Chile Relleno Recipe Air Fryer is a delicious and healthy twist on the classic Mexican dish. Poblano peppers are stuffed with cheese and battered before being fried.
It’s a little time consuming to make, so it’s more of a weekend meal than a weeknight one. But it’s worth the effort!
What is Chile Relleno
Chile Relleno is a traditional Mexican dish that consists of stuffed chili peppers. It is often made with cheese or vegetables but can also be meat-based. The dish originated in the city of Puebla and is usually served as a snack or appetizer.
The most popular type of chile pepper to use for chile relleno is the poblano. It is large and sturdy, making it a good choice for stuffing. However, other types of chile peppers can also be used, including jalapenos. If you’re planning to serve chile relleno at a party, it is best to make the peppers ahead of time so that they have a chance to cool down before serving them.
To prepare a batch of chile relleno, you will need to roast and peel the chile peppers. Then, you will need to fill each pepper with a mixture of cheese and other ingredients. Once the peppers are stuffed, you will need to dip them in a batter before frying them. To prevent the batter from sticking to the peppers, you should coat each one with a layer of flour before dipping them in the batter. This will ensure that the batter doesn’t clump on the peppers and create an uneven coating.
How to make Chile Relleno
In Mexico chile relleno is often made with a variety of fillings from picadillo to shredded beef or chicken. It’s a dish loved by adults and kids alike. It’s a comfort food because of its rich, creamy, and spicy flavors. Traditionally, roasted poblano peppers are used for the filling but you can use any type of pepper. They’re then lightly floured and dipped into an easy to make, fluffy egg batter before they’re fried.
To make this stuffed chile recipe, first prepare the peppers by removing their seeds and scrubbing away their membrane. Once the peppers are ready, heat a large pan or frying pan with oil and test the temperature by dropping in some of the egg white mixture. If it sizzles and floats, the oil is hot enough to begin frying.
While the oil is heating, prepare the egg batter by beating egg whites with salt until stiff peaks form. In a separate bowl, mix together the egg yolks and milk. Dip each chile pepper into the flour to coat, then into the egg batter. Don’t overcrowd the pan as this can affect the cooking time. Fry two chiles at a time, or until golden brown.
How long to cook Chile Relleno
Chile Relleno is a delicious dish that can be served as both an appetizer or a main course. It’s made from whole roasted poblano peppers that are then stuffed with cheese, battered, and fried until golden brown. This recipe is easy to make and can be customized to your own preferences. It’s also a great way to use up leftover peppers.
To start, prepare the filling by mixing together the cheeses. You can also add other ingredients to the filling, such as shredded chicken or carnitas. To keep the dish healthy, you can substitute the cheese with a vegan ricotta or another low-fat cheese.
Once the filling is ready, set aside. In a bowl, combine the eggs and flour. It’s okay if there are some lumps in the mixture. On a plate, coat each chile relleno with the egg batter.
Once each chile relleno is coated, heat the oil in the air fryer to about 350 degrees Fahrenheit. Then place the chiles in the pan and cook for 6 minutes, turning them halfway through cooking time. When the chiles are cooked, remove them from the pan and let cool slightly. You can serve them immediately or refrigerate them for later use.
Can you air fry Chile Relleno
If you’re looking for a quick and easy air fryer recipe, then look no further than these delicious Chile Relleno. These stuffed peppers are made with a combination of roasted poblano peppers, cheese, and a spicy red sauce. They’re then topped with sour cream and tortilla chips for the perfect finishing touch. The end result is a hearty and delicious meal that the whole family will love.
To make this air fryer version of the dish, start by charring the poblano peppers. Then, in a medium-sized bowl combine the corn kernels, scallions, cilantro, parsley, salt, black pepper, and sour cream. Use a sharp knife to cut the poblano peppers down the center and remove the seeds if desired. Fill each chile pepper with the mixture and wrap in an egg roll wrapper. Press down and seal the edges with a dab of water, if needed.
Once the chiles are stuffed, place them in the air fryer and cook for 8 to 10 minutes at 400 degrees F, flipping halfway through. Serve topped with sour cream and red chile sauce. You can also serve a side of refried beans or Mexican rice to complete the dish.
How to prepare Chile Relleno filling
Poblano chiles are traditionally used for this recipe, but you can use any type of chile pepper that you like. You can decide whether to remove the seeds and membranes of the peppers or leave them in, depending on your preferences. If you do decide to seed the chiles, you should use gloves, as removing their skin can be very spicy and will also cause the flesh inside to burn.
Once the chiles are charred and peeled, they can be stuffed with different fillings such as smoked brisket, shredded beef or pork, cheese, raisins, or ground beef. They are then lightly floured and dipped in a light egg batter before being fried. The dish is usually served with a spoonful of roasted red salsa.
To prepare the filling, combine the shredded meat, onion, garlic salt, pepper and breadcrumbs. Stir to combine. If desired, you can add a tablespoon or so of powdered beef bouillon to the mixture to make it more flavorful and tender. Fill each chile with the meat/cheese mix and wrap in a piece of tortilla. Heat oil in a large frying pan over medium high heat. Working in batches, dredge each chile in the flour (the dampness of the chiles helps the flour stick to them and seals over any tears), then carefully dip into the egg batter. Fry in small batches, turning occasionally until golden brown.
What to serve with Chile Relleno
Chile Relleno is a classic Mexican dish made from whole poblano peppers that are stuffed with cheese, battered in egg batter and fried. It’s a delicious, filling meal that can be served as a main course or a side dish. This easy air fryer chile relleno recipe is perfect for any occasion and can be served with a variety of sides to create a complete meal.
The best thing to serve with chile relleno is refried beans. This will help to balance the flavor of the chile relleno and provide some texture and protein to the dish. You can also serve a simple salad with the dish to add some freshness and crunch.
Another great way to complement chile relleno is to serve it with some authentic Mexican sauces. Rancheros sauce is a popular choice, as it pairs well with chile relleno and has a spicy, rich flavour. It’s also easy to make at home and is a great condiment for dipping your chile relleno in.
What’s the nutritional value of Chile Relleno
The nutritional value of Chile Relleno varies, depending on what type of filling you use. However, it is generally high in protein and fiber, and low in fat and calories. Additionally, it can be a good source of vitamins and minerals.
To prepare the chiles, cut off the stems and remove the seeds and ribs. Carefully rub off the charred skin, being careful not to tear the flesh. Cut a lengthwise slit in each chile to create a pocket and then fill with cheese. Use a toothpick to secure the opening closed.
For the batter, whisk the flour, baking powder, and cumin in a large bowl. Stir in the beer until the mixture is smooth. Set aside.
Heat the oil in a deep fryer to 365 degrees F. Place the chiles in the pan in batches without overcrowding. Cook until the bottom is golden brown, then gently flip with a spatula and continue cooking until the other side is golden brown. Transfer to a paper-towel-covered drying rack or platter. Serve with a side of warm salsa. Enjoy! This is a great dish to make for a party because it can be served in individual portions. The air-fried version of this dish is much healthier than a traditional oven-baked recipe.