Chiles Rellenos Recipe

Roast and peel (optional but recommended)

Char the Anaheim chiles directly over a gas flame or under a broiler, turning with tongs, until the skin is blackened and blistered all over (about 6–10 minutes). Place the charred chiles in a bowl and cover tightly with plastic wrap or place in a sealed paper bag for 10–15 minutes to steam — this loosens the skin.

Carefully peel off the blistered skin using your fingers or a small knife. Rinse briefly under cold water only if necessary to remove stubborn bits, then pat dry thoroughly with paper towels. Leave the stem intact for presentation.

Make a lengthwise slit down one side of each chile and gently remove the seeds and most membranes with a small spoon, taking care not to tear the chile. Sprinkle the inside lightly with the 1 tsp salt and 1 tsp pepper listed under 'Chiles & Filling'.

Cut the Jack cheese into sticks if not already prepared. Stuff each chile with 1–1.25 ounces (roughly 2–3 sticks total per chile depending on size) of Jack cheese, pressing the opening closed as much as possible. If a chile tears, set it aside to use as a slightly imperfect relleno; small tears can be sealed with a bit of batter later.

Set up a dredging and batter station: place 1 cup flour for dredging in a shallow dish. Combine the remaining 1 cup flour and 1 tsp baking powder and 1 tsp salt for the batter in a medium bowl.

Separate the eggs. In a chilled bowl, beat the 3 egg whites with an electric mixer until soft peaks form. In a separate bowl, whisk the 3 egg yolks briefly, then whisk them into the flour-baking powder mixture along with the cold beer until smooth and slightly thickened.

Fold about one-quarter of the beaten egg whites into the beer-flour mixture to lighten it, then gently fold in the remaining whites until just combined and airy. The batter should be thick enough to cling to the chiles but still pourable; if too thick, add 1–2 tbsp cold beer or water.

Heat the vegetable oil in a deep, heavy skillet or Dutch oven over medium-high heat to 350°F (175°C). You should have about 2–3 inches of oil for shallow deep-frying. Maintain oil temperature between 325–350°F while frying.

Working with one chile at a time: lightly dredge the stuffed chile in the 1 cup flour (shake off excess). Hold the chile by the stem and dip it into the batter, turning to coat completely. Allow excess batter to drip back into the bowl.

Carefully lower the battered chile into the hot oil using tongs. Fry 2–3 chiles at a time (do not overcrowd) for 3–4 minutes, turning once, until the batter is golden brown and crisp. If batter begins to brown too quickly, reduce heat slightly.

Use a slotted spoon or tongs to transfer the fried chiles to a paper-towel-lined rack to drain. Keep warm in a 200°F (95°C) oven while frying remaining chiles.

Warm the red or green chile sauce in a small saucepan over low to medium heat until just simmering, stirring occasionally. Taste and season with a pinch of salt if needed.

Place the fried chiles on a serving platter or individual plates. Spoon 1/4 to 1/3 cup warm chile sauce over each chile, then sprinkle about 2–3 tbsp shredded Jack cheese on top of each.

Place the sauced chiles under a broiler or in a hot oven (450°F / 230°C) for 1–2 minutes, just until the cheese melts and bubbles—watch closely to avoid burning.

Garnish with chopped fresh cilantro and serve immediately.

Reheat the cooked Mexican-style rice and seasoned black beans gently on the stove or in the microwave until hot (about 3–5 minutes on stove over low heat with a splash of water, or 1–2 minutes in microwave).

Serve each chile relleno with approximately 1/2 cup rice and 1/3 cup black beans. Add lime wedges on the side for squeezing over the dish.