Two Chiles Rellenos Recipe

Roast and peel poblanos

Preheat broiler to high (or prepare a gas burner). Place poblano peppers on a baking sheet and broil, turning every 2–3 minutes, until skin is evenly blackened and blistered (about 8–12 minutes). Transfer to a bowl and cover tightly with plastic wrap or place in a sealed paper bag to steam for 10 minutes. When cool enough to handle, peel off the blistered skin, being careful to leave peppers intact. Make a lengthwise slit down one side of each pepper and gently remove seeds and membranes with a small spoon, keeping the pepper whole. Pat interior dry with paper towel.

Set the cleaned peppers aside on a plate seam-side up while you prepare the filling.

Prepare vegetable filling

Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add diced onion and a pinch of salt; cook until translucent, 3–4 minutes. Add minced garlic and chopped jalapeño (if using) and cook 30 seconds until fragrant. Add diced squash, zucchini and corn; cook, stirring occasionally, until squash is tender but not mushy, about 5–6 minutes. Stir in ground cumin, smoked paprika, 1/2 teaspoon kosher salt, and black pepper; cook 30 seconds to bloom the spices. Remove skillet from heat and stir in 2 tablespoons chopped cilantro. Allow mixture to cool 5 minutes so it will not overly melt the cheese.

Assemble filling with queso fresco

Crumble 3 oz queso fresco into the cooled vegetable mixture. Add 2 tablespoons heavy cream and gently fold until combined; the mixture should be moist but not runny. Taste and adjust seasoning with up to 1/4 teaspoon more salt if needed.

Spoon equal amounts of the filling into each roasted poblano, pressing gently so they hold their shape. You should fill them generously but avoid overstuffing so they close.

Make batter (for fried version)

For a light, airy batter, separate the 2 eggs. Place the yolks in one bowl and whisk with 1/2 cup flour until smooth. Whisk in 1/4 cup cold sparkling water and 1 tablespoon cornmeal (if using) until a loose batter forms; season with 1/4 teaspoon salt. In a separate bowl, beat the egg whites to soft peaks. Gently fold the whipped whites into the batter in two additions to keep airiness.

Fry the chiles

Heat 1/2 cup vegetable oil in a large skillet over medium heat until shimmering (about 350°F / 175°C if using a thermometer). Dredge each stuffed pepper in a dusting of flour (this helps batter stick), then dip into the prepared batter, coating evenly. Carefully lower peppers into the oil and fry, turning once, until batter is golden and crisp, 3–4 minutes per side. Transfer to a wire rack or paper towel-lined plate to drain. If oil browns too quickly, reduce heat to medium-low. This yields a crisp, traditional chiles rellenos exterior.

Baking alternative (lighter)

If you prefer a lighter version, preheat oven to 425°F (220°C). Lightly brush each stuffed pepper with olive oil or spray with neutral oil. Place them on a parchment-lined baking sheet and roast for 12–15 minutes, turning once, until warmed through and lightly browned at edges. Bake method will not produce the battered crust but reduces oil and time.

Transfer the cooked peppers to a serving plate. Sprinkle an extra ounce of crumbled queso fresco over the top, scatter remaining cilantro leaves and optional pickled red onions. Serve immediately with lime wedges alongside. Recommended: squeeze a bit of lime over each pepper just before eating.

Leftovers: refrigerate in an airtight container up to 2 days. Reheat in a 350°F (175°C) oven for 10–12 minutes (cover loosely with foil if topped with cheese to avoid excessive browning).