Chiles Rellenos with Red Sauce
Chiles Rellenos with Red Sauce
Ingredients
For the Chiles
- 8 poblano peppers, whole
- 2 pounds Monterey Jack cheese, cut into 8 blocks
For the Red Sauce
- 8 Roma tomatoes, halved
- 1/4 white onion, roughly chopped
- 2 garlic cloves, peeled
- 1 serrano pepper, stemmed
- 1 teaspoon dried oregano
- 1 teaspoon chicken bouillon, or to taste
- 2 cups water
- 2 tablespoons olive oil
For the Egg Batter
- 8 egg whites
- 5 egg yolks
- 3 tablespoons all-purpose flour
For Frying and Garnish
- 1/2 cup cornstarch, for dusting
- 2 cups vegetable oil, for frying
- 1/4 cup cotija cheese, crumbled, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the poblano peppers: Char the poblano peppers directly over a gas stove flame, or under a broiler, for 5 minutes per side, totaling about 10 minutes, until the skin is blackened and blistered. Alternatively, you can grill them.
⏱️ 10 min
- 2
Transfer the charred peppers to a bowl, cover tightly with plastic wrap, and let them 'sweat' for 10 minutes. This helps loosen the skin.
⏱️ 10 min
- 3
Once cooled slightly, carefully scrape off the charred skin from each pepper using a knife. Make a small slit down one side of each pepper, remove the seeds and membranes, being careful to keep the pepper intact. Stuff each cleaned pepper with a block of Monterey Jack cheese.
⏱️ 20 min
- 4
Prepare the red sauce: In a saucepan, combine the Roma tomatoes, white onion, garlic cloves, and serrano pepper. Cover with water and bring to a boil. Cook for 20 minutes, or until the vegetables are softened.
⏱️ 25 min
- 5
Drain the boiled vegetables and transfer them to a blender. Add the dried oregano, chicken bouillon, and 2 cups of fresh water. Blend until completely smooth.
⏱️ 5 min
- 6
Heat 2 tablespoons of olive oil in a large pot or deep skillet over medium heat. Pour in the blended red sauce and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally, until the sauce slightly thickens. Keep warm over low heat.
⏱️ 10 min
- 7
Prepare the egg batter: Separate the egg whites and egg yolks into two separate bowls. Using an electric mixer, whisk the egg whites until stiff peaks are formed.
⏱️ 10 min
- 8
Gently fold the 5 egg yolks into the stiff egg whites. Then, gradually add the 3 tablespoons of all-purpose flour, whisking until fully incorporated and a thick, airy batter forms.
⏱️ 5 min
- 9
Heat the frying oil: In a large, heavy-bottomed skillet or cast iron pan, heat 2 cups of vegetable oil over medium-high heat until it reaches about 350-375°F (175-190°C).
⏱️ 5 min•🌡️ 360
- 10
Fry the chiles: Lightly dust each cheese-stuffed poblano pepper with cornstarch, ensuring it's evenly coated. Then, dip each cornstarch-coated pepper into the prepared egg batter, ensuring it's fully covered.
⏱️ 10 min
- 11
Carefully place the batter-coated chiles into the hot oil, frying in batches of 2-3 to avoid overcrowding the pan. Fry for 3 to 4 minutes on one side until golden brown, then carefully flip and fry on the other side for another 3 to 4 minutes until golden brown and cooked through.
⏱️ 30 min•🌡️ 360
- 12
Transfer the fried Chiles Rellenos from the frying pan directly into the simmering red sauce in the larger pot. Cover the pot and allow the Chiles Rellenos to simmer in the sauce for 15 minutes to absorb the flavors.
⏱️ 15 min
- 13
Serve hot, typically alongside Mexican red rice. Garnish with crumbled cotija cheese and fresh chopped cilantro leaves.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chiles Rellenos with Red Sauce
Ingredients
For the Chiles
- 8 poblano peppers, whole
- 2 pounds Monterey Jack cheese, cut into 8 blocks
For the Red Sauce
- 8 Roma tomatoes, halved
- 1/4 white onion, roughly chopped
- 2 garlic cloves, peeled
- 1 serrano pepper, stemmed
- 1 teaspoon dried oregano
- 1 teaspoon chicken bouillon, or to taste
- 2 cups water
- 2 tablespoons olive oil
For the Egg Batter
- 8 egg whites
- 5 egg yolks
- 3 tablespoons all-purpose flour
For Frying and Garnish
- 1/2 cup cornstarch, for dusting
- 2 cups vegetable oil, for frying
- 1/4 cup cotija cheese, crumbled, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the poblano peppers: Char the poblano peppers directly over a gas stove flame, or under a broiler, for 5 minutes per side, totaling about 10 minutes, until the skin is blackened and blistered. Alternatively, you can grill them.
⏱️ 10 min - 2
Transfer the charred peppers to a bowl, cover tightly with plastic wrap, and let them 'sweat' for 10 minutes. This helps loosen the skin.
⏱️ 10 min - 3
Once cooled slightly, carefully scrape off the charred skin from each pepper using a knife. Make a small slit down one side of each pepper, remove the seeds and membranes, being careful to keep the pepper intact. Stuff each cleaned pepper with a block of Monterey Jack cheese.
⏱️ 20 min - 4
Prepare the red sauce: In a saucepan, combine the Roma tomatoes, white onion, garlic cloves, and serrano pepper. Cover with water and bring to a boil. Cook for 20 minutes, or until the vegetables are softened.
⏱️ 25 min - 5
Drain the boiled vegetables and transfer them to a blender. Add the dried oregano, chicken bouillon, and 2 cups of fresh water. Blend until completely smooth.
⏱️ 5 min - 6
Heat 2 tablespoons of olive oil in a large pot or deep skillet over medium heat. Pour in the blended red sauce and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally, until the sauce slightly thickens. Keep warm over low heat.
⏱️ 10 min - 7
Prepare the egg batter: Separate the egg whites and egg yolks into two separate bowls. Using an electric mixer, whisk the egg whites until stiff peaks are formed.
⏱️ 10 min - 8
Gently fold the 5 egg yolks into the stiff egg whites. Then, gradually add the 3 tablespoons of all-purpose flour, whisking until fully incorporated and a thick, airy batter forms.
⏱️ 5 min - 9
Heat the frying oil: In a large, heavy-bottomed skillet or cast iron pan, heat 2 cups of vegetable oil over medium-high heat until it reaches about 350-375°F (175-190°C).
⏱️ 5 min•🌡️ 360 - 10
Fry the chiles: Lightly dust each cheese-stuffed poblano pepper with cornstarch, ensuring it's evenly coated. Then, dip each cornstarch-coated pepper into the prepared egg batter, ensuring it's fully covered.
⏱️ 10 min - 11
Carefully place the batter-coated chiles into the hot oil, frying in batches of 2-3 to avoid overcrowding the pan. Fry for 3 to 4 minutes on one side until golden brown, then carefully flip and fry on the other side for another 3 to 4 minutes until golden brown and cooked through.
⏱️ 30 min•🌡️ 360 - 12
Transfer the fried Chiles Rellenos from the frying pan directly into the simmering red sauce in the larger pot. Cover the pot and allow the Chiles Rellenos to simmer in the sauce for 15 minutes to absorb the flavors.
⏱️ 15 min - 13
Serve hot, typically alongside Mexican red rice. Garnish with crumbled cotija cheese and fresh chopped cilantro leaves.
⏱️ 5 min