Tray Of Chili Rellenos (20 Ct.) Recipe
Make Tray Of Chili Rellenos (20 Ct.) Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chiles
Filling
Batter & Coating
Sauce (optional)
Frying & Assembly
Garnish
Method
Chiles
- 1
Roast and steam chiles
Using a gas burner, charred-grill, or broiler, roast the poblanos on all sides until the skin is evenly blistered and blackened in spots (about 8–12 minutes). Immediately transfer chiles to a large heatproof bowl and cover tightly with plastic wrap or place in a sealed paper bag to steam for 15 minutes. Steaming loosens the skin.
- 2
Peel and prep
After steaming, gently peel away the blistered skin with your fingers or a small knife, being careful not to tear the chile flesh. Make a lengthwise slit from just below the stem toward the tip, keeping the stem attached. Using a small spoon, remove seeds and as much membrane as desired through the slit; rinse quickly if needed and pat dry with paper towels. Lightly season the inside of each chile with a pinch of the 1 tsp kosher salt reserved for chiles.
Filling
- 3
Mix the cheese filling
In a large bowl combine the shredded Oaxaca/Monterey Jack cheese, crumbled queso fresco (if using), finely chopped onion, chopped cilantro, 2 tsp ground cumin and 2 tsp kosher salt. Mix thoroughly so flavors are evenly distributed.
- 4
Stuff the chiles
Gently open each prepared chile and spoon a portion of the cheese mixture into the cavity. Aim for a firm but not overstuffed chile so you can close it without tearing. Close the slit and, if needed, secure the opening with 1–2 toothpicks. Place stuffed chiles on a tray, cover lightly, and refrigerate while you prepare batter (this firms the filling slightly and makes dredging easier).
Batter & Coating
- 5
Prepare dredge
Place the 2 cups all-purpose flour in a wide, shallow bowl for dredging. This will create a thin dry layer for the egg batter to adhere to.
- 6
- 7
Whip egg whites
With a stand mixer or hand mixer and a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. This may take 3–6 minutes depending on mixer speed.
- 8
Finish batter
Option A (classic): Gently fold the reserved egg yolks into the whipped whites in 2–3 additions, taking care not to deflate the whites. Then fold in 1 tsp baking powder, 0.5 tsp salt and the 0.25 cup cold sparkling water (if using) just until combined. Option B (if you prefer a slightly lighter batter): reserve 2–3 yolks, fold the rest as above and whisk the remaining yolks with the sparkling water and add last — only very gently incorporate.
- 9
Dredge and coat
Working in batches, lightly dredge each stuffed chile in the flour, shaking off excess. Immediately dip and roll the floured chile into the whipped egg mixture, using a spoon to help coat the top and sides evenly so a thick, even coat forms. Let excess batter drip back into the bowl. Place coated chiles on a rack or tray while you heat the oil; do not crowd them—work in batches to keep the batter crisp.
Sauce (optional)
- 10
Make the tomato sauce
Heat 2 tbs vegetable oil in a medium saucepan over medium heat. Add the roughly chopped onion and sauté until translucent, about 4–5 minutes. Add the garlic and cook 30–60 seconds until fragrant. Add the 4 cups crushed tomatoes, 1 tsp dried oregano, 1 tsp kosher salt and 0.5 tsp black pepper. Bring to a simmer, reduce heat to low, and gently simmer for 10–15 minutes to meld flavors. Stir in 0.25 cup chopped cilantro at the end. If you prefer a smoother sauce, puree with an immersion blender or in a blender until smooth, then return to low heat and keep warm until assembly.
Frying & Assembly
- 11
Heat oil
Pour about 8 cups of vegetable oil into a deep, heavy skillet or Dutch oven (oil depth ~2–3 inches) and heat over medium-high to reach approximately 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter — it should sizzle and rise steadily but not burn immediately.
- 12
Fry the chiles
Fry the coated chiles in batches, 2–4 minutes per side, turning gently with tongs so the batter browns evenly to a deep golden color. Avoid overcrowding the pan; maintain oil temperature by adjusting heat between batches. If a batch cools the oil too much, wait for it to recover to ~350°F before adding more chiles.
- 13
Drain and keep warm
Remove fried chiles to a wire rack set over a baking sheet or a paper towel–lined tray to drain. Keep completed chiles warm in a 200°F (95°C) oven while you fry remaining batches so they stay crisp and hot for assembly.
- 14
Assemble the tray
Arrange the fried chiles on a serving tray. If using sauce, spoon warm sauce over each chile or serve sauce on the side for guests to pour. Garnish with fresh cilantro leaves and lime wedges. If you secured chiles with toothpicks, either leave them for transport and remove before serving or remove them carefully with a finger/tweezer just before plating.
Finishing & Serving
- 15
Final checks and service
Taste one chile to confirm seasoning; adjust remaining sauce with salt or lime if necessary. Serve hot so the cheese is melty and the batter is crisp. Leftovers: store in an airtight container in the refrigerator up to 2 days; reheat in a 375°F (190°C) oven to keep the coating crisp.