📝 About This Recipe
A cornerstone of Mexican culinary heritage, these Chiles Rellenos feature fire-roasted Poblano peppers stuffed with molten Oaxacan cheese and enveloped in a cloud-like egg batter. The peppers are gently simmered in a light, savory tomato 'caldillo' that balances the richness of the fried coating. This dish is a true labor of love, offering a sophisticated play of smoky, savory, and silky textures that define the heart of a Mexican family kitchen.
🥗 Ingredients
The Peppers
- 6 large Poblano Peppers (straight as possible for even roasting)
- 12 ounces Oaxaca Cheese (or Monterey Jack, cut into thick batons)
- 1/2 cup All-purpose Flour (for dredging)
- 6-12 pieces Toothpicks (to secure the openings)
The Fluffy Batter (Capeado)
- 6 pieces Large Eggs (separated, at room temperature)
- 1/2 teaspoon Salt
- 2 cups Vegetable Oil (for frying)
Tomato Caldillo (Sauce)
- 5 large Roma Tomatoes (ripe)
- 1/2 piece White Onion (coarsely chopped)
- 2 cloves Garlic (peeled)
- 2 cups Chicken or Vegetable Broth (low sodium)
- 1/2 teaspoon Mexican Oregano (dried)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
Roast the Poblano peppers over an open gas flame or under a broiler, turning frequently until the skin is completely charred and blistered on all sides (about 8-10 minutes).
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2
Place the charred peppers in a plastic bag or a bowl covered with plastic wrap. Let them 'sweat' for 15 minutes; this loosens the skin for easy peeling.
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3
While the peppers sweat, prepare the sauce. Boil the tomatoes, onion, and garlic in a small pot of water for 10 minutes until the tomato skins burst.
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4
Transfer the boiled vegetables to a blender with 1/2 cup of the cooking liquid. Blend until completely smooth. Strain through a fine-mesh sieve into a bowl.
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5
Heat a tablespoon of oil in a deep skillet. Pour in the tomato purée and cook over medium heat for 5 minutes. Add the broth and oregano, simmer for 15 minutes until slightly thickened, then season with salt and pepper. Keep warm.
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6
Carefully peel the charred skin off the Poblanos using your fingers or a paper towel. Avoid rinsing them under water, as this washes away the smoky flavor.
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7
Make a small vertical slit in the side of each pepper. Carefully remove the seeds and white membranes with a spoon, being careful not to tear the flesh.
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8
Stuff each pepper with the cheese batons. Close the opening with one or two toothpicks to ensure the cheese stays inside during frying.
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9
Dredge each stuffed pepper in flour, shaking off any excess. This helps the egg batter adhere to the waxy surface of the pepper.
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10
For the batter: In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Lightly whisk the yolks, then gently fold them into the whites using a spatula until just combined.
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11
Heat 1 inch of oil in a large heavy-bottomed frying pan to 350°F (175°C). The oil is ready when a drop of batter sizzles and floats immediately.
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12
Dip a floured pepper into the egg batter, coating it completely. Carefully lay it into the hot oil. Repeat with 1 or 2 more peppers, but do not crowd the pan.
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13
Fry for 2-3 minutes per side, using a spoon to splash hot oil over the top, until the batter is golden brown and puffy. Drain on paper towels.
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14
To serve, place a ladle of warm tomato caldillo on a plate. Gently set a fried chile on top. Remember to warn your guests about the toothpicks!
💡 Chef's Tips
Always use room temperature eggs; the whites will reach a much higher volume and create a fluffier batter. Don't skip the dredging step—the flour is the 'glue' that keeps the delicate egg coating from sliding off the pepper. If your Poblanos are too spicy, soak the peeled and seeded peppers in a mixture of water, vinegar, and a pinch of sugar for 15 minutes before stuffing. Use a high-smoke point oil like grapeseed or canola to avoid a burnt taste in the delicate egg coating. When folding the yolks into the whites, do it very gently; over-mixing will deflate the batter and make it greasy.
🍽️ Serving Suggestions
Serve alongside traditional Mexican red rice (Arroz Rojo) to soak up the extra tomato sauce. A side of refried black beans topped with a sprinkle of Cotija cheese adds a wonderful creamy contrast. Pair with a cold Hibiscus tea (Agua de Jamaica) or a crisp Mexican lager to balance the richness. Warm corn tortillas are essential for making small tacos out of the cheesy pepper filling. Garnish with a drizzle of Mexican Crema and a few slices of pickled red onion for a pop of acidity.