Best 2 Air Fryer Chile Rellenos Recipes

Indulge in the flavors of Mexico with our curated collection of air fryer chile relleno recipes. These air fryer chile rellenos are a delightful fusion of traditional Mexican cuisine and modern cooking techniques, resulting in a healthier and equally delicious rendition of the classic dish. Discover a variety of recipes that cater to different tastes and preferences, from classic chile rellenos stuffed with cheese and roasted poblano peppers to innovative variations featuring unique fillings like ground beef, shrimp, or black beans. Each recipe provides step-by-step instructions and helpful tips to ensure a successful cooking experience. Whether you're seeking a vegetarian option or a hearty meat-filled version, our selection of air fryer chile relleno recipes has something for everyone. Prepare to tantalize your taste buds with this delectable Mexican dish made with the convenience and health benefits of an air fryer.

Here are our top 2 tried and tested recipes!

CHILES RELLENOS

Chiles Rellenos image

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

Ingredients

6 poblano chiles
8 ounces Oaxacan-style string cheese, mozzarella, or Monterey Jack
1 1/2 cups all-purpose flour, plus more for dredging
1 1/2 teaspoons baking powder
1 teaspoon ground cumin
1 teaspoon fine salt, plus more for sprinkling
1 (12-ounce) bottle or can lager-style beer
Vegetable oil, for deep-frying
Mexican Tomato Sauce, warm, recipe follows
2 pounds ripe tomatoes, cored and roughly chopped
1/4 medium yellow onion
6 cloves garlic
5 sprigs fresh coriander (cilantro)
1 serrano chile (with seeds)
1 tablespoon kosher salt
1/2 teaspoon ground cinnamon (preferably Mexican)

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

Air Fryer Chile Rellenos image

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

Ingredients

3 poblano peppers (rinsed and dried)
1 cup Frozen Corn Kernels (thawed, or use drained canned corn)
1 Chopped Green Scallions (sliced)
2 tablespoons Chopped Cilantro or Parsley
¼ teaspoon Kosher Salt
¼ teaspoon Ground Black Pepper
1 cup grated Monterey Jack cheese
2 tablespoons Mexican crema or sour cream
3 tablespoons Olive Oil
1/2 cup finely chopped yellow onion
2 teaspoons Minced Garlic
1 6-oz can Tomato Paste
2 tablespoons Ancho Chile Powder
1 teaspoon Dried Oregano
1 teaspoon Ground Cumin
½ teaspoon Kosher Salt
2 cups Chicken Broth
2 tablespoons Lemon Juice

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:

When selecting poblano peppers, choose ones that are firm and have a deep green color. Avoid peppers that are wrinkled or have blemishes.
To easily remove the pepper's seeds and veins, roast the peppers over an open flame or under a broiler until the skin is blistered. Then, place the peppers in a paper bag and let them steam for 15 minutes. Once they are cool enough to handle, the skin, seeds, and veins will easily come off.
To prevent the filling from leaking out, make sure to seal the edges of the pepper with a toothpick or skewer before frying.
For a crispy coating, double-coat the peppers in the egg wash and breadcrumb mixture.
Use a cooking spray with a high smoke point, such as avocado oil or grapeseed oil, to prevent burning.
Preheat the air fryer to the desired temperature before adding the peppers. This will help to ensure that they cook evenly.
Cook the peppers in a single layer to allow for proper air circulation.
Flip the peppers halfway through cooking to ensure that they cook evenly on both sides.
Serve the chile rellenos immediately, topped with your favorite salsa or sauce.

Conclusion:

Air fryer chile rellenos are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a weeknight meal. With a crispy coating and a flavorful filling, these chile rellenos are sure to be a hit with your family and friends.