Are you craving a delicious and satisfying meal that's surprisingly easy to make? Look no further than this air fryer chile relleno recipe! This classic dish, typically requiring deep-frying and a lot of oil, gets a healthy and convenient makeover thanks to the air fryer. Prepare for a burst of flavor in a fraction of the time, with minimal cleanup! This recipe is perfect for busy weeknights, offering a quick dinner idea that doesn't compromise on taste. Get ready to impress your family and friends with this homemade cooking masterpiece!
Ingredients:
- 6 large poblano peppers
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef (or turkey for a leaner option)
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- Salt and pepper to taste
- 6 large eggs
- 1 cup shredded Monterey Jack cheese
- Cooking spray
Instructions:
Step 1: Roast the Peppers
Preheat your oven to 400°F (200°C). Place the poblano peppers directly on the oven rack and roast for 20-25 minutes, turning occasionally, until the skin is blackened and blistered. Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. This steaming process makes peeling much easier.
Step 2: Prepare the Filling
While the peppers are steaming, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the ground beef (or turkey) and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Step 3: Simmer the Filling
Stir in the diced tomatoes and green chilies, chili powder, cumin, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened slightly. This step develops the rich flavors of the filling.
Step 4: Prepare the Peppers
Once the peppers are cool enough to handle, peel off the blackened skin. Carefully slice the peppers lengthwise and remove the seeds and membranes.
Step 5: Assemble the Chile Rellenos
Fill each pepper half with the meat mixture. Gently fold the peppers back together.
Step 6: Air Fry the Chile Rellenos
Preheat your air fryer to 375°F (190°C). Lightly grease the air fryer basket with cooking spray. Dip each stuffed pepper in the beaten eggs, ensuring they are fully coated. Then, place them in the air fryer basket, leaving some space between each pepper for even cooking.
Step 7: Cook and Serve
Air fry for 12-15 minutes, flipping halfway through, until the peppers are heated through and the egg is lightly browned. Top each chile relleno with shredded Monterey Jack cheese during the last 2-3 minutes of cooking, allowing it to melt beautifully. Serve immediately and enjoy this delicious healthy meal!
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the filling for extra heat.
- Vegetarian option: Replace the ground beef with 1 cup of cooked black beans or lentils for a hearty vegetarian chile relleno.
- Cheese variations: Experiment with different cheeses like cheddar, queso fresco, or a Mexican cheese blend.
- Make it ahead: You can prepare the filling and stuff the peppers ahead of time. Store them in the refrigerator and air fry them just before serving.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and will vary based on specific ingredients used.
- Calories: Approximately 300-350
- Protein: 20-25g
- Fat: 15-20g
- Carbohydrates: 15-20g
This air fryer chile relleno recipe is a fantastic example of how easy and delicious healthy meals can be. Enjoy this quick dinner idea and the ease of homemade cooking! It's a recipe that will quickly become a family favorite among your best recipes.