Charred Chile Relleno Recipe

Char and Peel Poblanos

Place poblano peppers directly over a gas burner or under a hot broiler. Char skin on all sides until blackened and blistered, about 8–12 minutes total, turning with tongs. Transfer to a bowl and cover tightly with plastic wrap or a lid for 10 minutes to steam. When cool enough to handle, peel off the blistered skin, remove seeds and stem gently, leaving the pepper intact. Pat dry with paper towels.

Stuff Peppers

Cut a lengthwise slit down one side of each peeled poblano (do not cut completely through). Fold open slightly and stuff each pepper with 2 oz (about 1/4 cup) of pepper jack cheese, pressing the cheese in so the pepper can close around it. If needed, use a toothpick to hold the slit closed.

Set up Breading Station

Place flour in a shallow bowl seasoned with 1/2 tsp salt and 1/2 tsp black pepper. In a second bowl, whisk together eggs and milk until frothy. Place crushed corn chips in a third shallow bowl.

Coat Peppers

Lightly dust each stuffed pepper with flour, shaking off excess. Dip into the egg mixture, coating completely, then press into crushed corn chips so they adhere evenly. For a thicker crust, repeat: back into egg and then into chips once more.

Fry

In a large skillet, heat vegetable oil over medium heat to about 350°F (180°C) or until shimmering. Add 1–2 peppers at a time, frying 2–3 minutes per side until golden brown and crisp. Adjust heat to prevent burning; oil should sizzle gently. Transfer to a wire rack or paper towel-lined plate to drain. Sprinkle lightly with remaining 1/2 tsp salt while hot.

Bring a small pot of water to a simmer. Add tomatillos and the whole jalapeño or serrano and simmer 4–5 minutes until tomatillos change color and soften. Drain and let cool slightly.

In a blender or food processor combine the cooked tomatillos, chile (remove stem, seeds optional), quartered onion, cilantro, lime juice and 1/2 tsp salt. Pulse until mostly smooth, adding up to 2 tablespoons water to reach desired consistency. Taste and adjust salt or lime.

In a small bowl or mini food processor blend together sour cream, mayonnaise, cilantro, lime juice and 1/4 tsp salt. Thin with 1 tablespoon water if necessary to a drizzleable consistency. Chill until ready to serve.

Combine diced tomatoes, diced onion, chopped cilantro, minced jalapeño (if using), lime juice and 1/4 tsp salt in a bowl. Stir and let sit 10–15 minutes for flavors to meld.

Place one charred, crusted chile relleno on each plate. Spoon 2–3 tablespoons tomatillo salsa alongside or under the pepper. Drizzle 1–2 tablespoons cilantro crema over the pepper and scatter 2–3 tablespoons pico de gallo on top or beside it. Garnish with extra cilantro leaves and a lime wedge. Serve immediately.