Chile Relleno Recipe

Roast and peel peppers

Place the poblano peppers on a baking sheet. Brush lightly with 2 tablespoons vegetable oil. Roast under a broiler or on a hot grill, turning occasionally, until the skins are charred and blistered on all sides (about 8–12 minutes). Transfer to a bowl and cover tightly with plastic wrap or place in a sealed paper bag for 10 minutes to steam—this loosens the skins. When cool enough to handle, peel away the charred skins, being careful not to tear the flesh. Rinse lightly only if necessary to remove stubborn skin pieces and pat dry.

Make a slit and remove seeds

Using a small sharp knife, make a lengthwise slit down one side of each pepper. Gently open each pepper and remove the seeds and membranes with your fingers or a small spoon, taking care to keep the pepper intact. Trim any thick stem if needed to allow a neat cavity.

Stuff peppers with cheese

Season the shredded cheese with 1 tsp salt and 1 tsp black pepper and toss to combine. Fill each pepper loosely with about 1/2 cup shredded cheese (adjust to preference) so the pepper can still close. Do not overpack; the cheese will expand when hot. Press the pepper gently closed; you can use a toothpick to hold the slit closed if needed (remove before serving). Set stuffed peppers on a plate and refrigerate for 10 minutes to firm up before coating.

Prepare dry mix

In a shallow bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt until uniform.

Whip egg whites

Place the 6 egg whites in a clean, grease-free bowl. Using an electric mixer, whisk the whites on medium-high until firm glossy peaks form (about 3–4 minutes). The whites should hold peaks when the beaters are lifted.

Prepare yolk mixture

In a separate bowl, lightly beat the 6 egg yolks with 2 tablespoons cold water until smooth. Optionally add a pinch of salt. Fold a small spoonful of whipped whites into the yolks to lighten them, then gently fold the yolk mixture back into the whipped whites until combined. Do not deflate completely; the batter should be airy but still able to coat the peppers.

Dredge peppers

Lightly dust each stuffed pepper with the flour mixture to give the batter something to adhere to. Shake off excess flour. Immediately dip the floured pepper into the egg batter, using a spoon to coat all sides if necessary. Allow excess batter to drip off; the pepper should have a thick, even coating.

Heat oil

Pour about 1/2 inch to 1 inch of vegetable oil into a wide skillet (or use 3 cups for a deeper pan) and heat over medium-high heat until shimmering and a bread crumb dropped in sizzles and browns in about 30 seconds (approximately 350°F / 175°C).

Fry peppers

Carefully transfer one or two battered peppers (do not overcrowd) to the hot oil. Fry, turning gently with tongs or a slotted spatula, until the batter is golden brown and crisp on all sides, about 2–4 minutes per side. If using deep oil, fry until golden and floating, about 3–5 minutes. Adjust heat as needed so the batter cooks through without burning (medium to medium-high).

Drain and keep warm

Using tongs, remove the peppers and drain on a wire rack set over a baking sheet or on paper towels. Keep warm in a 200°F (95°C) oven while frying remaining peppers. If toothpicks were used to close the peppers, remove them after frying.

Serve each chile relleno hot, spooning tomato salsa over or alongside. Sprinkle chopped cilantro and provide lime wedges. Best eaten immediately so the cheese is melted and batter remains crisp.