Chile Relleno Recipe

Roast and peel poblanos

Place poblano peppers directly over a gas flame, under a broiler or on a hot cast-iron skillet. Turn occasionally until charred and blistered all over, about 8–12 minutes. Transfer to a bowl and cover tightly with plastic wrap or a plate to steam for 10 minutes. When cool enough to handle, peel off charred skin, make a lengthwise slit in each pepper and carefully remove seeds and membranes, keeping peppers intact. Set aside on paper towels to drain.

Prepare filling

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes. Add minced garlic and cook 30 seconds until fragrant. Add ground beef (or shredded chicken) to the skillet, breaking up meat; cook until browned and cooked through, about 5–7 minutes. Stir in drained diced tomatoes, 1/2 teaspoon cumin, 1 teaspoon salt and 1/4 teaspoon black pepper. Cook 2–3 more minutes to blend flavors and evaporate excess liquid. Taste and adjust seasoning. Remove from heat and let cool slightly.

Stuff peppers

Gently open each poblano and spoon an even portion of the meat filling into each pepper (about 1/4 cup each). Do not overfill; leave room to close the slit gently. If needed, secure with a toothpick.

Prepare egg batter and dredge

Separate the eggs into whites and yolks. In a medium bowl, whisk the yolks lightly and set aside. In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form (use a hand mixer or whisk). Gently fold the yolks into the whites in two additions, taking care not to deflate the mixture. Put the flour in a shallow dish. Holding a stuffed pepper, lightly dredge it in flour, shaking off excess. Dip the floured pepper into the egg mixture, coating completely, and let excess drip off.

Fry the stuffed peppers

In a deep skillet or sauté pan, pour enough vegetable oil to reach about 1/2 inch depth and heat over medium-high until shimmering (about 350°F/175°C). Carefully place the battered pepper into the hot oil seam side down; cook until golden brown on one side, about 2–3 minutes. Gently turn and cook the other side until golden, another 2–3 minutes. Transfer to a wire rack or paper towels to drain. Fry remaining peppers in batches, maintaining oil temperature. If porked toothpicks were used, remove them now.

Top with cheese

Arrange the fried chiles on a serving platter or individual plates. Spoon hot ranchero sauce over each pepper (see sauce directions) and sprinkle crumbled queso fresco or shredded white cheese over the top so it warms slightly and softens. If desired, finish with a sprinkle of crumbled cotija and chopped cilantro.

Place tomatoes, quartered onion, garlic clove and jalapeño (if using) in a blender or food processor and pulse until mostly smooth but slightly chunky.

Heat 1 teaspoon vegetable oil in a small saucepan over medium heat. Pour in the blended tomato mixture and bring to a gentle simmer. Add 3/4 teaspoon salt and 1/4 teaspoon ground cumin. Simmer uncovered for 8–10 minutes, stirring occasionally, until slightly reduced and bright in color. Stir in chopped cilantro at the end and remove from heat. Taste and adjust salt.

Reheat cooked Mexican rice and warm refried beans; keep covered until plating.

Plate each serving with one chile relleno, about 1/2 cup warmed rice, 1/4–1/3 cup refried beans and a small salad of mixed greens. Top chile with ranchero sauce and white cheese. Garnish with lime wedge and optional cotija. Serve immediately.