Why This Recipe Works
Authentic chiles rellenos (in English, “stuffed chiles”) should be filled with just the right amount of melted cheese and enrobed in a delicate, crispy coating. Most versions, however, fall flat and take hours to prepare. To make a better, quicker version, we used soft, melty Muenster cheese for the filling. Cutting the cheese into cubes rather than long strips made it easier to stuff into the chiles. Most recipes call for roasting and peeling the peppers before stuffing them, but we found this step to be unnecessary. We simply broiled the peppers to soften them and left their skins on. Instead of a traditional, fussy egg white batter, we opted for a quick batter of flour, cornstarch, baking powder, and beer. For our quick sauce, we relied on pantry staples—chili powder, onion powder, granulated garlic, chicken broth, and tomato sauce.
© 2018 America's Test Kitchen. All rights reserved.