Fried poblano pepper with cheese.

Crispy Chile Relleno

20/02/2018 | By Cowboy Kent Rollins

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I've played around with this recipe enough times to figure out how to get the perfect, crispy crust and get enough meat in that pepper to fill this hungry man! I've found that using poblano peppers not only allows you to stuff them more, but you even get a smokier flavor that makes this meal even better. And the secret to that crispy crust? A good old can of Coors Light. You won't need the whole thing, so go ahead and enjoy a cold one! Once you watch the video and hear that crunch, you'll be tempted to make these for breakfast, lunch, and dinner.



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Crispy Chile Relleno

Servings 0
Author Cowboy Kent Rollins

Ingredients

  • 4 - 6 Poblano peppers

    roasted and peeled
  • 1 lb. ground beef

  • ½ yellow onion

    chopped
  • 2 garlic cloves

    minced
  • 1 tsp oregano

  • 2 tsp chili powder

  • 1 ½ cups all-purpose flour

  • 2 tbsp cornstarch

  • 1 tsp cumin

  • 1 tsp baking powder

  • Salt and pepper

    to taste
  • ½ - 1 can beer

    we prefer a light beer like Coors Light
  • Monterrey jack cheese

    sliced
  • Oil for frying

Instructions

  1. In a skillet, brown the beef over medium-high heat. When it begins to brown, add in the onion, garlic, oregano and chili powder. Continue cooking until hamburger is done and onions are tender. Set aside.
  2. In a bowl, whisk together the flour, cornstarch, cumin, baking powder and salt and pepper. Whisk in the beer until it reaches a pancake batter consistency. Set aside.
  3. Take the peppers and cut a slit from the top down the middle- be careful not to cut all the way down the pepper. Leave about ½ - 1- inch from the bottom uncut. Carefully place about three slices of cheese in the peppers followed by about 2 tbsp of the beef, depending on the size of the peppers.
  4. Take a skewer and “sew up” the seam of the pepper.

  5. Heat the oil over medium-high heat until about 350 degrees F in a skillet. Spoon the beer mixture evenly all over the peppers. Be sure to add batter over the open seam of the peppers. Place in the pepper in the oil, uncut side down, and fry until golden brown. Flip and fry the seam side until golden brown. Cool on a wire rack.

  6. Top with shredded cheese, cheese sauce or salsa. Serve warm.

Notes

  • Tip: depending on the size of your peppers you may need to make more wet batter mixture.

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