Best 5 Airfryer Chiles Rellenos Stuffed Peppers Recipes

REAL CHILES RELLENOS

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil, and place the peppers onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 8 to 10 minutes per side. When the peppers are about 80 percent blackened, place them a plastic bag, seal, and allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Cut a slit lengthwise into the side of each pepper, and remove seeds and veins. To reduce spiciness, rinse out any remaining seeds with water. Pat the peppers dry with paper towels.
• Mix together the shredded mozzarella, Monterey Jack, and Cheddar cheese in a bowl until thoroughly blended. Divide the cheese into 4 portions, and squeeze each portion lightly in your hands to make a cone shape. Insert a cone into the slit in each pepper, and pin the openings closed with toothpicks. Dredge each pepper in flour, dust off the excess, and place on a small baking sheet lined with parchment paper or waxed paper. Place the peppers in the freezer for at least 30 minutes.
• To make sauce, blend the stewed tomatoes in a blender until pureed, and set aside. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat, and cook and stir the onion until translucent, about 5 minutes. Add the garlic, cook and stir for about 30 seconds, and pour in the pureed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. Reduce to medium-low, and simmer the sauce until reduced by half and thickened, about 20 minutes, stirring often.
• Preheat an oven to 200 degrees F (95 degrees C), and warm a platter in the oven.
• To make batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl. In a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Lightly mix the egg yolk and flour-salt mixture into the egg whites to make a fluffy batter. Remove peppers from freezer and coat them in flour again; shake off excess flour, and dip each pepper into the egg batter, using a spoon to gently but completely coat each pepper with batter.
• Heat frying oil in a heavy cast iron skillet over medium-high heat until the oil shimmers. Gently lay the coated peppers into the hot oil, and fry on both sides until the batter is golden brown and the cheese filling is hot, about 5 minutes per side. Remove peppers to warmed platter while you finish frying. To serve, ladle a generous spoonful of sauce onto plate, and place pepper on sauce. Serve peppers hot with a dollop of sour cream.

CHILES RELLENOS (STUFFED PEPPERS)

Steps:

• Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.
• While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.
• Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves. Run peppers under cool running water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers, and remove the seeds and veins. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese. Close the slits, and secure with toothpicks.
• Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in.
• Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered. Carefully place in the hot oil, and fry on both sides until golden. Drain on paper towels, then serve on a large platter.

AIR FRYER CHILE RELLENOS

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.*

AIR FRYER STUFFED PEPPERS

Steps:

• Warm up a medium sized skillet with the ground beef and cook until well done.
• Drain the beef and return to the pan.
• Add in the olive oil, green onion, parsley, sage, and salt. Mix this well.
• Add in the cooked rice and marinara, mix well.
• Cut the top off of each pepper and clean the seeds out.
• Scoop the mixture into each of the peppers and place in the basket of the air fryer. (I did 4 the first round, 2 the second to make them fit.)
• Cook for 10 minutes at 355*, carefully open and add cheese.
• Cook for an additional 5 minutes or until peppers are slightly soft and cheese is melted.
• Serve.

AIR FRYER CHILE RELLENO STUFFED CHICKEN BREAST

Steps:

• Depending on the thickness of the chicken breast you'll want to butterfly it. This means cutting it horizontally, but not all the way through. This allows you to pound the meat for even thickness.
• Pound out the chicken breast to about 1/4 inch thick
• Sprinkle on 1/4 teaspoon salt, black pepper and cumin
• Lay the Anaheim Pepper on to the chicken breast
• In a small bowl, mix together the cream cheese and grated cheddar cheese
• Spread half the cream cheese mixture over the Anaheim pepper layer
• Roll the chicken breast over the pepper and cheese.
• Bind the chicken roll with toothpicks
• Beat the egg
• Mix together the the Panko, 1/2 teaspoon salt, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder and 1/4 teaspoon black pepper and place on a flat dish
• Carefully dip the stuffed chicken breast into the egg and then Roll into the panko mixture. Press lightly to get the panko to stick to the chicken
• Lightly spray the chicken breast with olive oil or butter spray
• Place the stuffed chicken breast into the Air Fryer. NOTE: Always spray the bottom of the air fryer with cooking spray. Cook the chicken in the Air Fryer for 12 minutes at 400 degrees
• Flip the chicken. Spray the top of the chicken breast with olive oil or butter spray and cook for an additional 8 minutes in the Air Fryer for 400 degrees.
• Check the chicken to make sure the internal temperature is over 165 degrees. The outside should also be browned and crunchy. Enjoy.