Chiles Rellenos

🧂 Ingredients

• 6 Poblano peppers(Large, firm peppers are best for stuffing.)
• 300 g Oaxaca cheese (or Monterey Jack)(Shredded or cut into strips. Oaxaca cheese is traditional for its meltability and mild flavor.)
• 4 Eggs(Separated into yolks and whites. Ensure whites are free of any yolk for best whipping.)
• 1/4 cup All-purpose flour(For dredging the peppers before battering.)
• 4 Ripe tomatoes(About 1 lb (450g), for the caldillo sauce.)
• 1/2 White onion(Medium size, for the caldillo sauce.)
• 2 Garlic(Cloves, for the caldillo sauce.)
• 3-4 cups Vegetable oil (or other neutral oil)(For deep frying. Amount will depend on the size of your pot.)
• to taste Salt
• to taste Black pepper

👨‍🍳 Instructions

1. 1

   Prepare the Poblano Peppers: Roast the poblano peppers directly over an open flame on a gas stove, under a broiler, or on a grill until the skin is charred and blistered on all sides. Place the hot peppers in a bowl and cover tightly with plastic wrap or a clean kitchen towel. Let them steam for 15-20 minutes. This makes peeling easier. Once cooled enough to handle, carefully peel off the charred skin. Make a slit down one side of each pepper and carefully remove the seeds and membranes, trying to keep the pepper intact. Rinse gently if needed, then pat dry thoroughly. Stuff each pepper with a generous amount of Oaxaca cheese.

   ⏱️ 45 minutes
2. 2

   Make the Caldillo Sauce: While the peppers steam, prepare the sauce. Roughly chop the tomatoes, onion, and garlic. In a blender, combine the chopped vegetables with about 1/2 cup of water. Blend until smooth. Heat 1 tablespoon of oil in a saucepan over medium heat. Pour in the blended tomato mixture. Season with salt and pepper. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded. Keep warm.

   ⏱️ 25 minutes
3. 3

   Prepare the Egg Batter: In a clean, dry bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form. This means when you lift the beaters, the egg whites stand up straight without curling. In a separate bowl, lightly beat the egg yolks. Gently fold the egg yolks into the stiff egg whites using a spatula, being careful not to deflate the whites. The goal is a light, airy batter.

   ⏱️ 10 minutes
4. 4

   Fry the Chiles Rellenos: Heat 3-4 cups of vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Test the oil by dropping a tiny bit of batter; it should sizzle immediately. Lightly dredge each stuffed poblano pepper in flour, shaking off any excess. Dip the floured pepper into the egg batter, ensuring it's fully coated. Carefully place the battered pepper into the hot oil. Fry 1-2 peppers at a time, depending on the size of your pot, to avoid overcrowding and lowering the oil temperature. Fry for 3-5 minutes per side, or until the batter is golden brown and puffed. Use tongs to carefully turn the peppers. Remove the fried peppers from the oil and place them on a wire rack set over a baking sheet to drain excess oil.

   ⏱️ 15 minutes
5. 5

   Serve: Ladle a generous portion of the warm caldillo sauce onto serving plates. Gently place a fried chile relleno on top of the sauce. Serve immediately.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For the egg batter to achieve stiff peaks, ensure your bowl and beaters are completely free of grease and moisture.
• ✓Fry the peppers immediately after battering to prevent the batter from becoming soggy.
• ✓The caldillo sauce should be a light, flavorful tomato broth, not a thick stew. Adjust water content as needed.
• ✓If you don't have Oaxaca cheese, Monterey Jack or a mild white cheddar can be substituted, though they may not melt as smoothly.
• ✓To prevent peppers from bursting during frying, ensure they are well-drained after roasting and peeling, and that the cheese is not packed too tightly.

🔄 Variations

• For a heartier filling, consider adding picadillo (a savory ground meat mixture) alongside or instead of the cheese.
• For a luxurious variation, serve with a rich walnut sauce (salsa de nuez) in the style of Chiles en Nogada, though this is a different dish entirely.

🥗 Nutrition

Per serving