Green Chilies Rellenos (Stuffed Green Chili)

These chiles rellenos skip the usual whipped-egg coating and go with a cornmeal-based batter that fries up crunchy and golden with real texture. Roasted green chilis get stuffed with thick slices of Monterey Jack, dipped in the batter, and fried until the outside shatters and the cheese inside is melted and gooey.

Roasting and peeling the chilis first is what gives them that smoky, concentrated flavor. The small slit for the cheese should be just big enough to slide the filling in without splitting the pepper wide open. You want the batter to seal around the whole chile so the cheese stays contained during frying.

The batter itself is a quick mix of flour, cornmeal, baking powder, milk, and egg. It should be smooth and thick enough to coat the back of a spoon. If it’s too thick, thin it with a little more milk.

Pro Tips

• Pat the roasted chilis dry before battering. Moisture makes the batter slide off and the oil will splatter.
• Use a spoon to lower the battered chilis into the hot oil. Fingers and hot oil are not friends.
• Fry in batches so the oil temperature stays consistent. Crowding the pan drops the heat and makes the coating greasy instead of crisp.
• Drain on a wire rack, not paper towels. The rack keeps the bottom from steaming and going soggy.

Variations

• Stuff with a mix of Monterey Jack and cream cheese for a richer, creamier filling.
• Tuck in a strip of roasted poblano alongside the cheese for layered pepper flavor.
• Top with a warm salsa verde or red chile sauce for a saucy, plated presentation.