Authentic Chiles Rellenos with Melty Cheese
Chiles Rellenos
Smoky roasted poblano peppers stuffed with gooey cheese and fried in a light, airy egg batter.
Nutrition (per serving)
There is something truly magical about the contrast in a perfectly made Chile Relleno. The smokiness of the fire-roasted poblano pepper meets the decadent, gooey center of melted cheese, all wrapped up in a cloud-like egg batter that has been fried to golden perfection. It is a labor of love that brings the vibrant flavors of a traditional Mexican kitchen right to your table, and honestly, that first bite makes every bit of effort worth it.
The secret to a great Relleno lies in the batter. By whipping the egg whites into stiff peaks before gently folding the yolks back in, you create a coating that is remarkably light and airy, rather than heavy or greasy. Traditionally served with a light tomato 'caldillo' sauce, these stuffed peppers are the ultimate comfort food for anyone who loves bold, authentic flavors and a little bit of kitchen craft.
Ingredients
- Poblano peppers:6 large
- Monterey Jack or Oaxaca cheese:8 oz
- All-purpose flour:0.5 cup
- Eggs:4 large
- Salt:1 tsp
- Vegetable oil:1 cup
- Roma tomatoes:3 pieces
- White onion:0.25 cup
- Garlic:1 clove
- Chicken or vegetable broth:1 cup
Instructions
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Roast the poblano peppers over an open gas flame or under a broiler until the skin is completely charred and blistered on all sides.
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Place the charred peppers in a bowl and cover with a lid or plastic wrap for 10 minutes to steam, which makes the skins easy to remove.
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Gently peel the charred skin off the peppers with your fingers. Make a small lengthwise slit in each pepper and carefully remove the seeds while keeping the stem attached.
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Cut the cheese into thick strips and stuff each pepper generously. You can use a toothpick to pin the slit shut if the pepper feels loose.
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Prepare the sauce by blending tomatoes, onion, and garlic until smooth. Simmer this mixture in a small saucepan with the broth and a pinch of salt for 10-15 minutes.
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Place the flour in a shallow dish. Dredge each stuffed pepper in the flour until fully coated, shaking off any excess.
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Separate the egg whites and yolks. In a large bowl, beat the whites with a pinch of salt until stiff peaks form.
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Gently fold the egg yolks into the whites using a spatula, being careful not to deflate the mixture.
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Heat the oil in a large skillet over medium-high heat. Dip a floured pepper into the egg batter and carefully lay it in the hot oil.
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Fry the peppers for 2-3 minutes per side until the batter is golden brown and crispy. Drain on paper towels and serve immediately with the warm tomato sauce.
Tips & Notes
- Do not over-peel the peppers; a tiny bit of char left behind adds great smoky flavor.
- Ensure your oil is hot enough (around 350°F) before adding the peppers so the batter crisps up instantly rather than soaking up oil.
- Use a spoon to drizzle some hot oil over the top of the pepper as the bottom fries to help set the batter.
