Chile Rellenos are traditionally cooked in a light, airy batter. While that is a delicious method, Panko provides more contrast in consistency — and seems to absorb less oil.
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Ingredients
- 6 – Fresh Poblano chiles, charred and peeled
- ½ lb. – Shredded melting cheese (Queso fresco, queso quesadilla, Monterrey Jack)
- 1 cup – Plain Panko bread crumbs
- All-purpose flour, for dredging
- 2-3 – Large eggs, beaten
- Corn or vegetable oil, for frying
- Salsa verde or New Mexican Red Chile Sauce
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