Chiles Rellenos Recipe (Print version)
Roasted poblanos stuffed with melty cheese, dipped in fluffy egg batter, fried until golden, and served with a simple tomato sauce.
# Ingredients:
For the chiles
01 -
6 large poblano peppers, straight and firm
02 -
10 oz (285 g) Oaxaca cheese or Monterey Jack, cut into strips
03 -
1/3 cup (42 g) all-purpose flour, plus more if needed
04 -
4 large eggs, separated
05 -
1/2 teaspoon fine salt, divided
06 -
3 cups (720 ml) vegetable oil, for frying
For the tomato sauce
07 -
1 1/2 lb (680 g) ripe tomatoes, chopped, or 1 can (28 oz) whole peeled tomatoes
08 -
1/2 small white onion, chopped
09 -
2 garlic cloves, peeled
10 -
1/2 teaspoon Mexican oregano
11 -
1/2 teaspoon kosher salt, plus more to taste
12 -
1/2 cup (120 ml) water or chicken broth
13 -
1 tablespoon vegetable oil
For serving
14 -
Warm corn tortillas, Mexican rice, or pinto beans
15 -
Chopped cilantro or crumbled queso fresco, optional
# Instructions:
01 -
Place the poblanos under a hot broiler or over a gas flame. Turn often until the skins are blistered and charred in spots, 8-10 minutes. Transfer to a bowl, cover, and steam for 10-15 minutes.
02 -
Rub off the loosened skins with your fingers or a paper towel. Cut one lengthwise slit in each chile and carefully remove the seeds and ribs while keeping the stem attached.
03 -
Blend the tomatoes, onion, garlic, oregano, salt, and water or broth until smooth. Heat 1 tablespoon oil in a saucepan, add the puree, and simmer for 10-15 minutes until slightly thickened. Season to taste.
04 -
Pat the peeled poblanos dry. Fill each one with cheese strips, leaving enough room to close the slit. Secure with toothpicks if the peppers will not stay closed.
05 -
Beat the egg whites with 1/4 teaspoon salt until firm peaks form. In another bowl, whisk the yolks with the remaining 1/4 teaspoon salt, then gently fold the yolks into the whites.
06 -
Heat the frying oil in a wide skillet to 350°F to 360°F. Dust each stuffed chile lightly with flour, shaking off excess, then dip in the egg batter to coat all sides.
07 -
Fry 2 chiles at a time until puffed and golden, about 2 minutes per side. Transfer to a paper towel lined plate and sprinkle lightly with salt.
08 -
Spoon warm tomato sauce onto plates. Remove any toothpicks from the chiles, set the rellenos over the sauce, and serve right away with tortillas or rice.
# Good to know:
01 -
Best served immediately after frying.
02 -
Roasted and stuffed poblanos can be refrigerated up to 1 day before battering.
03 -
Use straight poblano peppers for easier peeling and filling.