Air Fryer Chile Rellenos

If this isn't the best air fryer chile rellenos recipe you've ever had--or for that matter the best chile rellenos sauce recipe you've ever had--I will eat two of these in penance. But that's not likely to happen. The best, easiest, tastiest air fryer chile rellenos you've never had.

What You'll Need

– Poblano Peppers – Frozen Corn Kernels – Green Scallions – Cilantro – Kosher Salt – Ground Black Pepper – Monterey Jack – Mexican Crema – Olive Oil – Yellow Onion – Minced Garlic – Tomato Paste – Ancho Chile Powder – Dried Oregano – Ground Cumin – Kosher Salt – Chicken Broth – Lemon Juice

For the Peppers

1. 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 and place in a resealable plastic bag to steam for 5 minutes. Peel skin and discard. 2. Combine corn, scallion, cilantro, salt, black pepper, and grated cheese; set aside.

For the Sauce

3. 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. 4. Cut a slit down the center of each poblano pepper.

For the Sauce

5. Stuff each chile with a layer of half of the corn and cheese mixture, and 1 tablespoon of the crema. 6. 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. 7. Serve with red chile sauce.

For whole recipe and other nutritional information, click the link below!