Chile Rellenos Recipe

Roast and Peel

Preheat a gas burner or broiler to high. Lightly coat each poblano with 2 tbs vegetable oil and a pinch of kosher salt. Place peppers directly over the gas flame or on a foil-lined baking sheet under the broiler. Turn occasionally until skin is blistered and blackened on all sides, about 8–12 minutes. Place blistered peppers in a bowl and cover tightly with plastic wrap or place in a sealed paper bag to steam for 15 minutes; this loosens the skin for easier peeling.

Once cooled enough to handle, gently peel away the charred skin using your fingers or a small paring knife. Make a lengthwise slit down one side of each pepper and carefully remove seeds and membranes while keeping the pepper mostly intact. Rinse briefly under cool water if necessary to remove stubborn bits of skin or seeds, then pat dry with paper towels.

Combine the shredded/crumbled cheeses in a bowl with the chopped cilantro and black pepper. Taste and adjust seasoning if desired. Divide the cheese mixture into six equal portions and loosely stuff each prepared poblano through the side slit, being careful not to overfill so the pepper can close naturally. If a pepper tears, patch with a small piece of cheese inside and proceed; the batter will help seal it.

Whisk the egg yolks lightly with 2 tbs cold water until smooth; set aside. In a separate clean bowl, beat the egg whites with a pinch of fine sea salt until stiff peaks form. Fold a small portion (about 1/4) of the beaten whites into the yolks to lighten them, then gently fold the rest until a glossy, slightly airy batter forms. The mixture should be thick enough to cling to a spoon but not overly heavy.

Place the flour and cornstarch in a shallow bowl and stir to combine. Pat the stuffed peppers dry again. Lightly dredge each stuffed pepper in the flour mixture, shaking off excess — the flour helps the egg batter adhere.

Pour 2 cups of vegetable oil into a wide, heavy skillet (cast-iron preferred) to a depth of about 1/2 inch and heat over medium-high until it registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise steadily.

Working in batches to avoid crowding, dip each floured, stuffed pepper into the egg white batter, coating completely. Use tongs or two forks to lower the coated pepper into the hot oil. Fry until golden and puffed on the first side, about 2–3 minutes, then carefully turn and fry the other side 1–2 minutes more until evenly golden and cooked through. Adjust heat as needed to prevent burning; maintain about 325–350°F.

Use a slotted spoon to transfer fried chiles rellenos to a wire rack set over a baking sheet or paper towels to drain. Keep finished chiles warm in a low oven (200°F / 95°C) while you fry remaining peppers.

If serving with sauce, heat 1 tsp oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 3–4 minutes. Add garlic and cook 30 seconds until fragrant.

Add the tomatoes, broth, salt, and cumin. Simmer gently 8–10 minutes to meld flavors. Allow the mixture to cool slightly, then purée with an immersion blender or in a blender until smooth. Taste and adjust salt or cumin. Keep warm until serving.

To serve, spoon a little tomato sauce onto each plate and place a fried chile relleno on top. Garnish with cilantro leaves and a lime wedge for squeezing over the pepper.