Chiles Rellenos stuffed with plenty of Wisconsin cheese are perfect for dinner or any special occasion! Sometime in 2004, I tried Chiles Rellenos for the first time. I was so overjoyed at the meal, and I’ve rarely ordered anything else at a Mexican restaurant since!
One of the reasons I always order Chile Rellenos at restaurants is because I didn’t know how to make them at home. However, thanks to a recipe from one of my readers, the mystery is solved. Now we can all make these delicious cheese-stuffed chile peppers at home whenever we want!
Start by roasting your chiles (poblano, pasilla, or Anaheim). I’ve included 3 methods for roasting chiles, so pick whatever makes sense. I recommend the broiler method (#1) because for me, it seems easiest.
Once the chiles have charred skins, place them in a bowl covered tightly with plastic wrap. After about 20 minutes, they’ll be cool enough to handle AND the skins will come right off. You can rub off the skins with paper towels or with your hands (I always wear gloves).
I used two kinds of Wisconsin cheese in the filling along with some diced tomatoes and onions. The veggies are optional; add them if you want to! I used a few toothpicks to close up the chiles. I know it looks like it would never hold them closed in a million years, but it does!
Finally, I mixed up a simple beer batter for the chiles and deep-fried them. Serve with your favorite rice and beans. My favorite!
By Meggan, Culinary Hill
Servings: 4 servings (2 chiles each)
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
1 cup flour
1 egg, beaten
2 tablespoons vegetable oil
1 teaspoon salt
Lager beer, as needed (6-8 ounces)
8 poblano chiles (see notes)*
1 cup (4 ounces) Wisconsin queso fresco cheese
1 cup (4 ounces) Wisconsin cotjia cheese
1 Roma tomato, diced, optional (see notes)**
1 small onion, finely chopped (about 1/4 cup), optional (see Notes)**
Vegetable oil, for deep frying
Mexican rice and refried beans, for serving, optional
Whisk flour, egg, oil and salt together in medium bowl. Whisk in just enough beer to make a thick, clingy batter. Do not overmix. Let stand at room temperature for 30 minutes while roasting chiles.
To roast chiles under oven broiler, arrange oven rack 6 inches from broiling element and heat broiler over high heat. Broil chiles until tops are blackened and blistered, about 5 minutes. Turn chiles every few minutes until all sides are blackened.
To roast chiles in oven, heat oven to 500°F. Line baking sheet with aluminum foil for easy cleanup (optional). Arrange whole peppers in a single layer on baking sheet. Bake for 30-40 minutes, until skins are blackened and blistered, turning occasionally to promote even roasting.
To roast chiles over an open flame, turn gas flame to high. Drop chiles directly over flame. Using tongs, turn chiles occasionally until all sides are blackened and blistered.
Transfer to bowl and cover tightly with plastic wrap. Let stand until chiles are cool enough to handle, about 20 minutes.
Leaving stems on and chiles intact, carefully rub off and discard blackened skin. Using a small, sharp knife, cut a slit in one side and remove seeds from each chile.
In small bowl, combine both cheeses, tomatoes and onion. Divide mixture among chiles. Using wooden toothpicks, close up slits in chiles. Set aside.
Heat oven to 200°F. Place wire rack over rimmed baking sheet.
Pour 2 inches of oil into large saucepan or Dutch oven. Heat to 360°F on a deep-frying thermometer. Working with 1 or 2 chiles at a time, dip stuffed chiles in beer batter, letting excess batter drip back into bowl. Place in hot oil and deep fry, turning once, until golden brown, about 4 minutes.
Using wire skimmer or slotted spoon, transfer fried chiles to wire rack in oven to keep warm. Repeat with remaining chiles. Serve with rice and beans if desired.