Chile Cheese Relleno Recipe

Roast and peel chiles

Char poblano chiles directly over a gas burner or under a broiler, turning occasionally, until skin is blistered and blackened on all sides (about 8–12 minutes). Place peppers in a bowl and cover with plastic wrap for 10 minutes to steam. Peel off skins, rinse briefly to remove loose skin, then make a lengthwise slit down one side of each pepper and carefully remove seeds and membranes while keeping pepper intact. Pat dry.

Prepare dried chile (optional smoky depth)

Toast the ancho/guajillo chilies in a dry skillet 20–30 seconds per side until fragrant. Soak in hot water for 15 minutes until softened, then drain and finely chop or puree with a tablespoon of the soaking liquid; set aside.

Make filling

In a skillet over medium heat, add 1 tablespoon oil and sauté the chopped onion until translucent, 4–5 minutes. Add minced garlic, cumin and oregano and cook 30–60 seconds until fragrant. If using the softened dried chile purée, add it now and stir. Season with 1 teaspoon salt and 1 teaspoon black pepper. Add chopped cooked shrimp if ordering the shrimp filling and cook until heated through, 1–2 minutes. Remove from heat and let cool slightly. Fold in the shredded cheese (reserve a few tablespoons for topping). The filling should be moist but not soupy; if too wet, squeeze out excess liquid from shrimp or pat with paper towel.

Stuff chiles

Gently spoon the filling into each poblano through the slit, pressing in cheese and shrimp mixture without overfilling. Close the pepper gently. If desired, secure the slit with a toothpick to keep filling inside during frying.

Prepare batter

In a bowl, whisk together 1 cup flour, 2 tbsp cornstarch, 1 tsp baking powder and 1/2 tsp salt. In a separate bowl, beat the egg whites until stiff peaks form. In another small bowl, beat the egg yolks lightly and whisk into the dry mixture with the cold sparkling water or beer until combined into a slightly thick batter. Gently fold the beaten egg whites into the batter in two additions, keeping as much air as possible for a light, airy coating.

Heat oil

Pour oil into a wide, deep skillet or pot to a depth of about 1–1.5 inches (enough to shallow-fry and blister the batter). Heat over medium-high until oil reaches about 350°F (175°C) or a small drop of batter sizzles and rises to the surface immediately.

Coat and fry chiles

Pat stuffed chiles dry to help batter adhere. Lightly dredge each pepper in a little flour (optional) to help batter cling, then dip into the batter to fully coat. Carefully lower into hot oil, one or two at a time, and fry until golden brown and batter is set, about 2–3 minutes per side. Use tongs to turn once for even browning. Do not overcrowd the pan. Transfer fried chiles to a wire rack or paper towel-lined plate to drain. If toothpicks were used, remove them after frying.

Finish

Keep cooked chiles warm in a low oven (200°F / 95°C) while frying remaining peppers.

Make tomato sauce

Roast the tomatoes, half onion, and garlic clove in a dry skillet or under a broiler until blackened and softened, about 6–8 minutes, turning as needed. Transfer to a blender or bowl and puree until smooth, adding a tablespoon of water if necessary.

Season sauce

Heat 1 tbsp vegetable oil in a small saucepan over medium heat. Pour in the tomato purée, add 1/2 tsp salt, and simmer gently 5–7 minutes to develop flavor. Stir in chopped cilantro at the end and remove from heat.

Serve

Place a fried chile on each plate, spoon warm tomato sauce over or alongside it, and sprinkle reserved cheese on top. Garnish with additional cilantro and a lime wedge. Serve immediately so batter stays crisp. Offer cooked shrimp filling as an optional upgrade per order.