Best 2 Air Fryer Chile Relleno Recipes
**A Culinary Journey to Savor: Exploring the Delights of Air Fryer Chile Rellenos**
Embark on a tantalizing culinary adventure with our air fryer chile relleno recipes, a symphony of flavors and textures that will delight your taste buds. These beloved Mexican delicacies, featuring roasted poblano peppers stuffed with a flavorful filling and coated in a crispy batter, are traditionally deep-fried. However, our air fryer method offers a healthier and equally satisfying alternative, resulting in a lighter and guilt-free indulgence.
Our collection of recipes caters to diverse dietary preferences, offering both vegetarian and meat-filled options. For those seeking a hearty and protein-packed experience, our classic air fryer chile relleno recipe is a must-try. Savory ground beef and aromatic Mexican spices create a delectable filling, perfectly complemented by the tender poblano pepper and crispy batter.
If you prefer a vegetarian delight, our air fryer poblano pepper recipe is a vibrant explosion of flavors. A medley of roasted corn, black beans, and aromatic spices fills the poblano peppers, creating a satisfying and nutritious meal.
For those with a sweet tooth, our air fryer chile relleno with honey recipe is an irresistible treat. The combination of sweet honey and tangy poblano peppers creates a harmonious balance of flavors, making this dish a perfect dessert or afternoon snack.
No matter your dietary preferences, our air fryer chile relleno recipes promise an unforgettable culinary experience. Prepare to embark on a journey of taste and discover the delightful symphony of flavors and textures that await you.
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
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
Tips:
- To make the perfect Chile Relleno, start with fresh, high-quality ingredients.
- Choose poblano peppers that are firm and have a deep green color.
- Roast the poblano peppers over an open flame or under a broiler until the skin is blistered and charred.
- Once the peppers are roasted, let them cool slightly before peeling and seeding them.
- For the filling, use a combination of cooked ground beef, rice, beans, and cheese.
- Season the filling with chili powder, cumin, garlic powder, and salt and pepper to taste.
- To assemble the Chile Rellenos, stuff the roasted poblano peppers with the filling and then coat them in egg and breadcrumbs.
- Air fry the Chile Rellenos at 400°F for 10-12 minutes, or until they are golden brown and crispy.
- Serve the Chile Rellenos immediately with your favorite toppings, such as salsa, sour cream, and guacamole.
Conclusion:
Air Fryer Chile Rellenos are a delicious and easy-to-make Mexican dish that is perfect for any occasion. This recipe uses fresh, high-quality ingredients and simple cooking techniques to create a flavorful and authentic dish. Whether you are a fan of Mexican food or are looking for a new and exciting dish to try, Air Fryer Chile Rellenos are sure to please.
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