Chiles Rellenos

About This Recipe

Chiles rellenos are one of the great glories of Mexican cooking — roasted poblano chillies stuffed with cheese or spiced meat, dipped in a cloud-light egg batter, and fried until golden. The combination of smoky roasted chilli, molten cheese filling, airy batter, and bright tomato sauce makes it one of the most complex and satisfying dishes in Mexican cuisine.

Ingredients

Serves 4

• 4 largepoblano chillies
• 200 gOaxaca or mozzarella cheese(shredded)
• 4eggs(separated)
• 2 tbspplain flour(for dusting)
• 1 tspsalt
• 500 mlvegetable oil(for frying)
• 400 gcanned crushed tomatoes(for sauce)
• 1 smallonion(diced, for sauce)
• 2 clovesgarlic(for sauce)
• 1 tspdried oregano

Instructions

1. 1

   Roast and peel chillies

   Char chillies over a flame or under the broiler until blackened. Place in a bag 10 min. Peel and cut a slit; remove seeds carefully.

2. 2

   Stuff

   Fill each chilli with cheese. Close the slit with a toothpick.

3. 3

   Make batter

   Beat egg whites to stiff peaks. Fold in yolks and a pinch of salt.

4. 4

   Fry

   Dust stuffed chillies in flour. Dip in egg batter. Fry in hot oil, turning, until golden, 3–4 min each side. Drain.

5. 5

   Make sauce

   Blend tomatoes, onion, garlic, and oregano. Fry in 1 tbsp oil 5 min.

6. 6

   Serve

   Serve chillies in tomato sauce with rice and beans.

Variations

• •

  Stuff with picadillo (spiced minced beef) instead of cheese

• •

  Bake instead of fry for a lighter version

• •

  Add rajas (roasted pepper strips) to the cheese filling

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Fried chiles rellenos are best eaten immediately. The tomato sauce keeps refrigerated up to 5 days.

Frequently Asked Questions