Description
Discover how to make delicious Chiles Rellenos with this easy recipe. Learn the step-by-step process to create this classic and flavorful dish today!
Ingredients
- – 6 large poblano peppers (about 600g)
- – 8 ounces (225g) Monterey Jack 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
- – 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
- Prepare the peppers by placing them on a foil-lined baking tray. Position your oven rack just beneath the broiler and switch the broiler on.
- Broil the poblano peppers for about 5 minutes until their skins become charred and blistered. Turn them over gently and broil for an additional 5 minutes until the skin is evenly charred.
- Take the peppers out of the oven and cover them loosely with foil or plastic wrap to trap some heat and help steam them. Let them rest for 5 minutes.
- Remove the skin from the peppers by peeling and rubbing off the loose skin as much as possible. It doesn’t need to be flawless, just get most of it off.
- Make a small incision along the peppers’ length with a knife. You can take out some seeds to reduce spiciness if desired. Personally, I leave them as poblanos aren’t usually very hot.
- Carefully fill the peppers with cheese. Due to roasting, some peppers might be delicate and tear, but don’t worry. Do your best.
- Gently close the peppers’ slits and use toothpicks to secure them shut, using as many as needed to prevent cheese from escaping while frying. Set them aside.
- Get ready to fry by heating oil in a large pot or deep skillet over medium-high heat. Line another baking sheet with paper towels and set it aside. While the oil heats, prepare the coating.
- To make the coating, separate the eggs, placing whites in a large bowl and yolks in a small one. Use an electric mixer to whip the whites until stiff peaks form.
- Gradually add the yolks into the whites while mixing on low speed until everything is well combined. The mixture should be airy and smooth.
- In a separate bowl or plate, mix flour and salt. Coat the stuffed peppers in this mixture, tapping off extra flour. Submerge them in the egg mixture and place them gently in the hot oil.
- Cook the peppers by frying each side for 3-5 minutes until the batter turns golden and crispy. Avoid overcrowding the pan, frying about two at a time, depending on the pan size.
- Remove the fried peppers and place them on the prepared baking sheet to remove excess oil.
- Serve the chile rellenos immediately on a plate with salsa, fresh cilantro, and cotija cheese. Remember to take out the toothpicks before eating. You may remove them before serving, but it’s easier while cutting.
- Blend tomatoes, onion, garlic, jalapeño, cilantro, and salt until smooth.
- In a small saucepan over medium-high heat, warm olive oil. Pour in the blended salsa and bring it to a boil.
- Lower the heat and let it simmer, stirring occasionally, for about 8 minutes. Taste and adjust the salt if necessary, then remove from heat.
