Chile Relleno Plate Recipe

Roast and peel chiles

Roast the 2 whole green chiles over a gas flame, broiler, or grill until the skins are blackened and blistered on all sides (about 8–10 minutes total), turning frequently. Transfer to a bowl and cover with plastic wrap or place in a sealed paper bag for 10 minutes to steam. Peel off the charred skin carefully, rinse briefly if needed, and pat dry. Make a lengthwise slit down one side of each chile and remove seeds/membranes as desired, keeping each chile intact.

Prepare cheese stuffing and dust chiles

Cut the Monterey Jack into 4 equal sticks (2 per chile). Gently stuff each chile with 2 oz (approx. two sticks total per chile) of cheese, taking care not to overfill. Use a toothpick to close the slit if needed. Lightly dust each stuffed chile with 1 tablespoon of flour to help batter adhere; shake off excess.

Make the batter

Separate the eggs. In a clean, dry bowl whisk together the 3 egg yolks with 1 tsp salt and 1 tsp baking powder until combined. In another large bowl, beat the 3 egg whites with an electric mixer until stiff peaks form. Fold the yolk mixture gently into the whites to create a light, airy batter.

Fry the chiles

Heat 2 cups of vegetable oil in a deep skillet or pot to 350°F (175°C). Working quickly, hold a stuffed chile by the stem, dip it into the batter ensuring full, even coating (or spoon batter over it), then carefully place into the hot oil. Fry 1–2 chiles at a time (do not overcrowd) until golden brown and crisp, about 3–4 minutes per side, turning once. Transfer to a paper towel–lined tray to drain. If using toothpicks, remove them after frying.

Warm 1 tsp oil in a small saucepan over medium heat. Add 1/4 cup finely chopped onion and cook until translucent, about 3 minutes. Add 1 tsp minced garlic and cook 30 seconds until fragrant. Stir in 1 cup prepared red or green chile and 1 cup stock. Bring to a simmer and cook 5–7 minutes to meld flavors. Season with 1/2 tsp salt. If sauce is too thin, simmer a few more minutes; if too thick, thin with a tablespoon or two of stock. Keep warm until plating.

Heat 1 tsp butter or oil in a small saucepan over medium heat. Add 1/4 cup finely chopped onion and cook until soft, about 3 minutes. Add 1 cup drained canned pinto beans and 1/4 tsp cumin and 1/4 tsp salt. Gently mash about half the beans with the back of a spoon to thicken slightly, cooking 3–4 minutes until heated through. Keep warm.

Heat 1 tsp oil in a small saucepan over medium heat. Add 1/4 cup chopped onion and cook until translucent, 3 minutes. Add 1/2 cup uncooked rice and stir to toast briefly for 1–2 minutes. Stir in 1/2 cup stock, 1/4 cup tomato sauce, 1/2 tsp minced garlic and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover and simmer 15–18 minutes until rice is tender and liquid absorbed. Fluff with a fork and keep covered until serving.

Prepare lime crema by whisking 1/4 cup sour cream with 1 tsp lime juice and 1/8 tsp salt. Taste and adjust lime or salt as desired. Keep chilled until serving.

Plate: On each plate place one fried chile relleno (or two if plating as a double) and spoon warmed red or green chile sauce generously over the top. Arrange 1 cup pinto beans and 1/2 cup Spanish rice beside the chile(s). Garnish with 1/2 cup shredded lettuce and 1/4 cup diced tomato. Drizzle lime crema on top or serve on the side upon request.