Chile Relleno Recipe

Roast and peel poblanos

Char the poblano peppers directly over a gas flame, under a broiler, or on a hot grill, turning occasionally, until the skins are blackened and blistered on all sides (about 8–12 minutes). Place charred peppers into a bowl and cover tightly with plastic wrap or a lid for 10–15 minutes to steam. When cool enough to handle, carefully peel off the loosened skins, make a lengthwise slit down one side of each pepper and remove seeds and membranes with a small knife, keeping the pepper intact. Pat peppers dry with paper towels.

Prepare filling

If using pork or chicken, warm a small skillet over medium heat with 1 teaspoon oil; add the chopped onion and sauté until translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds. Add the cooked meat (if using) and heat through; season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat, stir in chopped cilantro, then mix with shredded cheese. If not using meat, simply combine shredded cheese with the cooked onion/garlic mixture and cilantro; adjust seasoning. Stuff each peeled poblano by gently filling with about 1/3 to 1/2 cup of the cheese (and meat) mixture. Do not overfill — leave room to close the slit slightly so the batter can adhere.

Prepare dredge and egg batter

Spread the 3 tablespoons flour on a plate and lightly dust each stuffed pepper, shaking off excess (this helps the egg whites adhere). Separate the eggs into yolks and whites. In a bowl, whisk the yolks with 1/2 teaspoon salt until smooth. In a clean, grease-free mixing bowl, use an electric mixer or whisk to beat the egg whites to soft peaks. Gently fold the yolk mixture into the beaten whites until uniform; do not overmix — you want a light, airy batter that will puff when fried.

Fry the chiles

Heat about 1/2 to 3/4 inch (or roughly 1 cup) vegetable oil in a wide skillet over medium-high heat until shimmering and a small drop of batter sizzles on contact (about 350°F / 175°C). Working in batches, dip each dredged pepper into the egg batter, coating evenly. Carefully place pepper in hot oil seam-side up and fry until golden and puffed on the first side, about 2–3 minutes. Gently flip and fry the other side 1–2 minutes until golden and mostly set. Transfer to a wire rack or paper towel-lined plate to drain. If the batter browns too quickly before the interior is heated, reduce heat slightly. Maintain oil temperature between batches.

Cook and blend sauce

In a blender or food processor, combine the tomatoes (or canned tomatoes), quartered onion, and 1 garlic clove. Blend until smooth. In a small saucepan, heat 1 tablespoon oil over medium heat. Pour the blended tomato mixture into the pan and bring to a gentle simmer. Add 1/2 cup broth, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon dried oregano. Simmer, stirring occasionally, until slightly thickened and bright, about 8–10 minutes. Taste and adjust seasoning.

Warm assembled chiles in sauce

Place the fried chiles in a single layer in a shallow pan. Spoon the hot tomato sauce over each chile (or pour sauce into the pan and spoon to coat) and warm together for 2–3 minutes so cheese inside softens and sauce adheres. Do not simmer vigorously, which could deflate the batter too much.

Transfer chiles rellenos to plates. Top with additional sauce as desired, sprinkle with crumbled queso fresco or cotija and chopped cilantro. Serve immediately with lime wedges on the side.