Best Air Fryer Chile Rellenos Recipes
AIR FRYER CHILE RELLENOS
If this isn't the best air fryer chile rellenos recipe you've ever had--or for that matter the best chile rellenos sauce recipe you've ever had--I will eat two of these in penance. But that's not likely to happen. The best, easiest, tastiest air fryer chile rellenos you've never had.
Provided by URVASHI PITRE
Categories Main Courses
Time 40m
Number Of Ingredients 18
Steps:
- For the peppers: Place peppers in the air fryer basket. Set air fryer to 400°F for 10 minutes, turning peppers halfway through cook time. Remove peppers from air fryer (skins should be charred) and place in a resealable plastic bag to steam for 5 minutes. Peel skin and discard.
- In a medium bowl combine corn, scallion, cilantro, salt, black pepper, and grated cheese; set aside.
- Meanwhile, make the sauce: Heat the oil in a large skillet over medium-high heat. Cook onion for 5 minutes or until tender. Add garlic; cook 30 seconds. Stir in tomato paste, chile powder, oregano, and cumin, and salt. Cook and stir 1 minute. Whisk in chicken stock, and lemon juice. Bring to a simmer, stirring occasionally.
- Cut a slit down the center of each poblano pepper, starting at the stem and continuing to the tip. Remove the seeds, being careful not to tear the chile.
- Carefully stuff each chile with a layer of half of the corn and cheese mixture, and 1 tablespoon of the crema.
- Place stuffed peppers in 6-inch heat-proof pan and place the pan in the air fryer basket. Set air fryer to 400°F for 10 minutes or until the cheese has melted
- Serve with red chile sauce.*
Nutrition Facts : Calories 394 kcal, Carbohydrate 24 g, Protein 14 g, Fat 29 g, SaturatedFat 9 g, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
CHILES RELLENOS
Who can resist cheese-stuffed poblano peppers that are battered and fried until golden brown, and served with a savory tomato sauce scented with cinnamon and coriander? Instead of the fluffy egg batter that's typically used in Mexico, we made a simple beer batter to create a crispy finish.
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- To prepare the chiles:
- Position a rack on the upper most shelf of the broiler element and preheat. Put the chiles on a foil-lined broiler pan and broil, turning occasionally with tongs, until the skin is charred, about 10 minutes. Transfer the chiles to a bowl, cover, and cool for 10 minutes.
- Carefully rub the charred skin off the chiles. Using a small knife, make a lengthwise slit along the side of each chile to form a pocket. Carefully cut out and discard the seeds.
- Cut the cheese into 6 (1/4-inch-thick) slabs, about 3/4 the length of each chile (your chiles probably vary in length, so tailor the cheese to the chiles). Slip the cheese pieces into the pocket of each chile so they're 2/3 full. (If the cheese protrudes from the chiles, just cut a little off.) "Sew" each chile shut with a wooden skewer or long toothpick. (The skewers should be longer than the chiles, so they can be easily pulled out after frying.)
- Whisk the flour, baking powder, cumin, and salt in a large bowl. Stir in the beer to a make a smooth batter.
- In a large, wide, heavy-bottomed pot, pour in the oil to a depth of about 3 inches. Heat over medium heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
- Put the flour for dredging on a plate. Working in 2 batches, dredge the chiles in the flour (the dampness of the chiles creates a light paste with the flour that seals over any tears), dip in the batter, and carefully add to the oil. Fry, turning the chiles once, until golden brown and crispy, about 4 minutes per batch. Using tongs, transfer the chiles rellenos to a dry paper towel-lined baking sheet to drain. Sprinkle with salt, to taste. Gently pull out and discard the skewers.
- Heat the sauce. Spoon some of the sauce on a plate and set 1 chile relleno on top. Repeat with the remaining sauce and chiles. Serve.
- In a blender, combine all the ingredients and puree until smooth.
- Transfer the tomato puree to a medium saucepan and bring to a boil. Lower the heat and simmer until slightly thick, about 10 minutes.
- Yield: about 3 cups
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Air fryer chile rellenos recipes are a delicious twist on the classic Mexican dish. Chile rellenos are typically stuffed with cheese and coated in batter before being deep-fried. However, with the invention of air fryers, it is now possible to achieve the same crispy texture and delicious taste without all the oil that comes with deep-frying. In this article, we will explore what air fryer chile rellenos recipes are and why they are becoming so popular.
What is an air fryer?
An air fryer is a kitchen appliance that uses superheated air to fry food. It works by circulating hot air around the food, creating a crispy outer layer without the need for oil. Air fryers are a popular choice for those who want to enjoy the taste and texture of fried foods without the added calories and health risks associated with deep-frying.What are chile rellenos?
Chile rellenos are a traditional Mexican dish that typically consists of a roasted poblano pepper that has been stuffed with cheese, coated in egg batter, and deep-fried. The dish can also be filled with other ingredients, such as ground meat, vegetables, or beans.Why use an air fryer for chile rellenos?
Air fryers are a great way to prepare chile rellenos as they provide a healthier alternative to deep-frying. Using an air fryer allows you to achieve the same crispy texture and delicious taste without all the oil. This also means that chile rellenos made in an air fryer are less greasy and have fewer calories than their deep-fried counterparts.How to make air fryer chile rellenos
To make air fryer chile rellenos, you will need the following ingredients: - 4 poblano peppers - 1 cup of shredded cheese - 1/4 tsp of salt - 1/4 tsp of black pepper - 1/4 tsp of cumin - 1/4 tsp of chili powder - 2 eggs - 1/4 cup of flour - 1/4 cup of bread crumbs Instructions: 1. Preheat the air fryer to 375°F. 2. Place the poblano peppers into the air fryer basket and cook for 5 minutes, flipping halfway through. 3. Remove the peppers from the air fryer and place them into a large bowl. Cover the bowl with plastic wrap and let the peppers steam for 10-15 minutes. 4. Once the peppers have steamed, remove the skin and seeds from the peppers. 5. In a mixing bowl, combine the shredded cheese, salt, pepper, cumin, and chili powder. 6. Stuff each pepper with the cheese mixture. 7. In a separate mixing bowl, whisk together the eggs and flour. 8. Dip each stuffed pepper into the egg mixture, making sure to coat evenly. 9. Place the bread crumbs into a separate bowl and roll the egg-coated peppers in the bread crumbs, making sure to coat evenly. 10. Return the peppers to the air fryer basket and cook for 5-7 minutes, or until the coating is crispy and golden brown.Conclusion
Air fryer chile rellenos recipes are a delicious and healthy twist on the classic Mexican dish. With the use of an air fryer, it is possible to achieve the same crispy texture and delicious taste without all the oil that comes with deep-frying. By following the steps above, you can make your own delicious air fryer chile rellenos that are sure to impress your family and friends.
Air fryers are becoming increasingly popular in households today. They are a healthier way to cook favorite dishes without sacrificing taste. One of the dishes that many people love is chile rellenos, and the air fryer has made it easier to make this favorite dish at home. In this article, we will provide valuable tips for making air fryer chile rellenos recipes to ensure that your dish comes out perfect every time.