Chile Rellenos Recipe

Roast and Peel Poblanos

Place poblano peppers directly over a gas burner or under a broiler set to high. Turn occasionally until skins are blackened and blistered all over, about 8–12 minutes. Transfer to a bowl and cover tightly with plastic wrap or place in a sealed plastic bag for 10–15 minutes to steam; this loosens skins.

When cool enough to handle, peel off charred skin using a paper towel; avoid rinsing under water (you'll lose flavor). Make a slit down one side of each pepper and carefully remove seeds and membranes with a small spoon, keeping peppers intact. Set peppers aside on a tray.

Prepare Filling

Heat 2 tbs oil in a skillet over medium heat. Add chopped onion and sauté 4–5 minutes until soft and translucent. Add minced garlic and cook 30 seconds until fragrant. If using meat, add ground beef or shredded chicken and cook until browned and heated through, breaking up meat if needed (5–7 minutes). Stir in salt, black pepper, and cumin. Remove from heat, stir in chopped cilantro and, if using, crumbled cotija/queso fresco. Taste and adjust seasoning. Let filling cool slightly.

Using a spoon, gently stuff each peeled poblano with 2–3 tablespoons of the filling (enough to fill but maintain shape). If you prefer a simpler version, omit meat and fill only with cheese inside the pepper.

Prepare Batter

Separate the eggs into whites and yolks. In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. In a separate bowl, whisk together the egg yolks, 3 tbs flour, baking powder, 1 tsp salt, and 2 tbs cold water until smooth. Gently fold the whipped egg whites into the yolk mixture in two additions, keeping as much air as possible—this creates a light, fluffy batter.

Lightly dust each stuffed pepper with a little flour (this helps the batter adhere). Heat 1 cup vegetable oil in a deep skillet or sauté pan to 350°F (medium-high) — about 1–2 minutes so oil is hot but not smoking.

Holding a pepper by the stem (protect your hand with a towel or use tongs), dip it into the batter to coat completely, letting excess drip off. Carefully lower into hot oil. Fry 2–3 peppers at a time, turning once, until golden brown and puffed, about 3–4 minutes per batch. Use a slotted spoon to transfer fried chiles to a paper towel–lined tray to drain. Repeat with remaining peppers.

Red Chile (from dried guajillos)

For red sauce: Remove stems and seeds from dried guajillo chiles. Toast chiles briefly in a dry skillet over medium heat 15–30 seconds per side until fragrant (do not burn). Place toasted chiles in a bowl and cover with hot water; soak 15 minutes until softened. Meanwhile, sauté 1 cup quartered onion and 3 garlic cloves in 1 tbs oil until translucent. Drain chiles, then combine chiles, sautéed onion and garlic, 2 cups broth, 1 tsp salt, and 1 tsp cumin in a blender. Blend until smooth. Taste and adjust seasoning. If sauce is too thick, add a little more broth. Strain through a fine-mesh sieve for a silky sauce, return to a saucepan and simmer 5–7 minutes to meld flavors.

Green Chile (from fresh chiles)

For green sauce: Roast 6 fresh Hatch or New Mexico chiles until blistered, then peel, seed, and roughly chop. Sauté 1 cup quartered onion and 3 garlic cloves in 1 tbs oil until translucent. Add chopped roasted chiles and 2 cups broth to a blender, along with 1 tsp salt and 1 tsp cumin. Blend until smooth, then strain if desired. Simmer the sauce in a saucepan 5–7 minutes to combine flavors. Taste and adjust seasoning.

Preheat oven to 375°F (190°C). Place fried chilies in a shallow baking dish, seam side down so they keep their shape.

Spoon 1/2 to 3/4 cup of your chosen red or green chile sauce over the peppers to coat them generously (use more or less to taste).

Sprinkle 1/4 to 1/2 cup shredded monterey jack (and cheddar if using) over each pepper so they are well covered. Bake in the preheated oven 8–10 minutes, or until cheese is melted and bubbling.

Remove from oven and garnish with chopped cilantro. Serve hot with lime wedges on the side and additional sauce on the table if desired.