Chiles Rellenos
Chiles Rellenos
Ingredients
For the Poblano Peppers
- 8 poblano peppers
- 2 pounds Monterey Jack cheese, cut into 8 equal blocks
- 1/2 cup cornstarch, for dusting
For the Red Sauce
- 8 Roma tomatoes
- 1/4 white onion
- 2 garlic cloves
- 1 serrano pepper
- 1 teaspoon dried oregano
- 1 teaspoon chicken bouillon powder, or to taste
- 2 cups water
- 1 tablespoon olive oil, for frying sauce
For the Egg Batter
- 8 egg whites
- 5 egg yolks
- 3 tablespoons all-purpose flour
For Frying and Garnish
- 4 cups vegetable oil, for deep frying
- 1/2 cup Cotija cheese, crumbled, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Char the poblano peppers: Carefully remove the stems and seeds from the poblano peppers. Char them directly over a gas stove flame or under a broiler, turning frequently, for about 10 minutes total, until the skin is blackened and blistered all over.
⏱️ 10 min
- 2
Sweat and peel the peppers: Place the charred peppers in a glass bowl or a plastic bag, seal, and let them 'sweat' for 10 minutes. This helps loosen the skin. Once cooled, use a knife to gently scrape off and remove all the charred skin from each pepper. Be careful not to tear the peppers.
⏱️ 25 min
- 3
Stuff the peppers: Carefully make a small slit along one side of each peeled poblano pepper and gently stuff each with a block of Monterey Jack cheese.
⏱️ 5 min
- 4
Prepare the red sauce base: In a medium pot, combine the Roma tomatoes, white onion, garlic cloves, and serrano pepper. Cover with water and bring to a boil. Cook for approximately 20 minutes, or until the vegetables are softened.
⏱️ 20 min•🌡️ 212
- 5
Blend and fry the sauce: Carefully transfer the boiled vegetables to a blender. Add the dried oregano, chicken bouillon powder, and 2 cups of fresh water. Blend until completely smooth. Heat 1 tablespoon of olive oil in a pan over medium heat. Pour the blended sauce into the pan and fry, stirring occasionally, until it slightly thickens, about 10 minutes. Set aside.
⏱️ 15 min
- 6
Prepare the egg batter: Separate the 8 egg whites and 5 egg yolks into two separate bowls. Using an electric hand mixer, whisk the egg whites in a clean bowl until they reach stiff peaks (when you lift the beaters, the peaks stand firm).
⏱️ 10 min
- 7
Complete the batter: Gradually whisk the 5 egg yolks into the stiff egg whites until just combined. Add the 3 tablespoons of all-purpose flour to the egg mixture and continue whisking until well combined and a thick, fluffy batter forms.
⏱️ 5 min
- 8
Dust and batter the chiles: Take the cheese-stuffed poblano peppers. First, lightly dust each pepper thoroughly with cornstarch, ensuring it's evenly coated. Then, carefully dip each cornstarch-coated pepper into the prepared egg batter, ensuring it's completely covered.
⏱️ 10 min
- 9
Fry the Chiles Rellenos: Heat 4 cups of vegetable oil in a cast iron skillet or deep pot over medium-high heat until it reaches 350-375°F. Carefully place the battered chiles into the hot oil, frying in batches if necessary to avoid overcrowding. Fry for approximately 3 to 4 minutes on one side until golden brown, then gently flip and fry the other side until it's also golden brown and the cheese is melted.
⏱️ 30 min•🌡️ 360
- 10
Simmer in sauce: Once fried, carefully transfer the Chiles Rellenos into the pan with the simmering red sauce. Ensure they are partially submerged. Cover the pan and let the chiles simmer in the sauce for 15 minutes to allow the flavors to meld.
⏱️ 15 min
- 11
Serve and garnish: Serve the Chiles Rellenos hot, typically with a side of red rice. Garnish each serving with crumbled Cotija cheese and a sprig of fresh cilantro before enjoying.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chiles Rellenos
Ingredients
For the Poblano Peppers
- 8 poblano peppers
- 2 pounds Monterey Jack cheese, cut into 8 equal blocks
- 1/2 cup cornstarch, for dusting
For the Red Sauce
- 8 Roma tomatoes
- 1/4 white onion
- 2 garlic cloves
- 1 serrano pepper
- 1 teaspoon dried oregano
- 1 teaspoon chicken bouillon powder, or to taste
- 2 cups water
- 1 tablespoon olive oil, for frying sauce
For the Egg Batter
- 8 egg whites
- 5 egg yolks
- 3 tablespoons all-purpose flour
For Frying and Garnish
- 4 cups vegetable oil, for deep frying
- 1/2 cup Cotija cheese, crumbled, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Char the poblano peppers: Carefully remove the stems and seeds from the poblano peppers. Char them directly over a gas stove flame or under a broiler, turning frequently, for about 10 minutes total, until the skin is blackened and blistered all over.
⏱️ 10 min - 2
Sweat and peel the peppers: Place the charred peppers in a glass bowl or a plastic bag, seal, and let them 'sweat' for 10 minutes. This helps loosen the skin. Once cooled, use a knife to gently scrape off and remove all the charred skin from each pepper. Be careful not to tear the peppers.
⏱️ 25 min - 3
Stuff the peppers: Carefully make a small slit along one side of each peeled poblano pepper and gently stuff each with a block of Monterey Jack cheese.
⏱️ 5 min - 4
Prepare the red sauce base: In a medium pot, combine the Roma tomatoes, white onion, garlic cloves, and serrano pepper. Cover with water and bring to a boil. Cook for approximately 20 minutes, or until the vegetables are softened.
⏱️ 20 min•🌡️ 212 - 5
Blend and fry the sauce: Carefully transfer the boiled vegetables to a blender. Add the dried oregano, chicken bouillon powder, and 2 cups of fresh water. Blend until completely smooth. Heat 1 tablespoon of olive oil in a pan over medium heat. Pour the blended sauce into the pan and fry, stirring occasionally, until it slightly thickens, about 10 minutes. Set aside.
⏱️ 15 min - 6
Prepare the egg batter: Separate the 8 egg whites and 5 egg yolks into two separate bowls. Using an electric hand mixer, whisk the egg whites in a clean bowl until they reach stiff peaks (when you lift the beaters, the peaks stand firm).
⏱️ 10 min - 7
Complete the batter: Gradually whisk the 5 egg yolks into the stiff egg whites until just combined. Add the 3 tablespoons of all-purpose flour to the egg mixture and continue whisking until well combined and a thick, fluffy batter forms.
⏱️ 5 min - 8
Dust and batter the chiles: Take the cheese-stuffed poblano peppers. First, lightly dust each pepper thoroughly with cornstarch, ensuring it's evenly coated. Then, carefully dip each cornstarch-coated pepper into the prepared egg batter, ensuring it's completely covered.
⏱️ 10 min - 9
Fry the Chiles Rellenos: Heat 4 cups of vegetable oil in a cast iron skillet or deep pot over medium-high heat until it reaches 350-375°F. Carefully place the battered chiles into the hot oil, frying in batches if necessary to avoid overcrowding. Fry for approximately 3 to 4 minutes on one side until golden brown, then gently flip and fry the other side until it's also golden brown and the cheese is melted.
⏱️ 30 min•🌡️ 360 - 10
Simmer in sauce: Once fried, carefully transfer the Chiles Rellenos into the pan with the simmering red sauce. Ensure they are partially submerged. Cover the pan and let the chiles simmer in the sauce for 15 minutes to allow the flavors to meld.
⏱️ 15 min - 11
Serve and garnish: Serve the Chiles Rellenos hot, typically with a side of red rice. Garnish each serving with crumbled Cotija cheese and a sprig of fresh cilantro before enjoying.
⏱️ 5 min