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Rellenos Recipe

Name: Mitla Cafes RELLENOS Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 6 each large poblano peppers; 2 cups crumbled queso fresco or shredded Monterey Jack; 1 cup all-purpose flour; 3 each large eggs; 1 cup milk; 1 cup fine dry breadcrumbs; 1 cup vegetable oil (for frying); 1 tsp salt; 1 tsp freshly ground black pepper; 8 each tomatillos, husked and rinsed; 2 each medium jalapeño or serrano peppers (adjust for heat); 1 cup white onion, roughly chopped; 3 each garlic cloves; 1 cup fresh cilantro leaves, packed; 1 cup vegetable or chicken stock; 2 tbsp fresh lime juice; 1 tbsp olive oil; 1 tsp ground cumin; 1.5 tsp salt; 0.5 tsp black pepper; 6 each thinly sliced radishes; 0.25 cup extra cilantro leaves; 4 each lime wedges

Inspired by Mitla Cafe

Time1h 15m

Serves4

Chile Verde Sauce included

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Ingredients

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Poblano Peppers (Rellenos)

6 each large poblano peppers

2 cups crumbled queso fresco or shredded Monterey Jack

1 cup 00 bread flour

3 each Large eggs

1 cup Milk

1 cup fine dry breadcrumbs

1 cup vegetable oil (for frying)

1 tsp Celtic sea salt

1 tsp freshly ground black pepper

Chile Verde Sauce

8 each tomatillos, husked and rinsed

2 each medium jalapeño or serrano peppers (adjust for heat)

1 cup white onion, roughly chopped

3 each Garlic cloves

1 cup fresh cilantro leaves, packed

1 cup vegetable or chicken stock

2 tbsp Fresh lime juice

1 tbsp olive oil

1 tsp Ground cumin

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

Optional Garnishes

6 each thinly sliced radishes

1/4 cup extra cilantro leaves

4 each Lime wedges

Method

Poblano Peppers (Rellenos)

Roast and peel poblanos

Preheat broiler or a gas burner. Place poblano peppers on a baking sheet and roast, turning occasionally, until skins are blackened and blistered on all sides (about 8–12 minutes under broiler or 6–10 minutes over a gas flame). Transfer to a covered bowl or a sealed plastic bag and let steam 10 minutes to loosen skins. Peel off skins, being careful to keep peppers intact; remove stems and make a lengthwise slit down one side of each pepper. Gently remove seeds and membranes with a small knife, keeping peppers whole for stuffing.

Stuff peppers

Stuff each peeled poblano with about 1/3 to 1/2 cup of cheese (use crumbled queso fresco or shredded Monterey Jack). Press gently so filling sits inside but peppers remain closed. If needed, secure with a small toothpick.

Prepare breading station

In one shallow bowl combine the all-purpose flour and 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a second bowl whisk together the eggs and milk until smooth. In a third bowl place the fine dry breadcrumbs.

Batter and bread the rellenos

Lightly dust each stuffed pepper in seasoned flour, shaking off excess. Dip into the egg-milk mixture to coat fully, then press into breadcrumbs to form an even coating. For a thicker, puffier crust, repeat the egg wash and breadcrumb step once more.

Fry until golden

Heat vegetable oil in a large skillet over medium-high heat until shimmering and about 350°F if using a thermometer. Fry peppers in batches, 2–3 minutes per side, until golden brown and crisp. Do not overcrowd the pan. Transfer to a paper towel–lined tray and season lightly with remaining 1/2 teaspoon salt while hot.

Chile Verde Sauce

Roast tomatillos and chiles

Preheat broiler or use a hot skillet. Place tomatillos and jalapeños/serranos on a baking sheet and broil or sear until charred and softened, about 6–8 minutes, turning once. Remove and let cool slightly.

Blend sauce

Transfer charred tomatillos and chiles to a blender. Add chopped white onion, garlic cloves, cilantro, cumin, olive oil, vegetable or chicken stock, lime juice, 1.5 tsp salt and 1/2 tsp black pepper. Blend until smooth but still slightly textured, about 30–60 seconds. Taste and adjust seasoning or heat as needed (add more lime or salt). If sauce is too thick, thin with up to 1/4 cup additional stock or water.

Finish

Pour blended sauce into a small saucepan and simmer over medium-low heat for 5–7 minutes to meld flavors and thicken slightly. Stir occasionally. Keep warm until serving.

Assembly & Serving

Pour a generous ladle (about 1/3 to 1/2 cup) of warm chile verde sauce onto each plate. Place 1–2 fried rellenos on top of the sauce. Spoon additional sauce over the peppers if desired. Garnish with sliced radishes, extra cilantro leaves and lime wedges. Serve immediately while peppers are hot and the cheese is melty.