Chile Relleno Recipe

Roast and peel poblanos

Place poblano peppers directly over a gas burner or under a broiler on high. Rotate with tongs until skins are evenly charred and blistered (about 8–12 minutes). Transfer to a bowl and cover with plastic wrap or place in a sealed container for 10–15 minutes to steam—this loosens skins.

When cool enough to handle, peel off the charred skin using your fingers or a paring knife. Make a lengthwise slit down one side of each pepper and carefully remove seeds and veins, keeping the pepper largely intact. Pat dry with paper towels and set aside.

Stuff each pepper with about 1/2 cup shredded cheese, pressing gently to fill without tearing the pepper. Close the slit as best you can. If desired, use a toothpick to keep closed while handling.

Prepare batter and coatings

Separate eggs into whites and yolks. In a clean bowl, whisk the yolks with the 1/2 cup masa or flour (if using), and a pinch (about 1/4 tsp) of salt until smooth; set aside. In another large bowl, beat the egg whites with 1/2 tsp of salt until stiff peaks form (use an electric mixer for best results). If you prefer a simpler method, skip the yolk mixture and dust peppers in flour only.

Heat 1/2–1 inch of vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C). You should be able to sizzle a pinch of flour gently on contact.

Working with one pepper at a time: lightly dust the stuffed pepper in the 1 cup flour, shaking off excess. If using the whipped-white batter method, gently fold a few tablespoons of the beaten egg whites into the yolk mixture to loosen, then dunk or spoon the whites over the pepper to coat evenly. Alternatively, fully coat each floured pepper by spooning whipped whites over it for a thick airy crust.

Carefully place the coated pepper into the hot oil. Fry 2–3 minutes per side, turning gently with tongs, until golden brown and crisp. Avoid overcrowding—fry in batches. Transfer to a paper-towel-lined rack to drain. If using toothpicks, remove before serving.

Keep finished chiles warm in a low oven (200°F / 95°C) while you finish remaining batches.

Rinse rice until water runs clear to remove excess starch; drain well.

In a medium saucepan, heat 1 tablespoon oil or butter over medium heat. Add chopped onion and sauté until translucent, about 3 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add the drained rice and toast, stirring, for 2–3 minutes until some grains turn a light golden color.

Stir in the blended tomato (or tomato sauce), then add the broth and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until liquid is absorbed and rice is tender.

Remove from heat and let rest, covered, 5 minutes. Fluff with a fork before serving.

In a medium skillet, heat the lard or oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 4 minutes. Add minced garlic and cook 30 seconds.

Add the drained beans and 1/4 cup reserved bean liquid (or water). Cook, stirring and gently mashing with a potato masher or the back of a spoon, until texture is smooth or reaches desired chunkiness, about 5–7 minutes. Add salt to taste and more liquid if needed to loosen. For extra creaminess, blend half the beans with liquid in a blender then return to skillet and stir to combine.

Keep warm until serving.

Warm tortillas in a dry skillet or wrapped in a clean towel in a low oven (350°F / 175°C) for 5–8 minutes.

Plate: place one or two chile rellenos per plate alongside a scoop of tomato rice and a serving of refried beans. Spoon salsa over or alongside the chiles, garnish with chopped cilantro if desired, and add lime wedges on the side.

Serve immediately so chiles remain crisp; provide tortillas to eat alongside.