Description
Discover the secrets to making an authentic Chile Relleno recipe that will transport your taste buds to Mexico. Learn how to create this iconic dish today!
Ingredients
- – 6 large poblano peppers (6 peppers)
- – 8 ounces (225g) beef cheese, cut into long strips/sticks (or shredded cheese)
- – 4 cups (960ml) vegetable oil, for frying
- – 3 large eggs
- – 1/2 cup (60g) all-purpose flour
- – 1/2 teaspoon (3 ml) fine salt
- – 6 roma tomatoes, quartered (6 tomatoes)
- – 1/2 small onion, halved (yellow or white)
- – 3 cloves garlic
- – 1 jalapeño pepper, stem and seeds removed (optional)
- – 5 sprigs cilantro
- – 1 teaspoon (5 ml) kosher salt, plus more to taste
- – 1 teaspoon (5 ml) olive oil
Instructions
- Roast the poblanos: Cover a big baking tray with foil and arrange the poblano peppers on it. Position your oven rack just beneath the broiler and activate the broiler setting. Broil the peppers for about 5 minutes until their skins are charred and blistered. Carefully turn them over and broil for another 5 minutes, or until the skins are blackened and blistered. Take them out of the oven and loosely cover the tray with foil or plastic wrap to trap heat and allow them to steam. Let them rest for 5 minutes.
- Remove the skins: Gently peel off as much of the blistered skin from the peppers as possible. It’s okay if some skin remains, just remove what you can. Use a knife to make a small cut along the center of the peppers. If you prefer less heat, you can remove some seeds. Personally, I like to leave them in since poblanos are not generally very spicy, but it’s up to you.
- Fill the peppers: Gently stuff the peppers with cheese. Some of the peppers might be more delicate due to roasting and could tear, but that’s fine. Just do your best. Carefully close the slit of the peppers and secure it with 1-3 toothpicks. Use as many as needed to ensure the cheese stays inside during frying. Set these aside.
- Prepare for frying: Warm the vegetable oil in a large pot or deep pan over medium-high heat. Line another baking tray with paper towels and set it aside. While the oil is heating, prepare the batter.
- Create the batter: Separate the egg whites and yolks into different bowls — whites in a large bowl and yolks in a smaller one. Use an electric mixer to whip the egg whites until stiff peaks form. While maintaining a low speed, add the egg yolks one by one until they are fully incorporated. The batter should be light, fluffy, and smooth.
- Batter the peppers: Combine the flour and fine salt in a shallow dish or on a plate. Roll the stuffed peppers in the flour mixture, then gently tap them to remove any excess flour. Afterward, dip them in the egg batter and gently place them into the hot oil.
- Cook the chile rellenos: Fry the peppers for 3-5 minutes on each side until the batter turns golden and crispy. Avoid overcrowding the pan; I usually fry two at a time depending on the size of the pan. Move the fried peppers to the paper towel-lined tray to soak up any excess oil.
- Serve: Serve the chile rellenos promptly on a plate with some salsa, freshly chopped cilantro, and cheese. Remember to remove the toothpicks when cutting into the peppers! You can try taking them out before serving, but I find it easier to do so after slicing the peppers.
- Prepare salsa: Place tomatoes, onion, garlic, jalapeño, cilantro, and salt in a blender and blend until smooth. Heat olive oil in a small pot over medium-high heat. Add the blended salsa and bring it to a boil. Lower the heat and let it simmer, stirring occasionally for 8 minutes. Remove from heat, taste, and adjust seasoning with more salt if needed.
Notes
- Ensure to peel off as much blistered skin from the poblano peppers before stuffing to improve the dish’s texture.
- Experiment with different types of cheese like shredded cheddar or mozzarella for varied flavors in the chile rellenos.
- Adjust the salsa’s spiciness by adding or removing seeds from the jalapeño pepper before blending with other ingredients.
