Chiles Rellenos Recipe

Roast and peel chiles

Place whole poblano chiles on a gas burner over medium-high flame or under a broiler. Rotate with tongs until skins are blistered and blackened on all sides (about 8–12 minutes). Transfer to a bowl and cover tightly with plastic wrap or a lid; let steam 10–15 minutes to loosen skins. When cool enough to handle, peel off charred skin, being careful to leave the chile whole. Make a lengthwise slit on one side of each chile and gently remove seeds and membranes with a small spoon; keep stems intact for presentation. Pat chiles dry with paper towels.

Prepare filling

Heat 1 tablespoon vegetable oil in a small skillet over medium heat. Add the finely chopped onion and sauté until translucent, 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant. Remove from heat and let cool slightly. In a bowl combine shredded queso Oaxaca (or Monterey Jack) with the sautéed onion-garlic mixture, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Mix well.

Stuff chiles

Carefully spoon the cheese mixture into each poblano through the slit, filling each chile but leaving enough space so the cheese won’t burst out while cooking. Gently press the slit closed. If desired, secure with a small toothpick (remember to remove before serving).

Prepare batter and dredge

Separate the eggs into whites and yolks. In a clean, grease-free bowl, beat the egg whites with an electric mixer on medium-high until stiff peaks form (about 2–3 minutes). In a separate small bowl, lightly whisk the yolks with the remaining 3/4 teaspoon salt. Fold the yolks gently into the beaten whites until just combined to make a fluffy batter. Place the 3/4 cup all-purpose flour in a shallow plate and sprinkle with the remaining 1/4 teaspoon black pepper.

Coat chiles

Heat 1 cup vegetable oil in a wide skillet over medium heat until shimmering and about 350°F if using a thermometer. Lightly dredge each stuffed chile in the flour, shaking off excess. Immediately dip or spoon the egg batter over the floured chile (or quickly roll the chile in batter) so it is evenly coated. Work in batches so the batter stays airy.

Fry chiles

Carefully place battered chiles in the hot oil, seam side up, and fry until golden brown on the first side, about 2–3 minutes. Turn gently with tongs or a slotted spatula and brown the other side, about 2 minutes more. If chiles brown too quickly, lower heat to medium-low. Transfer fried chiles to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (about 200°F / 95°C) while finishing the rest.

Combine chopped tomatoes, finely chopped white onion, chopped cilantro, and finely chopped jalapeño (if using) in a bowl. Add lime juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine and taste; adjust salt or lime as needed. Let sit at room temperature for 10–15 minutes for flavors to meld.

Cook Mexican-style rice

Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add 1 cup long-grain rice and sauté, stirring, for 2–3 minutes until some grains turn slightly golden. Stir in 2 tablespoons tomato sauce, then add 2 cups chicken or vegetable broth and 1/2 teaspoon salt. Bring to a boil, reduce heat to low, cover, and simmer gently for 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork.

Prepare salad

Toss mixed salad greens with sliced cucumber and radishes. Dress simply with a squeeze of lime and a pinch of salt to taste just before serving, or serve the lime wedges on the side.

Warm tortillas

Warm tortillas on a dry skillet (comal) over medium-high heat, about 20–30 seconds per side, or wrap in foil and heat in a 300°F (150°C) oven for 10 minutes. Keep wrapped in a clean towel to stay warm until serving.

Assemble and serve

Place one or two chiles rellenos on each plate with a portion of rice and a small salad. Spoon some tomato salsa over the chiles or serve salsa on the side. Serve warm tortillas alongside. Garnish with extra cilantro or lime wedges if desired.