Lunch Chile Relleno Recipe

Roast and peel poblanos

Preheat broiler or gas flame. Lightly brush poblanos with 1 tsp vegetable oil. Place directly under broiler or over an open flame and roast, turning occasionally, until skins are charred and blistered on all sides (about 8–12 minutes). Transfer to a bowl and cover tightly with plastic wrap or a lid to steam for 10 minutes. When cool enough to handle, peel off charred skin, make a lengthwise slit down one side of each pepper and gently remove seeds and membranes while keeping pepper intact.

Stuff peppers

Divide the 2 cups shredded cheese evenly among the 6 peppers. Stuff each pepper by pushing cheese into the cavity. Do not overfill; leave room so peppers can close slightly.

Prepare dredge and batter

Place 1 cup flour and 2 tbsp cornmeal (if using) mixed with 1 tsp salt and 1 tsp black pepper in a shallow bowl for dredging. In a separate bowl, separate eggs. Place yolks in one bowl and whites in another. Beat yolks lightly. Beat egg whites with an electric mixer until stiff peaks form (about 2–3 minutes). Gently fold beaten yolks into the whites just until combined; this is the airy batter for coating.

Dredge and coat

Heat about 1/2" (roughly 1 cup) of vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). One pepper at a time, lightly dredge in the seasoned flour to coat the exterior and shake off excess. Then dip the floured pepper into the egg batter, ensuring an even, airy coating. Allow excess batter to drip back into the bowl.

Fry peppers

Carefully place battered peppers into the hot oil seam-side up. Fry in batches, turning once with tongs, until golden brown and puffy on all sides, about 2–3 minutes per side. If oil begins to smoke or batter starts to darken too fast, reduce heat to medium. Transfer fried chiles to a paper towel–lined rack or plate to drain and keep warm in a low oven (200°F / 95°C) while finishing remaining peppers.

Finish

If using salsa or ranchero sauce, warm it and spoon over the peppers just before serving or serve on the side. Sprinkle with optional crumbled queso fresco and a squeeze of lime.

In a medium skillet, heat 2 tablespoons vegetable oil or lard over medium heat. Add finely chopped onion and cook until translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add drained pinto beans and 1 cup of water or reserved bean liquid. Bring to a gentle simmer and mash beans with a potato masher or fork until you reach desired texture—smooth or slightly chunky. Stir in 1 tsp cumin and 1 tsp salt. Continue to cook, stirring and adjusting liquid as needed, until beans reach a creamy consistency, about 5–7 minutes. Keep warm until plating.

In a bowl, gently toss diced avocados with lime juice to prevent browning. Add diced tomato, red onion, and chopped cilantro. Season with 1 tsp salt and 1/2 tsp black pepper, adjusting to taste. Fold gently to combine so avocado stays slightly chunky.

Place mixed salad greens on the serving plate, spoon a portion of the guacamole mixture on top of the greens or to the side as a small salad. Garnish with a lime wedge.

For each serving: place 1 chile relleno on the plate, spoon about 1/2 cup refried beans beside it, and a small portion (about 1/3–1/2 cup) of the guacamole salad on salad greens. Add salsa or warmed ranchero sauce to the pepper or serve on the side. Garnish with crumbled queso fresco and a lime wedge.

Serve immediately while chile rellenos are hot and crunchy, with beans warm and guacamole chilled or at room temperature.