Chiles Rellenos
Fire-roasted poblanos with melted cheese in fluffy egg batter
The art of Mexican cuisine in a single dish. Fire-roasted poblano peppers, stuffed with stretchy melted cheese, wrapped in the fluffiest egg batter imaginable, and bathed in a velvety tomato sauce. Every bite is a study in contrasts: crispy and soft, smoky and fresh, rich and light.
recipe.ingredients
- 6 large fresh poblano peppersLook for smooth, dark green ones
- 400g Oaxaca cheese (or mozzarella), shredded
- 4 large eggs, separated, room temperature
- 1/4 cup all-purpose flour
- Vegetable oil for frying
- 1/2 tsp salt
- 6 large Roma tomatoes
- 1/2 white onion, quartered
- 2 garlic cloves
- 1 cup chicken broth
recipe.nutrition
Per serving
420
recipe.calories
22g
recipe.protein
18g
recipe.carbs
28g
recipe.fat
recipe.history
Chiles Rellenos originated in the city of Puebla during the colonial period, when Spanish nuns in convents created elaborate dishes combining indigenous ingredients with European techniques. The fluffy egg batter technique came from Spain, while the poblano pepper is purely Mexican.
recipe.preparation
- 1
Char the poblanos directly over a gas flame or under a broiler, turning until blackened all over. Place in a plastic bag for 10 minutes to steam. Peel off the charred skin, make a small slit, and carefully remove seeds. Keep stems intact.
- 2
Roast tomatoes, onion, and garlic until charred. Blend with chicken broth until smooth. Simmer in a saucepan for 15 minutes until slightly thickened. Season with salt.
- 3
Fill each poblano with shredded cheese through the slit. Don't overstuff - the cheese will melt and expand. Dust each stuffed chile lightly with flour.
- 4
Beat egg whites with salt until stiff peaks form. Gently fold in egg yolks one at a time. The batter should be fluffy like a cloud - this is the secret to perfect chiles rellenos.
- 5
Heat 2 inches of oil to 350°F. Dip each flour-dusted chile in batter, coating completely. Fry until golden on all sides, about 3-4 minutes. Drain on paper towels.
- 6
Ladle warm tomato sauce onto plates. Place a chile relleno on top. Serve immediately while the batter is still crispy and the cheese is molten.
recipe.modeChef
The Art of the Perfect Batter
The batter is what separates a good chile relleno from an extraordinary one. It should be light as air, golden, and never greasy.
- Room temperature eggs whip up fluffier - take them out 30 minutes before
- The batter must be used immediately - it deflates quickly
- Oil temperature is crucial: too hot burns, too cold makes it greasy
- Work quickly once you start battering - make a production line
recipe.tips
- •Use a copper bowl to whip egg whites - they get fluffier
- •Don't remove all the veins from poblanos if you like heat
- •Let stuffed chiles rest 5 minutes before battering for better adhesion
recipe.specialTrick
Add a pinch of baking powder to the egg whites before whipping - it stabilizes the foam and keeps your batter fluffy longer, giving you more time to work.
recipe.faq
Make sure your eggs are at room temperature and your bowl is completely clean and dry. Any fat or water will prevent the whites from whipping properly.
You can roast and stuff the chiles a day ahead. But the batter and frying must be done just before serving - that's non-negotiable.
Picadillo (ground beef with potatoes and raisins) is traditional. You can also use shredded chicken, beans and cheese, or even shrimp.
