Chile Relleno Recipe

Roast and peel

Place whole poblano peppers on a gas burner over medium-high flame, under a broiler, or on a hot grill. Roast, turning occasionally, until skins are blackened and blistered on all sides (about 8–12 minutes). Transfer to a bowl and cover tightly with plastic wrap or place in a sealed container to steam for 10–15 minutes. This loosens the skin for easy peeling.

Peel and slit

When cool enough to handle, peel off the charred skin with your fingers or a small knife; rinse quickly under cool water if needed and pat dry. Make a lengthwise slit down one side of each pepper, leaving stem intact and not cutting fully through. Carefully remove seeds and membranes with a small spoon, being careful to keep the pepper mostly whole. Rinse inside if desired and pat dry.

Prepare filling

In a mixing bowl combine shredded Oaxaca or mozzarella cheese and optional crumbled queso (if using). If using cooked meat, fold it in. Add the finely chopped onion, minced garlic, cilantro, 1/2 tsp salt and 1/4 tsp black pepper. Mix gently until well combined. Taste a small pinch and adjust seasoning if necessary.

Stuff chiles

Using a small spoon, fill each pepper cavity with about 3/4 to 1/2 cup of the cheese (and meat, if used) mixture — do not overstuff; leave some room so the batter can coat the pepper and so the pepper won’t split while frying. Press the filling gently, then close the slit as much as possible. If needed, secure with a toothpick through the stem area (remember to remove before serving).

Prepare dry dredge

Place the 1/2 cup all-purpose flour in a shallow bowl and whisk in 1/4 tsp salt and 1/8 tsp baking powder. This is for dredging the peppers before dipping in egg white.

Beat egg whites

In a clean, dry bowl, using a whisk or electric mixer, beat the 4 egg whites until they form soft peaks. They should be glossy and hold a soft peak when the beater is lifted. Add a pinch of salt if desired.

Combine yolks

Beat the 4 egg yolks lightly in a separate small bowl until uniform; reserve.

Dredge and coat

Lightly dust each stuffed pepper with flour, shaking off excess. Dip the floured pepper into the beaten egg whites, coating thoroughly. Immediately spoon or brush a small amount of the reserved beaten egg yolks over the puffed egg-white coating (this helps color and adherence). Alternatively, you can gently fold a small amount (1–2 tbsp) of yolk into the whites but traditional method is yolk brushed on. Work quickly so the whites retain volume.

Roast tomatoes and aromatics

Place Roma tomatoes, quartered onion, and garlic cloves in a dry skillet or under the broiler; roast until skins are blistered and tomatoes begin to soften, about 8–10 minutes. Let cool slightly.

Blend and season

Transfer roasted tomatoes, onion, garlic, cilantro, 1 tbsp oil and 1/4 cup broth (or water) to a blender. Purée until smooth. Taste and season with 3/4 tsp salt and 1/4 tsp black pepper. If mixture is very thick, thin with up to another 1/4 cup broth. For a smoother sauce, pass through a fine mesh sieve into a small saucepan and keep warm over low heat until serving.

Heat oil

Pour 1–2 cups vegetable oil into a deep skillet or medium sauté pan to reach about 1/2–3/4 inch depth (enough to shallow-fry). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 30–40 seconds.

Fry chiles

Working in batches so as not to crowd the pan, gently slide each battered pepper into the hot oil seam-side up. Fry 1–2 minutes per side until the batter is golden brown and puffed and the pepper is heated through. Use tongs or a slotted spoon to turn carefully to avoid tearing the batter. If the batter browns too quickly, reduce heat to medium. Total frying time per batch: 3–5 minutes.

Drain and finish

Remove fried chiles to a plate lined with paper towels to drain excess oil. If you used toothpicks, remove them now. To serve, place each chile on a warmed plate, spoon warm tomato sauce over or alongside, garnish with extra cilantro and a squeeze of lime. Serve immediately so the cheese remains melty.