Quick Answer
Chile relleno batter is typically made from egg whites, flour, baking powder, salt, and water or milk. The key ingredients are the egg whites, which help create a light and crispy coating, and the flour and baking powder, which give the batter structure. Additional flavorings like garlic or spices may also be added.
Ingredients in Chile Relleno Batter
Egg Whites
The main ingredient in chile relleno batter is egg whites. Egg whites are whipped to soft peaks to create a light and airy batter. As the battered chiles fry, the egg whites set and create a crisp outer coating. Using only the whites, rather than whole eggs, keeps the batter lighter and less dense. Three to four egg whites are usually enough for a standard batch of chile relleno batter.
Flour
All-purpose flour is used to provide structure and binding to the chile relleno batter. Flour gives the batter a nice cling and coating ability. Typically about 1/4 cup to 1/2 cup of flour is used for every three to four egg whites. An excessive amount of flour will make the batter heavy, so only a small amount is needed.
Baking Powder
A teaspoon or two of baking powder helps the chile relleno batter puff up and become crispy as it fries. The baking powder causes the batter to rise slightly, creating a lighter, airier texture. It’s important to use fresh baking powder to make sure the batter rises properly.
Water or Milk
A small amount of water or milk is usually added to the batter. The liquid helps thin out the batter so it can coat the chiles evenly. Water makes a lighter batter, while milk adds extra richness. Either milk or water can be used based on personal preference. Start with just a tablespoon or two of liquid and add more as needed.
Salt
A pinch or two of salt enhances the overall flavor of the batter. Salt brings out the eggy taste and any other seasonings that have been added. Kosher salt or table salt work equally well. Be careful not to add too much salt or it may make the batter taste overly salty.
Garlic or Other Seasonings
In addition to the main ingredients above, chile relleno batter can be seasoned with garlic, cumin, oregano, or other spices for added flavor. Many recipes call for a clove of minced garlic to give the batter a subtle garlic undertone. Cumin, oregano, cayenne pepper, or freshly ground black pepper may also be added to taste. Go easy on strongly flavored seasonings to prevent them from overpowering the batter.
Steps to Make Chile Relleno Batter
Here is a summary of the key steps used to make chile relleno batter:
Whip the Egg Whites
Separate 3-4 egg whites from the yolks and place in a large mixing bowl. Whip the whites with an electric mixer or wire whisk until soft, frothy peaks form. Take care not to overbeat into stiff peaks or the batter may be too stiff. The whites should have a light, fluffy texture when finished.
Mix in Dry Ingredients
In a separate bowl, stir together the flour, baking powder, and salt. You can also add any garlic or seasoning at this point. Start with about 1/4 cup flour, 1 teaspoon baking powder, and a good pinch of salt. Mix to evenly distribute.
Gently Fold in Dry Ingredients
Add the dry ingredients to the whipped egg whites. Gently fold together using a spatula or wooden spoon until just combined. Be careful not over-mix, which can deflate the whipped egg whites. The batter should be thick and coats the spoon or spatula.
Thin with Liquid
If the batter seems too thick, gently stir in 1-2 tablespoons of water or milk to thin it out to a coatable consistency. The batter should thinly coat the back of a spoon. Add liquid gradually as needed, stirring gently after each addition.
Check Seasoning
Taste the batter and adjust seasoning as desired. You may wish to add a pinch more salt, a clove of minced garlic, or other spices like cumin or cayenne pepper. Stir in gently without over-mixing.
Refrigerate
Cover the bowl with plastic wrap and refrigerate for 30 minutes. This allows the ingredients to set up and thicken slightly. The batter will still be thin enough to coat the chiles.
Frying the Chile Rellenos
Once you have a smooth, well-seasoned chile relleno batter, here is the process for frying the battered chiles:
Heat Oil to 375°F
Heat about 2-3 inches of frying oil in a deep pot or pan to 375°F. Use a thermometer to check the temperature. Having the oil at the right temp is key for crisp batter.
Pat Chiles Dry
Rinse the roasted and stuffed chiles and pat very dry with paper towels. Any moisture left on them may cause the batter to spatter. Thoroughly drying is important.
Dip Chiles in Batter
Holding it by the stem, dip each chile into the batter, spooning some batter over the top to evenly coat. Let any excess drip off before carefully lowering it into the hot oil.
Fry 2-3 Minutes Per Side
Fry the chiles in batches, turning occasionally, until the batter is crispy and golden brown, about 2-3 minutes per side. Frying too long can make the coating too dark or crunchy.
Drain on Paper Towels
Use tongs to transfer the fried chiles to a paper towel lined plate to drain any excess grease. Sprinkle with a pinch of salt while hot if desired.
Serve Hot
Serve the chile rellenos hot and fresh from frying. Enjoy with salsa, shredded lettuce, rice, beans, or other desired fixings.
Tips for Making Chile Relleno Batter
Use these tips for the best chile relleno batter:
- Make sure egg whites are whipped to soft peaks for a light, airy texture.
- Avoid over-mixing once dry ingredients are added to preserve the egg white volume.
- Thin the batter gradually with liquid until it coats the back of a spoon.
- Let the batter sit for 30 minutes so ingredients hydrate and thicken.
- Fry chiles in batches for even cooking, about 2-3 minutes per side.
- Check oil temperature frequently with a thermometer for best results.
- Pat chiles very dry before battering to prevent splattering.
- Adjust seasonings to taste – salt, garlic, cumin, etc.
With the right technique, chile relleno batter comes out light and crispy, coating the stuffed chiles perfectly. Mastering the batter takes practice, but is worth it for authentic chile rellenos.
Common Chile Relleno Batter Problems
Troubleshooting chile relleno batter issues:
Batter too thin and runny
- Whip egg whites properly to soft peaks – don’t overbeat into liquid.
- Increase flour to thicken, 1 tablespoon at a time.
- Let batter rest and hydrate for 30 minutes.
- Make sure baking powder is fresh and active.
Batter too thick and pasty
- Add liquid gradually until batter coats back of spoon.
- Don’t overmix once flour is added to preserve air bubbles.
- Use less flour next time for thinner batter.
Batter falls off when frying
- Batter is likely too thin, follow instructions above to thicken.
- Ensure chiles are dried thoroughly before battering.
- Fry chiles in smaller batches with room around each.
- Turn heat down slightly if oil is too hot.
Coating is blond, not crispy
- Heat oil to exact temperature of 375°F.
- Fry chiles a bit longer, up to 4 minutes per side.
- Add a touch more flour to batter for crisper coating.
- Use fresh baking powder for proper lift and crispness.
Coating is too thick
- Thin batter with more liquid to proper consistency.
- Dip and coat chiles more gently, don’t over-soak in batter.
- Next time use less flour for thinner coating.
Chile Relleno Batter Variations
While the basic batter contains just a few ingredients, there are many possible variations:
Beer Batter
For a crisper coating, substitute beer for the water or milk. Any pale lager or pilsner works well. The carbonation gives extra lift.
Cornmeal Coating
For extra crunch, add 2-3 tablespoons of cornmeal to the dry ingredients. Use fine ground cornmeal for best results.
Chile Powder
Add 1/2 teaspoon of ground ancho, guajillo, or other chile powder for subtle heat.
Cumin
A pinch of ground cumin adds earthiness and complements the other Mexican flavors.
Epazote
1-2 teaspoons dried epazote brings a unique herbal flavor profile to the batter.
Cotija Cheese
Stir in 1/4 cup grated Cotija or other hard cheese for a cheese-enriched batter.
Chile Relleno Batter Storage
- Store batter in an airtight container in the refrigerator up to 24 hours.
- Let refrigerated batter come to room temperature before using.
- Batter may thicken when chilled; thin out with milk or water as needed.
- For longer storage, store separated batter ingredients and combine when ready to use.
- Consume fried chile rellenos within a few hours for best texture and flavor.
Properly stored, chile relleno batter keeps for a day or two, allowing you to make delicious fried chile rellenos again quickly. Use the batter soon after mixing for optimal freshness and lift.
Conclusion
Chile relleno batter is based on just a few economical ingredients – egg whites, flour, baking powder, and salt. With the right mixing techniques and frying at the ideal temperature, the batter becomes light, airy, and extra crispy. A simple batter transforms roasted chiles into one of Mexico’s most iconic dishes. Mastering homemade chile relleno batter may take practice, but allows you to create authentic, crispy Mexican chile rellenos any time.
