Chiles Rellenos
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What's not to love about Chiles Relleno?
A giant (mild) pepper with melty cheese inside? Yes please! I fell in love with these when living in Puebla, Mexico, where they originated (Puebla is an OG foodie city that we can also thank for
There's a special place in my heart for
How to Make Chiles Rellenos
Prep Peppers: Broil peppers on a baking sheet until blackened on both sides. Steam in a bag, then peel outer skin off. Make a slit in the with a knife and stuff with cheese.
Lauren Allen
Dip in Batter: Add egg yolks to a mixing bowl with milk, 1/2 cup flour, baking powder, baking soda, salt, and pepper. Whip egg whites to stiff peaks and fold into batter. Dust chiles in flour to lightly coat on both sides, then dip them in the batter. Allow excess batter to drip off.
Fry: Carefully fry chile in hot oil, cooking for 3-4 minutes, flipping once, until golden on both sides. Transfer to a paper twoel lined wire cooling rack.
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Serve Mexican chile relleno topped with
Lauren Allen
Chiles Rellenos
Serves 5
Prep 45 minutes
Cook 10 minutes
Total 55 minutes
5 Poblano chiles
8 ounces Oaxaca, Manchego or Monterrey jack cheese
1/2 cup milk (125g)
3/4 cup all-purpose flour (94g), divided
2 eggs, separated
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Oil, for frying , enough to reach a depth of 1-2 inches in your frying pan
Salsa roja, for serving (or your favorite kind of salsa)
Roast chiles: Preheat oven to high broil. Wash peppers, pat completely dry, and place them on a baking sheet. Broil for several minutes, turning halfway, until very blackened on both sides. Remove from heat, place chiles in a bowl and cover with plastic wrap and allow them to steam for 5-10 minutes until they are cool enough to handle.
Prep chiles: Open the bag and gently peel the charred outer skin off of the chiles—it should come off easily. Starting at the top stem of the chiles, use a knife to make a small slit into the side of each chili about 1.5 inches long. Use your finger or a small spoon to gently remove the seeds and membrane, (being careful not to tear the peppers). Cut the cheese into chunks and carefully stuff a few pieces in to fill each chili.
Heat oil in a large skillet over medium heat, to 375 degrees F.
Make batter: Separate the egg whites into a small mixing bowl, and the egg yolks into a large, deep mixing bowl. To the bowl with the egg yolks, add milk, 1/2 cup flour, baking powder, baking soda, salt, and pepper. Beat the egg whites until stiff, then gently fold into the batter.
Dip and Fry: Add remaining 1/4 cup of flour to a shallow bowl or plate and gently coat chiles in flour on both sides—they only need a light coating, which will help the batter adhere to them.
Check the oil to make sure it's ready by adding a small drop of batter to it. It should gently sizzle and begin to cook and turn golden. Lay one of the chiles into the batter and gently spoon batter over it to cover it in a thin layer. Allow excess to drip off, and then carefully lay it in the hot oil. Cook for 1-2 minutes on each side, flipping half way through, until golden brown.
Serve: Transfer to a wire cooling rack lined with paper towels. Serve warm, topped with salsa roja and sides of Mexican rice and refried beans.
Lauren Allen
Notes
Poblano chiles: poblanos can be found in the produce section at most grocery stores year round. Anaheim chiles make a good substitute for chiles relleno.
Variations:
Stuff with meat, like seasoned ground beef or pork, with the cheese.
Spicy chiles relleno: stuff diced jalapeños, bacon, and cheese.
Chile relleno casserole: Broil the peppers and make salsa roja. Fry eggs in a frying pan in one flat layer. In a casserole dish spoon a thin layer of salsa, add eggs, 2-3 sliced poblano peppers, more sauce, and cheese. Repeat with another layer. Bake at 375 degrees F for 30-45 minutes and allow to cool for 15 minutes before eating.
Make-Ahead Instructions: Roast and fill the chiles several days in advance, stored covered in the fridge. The salsa roja can also be made several days in advance.
Nutrition
Calories: 294kcal, Carbohydrates: 23g, Protein: 16g, Fat: 16g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 85mg, Sodium: 828mg, Potassium: 291mg, Fiber: 3g, Sugar: 4g, Vitamin A: 585IU, Vitamin C: 96mg, Calcium: 103mg, Iron: 2mg
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