Chile Relleno Recipe

Using a gas flame or broiler, char the poblano peppers until the skins are blackened and blistered on all sides, turning frequently (about 8–12 minutes).

Place the hot peppers into a bowl and cover with plastic wrap or place in a sealed container for 10 minutes to steam; this loosens the skins.

Peel off the charred skins with your fingers or a paring knife, being careful to remove as much skin as possible while keeping peppers intact. Rinse quickly under cold water if needed but do not soak.

Make a lengthwise slit down one side of each pepper and gently remove the seeds and large membranes with a small spoon, leaving the pepper whole enough to hold filling. Pat inside dry and season lightly with 1 tsp salt distributed among peppers.

In a small bowl combine shredded Oaxaca (or mozzarella), chopped onion (½), minced garlic, ground cumin, chopped cilantro, and black pepper. Mix until evenly distributed.

Fill each prepared poblano: spoon about 0.5 cup of the cheese mixture into each pepper (adjust so cheese does not overstuff). Press gently and close the slit; use a toothpick if needed to hold closed.

Separate the eggs into two bowls. In a small bowl whisk the egg yolks lightly with cold sparkling water and ¼ tsp salt until combined.

Using an electric mixer or whisk, beat the egg whites until soft peaks form. Gradually fold the yolk mixture into the whites gently until a fluffy, thick batter forms. The batter should cling to the pepper.

Place the ½ cup flour in a shallow plate. Lightly dredge each stuffed pepper in flour, shaking off excess. Immediately dip into the batter, coating evenly.

Heat 1 cup vegetable oil in a 10–12 inch skillet over medium heat until it reaches 350°F (if you don’t have a thermometer, test with a small drop of batter: it should sizzle and brown slowly).

Carefully slide battered peppers into the hot oil (work in batches so they have space). Fry 2–3 minutes per side until batter is golden and crisp and cheese is melted inside. Turn gently with tongs or slotted spoon.

Transfer fried chilies to a paper-towel-lined tray to drain briefly. Remove any toothpicks before serving.

Place the roma tomatoes, quartered white onion, garlic cloves, and serrano chile in a hot dry skillet or comal. Roast over medium-high heat, turning, until the tomato skins are blistered and the onion and garlic have char marks (6–8 minutes).

Transfer the roasted vegetables to a blender, add 1 tsp vegetable oil, 1 tsp apple cider vinegar, ¾ tsp salt, and chopped cilantro. Purée until mostly smooth but still slightly textured. Taste and adjust salt or heat. Keep warm or room temperature.

Place thinly sliced red onion in a bowl. Whisk together lime juice, 2 tbs apple cider vinegar, 1 tsp sugar and ½ tsp salt until dissolved.

Pour the pickling liquid over the onion, toss to combine, and let sit at least 10 minutes (or up to a few hours refrigerated) until slightly softened and bright pink.

To plate, spoon a few tablespoons of salsa roja onto each plate as a bed.

Place 1 fried chile relleno on top of the salsa. Drizzle about 1–2 tbs Mexican crema over the pepper, scatter pickled onions and a little crumbled queso fresco, and finish with cilantro leaves.

Serve immediately so the batter remains crisp and the cheese is molten. Provide extra salsa roja and crema at the table.