Classic Chili Rellenos with Anaheim Peppers
Savor the smoky, cheesy charm of Classic Chili Rellenos with Anaheim Peppers—a timeless Mexican dish that’s both comforting and flavorful. This recipe showcases roasted Anaheim peppers, their mildly spicy skins charred to perfection, stuffed with creamy Monterey Jack cheese for an indulgent melt in every bite. Encased in a fluffy, golden egg batter and fried until irresistibly crisp, these chili rellenos are the perfect balance of smoky, cheesy, and crunchy. Ideal for any dinner table, these handcrafted delights are easy to prepare with minimal ingredients like eggs, flour, and a touch of seasoning. Serve them warm alongside salsa, rice, or beans for an authentic Mexican feast that’s sure to impress. Whether as a weeknight dinner or a festive centerpiece, this recipe transforms simple ingredients into a culinary masterpiece!
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Ingredients
- 6 whole Anaheim peppers
- 12 oz Monterey Jack cheese
- 6 large Eggs
- 0.5 cup All-purpose flour
- 2 cups Vegetable oil
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 6 pieces Toothpicks
Directions
Step 1
Preheat your oven to the broil setting. Arrange the Anaheim peppers on a baking sheet and broil them for 6-8 minutes, turning occasionally until the skin is blistered and charred.
Step 2
Once roasted, transfer the peppers to a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes to loosen the skin.
Step 3
Carefully peel off the charred skin from the peppers without tearing them. Make a small vertical slit along one side of each pepper and remove the seeds and membranes, keeping the peppers intact.
Step 4
Cut the Monterey Jack cheese into 6 long sticks. Stuff one stick of cheese into each pepper and secure the opening with a toothpick if needed.
Step 5
In a mixing bowl, separate the egg whites from the yolks. Beat the egg whites with a hand mixer until stiff peaks form, then gently fold in the yolks and season with salt and black pepper.
Step 6
Spread the flour on a plate. Lightly coat each stuffed pepper in the flour, shaking off excess, and then dip it into the egg batter until completely covered.
Step 7
Heat the vegetable oil in a deep skillet over medium heat until it reaches 350°F (175°C). Fry the battered peppers in batches, turning occasionally, until golden brown and crispy on all sides (about 4 minutes per pepper).
Step 8
Transfer the fried chili rellenos to a plate lined with paper towels to drain excess oil.
Step 9
Serve warm with a side of salsa, rice, or beans as desired.
Nutrition Facts
| Serving size | (1424.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5515.6 |
| Total Fat 556.7g | 0% |
| Saturated Fat 130.1g | 0% |
| Polyunsaturated Fat 268.8g | |
| Cholesterol 1418.5mg | 0% |
| Sodium 3813.1mg | 0% |
| Total Carbohydrate 74.8g | 0% |
| Dietary Fiber 6.1g | 0% |
| Total Sugars 11.7g | |
| Protein 119.4g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 2371.0mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 1562.7mg | 0% |
Source of Calories