well mixed. Pour it over the layers in the baking dish.
Bake at 350°F for 40 minutes.

Variations

You can add cooked ground beef or shredded chicken to the cheese filling for a heartier dish.
For a vegetarian option, you can substitute the cheese with a mixture of sautéed vegetables such as bell peppers, onions, and corn.

Cooking Tips & Tricks

Make sure to thoroughly drain the canned chilies before using them in the recipe to prevent excess moisture.

- If you prefer a spicier dish, you can leave the seeds in the chilies before stuffing them with cheese.

- Be sure to coat the stuffed chilies evenly in the egg batter to ensure a crispy and golden exterior.

- Serve the Chili Rellanos immediately after frying for the best taste and texture.

Serving Suggestions

Chili Rellanos can be served with a side of Mexican rice, refried beans, and a dollop of sour cream for a complete meal.

Cooking Techniques

The key to making perfect Chili Rellanos is to ensure that the peppers are thoroughly roasted and the egg batter is evenly coated on each stuffed pepper before frying.

Ingredient Substitutions

If you can't find poblano peppers, you can use Anaheim peppers or bell peppers as a substitute.

Make Ahead Tips

You can prepare the stuffed chilies ahead of time and refrigerate them until you are ready to fry them. This can save you time on busy weeknights.

Presentation Ideas

Serve the Chili Rellanos on a bed of shredded lettuce with a drizzle of salsa and a sprinkle of chopped cilantro for a beautiful presentation.

Pairing Recommendations

Chili Rellanos pair well with a cold Mexican beer or a glass of chilled white wine.

Storage and Reheating Instructions

Chili Rellanos can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Chili Rellanos contains approximately 350 calories.

Carbohydrates

Each serving of Chili Rellanos contains approximately 25 grams of carbohydrates.

Fats

Each serving of Chili Rellanos contains approximately 20 grams of fat.

Proteins

Each serving of Chili Rellanos contains approximately 15 grams of protein.

Vitamins and minerals

Chili Rellanos are a good source of calcium, vitamin C, and iron.

Alergens

Chili Rellanos contain dairy (cheese) and eggs.

Summary

Chili Rellanos are a delicious and satisfying dish that is rich in protein and calcium. However, they are also high in fat and calories, so they should be enjoyed in moderation.

Summary

Chili Rellanos are a delicious and flavorful dish that is perfect for a Mexican-themed dinner party or a cozy night in. With a crispy exterior and a gooey cheese filling, this dish is sure to be a hit with your family and friends.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Chili Rellenos. It was many years ago, back when I was just a young girl living in a small village in Mexico. I had always loved spending time in the kitchen with my abuela, watching her cook up delicious meals for our family. One day, as I was helping her prepare for a big family gathering, she pulled out a worn and tattered recipe card from her apron pocket.

"This is a special recipe that has been passed down in our family for generations," she said, her eyes twinkling with excitement. "It's for Chili Rellenos, a traditional Mexican dish that is sure to impress our guests."

I watched intently as she began to explain the process of making the dish. She showed me how to roast the poblano peppers over an open flame until the skin was charred and blistered. Then, she carefully peeled off the skin and slit open the peppers, removing the seeds and stuffing them with a mixture of cheese and herbs.

As she dipped the stuffed peppers into a light and fluffy egg batter, I could smell the tantalizing aroma of the dish wafting through the air. I could hardly contain my excitement as I watched her fry the peppers until they were golden brown and crispy.

When she served the Chili Rellenos to our family that evening, I watched as their faces lit up with delight. The dish was a hit, and I knew that I had to learn how to make it myself.

Over the years, I continued to perfect the recipe for Chili Rellenos, adding my own personal touches and variations. I would often experiment with different types of cheeses and fillings, always striving to create the perfect balance of flavors and textures.

I learned new techniques and tricks from friends and neighbors, who shared their own family recipes with me. I even attended cooking classes and workshops, eager to expand my culinary knowledge and skills.

But no matter how many different versions of Chili Rellenos I tried, my abuela's original recipe remained my favorite. There was something truly magical about the way she made the dish, infusing it with love and tradition.

As the years passed, I continued to make Chili Rellenos for my own family and friends, sharing the recipe with anyone who would listen. Each time I cooked the dish, I felt a deep connection to my abuela and the generations of women who had come before me.

Now, as I sit in my kitchen, surrounded by the familiar sights and smells of home, I can't help but feel grateful for the gift of this recipe. It has brought me joy and comfort in times of celebration and sorrow, connecting me to my roots and heritage in a way that words cannot express.

And so, I will continue to make Chili Rellenos for as long as I am able, passing down this treasured recipe to future generations and keeping the spirit of my abuela alive in my heart and in my kitchen.