The Traditionally Fried Mexican Dish You Should Cook In The Air Fryer

Few cuisines are quite as vibrant and flavorful as Mexican. Think smoky street tacos piled high with tender carnitas, slow-simmered pozole topped with sliced radishes and fresh cilantro, or tangy ceviche bursting with bright and fresh herby flavors. While it's all delicious, making restaurant-quality Mexican food at home can be time-consuming; you'll need overnight marinades, long simmering times, and there's bound to be plenty of clean-up. But if you're short on time or just want to whip something up quickly, there's one handy kitchen appliance that can get you restaurant-quality Mexican food in a fraction of the time: the air fryer. One standout dish to try is chile rellenos, which turn out perfectly crisp and flavorful with this method. To learn more, Food Republic consulted Yvette Marquez, author of the "Muy Bueno" cookbooks and founder of Muy Bueno.

Popularly believed to have originated in the Mexican city of Puebla and a major green flag for Mexican restaurant menus, chile rellenos is a dish featuring roasted peppers stuffed with cheese that's then dipped in an egg batter and traditionally pan-fried. According to Marquez, "I personally prefer the traditional pan-fried method, which creates a light, delicate exterior with just a hint of crisp. The air fryer is appealing to some cooks because it uses less oil and can still give the peppers a golden finish without being heavy." The choice between pan frying and air frying ultimately comes down to personal preference. Pan frying offers a more flavorful experience due to the batter absorbing the flavorful fats from the oil, whereas the no-oil air frying approach provides a lighter finish that requires less clean-up.

Air frying and pan frying are very different cooking methods. Pan frying crisps up the batter by allowing it to react with sizzling hot oil, while air frying crisps it up by using rapid hot air circulation. According to Yvette Marquez, "The key to chile rellenos, whether pan-fried or air-fried, is in the batter."

The standard batter recipe for chile rellenos calls for eggs and flour. According to Marquez, "The peppers should be completely dry before dipping, and dusting them lightly in flour helps the egg batter cling." You should also remember to remove the charred skin after roasting to provide a stable base for the batter to cling to. For extra crispiness, you can create a slurry by mixing water with cornstarch and adding it to your batter. "In an air fryer, a light spray or brush of oil is still important to help the batter set and achieve that subtle golden finish," Marquez added. Oil enhances heat transfer, contributing to the overall crisp and browning, so it's best not to completely omit it.

"Traditionally, chile rellenos are stuffed simply with cheese, which works especially well for the air fryer since it melts quickly and stays contained," Marquez told us. You should pick a cheese that melts evenly under heat without splitting or burning. Flavorful Mexican cheeses that work well in the air fryer are Oaxaca and Chihuahua, which are the traditional options, but cheddar or Monterey Jack cheese can be used to add a rich twist on the classic style.

There are many mistakes you can make when cooking stuffed peppers. Although air frying is generally considered an easier, more convenient alternative to pan frying, there are still some easy-to-make errors. According to Yvette Marquez, "If experimenting with other fillings, it is important not to overstuff, as that can cause the batter to split." Cheese is the classic filling, but other fillings include picadillo (ground beef or pork cooked in tomatoes, raisins, and nuts paired with spices,) alongside veggie options like beans or sweetcorn. You want to make sure your pepper is able to close entirely — any bulging or separation is a sign that it's overstuffed.

"For the batter itself, a slightly thicker coating can help it hold up better in the air fryer environment," says Marquez. When pan-frying, the hot oil helps instantly seal and crisp the coating. As there's limited oil in the air fryer method, a light batter may slide off before it's begun to cook. For a thicker coating, adjust the ratio of ingredients by adding extra flour. You could also include ground Mexican spices like cilantro, cumin, cloves, or ancho chili to help bulk up the batter while adding an extra depth of flavor. 

Marques advises, "Another issue is overcrowding the basket. Giving each chile enough space allows the air to circulate and cook them evenly." Unfortunately, air fryers usually feature much less space than frying pans. To ensure even cooking, make sure your chiles are not touching any walls or each other, and always remember to flip halfway through cooking.