RECIPE FROM AllRecipes.com is below.
Overview
Makes: 4 servings
- Roasted poblano chiles stuffed with loads of cheese, battered with an airy egg coating, and fried until crispy equate to the Mexican version of comfort food. Chiles rellenos fillings can range from ground or stewed meats to a medley of vegetables, but this recipe sticks to classic cheese. Our spicy roasted tomato salsa is the perfect foil to all of the fatty goodness here, but a Smooth Salsa Verde would also be tasty.
- Game plan: Separate the eggs while they’re still cold, which will make them easier to handle; then let them come to room temperature. And make sure there are no traces of yolk in the whites, or the whites will not whip properly.
- Coring and removing the seeds from the peppers is easier before roasting and keeps the peppers from tearing while stuffing in the cheese. Roasting over a gas flame keeps the peppers’ shape and texture intact during frying, but if you don’t have a gas stove, use the broiler in your oven (instructions below).
- This recipe was featured as part of our No-Fail Mexican Favorites for Cinco de Mayo. by Christine Gallary
Instructions
For the salsa:
- Heat the broiler to high and arrange a rack in the upper third of the oven.
- Place the tomato halves skin-side up on a baking sheet. Scatter the onion, garlic, and serrano around the tomatoes.
- Broil until the tomato skins start to blacken and blister, about 7 minutes.
- Transfer the vegetables to a blender, add the measured lime juice and salt, and blend into a smooth purée.
- Taste and season with additional salt and lime juice as needed.
- Transfer to a small saucepan and keep warm over low heat.
For the chiles rellenos:
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- Lay 1 chile on a work surface so that it sits flat naturally without rolling.
- Using a paring knife, make two cuts forming a “T” by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about a 1/2 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely).
- Carefully open the flaps to expose the interior of the chile and, using the paring knife, carefully cut out and remove the core.
- Scrape the inside with a small spoon to remove the seeds, ribs, and any remaining core.
- Repeat with the remaining peppers.
- Turn 2 gas burners to medium-high heat.
- Place 1 chile directly on each burner and roast, turning occasionally with tongs, until blackened and blistered on all sides, about 5 to 7 minutes.
(Alternatively, heat the broiler to high and arrange a rack in the upper third of the oven. - Place all of the chiles directly on the rack.
- Broil, turning occasionally with tongs, until the chiles blacken and blister on all sides, about 8 to 10 minutes.
- The chiles will be softer using the broiler rather than a direct flame, so be careful not to tear them while stuffing.)
- Remove to a large heatproof bowl; repeat with the remaining 2 chiles.
- Cover the bowl tightly with plastic wrap or a baking sheet and let the chiles steam until cool enough to handle, about 15 minutes.
- Using a butter knife, scrape away and discard the chile skins, being careful not to tear the chiles; set the chiles aside.
- Heat the oven to 250°F and arrange a rack in the middle.
- Place a wire rack over a baking sheet and set aside.
- Season the inside and outside of the chiles with salt and pepper.
- Stuff each chile, being careful not to tear them, with a quarter of the cheese (about a heaping 2/3 cup) and close the flaps over the cheese; set the chiles aside.
- Whisk the egg yolks in a medium bowl until lightened in color and frothy, about 2 minutes; set aside.
- Place the egg whites and measured salt in the clean, dry bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form, about 1 1/2 minutes.
- Remove the bowl from the mixer, add the egg yolks, and fold with a rubber spatula until just combined (do not deflate the egg whites); set aside.
- Heat the oil in a large frying pan over medium-high heat until hot, about 4 minutes.
- Check to see if the oil is hot by submerging the handle of a wooden spoon or a wooden chopstick until it touches the bottom of the pan—the oil should bubble vigorously.
- Working with 1 chile at a time, drop 1/2 cup of the egg batter into the oil and use a rubber spatula to spread it to about the same size as the stuffed chile.
- Lay the chile seam-side down on top of the mound of batter.
- Drop another 1/2 cup of batter on top of the chile, spreading it with the rubber spatula to cover the sides and encase the chile.
- Cook without disturbing until the bottom of the chile relleno is golden brown, about 2 to 3 minutes.
- Using a flat spatula and a fork, carefully flip the chile relleno over and cook until the other side is golden brown, about 2 to 3 minutes. (If the sides of the chile are not brown, use a spatula or tongs to turn it onto each side to brown.)
- Transfer the chile relleno to the rack set over the baking sheet, season with salt, and place in the oven to keep warm.
- Repeat with the remaining stuffed chiles.
- To serve, spread 1/3 cup of the roasted tomato salsa on each plate and top with a chile relleno.
- Serve immediately, passing the remaining salsa on the side.
From All Recipes
Authentic Mexican Chile Rellenos
Authentic chile relleno recipe handed down for generations in my family.
How to Make Chile Rellenos
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this chile relleno recipe:
- Broil the peppers until charred, then steam them in a covered bowl until cooled.
- Remove the skins, seeds, and cores. Rinse and pat dry.
- Stuff peppers with strips of cheese.
- Whisk egg yolks and baking powder, then beat the egg whites until stiff peaks form.
- Gently fold the beaten whites into the yolk mixture.
- Roll each pepper in flour, then dip them into the egg mixture.
- Fry in vegetable shortening until golden and crispy.
Ingredients
- 6 fresh Anaheim chile peppers
- 1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips
- 2 large eggs, separated
- 1 teaspoon baking powder
- ¾ cup all-purpose flour
- 1 cup vegetable shortening for frying
Directions
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- Gather all ingredients.
- Preheat the oven broiler; set the oven rack about 6 inches below the heat source. Line a baking sheet with aluminum foil.
- Place peppers onto the prepared baking sheet and broil until skins are blackened and blistered, about 10 minutes. Use tongs to rotate peppers often to char all sides. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 15 minutes.
- Remove skin from peppers, then cut a slit down the long side of each one to remove seeds and core.
- Rinse peppers inside and our and pat dry with paper towels. Stuff peppers with strips of cheese.
- Whisk egg yolks and baking powder in a bowl until combined.
- Beat egg whites with an electric mixer in a separate bowl until stiff peaks form.
- Gently fold beaten whites into the yolk mixture. Place flour into a separate shallow bowl.
- Melt vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip into the egg mixture to coat both sides. Gently lay coated peppers into the hot shortening. Fry peppers until lightly golden brown and cheese has melted, about 5 minutes per side.
- Serve and enjoy!
More About This Recipe:
This restaurant-worthy chile relleno recipe is easy, cheesy, and full of Mexican flavor.
What Is a Chile Relleno?
Chile relleno is a Mexican dish that means “stuffed chile.” A chile pepper (such as a poblano or an Anaheim) is broiled, peeled, then stuffed with cheese and fried to golden and crispy perfection. Chile rellenos are served alone or topped with a tomato sauce.
What to Serve With Chile Rellenos
Explore the entire All Recipes collection of Mexican Side Dishes for delicious serving inspiration. Here are a few of the top-rated recipes you’ll find:
How to Store Chile Rellenos
Store leftover fried chile rellenos in an airtight container in the refrigerator for up to three days. Reheat on a baking sheet in the oven.
Can You Freeze Chile Rellenos?
You can freeze chile rellenos for up to two months. Thaw in the refrigerator overnight, then reheat in the oven.
Allrecipes Community Tips and Praise
- “Absolute best chile relleno recipe,” raves Cindy M. Thomason. “The rellenos came out nice and fluffy.”
- “This is my go-to recipe since the first time I made them,” says Vicki Page. “Delicious, easy, and authentic. I don’t change anything, usually. I may put some taco seasonings in the flour on occasion, and a spicy tomato sauce on top.”
- “Awesome,” according to Leslie Tau-Holzhausen. “I never made them before and they came out perfect. I used poblanos because that’s what I had on hand. I charred them over an open flame on the stove and followed the rest of the recipe as indicated. This is a no-fail recipe.”
Editorial contributions by Corey Williams