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Crispy Chiles Rellenos Stuffed with Queso Fresco Easy Homemade Recipe

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A quick and easy recipe for crispy chiles rellenos stuffed with mild, creamy queso fresco, perfect for a comforting and satisfying meal with a crispy exterior and melty cheese inside.

Ingredients

Scale
  • 6 medium-sized poblano peppers, firm and bright green
  • 8 ounces queso fresco, crumbled or chopped into small chunks
  • 1 cup all-purpose flour (can substitute with gluten-free flour blend)
  • 3 large eggs, separated
  • 1/2 cup whole milk (or dairy-free milk alternative)
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt, divided
  • Vegetable oil for frying (canola or sunflower oil recommended)
  • Optional: ground black pepper or a pinch of smoked paprika
  • Optional: chopped fresh cilantro for filling

Instructions

  1. Gently wash and dry the poblano peppers. Make a small slit down one side of each chile without cutting all the way through. Remove seeds and membranes carefully to reduce heat and create space for filling. Pat the inside dry with a paper towel.
  2. Fill each poblano with about 1 to 1 1/2 ounces (30-45 grams) of crumbled queso fresco, packing gently but firmly. Close the slit as best as possible without tearing the pepper. Set aside on a plate.
  3. In a medium bowl, whisk together the egg yolks, milk, all-purpose flour, baking powder, and half the salt until smooth.
  4. In a separate clean bowl, beat the egg whites with the remaining salt until stiff peaks form.
  5. Gently fold the whipped egg whites into the yolk mixture, taking care not to deflate the batter. Let the batter rest for 5 minutes.
  6. Pour about 1 inch of vegetable oil into a large skillet and heat over medium-high heat until it reaches 350°F (175°C). Test by dropping a small dollop of batter into the oil; it should sizzle and rise quickly.
  7. Holding the chile by the stem, dip it into the batter, coating evenly on all sides. Carefully lower the chile into the hot oil. Fry 2-3 chiles at a time without crowding the pan, about 3-4 minutes per side, until golden and crispy. Use tongs to flip gently.
  8. Remove fried chiles with tongs and place on a paper towel-lined plate to drain excess oil. Serve warm with optional sides like fresh salsa or Mexican crema.

Notes

Maintain oil temperature at 350°F for best results. Rest batter for 5 minutes before frying. Fry in batches to avoid soggy chiles. Drain on paper towels to keep crisp. Can bake at 400°F for 20 minutes as a lighter alternative. Use gluten-free flour or almond flour for gluten-free version. Avoid microwaving leftovers to prevent sogginess; reheat in oven instead.

Nutrition

Keywords: chiles rellenos, queso fresco, crispy, fried peppers, Mexican recipe, easy dinner, stuffed peppers, gluten-free option

Find it online: https://blairrecipes.com/crispy-chiles-rellenos-stuffed-with-queso-fresco-easy-homemade-recipe/