Go Back
+ servings
rellenos on serving platter
Print

Jalapenos Rellenos

Over sized jalapenos stuffed with beef picadillo and cheese dipped in a traditional egg batter and then fried! Tasty!
Course Appetizer
Cuisine Mexican
Prep Time 40 minutes
Cook Time 35 minutes
Freeze Stuffed Jalapeños 1 hour
Total Time 2 hours 15 minutes
Servings 12 Rellenos

Ingredients

  • 12 extra large fresh jalapeños washed and then dried
  • 2 cups beef picadillo with potato, previously prepared chilled
  • 1/2 cup queso fresco, finely crumbled
  • 1 cup monterey jack, shredded
  • 1/2 cup , plus 1 tbsp ap flour
  • 5 large eggs, at room temperature
  • 2-3 cups oil, avocado, canola for frying
  • Your favorite salsa
  • Warm tortillas

Instructions

  • Wash and pat dry chile peppers. Place on large griddle or skillet and heat to medium. After a few minutes the peppers with begin to crackle and dry roast. Some of the skins will blacken and blister. Turn as needed for the next 20-15 minutes. Transfer to a plastic bag. Let sit for 10-15 minutes.
  • Once peppers have cooled, you can choose to remove the blistered skins. I didn't remove the skins. Carefully slice a T shape right below the base of each pepper. Carefully open and remove as much of the seeds as possible. Set aside.
  • If using previously cooked beef picadillo, make sure it's cold. In a bowl mix 2 cups of picadillo with 1 cup shredded melting cheese(jack, chihuahua or oaxaca) and 1/2 cup crumbled queso fresco. Or if your prefer to only use cheese, you can do that as well.
  • Gently stuff the peppers with just enough filling so they can still close. Set stuffed peppers on a wax paper lined plate. Freeze for 45 minutes to 1 hour. Have a large plate ready with 1/2 c of flour for dusting peppers later.
  • When the hour is almost up, prepare the egg batter. Separate the eggs yolks from the whites, placing the egg whites in a large bowl. In a deep skillet, preheat the two cups of oil at medium heat(365 degrees F). The oil needs to be ready for frying around the same time batter is ready. Timing is everything! Remove the stuffed peppers from the freezer. Let them sit for one minute, then roll them in reserved flour on plate. Shake off excess flour.
  • With an electric mixer or in the bowl of the stand mixer, beat the eggs whites on high until stiff peaks form. You should be able to flip the bowl upside down without egg whites coming out or even moving. If ready, add the egg yolks, 1 tbsp flour and a pinch of salt. Mix on low, just until incorporated.
  • Peppers may begin to condensate, so if you need to, lightly dust with flour any areas on pepper that may need it. Holding the stem, dip pepper in the egg batter making sure it's evenly coated. Transfer to preheated oil and drop in gently.
  • Let peppers fry for one minute before you gently ladle(with spoon) some hot oil over the top of uncooked pepper. If you go too fast, you will push the batter off. This helps seal the batter a little before you have to flip the relleno. Once golden brown on bottom side, flip over and continue frying until golden brown. Transfer cooked rellenos to a plate lined with paper towels to absorb excess oil. Repeat until done with all peppers. Work as quick as you can. The longer the egg batter sits, it will begin to break down.
  • Serve rellenos as an appetizer with your favorite salsas or as a taco filling!

Notes

The cooking times does not include cooking times for beef picadillo. I prepare the picadillo a day ahead of time. Same with the salsas. Prepared ahead of time.