Crispy Chile Relleno filled with cheese and breaded with a breadcrumb / panko or crackermeal texture – My fav is cracker crumbs, they stay crispier than breadcrumbs.

Ingredients:

10-12 long green roasted / peeled / de-seeded green chiles
2 cups buttermilk or 2 cups milk with 2 eggs (beaten)
2 cups all-purpose flour
2 cups of breadcrumb, cracker crumbs or panko or crackermeal (your favorite seasonings can be added, optional)
Cheese sticks or shredded cheese, hand molded to fit into chile
Vegetable oil
Wax paper

Instructions:

Stuff chile with cheese, roll together Once all are stuffed, place on plate / platter with wax paper as an underlayment and freeze until firm (1-2 hours)

Set up 3 casserole dishes: 1 buttermilk, 1 flour, 1 breadcrumb (in this order)

Dip a frozen relleno into buttermilk, then flour, back into buttermilk, then breadcrumb

Set carefully into pot of vegetable oil or fryer for about 2-3 minutes, until relleno floats

The use of wax paper is important so that the relleno doesn’t stick to the plates / platter in the freezer; once stuffed, freeze so that the relleno doesn’t fall apart while breading / frying.

Shredded chicken and diced onion can be stuffed with cheese also.

Nutrition Information:

YIELDS: 12 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use different types of cheese for stuffing the chiles?

Yes, you can use a variety of cheeses based on your preferences. Popular choices include cheddar, Monterey Jack, mozzarella, or even a blend of cheeses for different flavors.

Can I use fresh green chiles instead of roasted and peeled ones?

Roasting and peeling the chiles enhances their flavor and texture, but if you prefer to use fresh chiles, you can do so. Keep in mind that the roasting process adds smokiness and makes peeling easier.

Can I use a different type of oil for frying?

Yes, you can use different types of oils for frying, such as canola, vegetable, or peanut oil. Choose an oil with a high smoke point to ensure crispy results.

Can I make the chile rellenos ahead of time and freeze them for later frying?

Yes, you can freeze the assembled and breaded chile rellenos before frying. This allows you to prepare them in advance and fry them whenever you’re ready to serve. Just make sure to adjust the frying time slightly if frying from frozen.

What are some popular seasonings I can add to the breadcrumb coating?

You can get creative with the breadcrumb coating by adding seasonings like paprika, cumin, chili powder, garlic powder, or even finely grated Parmesan cheese. Experiment with seasonings that complement the flavors of the dish.

Can I use canned green chiles instead of fresh roasted ones?

Yes, you can use canned green chiles if fresh roasted ones are not available. However, the flavor and texture may differ slightly, as roasted fresh chiles have a smokier and richer taste.

What’s the purpose of freezing the stuffed chiles before breading and frying?

Freezing the stuffed chiles helps them hold their shape during the breading and frying process. It firms up the cheese filling and prevents the chiles from falling apart while being coated.

Can I use a different dipping mixture instead of buttermilk or milk with eggs?

Yes, you can experiment with different dipping mixtures. Some recipes use just egg, while others use a mixture of flour and water. The choice depends on your preference and desired texture.

How do I know when the rellenos are ready to be taken out of the oil?

When frying the rellenos, they are ready to be taken out when they float to the surface and turn golden brown. This indicates that the breading is crispy and the cheese inside is melted.

Can I bake the chile rellenos instead of frying them for a healthier option?

Yes, you can bake the chile rellenos in the oven at a high temperature (around 400°F or 200°C) until they are golden and crispy. Baking offers a healthier alternative to frying while still achieving a crispy texture.

Crispy Chile Rellenos

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Ingredients

10-12 long green roasted / peeled / de-seeded green chiles
2 cups buttermilk or 2 cups milk with 2 eggs beaten
2 cups all-purpose flour
2 cups of breadcrumb cracker crumbs or panko or crackermeal (your favorite seasonings can be added, optional)
Cheese sticks or shredded cheese hand molded to fit into chile
Vegetable oil
Wax paper

Instructions

Stuff chile with cheese, roll together Once all are stuffed, place on plate / platter with wax paper as an underlayment and freeze until firm (1-2 hours)
Set up 3 casserole dishes: 1 buttermilk, 1 flour, 1 breadcrumb (in this order)
Dip a frozen relleno into buttermilk, then flour, back into buttermilk, then breadcrumb
Set carefully into pot of vegetable oil or fryer for about 2-3 minutes, until relleno floats
The use of wax paper is important so that the relleno doesn’t stick to the plates / platter in the freezer; once stuffed, freeze so that the relleno doesn’t fall apart while breading / frying.
Shredded chicken and diced onion can be stuffed with cheese also.