Get ready to embark on a mouthwatering journey through Mexican cuisine that will transform your kitchen into a flavor explosion! These Fire Roasted Chile Rellenos aren't just another recipe - they're a crispy, cheesy, beer-battered masterpiece that will have your friends and family begging for seconds. Imagine perfectly charred poblano peppers, stuffed with melting Monterey Jack cheese, then dipped in a zesty jalapeno beer batter and fried to golden perfection - this is not just cooking, this is culinary magic waiting to happen!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 6 poblano peppers
- 1 cup shredded Monterey Jack cheese
- 1 cup flour
- 1 cup beer
- 1 jalapeno, finely chopped
- 1 teaspoon baking powder
- Oil for frying
Instructions
- Char the poblano peppers over an open flame or under the broiler, rotating until the entire skin is blackened and blistered. Place roasted peppers in a sealed plastic bag for 10-15 minutes to steam, which will help remove the skin.
- Carefully peel the charred skin off the poblano peppers. Make a small slit on one side of each pepper and gently remove the seeds, keeping the pepper's shape intact.
- Stuff each poblano pepper with shredded Monterey Jack cheese, ensuring they are evenly filled but not overstuffed. Secure the opening with a toothpick if needed.
- In a mixing bowl, combine flour, finely chopped jalapeno, baking powder, and beer. Whisk until the batter is smooth and has no lumps, with a consistency similar to pancake batter.
- Heat oil in a deep fryer or heavy-bottomed pot to 375°F (190°C). Use a thermometer to maintain consistent temperature.
- Carefully dip each stuffed poblano pepper into the jalapeno beer batter, ensuring complete and even coverage.
- Gently lower the battered peppers into the hot oil, frying 2-3 at a time to avoid overcrowding. Fry for 3-4 minutes, turning once, until the batter is golden brown and crispy.
- Remove the chile rellenos with a slotted spoon and drain on paper towels to remove excess oil. Remove toothpicks before serving.
- Serve hot with your favorite salsa, sour cream, or garnish with chopped cilantro and lime wedges.
Tips
- Roasting Peppers: Take your time charring poblanos - a completely blackened skin ensures easy peeling and adds incredible smoky flavor.
- Batter Consistency: Your beer batter should be smooth like pancake mix. If it's too thick, add a splash more beer; too thin, sprinkle in extra flour.
- Oil Temperature is Crucial: Use a thermometer and maintain 375°F for perfectly crispy, non-greasy chile rellenos.
- Don't Overcrowd: Fry 2-3 peppers at a time to maintain oil temperature and ensure even cooking.
- Cheese Tip: Grate cheese fresh for better melting and avoid pre-shredded cheese, which has anti-caking agents.
- Serving Suggestion: Pair with fresh salsa, lime wedges, and a cold Mexican beer for the ultimate dining experience!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 15g
Fat: 24g
Saturated Fat: 10g
Cholesterol: 45mg
