Shortcut Chiles Rellenos: A Fiesta of Flavor in Half the Time!
Craving the rich, cheesy goodness of chiles rellenos but don’t have hours to spend in the kitchen? Our Shortcut Chiles Rellenos bring all the authentic taste with a fraction of the effort. This clever twist on the classic Mexican dish delivers a satisfying crunch and gooey center that will transport your taste buds south of the border in no time.
Imagine biting into a perfectly crisp, golden-brown exterior that gives way to a tender roasted poblano pepper, stuffed to the brim with melty cheese. The aroma of toasted corn and subtle heat will fill your kitchen, making mouths water before the first bite is even taken. Whether you’re hosting a dinner party or looking for a quick weeknight meal with a touch of elegance, these Shortcut Chiles Rellenos are sure to impress.
While traditional chiles rellenos can be labor-intensive, our version streamlines the process without sacrificing flavor. By using a simple cornmeal coating instead of a complicated batter and frying process, we’ve created a healthier, easier alternative that still captures the essence of this beloved dish. Pair it with a crisp, cold cerveza or a tangy margarita for the ultimate Mexican-inspired feast.
Shortcut Chiles Rellenos Recipe
Ingredients:
6 large poblano peppers
2 cups shredded Oaxaca or Monterey Jack cheese
1 cup cornmeal
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs beaten
1/4 cup vegetable oil
1 cup salsa roja for serving
Instructions:
1. Preheat your oven to 425°F (220°C).
2. Roast the poblano peppers on a baking sheet for 15-20 minutes, turning occasionally, until the skin is blistered and charred.
3. Place the roasted peppers in a paper bag or covered bowl for 10 minutes to steam, then peel off the skins.
4. Make a small slit in each pepper and carefully remove the seeds, keeping the pepper intact.
5. Stuff each pepper with about 1/3 cup of shredded cheese.
6. In a shallow dish, mix cornmeal, cumin, oregano, salt, and pepper.
7. Dip each stuffed pepper in beaten egg, then roll in the cornmeal mixture to coat evenly.
8. Heat vegetable oil in a large skillet over medium-high heat.
9. Fry the coated peppers for 2-3 minutes per side, until golden brown and crispy.
10. Transfer the fried peppers to a paper towel-lined plate to drain excess oil.
11. Serve hot with salsa roja on the side.
Air Fryer Instructions:
1. Preheat your air fryer to 375°F (190°C).
2. Place the coated peppers in the air fryer basket, making sure they don’t touch.
3. Spray lightly with oil.
4. Cook for 8-10 minutes, flipping halfway through, until golden and crispy.
Notes:
- For a spicier version, mix some diced jalapeños into the cheese filling.
- You can also experiment with different cheeses like queso fresco or a blend of cheddar and Monterey Jack.
- Leftover chiles rellenos can be reheated in the oven at 350°F (175°C) for about 10 minutes.
Nutrition Information
Serving size: 1 stuffed pepper
Calories: 320
Total Fat: 22g
Saturated Fat: 9g
Cholesterol: 95mg
Sodium: 450mg
Total Carbohydrates: 18g
Dietary Fiber: 3g
Protein: 14g
Other Information
Prep Time: 30 minutes
Cook Time: 20 minutes
Equipment: Baking sheet, skillet or air fryer, paper bag, mixing bowls
Estimated cost per serving: $2.50
Total cost for recipe: $15.00
In Conclusion, Shortcut Chiles Rellenos
In conclusion, this Shortcut Chiles Rellenos recipe offers a delicious and accessible way to enjoy a classic Mexican dish without the fuss of traditional preparation methods. By simplifying the coating process and offering both stovetop and air fryer options, this recipe makes it possible to enjoy restaurant-quality chiles rellenos any night of the week. Whether you’re a seasoned cook or a beginner in the kitchen, these crispy, cheese-filled peppers are sure to become a new favorite in your recipe repertoire.
Get more Mexican food meal ideas here!
Join us on Facebook at Sherry Kay Cooks!