Chile Relleno Recipe

Roast and peel poblanos

Place the poblano peppers on a sheet pan and roast under a broiler or directly over a gas flame, turning with tongs, until the skins are blackened and blistered all over (8–12 minutes). Transfer to a bowl and cover tightly with plastic wrap or place in a sealed paper or plastic bag for 10–15 minutes to steam — this loosens the skin.

When cool enough to handle, peel the charred skin off using your fingers or a small knife. Avoid rinsing under water to keep flavor. Make a lengthwise slit down one side of each pepper and carefully remove seeds and membranes with a spoon, keeping the stem intact if possible to act as a handle. Pat the inside dry with paper towels.

Season the inside lightly with 1 tsp salt and 1 tsp black pepper, dividing evenly among peppers.

Stuff each pepper with 2 ounces of cheese sticks (about 2–3 sticks depending on cut), pressing gently so the pepper holds its shape but is not overstuffed. Close the slit as best as possible; you can secure with a toothpick if necessary.

Set up an assembly line: a shallow bowl with 1 cup flour for dusting, the prepared stuffed peppers, and a deep bowl for the egg batter.

In a mixing bowl, crack 4 large eggs and whisk lightly until combined. Add 1 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon salt, and 1 tablespoon cold water. Whisk vigorously until smooth and thick enough to coat the back of a spoon. If batter seems too thick, add a little more cold water 1 teaspoon at a time to reach a drop-coating consistency.

Chill the batter in the refrigerator for 10 minutes — this helps produce a light, puffy coating when fried.

Heat the oil in a deep, heavy pot or deep-fryer to 350°F (175°C). Use enough oil so peppers can float and fry without touching the bottom; about 1 quart in a medium pot is sufficient. Line a plate with paper towels for draining fried chiles.

Working with one pepper at a time, dust each stuffed pepper lightly and evenly with the 1 cup of flour. Shake off excess flour — this helps the batter adhere.

Dip the floured pepper into the chilled batter, using a fork or tongs to fully coat. Allow excess batter to drip off briefly so it is well covered but not overwhelmed with batter.

Carefully lower the battered pepper into the hot oil. Fry 2–3 peppers at a time (do not overcrowd) for about 3–4 minutes, turning occasionally, until the batter is golden brown and puffed and the cheese inside is melted. Adjust heat to keep oil at 325–350°F to avoid burning.

Use a slotted spoon or spider to transfer fried chiles to the paper towel-lined plate to drain. If toothpicks were used, remove them after frying (be cautious — they will be hot). Keep warm in a low oven (200°F / 95°C) if frying in batches.

To serve, place each chile relleno on a plate and spoon 1–2 tablespoons of salsa roja or ranchera sauce over or alongside each pepper, if desired.

Sprinkle with a little crumbled queso fresco or cotija, scatter chopped cilantro, and serve with lime wedges on the side.

Serve immediately while hot and the cheese is melty. Recommended accompaniments: refried beans and Mexican rice.