chili relleno batter recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best chili relleno batter recipe

Chili relleno batter recipe is a staple in my household. I love how it brings together the flavors of roasted poblano peppers, gooey cheese, and a crispy, crunchy exterior.

It’s a dish that’s perfect for any occasion, whether it’s a weeknight dinner or a special gathering with family and friends. My kids adore helping me make it, and they can’t get enough of the sweet, slightly smoky taste of the peppers paired with the savory cheese.

One of the best things about this recipe is that it’s incredibly versatile – you can serve it as an appetizer, main course, or even as a snack at a party. The best part?

It’s surprisingly easy to make and requires minimal ingredients, making it a great option for busy home cooks like myself.

Chili Relleno Batter Recipe

4.7 from 1934 votes

This chili relleno batter recipe is a light and crispy batter that pairs perfectly with roasted poblano chilies. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 cup cold water

For the Batter

1 cup cornstarch
1 cup flour
1 tsp baking powder
1 tsp salt
1 1/2 cups cold water
1 egg

👨‍🍳Directions

1Preheat the oven to 425°F (220°C).
2In a mixing bowl, combine flour, baking powder, and salt.
3Gradually add cold water while whisking until a smooth batter forms.
4Let it rest for 10 minutes.
5This will help with the crispiness of the batter.
6In a separate bowl, combine cornstarch, flour, baking powder, and salt.
7Gradually add cold water while whisking until a smooth batter forms.
8Let it rest for 10 minutes.
9This will help with the crispiness of the batter.
10Dip the roasted and peeled poblano chilies into the batter, ensuring they are fully coated.
11Place them on a baking sheet lined with parchment paper.
12Bake for 20-25 minutes, or until the batter is golden brown and crispy.
13The chilies should be tender and the batter should be lightly browned and crispy to touch.

🔧Equipment

Mixing bowl
Whisk
Baking sheet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For an extra crispy batter, let the batter rest in the refrigerator for at least 30 minutes before using.

Watch Video Of How Chili Relleno Batter Recipe Works

This chili relleno batter recipe is always a good idea for any occasion. Whether you’re hosting a family gathering or just need something delicious for dinner, this recipe never fails to impress.

And the best part? It’s incredibly easy to make and requires minimal ingredients – making it perfect for busy home cooks like myself.

So go ahead and give this recipe a try – your family will thank you!

❓ Frequently Asked Questions About Chili Relleno Batter

Q: Can I freeze this recipe?

Yes! You can freeze the cooked chili relleno casserole for up to 3 months. When you’re ready to serve, simply thaw overnight in the refrigerator and reheat as desired.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts