Chile Relleno Recipe

Preheat the oven to 475°F (245°C). Place the whole poblano peppers on a baking sheet. Roast directly under the broiler or on the hottest oven rack, turning with tongs every 3–4 minutes, until the skins are evenly blackened and blistered on all sides (about 10–12 minutes).

Transfer the blistered poblanos to a bowl and cover tightly with plastic wrap or place in a sealed plastic bag. Let steam for 10–15 minutes—this loosens the skins for easy peeling.

While chiles steam, prepare the filling: heat 2 tablespoons olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add the chopped shrimp and sauté 2–3 minutes until they just turn opaque. Add the chopped lobster and corn kernels, cook 1–2 minutes to warm through. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir in lime juice and chopped cilantro. Remove from heat and let cool slightly.

Carefully peel the skins off the poblano peppers, making a small slit down the side of each pepper and removing seeds (keep the stem attached if you like the presentation). Pat peppers dry with paper towels.

Gently open each pepper and spoon a portion of the seafood-corn mixture inside (about 3.5 ounces filling per pepper). Add a generous pinch of shredded Chihuahua and Oaxaca cheese into each pepper with the filling, reserving a little cheese for topping. Close the pepper gently.

Reduce oven temperature to 425°F (220°C). On a separate rimmed baking sheet or in a cast-iron skillet, toss whole Roma tomatoes, quartered onion, jalapeño, and whole garlic cloves with 1 tablespoon vegetable oil and a pinch of salt. Roast for 20–25 minutes until tomatoes are soft and lightly charred.

Remove vegetables from oven and let cool slightly. Squeeze roasted garlic from skins. Transfer tomatoes, onion, garlic, jalapeño, tomato paste, heavy cream, cilantro (if using), 1 teaspoon salt and 1/4 teaspoon black pepper to a blender or food processor. Blend until smooth and creamy. Taste and adjust seasoning. Keep warm.

Set up a breading station: a shallow bowl with all-purpose flour, a second with beaten eggs, milk and 1/2 teaspoon salt. Pat the filled peppers dry. Lightly dust each stuffed pepper with flour, shaking off excess, then dip into the egg mixture to coat completely.

Heat about 1 cup vegetable oil in a large skillet over medium-high heat until shimmering and a breadcrumb test sizzles (about 350°F if using a thermometer). Carefully place peppers in the oil seam-side down and fry 2–3 minutes per side until golden-brown and crisp. Work in batches if necessary. Transfer fried chiles to a paper towel-lined rack to drain briefly.

If you prefer a crisp finish with melted interior cheese, place the fried stuffed peppers on a baking sheet, sprinkle reserved cheese over them, and finish in the oven at 400°F (200°C) for 3–5 minutes until cheese melts.

While peppers roast/finish, make the rice: rinse the rice under cold water until water runs clear. In a small saucepan, melt 1 tablespoon butter over medium heat, add the rice and stir to coat for 1 minute. Add 2 cups stock and 1/2 teaspoon salt, bring to a boil, then reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest 5 minutes, fluff with fork.

Warm the drained and rinsed black beans in a small saucepan over low heat with 1/2 teaspoon cumin and a pinch of salt, stirring until heated through (about 5 minutes). Keep covered and warm.

Spoon a generous pool of roasted creamy tomato salsa onto each plate. Place a fried stuffed poblano on top of the sauce.

Arrange a scoop of rice and a portion of warm black beans alongside the chile relleno.

Garnish the stuffed chile and rice with chopped cilantro, a sprinkle of crumbled queso fresco or extra Oaxaca, and lime wedges. Serve immediately.