Chile Relleno

Prep: 15 mins

Cook: 20 mins

Difficulty: Intermediate

Servings: 4 Servings

Chiles rellenos, which translates to “stuffed chile,” is one of Mexico’s most beloved dishes. With ties to Puebla, chiles rellenos can be made with poblano chiles, hatch chiles, Anaheim, or pasilla chiles. Stuffing can include ground beef, pork, turkey, potato, or cheese, but can also include sweet ingredients such as raisins and nuts. Battered then fried, chiles rellenos can be topped with various sauces — salsa roja is the most traditional, but Puebla is known for their chiles en nogado, a stuffed chile covered in a creamy walnut sauce and sprinkled with pomegranate seeds.

Ingredients

6 fresh poblano chiles
8 ounces Oaxaca cheese, grated
1/4 cup all-purpose flour
3 large egg whites
3 large egg yolks
Vegetable oil, for frying
2 cups salsa roja

Instructions

Broil the poblanos. Arrange a rack in the middle of the oven and heat the broiler. Line a baking sheet with aluminum foil. Place the poblanos on the baking sheet. Broil, turning with tongs occasionally, until all sides of poblanos are charred, about 2 minutes per side.
Steam the poblanos. Place a clean kitchen towel over the baking sheet. Allow the chiles to sit for 5 minutes (the steam will help the charred skin easily peel off).
Peel the poblanos. Peel off the charred skin from each chile and discard (I like to hold each chile in my hand while removing the skin, as the chiles have softened and I want to avoid tearing them). Set the chiles aside to cool completely.
Remove the core and seeds. Using a paring knife, cut a slit down almost the full length of each chile. Use your hands to remove the seeds and core from each chile, but be careful not to tear the chiles.
Fill with the cheese. Stuff the cheese into the chiles.
Whip the egg whites to stiff peaks. In a stand mixer fitted with the whisk attachment or in a large bowl with a handheld mixer, whip the egg whites until stiff peaks form.
Fold in the yolks. Gently fold the egg yolks into the whipped egg whites; set aside the egg batter.
Coat the chiles in flour. Spread the flour on a large plate. Carefully roll each chile in flour to coat evenly, shaking off the excess.
Heat the oil. Heat about 1 inch of vegetable oil in a large, high-sided skillet over medium-high heat to about 375ºF. Meanwhile, line a baking sheet with paper towels.
Fry the stuffed chiles. When the oil is ready, fry 2 or 3 chiles at a time: carefully dip each chile in the egg batter until coated, then place seam side-down in the skillet. Fry until golden-brown, about 2 minutes. Flip and fry until the second side is golden-brown, about 2 minutes more. Place on the paper towel-lined baking sheet to drain.
Heat the salsa. While the poblanos are frying, heat the salsa in a saucepan or microwave until heated through.
Serve with salsa roja. Serve the chile rellenos on top of a bed of salsa or drizzled over top.