Chiles Rellenos Recipe

Roast and peel poblanos

Place whole poblano peppers on a hot grill, under a broiler, or over a gas flame. Roast, turning occasionally, until skins are evenly blistered and blackened in spots, about 8–12 minutes total.

Transfer roasted peppers to a bowl and cover tightly with plastic wrap or place in a sealed paper bag. Let steam for 10 minutes—this loosens skins for peeling.

Carefully peel off charred skin with your fingers or a small knife, keeping stems intact. Make a lengthwise slit down one side of each pepper and remove seeds and membranes with a small spoon, keeping the pepper as intact as possible. Sprinkle inside with a pinch of coarse salt. Set aside on a rack to drain any excess moisture.

In a medium bowl combine shredded Oaxaca/Monterey Jack, crumbled queso fresco (if using), shredded chicken or chorizo (if using), chopped onion, minced garlic, cilantro, lime juice, cumin, and black pepper. Taste and adjust salt if necessary. Mix until evenly combined.

Carefully spoon the filling into each pepper cavity, pressing gently so peppers hold their shape but are not overstuffed. Close the slit so the pepper looks whole; use a toothpick if needed to keep it closed. Set stuffed peppers on a plate and refrigerate for 10–15 minutes to firm slightly before battering.

Set a wire rack or tray lined with paper towels near your stove. Pour 2–3 tbs vegetable oil into a 10–12 inch skillet (enough to shallow fry) and warm over medium heat until shimmering (about 325–350°F / 160–175°C).

Lightly dust each stuffed pepper with 1–2 tbs of flour, shaking off excess. This helps the batter adhere.

Beat egg whites in a clean bowl with a pinch of salt until stiff peaks form. In a separate small bowl whisk the egg yolks with the cold sparkling water (if using) and the remaining 1–2 tbs flour until just combined. Fold a spoonful of the beaten whites into the yolk mixture to loosen, then gently fold in the rest until a thick, airy batter forms.

Working one at a time, dip each floured stuffed pepper into the batter, coating evenly. Allow excess batter to drip off briefly.

Carefully place the battered pepper into the hot oil. Fry 2–3 minutes per side until golden brown and crisp. Use tongs to turn gently. Adjust heat as needed to avoid burning; aim for steady sizzling but not smoking.

Transfer fried chiles to the prepared rack to drain. If desired, keep in a warm oven (200°F / 95°C) while frying the second pepper so both are served hot.

While peppers roast or rest, preheat a small skillet or char pan over medium-high heat. Place tomatoes cut-side down (if using) and onion quarters and garlic cloves in the skillet with 1 tsp oil. Cook, turning occasionally, until tomatoes are soft and charred in places and onion and garlic are softened, about 8–10 minutes.

Transfer hot tomatoes, onion, and garlic to a blender or food processor. Add cilantro, 1/2 tsp salt, and 1/4 tsp black pepper. Blend until smooth. Taste and adjust seasoning. If sauce is very thick, add 1–2 tbs water to reach a pourable consistency.

Warm the sauce briefly in a small saucepan over low heat until just heated through. Do not overboil; keep warm for serving.

Place one fried chile on each plate. Spoon warmed roasted tomato sauce over or beside each pepper. Garnish with extra crumbled queso fresco and chopped cilantro if desired. Serve immediately so the batter stays crisp.

If you used toothpicks to hold the pepper closed, remove before serving or warn diners. Enjoy hot.