Traditional fresh Mexican chile rellenos made with roasted sweet peppers, stuffed with cheese, dipped in an egg batter, and gently fried to golden perfection. Served on a bed of freshly roasted tomatoes, these chile rellenos are gluten free and one of my favorite treats during harvest time.
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Hello friends!
I’m back again with another harvest recipe that we love.
This is another one of those recipes that we’ve been making for years and has become a HUGE harvest favorite. Especially this time of year. I’ve had this for lunch so many times in the last month and I just can’t seem to get enough. It’s so fresh and delicious.
I love that it uses fresh tomatoes and sweet peppers from the garden. If you like things a little spicy, feel free to try it with spicier peppers. Poblanos, for example, are one that the original recipe suggests. Our family really enjoys the mildness of the sweet peppers, and that’s the only way I’ve ever made this recipe.
How to make these Chile rellenos
I use the broiler to roast the peppers and tomatoes. Lining the baking sheet with tin foil makes the cleanup job a lot easier. I usually just roast everything together, but keep in mind the peppers will take longer so you may want to place them closer to the heat source and the tomatoes can be further away.
I love using colorful bell peppers, if I have them. Yellow or orange peppers are probably my favorite. All sizes of peppers will work, but smaller peppers are a bit easier to work with (and turn out a prettier product).
This recipe is gluten free. Egg whites are beaten until stiff peaks form. Fold beaten yolks into the egg whites to make a beautiful light and fluffy dipping batter that is so simple.
These chile rellenos are made by dipping the roasted peppers (with skins removed and stuffed with cheese) in the egg batter and then fried in a little oil until golden brown.
The end product is delicious. The crunchiness of the pepper stuffed full of melty cheese surrounded by a delicious crust. I love it served on a bed of the yummy roasted tomatoes, a little sour cream and chopped avocados. The entire thing is a burst of fresh garden flavors and is just so good.
Traditional Fresh Mexican Chile Rellenos
Traditional fresh Mexican chile rellenos made with roasted sweet peppers, stuffed with cheese, dipped in an egg batter, and gently fried to golden perfection. Served on a bed of freshly roasted tomatoes, these chile rellenos are gluten free and one of my favorite treats during harvest time.
Ingredients
- 4 sweet bell peppers any color, see note
- 7 medium ripe tomatoes see note
- coarse salt
- freshly ground black pepper
- 1 cup (8 ounces) shredded cheddar cheese
- ½ cup (4 ounces) shredded mozzarella cheese
- 2 eggs see note
- oil, for frying see note
- sour cream, sliced avocado, cilantro sprigs for serving, if desired
Instructions
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Preheat broiler. Line a large rimmed baking sheet with aluminum foil and set aside.
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Wash peppers and tomatoes. Place peppers on one half of foil-line baking sheet. Slice tomatoes in half, sprinkle with coarse salt and pepper, to taste. Place tomatoes, skin side up on other half of foil-lined baking sheet.
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Place baking sheet under broiler for 3 to 5 minutes at a time, watching carefully so as to not overcook. Tomatoes are done when skins begin to pucker. Remove tomatoes from baking sheet when done and place on a cutting board to cool. Continue roasting peppers on all sides until skins blacken and start to char.
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Once peppers are blackened on all sides, wrap them with a damp cloth or paper towels until cool enough to handle.
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When tomatoes are cool enough to handle, remove skins. They should peel away easily. With a sharp knife, gently dice the tomatoes. Add additional salt and pepper, to taste and reheat in a saucepan until warm, if desired.
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Separate the egg yolks from the egg whites. Place egg whites in a small bowl. Using a hand mixer, beat the egg yolks on high speed for 2 to 3 minutes until stiff peaks form. In a separate bowl, whisk the egg yolks until light and frothy. Set aside.
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Once peppers have cooled, dry them well with a cloth or paper towels. Cut the tops off and carefully peel off their skins and remove the seeds. Stuff them with a mixture of cheddar and mozzarella cheese.
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Place ½-inch of oil in a large skillet or cast iron pan. Heat on medium heat until a drop of water sizzles.
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Gently fold in the egg yolks into the egg whites and stir just until incorporated, being careful not to overmix. This step is done best just before dipping peppers.
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When oil is hot enough, gently dip peppers in egg mixture, coating well on all sides. Fry in oil about 3 to 4 minutes per side, until golden brown. When done, remove from oil and let drain on paper towels.
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Serve chile rellenos with diced tomatoes, garnished with sour cream, avocado, and cilantro sprigs, if desired.
Recipe Notes
1. You can use any color of bell peppers, but my preference are the yellow bell peppers. Smaller peppers are a bit easier to work with. You can also use spicier peppers, i.e. poblano peppers.
2. My preference are garden vine-ripened tomatoes.
3. When roasting tomatoes and peppers together, the peppers will take longer so you may want to place them closer to the heat source and the tomatoes can be further away.
4. Fresh eggs will work the best for getting nice, stiff egg whites.
5. I usually use either olive or canola oil for frying the peppers.
Recipe Source: Heather @ The Cook’s Treat, adapted from a recipe from My Humble Kitchen, amounts altered, method simplified and adapted to use fresh tomatoes.
All images and text ©The Cook’s Treat
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