Chiles Rellenos

About This Recipe

Chiles Rellenos — 'stuffed chiles' — are one of Mexico's most celebrated dishes, a triumphant combination of techniques that transforms a simple roasted poblano pepper into something elegant and deeply satisfying. The poblano is charred over an open flame until its skin blisters and blackens, then steamed to loosen the skin, peeled to reveal the sweet, slightly smoky flesh beneath, and stuffed with a filling of melted cheese (queso Oaxaqueño or Monterey Jack) or picadillo (a spiced beef and vegetable mixture). The crowning glory is the egg batter — beaten egg whites folded with yolks to create a cloud-like coating that puffs dramatically when it hits hot oil, encasing the stuffed chile in a golden, airy shell that is simultaneously light and rich. Finished with a bright tomato sauce that cuts through the richness of the fried exterior, Chiles Rellenos represent the sophisticated technique that has always been at the heart of Mexican cooking. Learning to make perfect Chiles Rellenos is a rite of passage in Mexican home cooking, and the result is worth every step of the preparation. They are a centerpiece dish for Sunday dinners, baptisms and family celebrations across Mexico, particularly in Puebla, where this version of the recipe is considered traditional.

Ingredients

Serves 4

• 4 largepoblano chiles
• 8 ozqueso Oaxaqueño or Monterey Jack(cut into sticks)
• 4 largeeggs(separated)
• ¼ cupall-purpose flour(for dusting)
• ½ tspsalt(for the egg batter)
• 2 cupsvegetable oil(for frying)
• 3roma tomatoes(blended)
• ¼white onion(blended with tomatoes)
• 2 clovesgarlic(blended with tomatoes)
• 1 cupchicken broth
• 2 tbspvegetable oil(for sauce)
• salt and pepper(for sauce)
• 1 sprigfresh epazote or oregano

Instructions

1. 1

   Char the chiles

   Roast poblanos directly over a gas flame or under the broiler, turning frequently, until completely charred and blistered on all sides, about 10 minutes. Place in a zip-lock bag for 15 minutes to steam.

   The steam loosens the skin dramatically. Don't skip this step.

2. 2

   Peel and prep

   Peel the charred skin under cold running water. Make a slit down one side of each chile. Carefully remove seeds and membrane without tearing, leaving the stem intact.

3. 3

   Stuff the chiles

   Insert cheese sticks into each chile, filling but not overstuffing. Press edges of the slit together. Dust lightly with flour.

4. 4

   Make the egg batter

   Beat egg whites with salt to stiff peaks. Beat yolks separately and fold gently into whites. This cloud-like batter is the key to the signature puffy coating.

5. 5

   Fry

   Heat oil to 350°F. Dip each stuffed chile into the egg batter, coating completely. Fry 3–4 minutes per side until golden and puffed. Drain on paper towels.

   Don't crowd the pan — fry 1–2 chiles at a time for even cooking.

6. 6

   Make and serve with tomato sauce

   Blend tomatoes, onion and garlic. Fry in hot oil 1 minute, add broth and epazote. Simmer 10 minutes. Season. Pour over the fried chiles.

Variations

• •

  Picadillo filling: spiced ground beef with raisins, olives and tomatoes — traditional in Puebla.

• •

  Walnut cream sauce (Nogada): walnuts, cream cheese, pomegranate and parsley — the famous Chile en Nogada.

Storage

Best eaten immediately. Leftovers keep refrigerated 1 day; reheat in a 350°F oven for 10 minutes.

Frequently Asked Questions