As a girl who used to turn her nose up at Mexican food, I’m a million miles away from where I started. One of my very favorite things to order at a Mexican restaurant is chile rellenos. A pepper that’s been stuffed with potato and cheese, then fried? Sign me up. Now that summer is upon us, and in another month or so I’ll be picking a basket full of poblano peppers every couple of days, I figured it was only prudent to buckle down and come up with my ideal relleno recipe.

A big misconception is that chile rellenos are super spicy. Not the case, so don’t let the word “chile” scare you off. We don’t mind a little heat, but if you’d like them even milder – just remove all of the seeds from inside the pepper before filling. I fried this batch to keep it authentic, but often I skip the batter entirely and just stick the stuffed peppers under the broiler for a few minutes. Shaves some time and calories, which is always a good thing! When paired with some Spanish rice, these make a delicious and satisfying summer meal. Enjoy!

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