Chile Relleno Recipe

char and steam

Set a gas burner to medium-high or heat a cast-iron skillet over high heat. Using tongs, char each poblano over the flame or in the skillet, turning occasionally, until skin is blackened and blistered all over (about 8–10 minutes). Transfer chiles to a large bowl and cover tightly with plastic wrap or place in a sealed paper bag; let steam 10–15 minutes to loosen skins.

Once cool enough to handle, peel off the blistered skin with your fingers or a paper towel; do not rinse under water (you want to retain smoky flavor). Make a lengthwise slit down one side of each chile and carefully remove seeds and membranes with a small spoon or your fingers, keeping the chile intact. Pat inside dry with paper towel.

In a small skillet, heat 1 tablespoon vegetable oil over medium heat. Add the diced 1/2 small onion and sauté until translucent, 3–4 minutes. Add 2 minced garlic cloves and sauté 30–45 seconds until fragrant. Remove from heat and stir in chopped cilantro, then let cool slightly.

Combine the sautéed onion mixture with the shredded cheese in a bowl. Season with 1 teaspoon salt and 1/2 teaspoon black pepper; mix. Stuff each peeled and seeded poblano with about 1/3 to 1/2 cup of the cheese mixture (depending on chile size). Do not overstuff; press gently and keep the slit closed.

Separate the 4 large eggs into whites and yolks into two bowls. Reserve yolks for later.

In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Gradually whisk in the 1/2 cup cold sparkling water until smooth; batter should be thick enough to coat a spoon but still pourable. If too thick, add up to 2 tablespoons more sparkling water.

In a clean bowl, using an electric mixer or whisk, beat the egg whites to soft peaks (when you lift the whisk, the peaks hold but curl over). Gently fold the whipped egg whites into the flour batter in two additions, keeping as much air as possible. Finally, gently fold in the reserved egg yolks until incorporated. The final batter should be light and airy.

Pour enough vegetable oil into a deep skillet or sauté pan to reach about 1/2–3/4 inch deep (about 2–3 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of batter sizzles and browns in about 30 seconds.

Lightly brush the outside of each stuffed poblano with 1 teaspoon cooking oil to help batter stick. Holding the chile by the stem or using tongs, dip each chile into the batter to coat fully; allow excess batter to drip off. If batter is very thick, you can spoon batter over the chile to achieve even coverage.

Carefully slide 1–2 battered chiles into the hot oil (do not overcrowd). Fry until batter is golden brown and crisp on the first side, 3–4 minutes, then carefully turn and cook the other side 2–3 minutes. Use a slotted spatula/tongs to turn gently so the chile stays intact. If browning too quickly, reduce heat slightly.

Transfer cooked chiles to a wire rack set over a baking sheet or to paper towels to drain. Keep warm in a low oven (200°F/95°C) while you fry remaining chiles. Reheat oil to temperature between batches as needed.

Serve each chile hot, optionally topped or plated with warm tomato sauce (see optional sauce). Garnish with lime wedges.

In a blender, combine 2 cups chopped ripe tomatoes, 1/2 cup chopped white onion, and 1 clove garlic; blend until smooth.

Heat 1 tablespoon vegetable oil in a small saucepan over medium heat. Pour in blended tomato mix and simmer, stirring occasionally, until slightly reduced and flavors meld, about 8–10 minutes. Season with 1/2 teaspoon salt and up to 1/4 teaspoon sugar if tomatoes are acidic. Keep warm and spoon over or alongside the fried chiles.