Description
A quick and easy way to make chile rellenos using an air fryer.
Ingredients
- 4 large poblano peppers
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup cooked and crumbled chorizo or ground beef (optional)
- 1/2 cup corn kernels
- 1/4 cup chopped onion
- 1/4 cup chopped cilantro
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs
- 1/4 cup flour
- 1/4 cup breadcrumbs
- Cooking spray
Instructions
- Roast the poblano peppers over an open flame or under a broiler until charred. Place them in a bowl covered with plastic wrap for 10 minutes to steam.
- Peel the skin off the peppers and make a small slit to remove seeds.
- Mix cheese, chorizo (if using), corn, onion, cilantro, cumin, salt, and pepper in a bowl.
- Stuff the peppers with the filling.
- Whisk eggs in a shallow dish. Place flour and breadcrumbs in separate dishes.
- Dip each stuffed pepper in flour, then egg, then breadcrumbs.
- Preheat the air fryer to 375°F (190°C). Spray the basket with cooking spray.
- Place peppers in the air fryer basket and spray lightly with cooking spray.
- Cook for 10-12 minutes, flipping halfway, until golden and crispy.
- Serve warm with salsa or sour cream.
Notes
- Use gloves when handling roasted peppers.
- For a vegetarian version, skip the chorizo.
- Serve immediately for the best texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Air Fryer
- Cuisine: Mexican