Our Latino mothers have a culinary treasure trove that they lovingly pass down through generations. One such gem is the Chile Relleno, a classic and delicious dish that never goes out of style. Watch this mother-daughter duo, who shows us step by step how they make the perfect Chile Relleno.

What is a Chile Relleno?

A Chile Relleno (or stuffed pepper) is a beloved dish on both sides of the border. In Mexico, peppers are filled with various fillings, from picadillo to shredded chicken to black beans. In the United States, they are most filled with cheese, dipped in a light, fluffy egg batter, and fried.

Choosing the Perfect Pepper

The most common type of chile used for making Chile Rellenos is the poblano pepper. These peppers are usually relatively mild, but depending on growing conditions, they can sometimes be spicy.

Crafting the Perfect Chile Relleno

Making Chiles Rellenos is a weekend project rather than a weeknight meal. Here’s a quick step-by-step guide:

1. Char the Peppers: Roast the poblano peppers over an open flame on your gas stove until the skin is charred and blistered. This imparts a smoky flavor that’s essential for authentic Chile Rellenos.
2. Peel: Once charred, place the peppers in a plastic bag to steam for 10 minutes; this makes peeling the skin easier.
3. Stuff: Once the skin is removed, make a slit, and stuff each pepper with strips of Queso Fresco (fresh Mexican cheese).
4. Batter Up: Separate egg whites and yolks. Beat the egg whites with baking powder until the batter is stiffer. Then add the yolk, one by one, slowly until it’s light and fluffy.
5. Flour Coat: Then coat the stuffed peppers in flour.
6. Dip & Fry: Dip, submerge your flour-coated peppers and fry until golden brown.
7. Serve: Serve your golden-brown Chiles Rellenos with a side of beans, rice, and a crisp salad.
   
   These authentic recipes are more than just a meal; they connect to our heritage and the love our mothers and grandmothers poured into their kitchens.