This Chile Relleno con Venison recipe is just wow! I am so blown away at how this recipe turned out. It is full of flavor and is just so tasty. It is a bit of a labor of love, but oh my heavens it is so worth it.
One of my old coworkers gave me a recipe his mom uses and I made few tweaks with what I had on hand and just wow. It is truly amazing. If you have never had Chile Rellenos, now is the time to try it. This is your sign.
Living in Texas and specifically San Antonio, I would say I know good Mexican food, and this, this is good Mexican food.
Just a side note, I like to double the sauce and meat when I make this and make enchiladas the next day. I have a recipe coming that slaps for enchiladas! But we are here for the Chile Rellenos right now and they need to be made tomorrow.
Make this recipe. You won’t regret it! And heck, if you have leftovers, chop them up the next day and throw them in a taco or on a quesadilla. Crisp up the outside in the oven or in an air fryer. *Chef’s Kiss*
This recipe really is it! ENJOY!
Chile Relleno con Venison
- Gallon Plastic bag or tupperware
- toothpicks optional
- 5 Poblano Peppers I used 3 from the store and 8 small ones (smaller than my thumb) from my garden
Meat, Seasonings and Filling****
- 1/2 T oil
- 1/2 lb ground venison
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- pinch cumin if doubled use 1/4 tsp
- 1 lb queso fresco cut into small rectangles
- extra queso fresco crumbled
- cotija cheese
- red chile sauce
- On your stove*, remove the grate and turn your flame low. Using tongs rotate the peppers over the flame until the skin blackens.
- Once blackened place in a plastic bag or Tupperware. Seal it so the peppers sweat. Let rest for 8-10 minutes.
- While the peppers are resting, make your meat filling. Heat the oil in a pan over medium-high heat. Add the meat, salt, pepper, garlic powder, onion powder, and cumin. Cook until brown and set aside or even in the fridge, so that when you stuff the peppers you do not burn your hands.
- Once the peppers have rested, remove all of the blackened skin. It should peel off easily with your fingers, but you can also use a knife.
- Make an small incision (NOT all the way through) in the middle of the peppers, open it and remove the seeds.
- Stuff the peppers with the meat and queso fresco that has been cut into rectangles.
- You can use toothpicks to seal the peppers closed.
- Fill a deep frying dish a 1/3 of the way full of oil. Heat over high heat. Once a drop of batter sizzles and floats to the top, it is ready.
- Line a baking sheet with paper towels.
- Divide egg whites from egg yolks by placing the egg whites in a large mixing bowl and the yolks in a small bowl. Beat the egg whites, pinch cream of tartar, pinch of salt, and pinch of pepper with a hand mixer until stiff peaks form. Fold in egg yolks carefully.
- In a separate dish combine flour, 2 tsp salt, and 1 tsp pepper.
- Place filled peppers in the flour mixture and coat all sides well.
- Dip the peppers in the egg mixture until well coated. Do this one at a time prior to frying.
- Place peppers in hot oil not overcrowding the pan.
- Fry until golden brown. Remove and set on paper towel lined baking sheet.
- Serve by drizzling the red chile sauce over the top and sprinkling cheese over the peppers. ENJOY!