Chile Rellenos are a traditional Mexican dish dating back to the 16th century and the Spanish conquest. The indigenous peppers were mixed with Spanish ingredients such as sardines or picadillo (pork diced with raisins, nuts, and spices), coated in an egg batter and fried.
The more modern version stuffed with cheeses and battered with flour, or even pancake mix for speed in restaurants, is considerably less historic, and less health-supporting.
This version was easy, DELICIOUS, and I couldn't get enough of them....
- Roasted green chiles -- if you can't get these fresh or frozen, Hatch makes a canned version which I have used with great success
- Tilapia -- for stuffing! This worked surprisingly well.
- Eggs -- for the batter
Ok - so you dry the chiles first on paper towels. If you are not using the canned ones then make sure you peel the tough outer skin off first. Once they're no longer very wet, slice a 2 inch opening down the body, near the middle.
Cut the tilapia into stuffing sized pieces - about the size of your finger - and insert one into each chile. Close the chile around the fish - you can trim the fish or add more for a better fit.
For the batter - separate the eggs. (1 egg does 2-3 chiles). Whip the whites until the form peaks. Slightly beat the yolks then fold them into the whites. There's your batter!
Heat an inch or so of oil in a pan (DO NOT let it get so hot it smokes!), once the surface 'shimmers' (or you can drop a droplet of batter in and if it floats and sizzles it's ready) -- dip each stuffed chile into the batter, coating well, and place 1-2 at a time into the oil.
After 3-4 minutes (once golden brown) flip it over - spatula works well - for another 2-3 minutes.
Enjoy! Great with salsa, enchilada sauce, tomato sauce, cocoa mole sauce, hot sauce..or all by their delicious selves.
I served them with avocado clementine salad and a mountain of steamed asparagus.