Are you craving a dish that's both comforting and exciting? Look no further than these crispy chili rellenos! This recipe delivers a delightful blend of creamy, spicy, and delightfully crunchy textures that will transport your taste buds straight to a vibrant Mexican fiesta. Perfect for a weeknight dinner or a special occasion, this easy recipe is surprisingly simple to make, even for beginner cooks. Get ready to impress your family and friends with this delicious and satisfying homemade meal!
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
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup cheddar cheese, shredded
- 2 large eggs, lightly beaten
- 1 cup bread crumbs (panko recommended for extra crispiness)
- Vegetable oil, for frying
Instructions:
Roasting the Peppers:
- Preheat your oven's broiler.
- Place poblano peppers directly on the oven rack and broil for 10-15 minutes, turning occasionally, until the skins are blackened and blistered.
- Immediately place the peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes. This will make peeling much easier.
- Once cool enough to handle, peel off the blackened skin, remove the stems and seeds, and cut the peppers lengthwise.
Preparing the Filling:
- Heat 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.
- Stir in the diced tomatoes and green chilies, chili powder, cumin, oregano, salt, and pepper.
- Simmer for 10 minutes, allowing the flavors to meld.
Assembling and Frying the Chili Rellenos:
- Preheat about 1 inch of vegetable oil in a large skillet over medium-high heat.
- Fill each poblano pepper half with a generous spoonful of the meat mixture.
- Top with a blend of Monterey Jack and cheddar cheese.
- Dip each stuffed pepper half in the beaten eggs, then dredge in bread crumbs, ensuring they are fully coated.
- Carefully place the breaded chili rellenos in the hot oil and fry for about 3-4 minutes per side, until golden brown and crispy.
- Remove from the skillet and place on a wire rack or paper towel-lined plate to drain excess oil.
Serving Suggestions:
Serve your crispy chili rellenos immediately. They are delicious on their own or accompanied by Mexican rice, refried beans, guacamole, sour cream, or a simple salad.
Tips for Success:
- For extra flavor, add a pinch of cayenne pepper to the meat filling.
- If you prefer a milder dish, reduce the amount of chili powder.
- Don't overcrowd the skillet when frying; this will lower the oil temperature and result in soggy rellenos. Fry in batches if necessary.
- Panko bread crumbs create a particularly crispy exterior.
Variations:
- Vegetarian Chili Rellenos: Substitute the ground meat with a mixture of black beans, corn, and quinoa for a hearty vegetarian option.
- Cheese-Only Filling: For a simpler version, skip the meat filling entirely and fill the peppers with a generous amount of your favorite cheese blend.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Protein: 20-25g Fat: 20-25g Carbohydrates: 20-25g
Enjoy your delicious and satisfying homemade crispy chili rellenos! They're a guaranteed crowd-pleaser, perfect for any occasion. Remember to share your culinary creations with us – we'd love to see your photos!