Chiles Rellenos
Roasted poblano peppers stuffed with melty cheese, dipped in a light egg batter, and fried until golden, then simmered in a savory tomato sauce. A cherished Mexican classic that rewards the effort.
Ingredients
- 4 large poblano peppers
- 8 oz Oaxacan cheese (or mozzarella), cut into thick sticks
- 4 large eggs, separated
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1 cup vegetable oil (for frying)
- 4 roma tomatoes, roughly chopped
- 1/2 medium white onion, roughly chopped
- 2 cloves garlic cloves
- 1 cup low-sodium vegetable broth
- 1/2 tsp dried oregano
- 1/4 tsp black pepper, freshly ground
Instructions
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1
Roast the 4 large poblano peppers: Place them directly over a gas burner flame or under the broiler, turning with tongs, until charred and blistered on all sides, about 8-10 minutes. Place in a bowl, cover with plastic wrap, and let steam for 15 minutes.
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2
Peel off the charred skin from each pepper. Carefully cut a slit lengthwise down each pepper and gently remove the seeds and membranes with a spoon, leaving the stem intact. Pat dry inside and out.
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3
Stuff each pepper with 8 oz cut into thick sticks Oaxacan cheese (or mozzarella), pressing in as much as fits without tearing the pepper. Secure the opening with a toothpick.
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4
Make the tomato sauce: blend 4 roughly chopped roma tomatoes, 1/2 medium roughly chopped white onion, and 2 cloves garlic cloves until smooth. Heat 1 tablespoon of vegetable oil (for frying) in a saucepan over medium heat, pour in the blended sauce, and cook for 5 minutes. Add 1 cup low-sodium vegetable broth, 1/2 tsp dried oregano, and a pinch of salt. Simmer for 10 minutes.
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5
Beat the egg whites from 4 separated large eggs with a pinch of salt until stiff peaks form. Gently fold in the egg yolks one at a time to create a light batter.
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6
Dust each stuffed pepper with 1/2 cup all-purpose flour, shaking off excess.
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7
Heat 1 cup vegetable oil (for frying) to a depth of 1 inch in a large heavy skillet over medium-high heat until shimmering. Dip each floured pepper in the egg batter to coat, then carefully lower into the hot oil. Fry for 2-3 minutes per side until golden. Work in batches. Drain on paper towels.
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8
Add the fried peppers to the simmering tomato sauce. Cook for 5 minutes to let the flavors meld.
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9
Serve immediately, spooning sauce over the peppers.