Chile Rellenos Recipe

1. Roast the poblano chiles whole over an open flame, under a broiler, or on a hot cast-iron skillet, turning occasionally, until the skin is blackened and blistered on all sides, about 8–12 minutes.

2. Place the hot chiles in a bowl and cover tightly with plastic wrap or place in a sealed paper bag for 10–15 minutes to steam; this loosens the skin for peeling.

3. Carefully peel off the charred skin using your fingers or a small knife, trying to keep the stem intact. Rinse briefly only if needed to remove stubborn bits but avoid removing flavor.

4. Make a lengthwise slit down one side of each chile and carefully remove seeds and membranes with a small spoon. Be careful not to tear the flesh; keep the chiles whole for stuffing. Pat dry with paper towels and set aside.

5. If using meat: heat 1 tsp oil in a skillet over medium heat. Add the finely chopped onion and cook until translucent, 3–4 minutes. Add minced garlic and cook 30 seconds. Add cooked ground pork or beef and warm through. Season with 1/2 tsp salt and 1/4 tsp pepper. Remove from heat and let cool slightly.

6. In a bowl, combine shredded cheese, crumbled queso fresco (if using), the cooked meat mixture (or omit for vegetarian), chopped cilantro, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Mix until well combined.

7. Taste and adjust seasoning. Spoon about 1/3 to 1/2 cup of the filling into each prepared poblano, pressing gently but not overstuffing to avoid tearing. Fold chile closed and, if needed, secure with a toothpick.

8. Prepare yolk dredge

Whisk the 4 egg yolks with 1/4 cup of the all-purpose flour and 2 tablespoons cold water until smooth and slightly thickened. This will help the meringue adhere to the chile and give a thin base coat.

9. Prepare meringue

In a clean, grease-free bowl, beat the 4 egg whites with 1/2 tsp salt and 1 tsp cornstarch (if using) until glossy stiff peaks form. The whites should hold firm but not be dry.

10. Set two shallow bowls or plates: one with the remaining 1/2 cup flour for dredging, one with the prepared egg yolk mixture, and keep the meringue in its bowl. Work quickly to keep whites stable.

11. Heat a wide skillet over medium heat and add enough vegetable oil to reach about 1/4"–1/2" depth (about 1 to 2 cups depending on pan). Heat oil to 350°F (175°C) or until a small pinch of flour sizzles gently.

12. Working with one stuffed chile at a time: lightly dredge the chile in flour, shaking off excess. Dip it into the egg yolk mixture to coat, then immediately press or spoon the meringue onto the chile to coat evenly. You can use a spatula to transfer the meringue-coated chile into the hot oil. Alternatively, spoon meringue onto chile until well covered.

13. Fry 2–3 chiles at a time (do not crowd) for about 2–3 minutes per side, until the batter is golden brown and crisp. Use tongs to turn gently. If meringue browns too fast, lower heat slightly.

14. Transfer fried chiles to a wire rack or paper towel-lined baking sheet to drain briefly. If using toothpicks, remove them now. Sprinkle with a little coarse salt and serve immediately.

15. To make the salsa while chiles rest: place roma tomatoes, quartered onion pieces, garlic cloves, and jalapeño on a hot skillet or under the broiler. Roast, turning occasionally, until skins are charred and softened, about 8–10 minutes.

16. Transfer roasted vegetables to a blender or food processor, add 1 tsp vegetable oil, chopped cilantro, and 1/2 tsp salt. Pulse to a coarse or smooth salsa per preference. Taste and adjust seasoning. Serve alongside the chiles or spoon over them.

17. Plate 1–2 chiles per person depending on appetite. Serve hot with optional roasted tomato salsa, lime or lemon wedges and extra crumbled cheese on the side.

18. Leftovers: refrigerate in an airtight container for up to 2 days. Reheat gently in a 350°F oven for 8–10 minutes to re-crisp the batter.