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Chili Relleno

Chile Relleno

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I’ve made these stuffed pasilla  peppers for dinner many times before, but this time I decided to turn it in something a little different.
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I’ve used this egg ‘tempura’ batter once before and thought it might be good on these stuffed peppers.
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For the filing I used basically the same filling used for the zucchini enchiladas the other day. .
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-chicken.
-garlic.
-adobo seasoning.
-chopped onion.
-olive oil.
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Sauté the onions, garlic and oil until the onion is sort of translucent, then add in the seasoning and a squeeze of lemon or lime juice. Set this aside.
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For the peppers:
I cut the stem of of the top, so that when I pull it out most of the seeds come with it. .
-Then roast the peppers on the open flame of stove top until the skin blisters up. I use tongs to rotate. One they are blistered, place in a container or baggie for 3-5 mins to let the steam help loosen up the skin to make it easier to peel off.
🔹you can also roast them in the oven on the broil setting until the skin blisters instead of using the stove top. .
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-once the skin is peeled off, I stuffed with chicken first, so the cheese doesn’t run out, then cheese in the middle layer, and then more chicken mix on top. .
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-Once those are stuffed set aside.
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Heat about 1/4 inch of oil in a pan to med heat to cook the peppers in.
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🔹For the egg batter: for 3 peppers.
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-you will need 2 eggs.
-separate the yolks and whites in different bowls and whisk the whites until there are peaks. And gently fold in the scrambled yolks.  That’s it! .
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Then carefully coat the peppers in the batter. (This isn’t the easiest to do, it kind of runs off easily, but you can add more once it’s jn the pan.)
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Cook peppers in oil until the batter is a golden brown on all sides. Adding any additional batter as needed.
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Once it’s cooked set on a plate with napkin to drain any excess oil. .
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I wanted to crisp them up a bit more after the pan fry, so I put them in the air fryer at 350° on parchment paper for another 5-7 mins. You can also do this in your oven. .
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Serve with sour cream and your favorite hot sauce 

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