Chiles Rellenos

Ingredients

For the Chiles

• 6 large poblano peppers
• 1 lb Oaxaca cheese or Monterey Jack, cut into thick strips
• Vegetable oil for frying (about 2 cups)

For the Egg Batter

• 4 large eggs, separated
• 1/4 cup all-purpose flour
• 1/2 tsp salt

For the Tomato Sauce

• 6 Roma tomatoes
• 1/4 white onion
• 2 cloves garlic
• 1 serrano chile (optional, for heat)
• 2 cups chicken or vegetable broth
• 2 tbsp vegetable oil
• Salt to taste

Instructions

Step 1: Roast the Poblanos

Place the poblano peppers directly over a gas flame or under a broiler. Rotate frequently until the skin is charred and blistered on all sides, about 8-10 minutes. Transfer to a plastic bag or covered bowl and let steam for 15 minutes to loosen the skin.

Step 2: Peel and Prep the Chiles

Gently peel off the charred skin under running water. Make a small slit lengthwise in each pepper and carefully remove the seeds and membranes, keeping the stem intact. Pat dry with paper towels. The drier the peppers, the better the batter will adhere.

Step 3: Make the Tomato Sauce

Roast the tomatoes, onion, garlic, and serrano chile in a dry skillet or under the broiler until charred. Blend until smooth. Heat 2 tbsp oil in a saucepan over medium-high heat, add the sauce (it will splatter), and cook for 5 minutes. Add the broth, reduce heat, and simmer for 15-20 minutes. Season with salt.

Step 4: Stuff the Chiles

Carefully stuff each poblano with strips of cheese, making sure not to overfill. You can secure with a toothpick if needed. Lightly dust the stuffed peppers with flour.

Step 5: Make the Egg Batter

Beat the egg whites with salt until stiff peaks form. In a separate bowl, beat the egg yolks until pale. Gently fold the yolks into the whites, being careful not to deflate the batter. This creates the light, fluffy coating.

Step 6: Fry the Chiles

Heat oil in a deep skillet to 350°F (175°C). Dip each stuffed chile into the egg batter, coating completely. Carefully place in the hot oil and fry for 2-3 minutes per side until golden brown. Drain on paper towels.

Step 7: Serve

Ladle warm tomato sauce onto plates and place the chiles rellenos on top. Serve immediately while the cheese is still melted and the batter is crispy. Garnish with fresh cilantro if desired.

Chef's Tips

• Room Temperature Eggs: Use eggs at room temperature for the fluffiest batter. Cold eggs won't whip as well.
• Oil Temperature: Maintain consistent oil temperature. Too hot and the batter burns before cheese melts; too cool and the batter absorbs oil.
• Don't Over-Stuff: Overfilled peppers will burst during frying. Leave room for the cheese to expand.
• Work Quickly: Once the batter is made, work fast as it deflates over time.

Variations

• Chiles Rellenos de Picadillo: Fill with seasoned ground beef mixed with raisins, almonds, and spices instead of cheese.
• Baked Version: Skip the batter and bake stuffed chiles at 375°F for 20 minutes for a lighter option.
• Chiles en Nogada: Stuff with picadillo and top with walnut cream sauce and pomegranate seeds for the patriotic Mexican dish.
• Vegan Option: Use vegan cheese and a chickpea flour batter made with aquafaba.

Storage Instructions

Chiles rellenos are best served fresh. If you must store them, refrigerate without sauce for up to 2 days. Reheat in a 350°F oven for 15 minutes to re-crisp the batter. Store sauce separately for up to 5 days. The fried chiles do not freeze well as the batter becomes soggy.

Nutritional Information

Per serving (1 chile relleno with sauce):

• Calories: 385
• Protein: 18g
• Carbohydrates: 15g
• Fat: 28g
• Fiber: 3g
• Sodium: 620mg