Chile Relleno Recipe

Char the poblanos directly over a gas flame, under a broiler, or on a hot cast-iron skillet, turning with tongs until blistered and blackened on all sides (about 8–12 minutes).

Place charred peppers in a bowl and cover tightly with plastic wrap or put in a sealed paper bag for 10–15 minutes to steam (this loosens the skins).

Carefully peel off the blackened skin, rinse briefly under cold water if needed to remove stubborn bits, then pat dry with paper towels.

Make a lengthwise slit down one side of each pepper and gently remove seeds and membranes with your fingers or a small spoon, keeping the stem intact. Sprinkle about 1/6 tsp kosher salt into each pepper cavity and set on a tray.

In a medium skillet, heat 1 tablespoon oil over medium. Add the chopped onion and sauté until translucent, about 4–5 minutes.

Add minced garlic and cook 30 seconds until fragrant. Stir in drained diced tomatoes, cooked chicken or ground pork (if using), ground cumin and black pepper. Cook 2–3 minutes until warmed through and slightly reduced. Remove from heat and let cool 5 minutes.

Fold the sautéed mixture into the shredded cheese and chopped cilantro until evenly combined. Taste and adjust salt if necessary. The filling should be moist but not runny.

Carefully spoon about 3/4 cup of the filling into each prepared poblano pepper, pressing gently to compact but not overfill. Close the slit as best as possible; secure with a toothpick if needed.

Preheat broiler or a hot skillet. Place tomatoes, quartered onion, and garlic cloves on a baking tray, toss with olive oil and a pinch of salt. Roast or broil until well charred and softened, about 10–12 minutes.

Transfer roasted vegetables to a blender with the broth and 1/4 tsp ground cumin. Blend until smooth. Taste and add up to 1/2 tsp additional salt if needed. Pour sauce into a saucepan and keep warm over low heat until serving.

Prepare batter

In a mixing bowl, whisk together 1 cup flour, 1/4 cup cornstarch, baking powder and 1/2 tsp salt. In a separate bowl, lightly beat egg yolks and stir them into the dry mix. Pour in cold club soda or ice water gradually until combined; batter should be slightly thick but airy. In another bowl, beat the egg whites to soft peaks and gently fold them into the batter to keep it light.

Pat stuffed peppers dry. Lightly dust each pepper with 1–2 tablespoons of the 1/2 cup flour reserved for dusting; shake off excess. This helps the batter adhere.

Heat vegetable oil in a deep skillet or medium pot to 350°F (175°C). Use enough oil to submerge at least half the pepper; about 3–4 cups typically. Test by dropping a small amount of batter — it should sizzle and rise immediately.

Working one at a time, hold a pepper by the stem, dip into the batter to coat evenly (rotate to cover all sides) and carefully lower into hot oil. Fry 2–3 minutes per side until golden and crisp, turning gently with tongs. Do not overcrowd the pan; fry in batches.

Remove fried chiles to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a low oven (200°F / 95°C) while frying remaining peppers.

Place a warm roasted tomato sauce smear on each serving plate or pour sauce into the bottom of a serving dish.

Set each fried chile relleno on top of the sauce. Garnish with chopped cilantro leaves and serve with lime wedges on the side for squeezing.

Serve immediately so the batter stays crisp. Leftovers: reheat briefly in a 350°F oven to help maintain crispness.