Wikipedia says that Chile Relleno is a dish of Mexican cuisine that originated in the city of Puebla.
As much as I would have loved to have made a truly authentic dish, we struggled to find fresh Poblano peppers and Queso Chihuahua (or any type of Mexican cheese).
We looked for alternatives without success and decided to try and make our own version. To do this we played around with peppers of varying heat (note to self, grilling scotch bonnets is a stupid idea).
We also tried a number of different cheeses – a rather dubious ‘Mexicana’ one from Tesco and Taleggio (which was very nice but we felt would work better on a posh cheese on toast).
We ended up opting for a mild cheddar with Diablo Chili which worked well against the sweetness of the pepper.
As for the batter, we did try using breadcrumbs, but I felt that they altered the texture of the dish and made the peppers far too heavy.
The recipe below I would have to say is in the spirit of ‘Chile Relleno’, but all the same worth a go.
- Packet of small sweet peppers
- 250g Mild Cheddar With Diablo Chili
- 200g corn masa flour
- 2 eggs
- Oil for shallow frying
Make a slice down the side of each pepper and place them in a hot griddle pan.
Blister all sides of the peppers and then place them in a plastic storage bag and fasten, Leave them to steam for 10-15 minutes and then remove peel of each pepper.
Place the flour on a plate.
Fill each of the peppers with cheese and then roll in the flour.
Separate the eggs and beat the egg whites until they are at stiff peaks.
Fold in the egg yolks.
Place the oil in a shallow pan on a medium heat for around four minutes.
Dip each of the peppers in the egg mix and place in the oil.
Fry until golden brown on both sides.
Remove from the oil and place on a plate lined with kitchen paper.
Serve with salsaChile Relleno > mexico > salsa