You can use any type of pepper to make chiles rellenos, but larger peppers will be easier to stuff.
The peppers will blister and blacken in spots. This is important for creating a deep smoky flavor.
Set the peppers aside while you prepare the filling.
Stir the onion occasionally to prevent it from sticking to the skillet.
You shouldn’t see filling coming out of the peppers. If you overstuff them, they’ll be difficult to fry.
The bowl and whisk need to be completely clean so the whites will whisk up. If there are any streaks of yolk in the whites, they won’t form stiff peaks.
If you think the pepper will split or the filling will fall out, you can spoon the batter over the pepper.
Adjust the burner as needed to keep the oil temperature at 375 °F (191 °C).
Flip the peppers slowly so hot oil doesn’t splash out of the skillet.
For the best texture, eat the chiles rellenos right after they’re fried. They’ll become soggy if they’re stored.
