Oh, my goodness! If you’re looking for a dish that will make your taste buds dance, you’ve come to the right place! Today, I’m sharing my recipe for Crispy Fried Chili Rellenos with Gooey Cheese and Zesty Sauce. These delightful little pockets of flavor are perfect for quick family dinners or a fun weeknight dinner idea. Plus, they’re so easy to make that you’ll want to whip them up again and again. And if you’re a fan of easy pasta recipes, you’ll love how this dish can complement your favorite pasta nights!
Why You’ll Love This Recipe
- Deliciously crispy exterior with a gooey cheese filling.
- Perfect for entertaining or a cozy family dinner.
- Customizable with your favorite cheeses and spices.
- Pairs wonderfully with a zesty sauce that adds a burst of flavor.
- Great for meal prep and can be made ahead of time!
Ingredients
Let’s gather our ingredients! You’ll need:
- Large poblano peppers – 6 (charred and peeled)
- Shredded cheese – 2 cups (Monterey Jack, Oaxaca, or your favorite melting cheese)
- Eggs – 4 large (yolks and whites separated)
- All-purpose flour – 1 cup
- Cornstarch – ¼ cup (helps crisp coating)
- Baking powder – ½ teaspoon
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon (freshly ground)
- Whole milk – ½ cup (for pancake batter consistency)
- Vegetable oil – Enough for shallow frying (~2 cups)
- Fresh cilantro – ¼ cup (chopped, optional garnish)
- Lime wedges – For serving (optional)
- Olive oil – 2 tablespoons
- Garlic – 3 cloves (minced)
- Onion – ½ medium (finely diced)
- Canned fire-roasted tomatoes – 1 can (14 oz)
- Green chilies – 2 tablespoons (chopped (jalapeño or poblano))
- Ground cumin – 1 teaspoon
- Smoked paprika – 1 teaspoon
- Chicken or vegetable broth – ¾ cup
- Salt and pepper – to taste
- Fresh lime juice – 1 tablespoon
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s dive into the fun part—making these scrumptious chili rellenos!
- Start by preheating your oil in a large skillet over medium heat. You want enough oil for shallow frying, about 2 cups should do the trick.
- While the oil is heating, prepare your poblano peppers. If you haven’t already, char them over an open flame until the skin is blistered. Then, peel off the skin and remove the seeds.
- In a mixing bowl, combine the shredded cheese and a pinch of salt and pepper. Stuff each poblano pepper with the cheesy goodness.
- In another bowl, whisk together the egg yolks, flour, cornstarch, baking powder, and milk until you have a smooth batter.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter, being careful not to deflate them.
- Dip each stuffed poblano into the batter, ensuring they are well coated.
- Carefully place the battered peppers into the hot oil and fry until golden brown and crispy, about 4-5 minutes on each side. Remove and drain on paper towels.
- For the zesty sauce, heat olive oil in a saucepan over medium heat. Add minced garlic and diced onion, sautéing until fragrant. Stir in the fire-roasted tomatoes, green chilies, cumin, smoked paprika, broth, and lime juice. Let it simmer for about 10 minutes, seasoning with salt and pepper to taste.
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your chili rellenos turn out perfectly:
- Make sure your oil is hot enough before frying; this will help achieve that crispy texture.
- Feel free to experiment with different cheeses for a unique flavor profile.
- If you want to make this dish ahead of time, you can prepare the stuffed peppers and batter, then fry them just before serving.
- For a spicy kick, add more jalapeños or use a spicier cheese.
How to Serve
These crispy fried chili rellenos are best served hot, drizzled with the zesty sauce and garnished with fresh cilantro. You can also serve them with lime wedges for an extra burst of flavor. They pair beautifully with a side of rice or a fresh salad, making them a fantastic addition to your 30-minute meals repertoire!
Make Ahead and Storage
If you’re planning to make these ahead of time, you can prepare the chili rellenos and store them in the refrigerator for up to 24 hours before frying. Just remember to fry them fresh for the best texture! Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain that crispy exterior.
So, there you have it! My Chili Relleno Sauce Recipe is sure to impress your family and friends. If you’re looking for more delicious recipes, check out my Crockpot Chili, Slow Cooker Chili, and Ground Beef Stovetop Chili for more comforting meals. Happy cooking!
Crispy Fried Chili Rellenos with Gooey Cheese and Zesty Sauce
Ingredients
Method
- Char and peel the poblano peppers, then stuff them with shredded cheese.
- Prepare a batter with flour, cornstarch, baking powder, salt, pepper, and milk; dip peppers into the batter.
- Shallow fry the coated peppers in vegetable oil until crispy and golden.
- In a saucepan, sauté garlic and onion in olive oil, add tomatoes, chilies, cumin, paprika, broth, and lime juice; simmer to make the sauce.
- Serve the fried peppers topped with cilantro and lime wedges, accompanied by the zesty sauce.