📝 About This Recipe
A true masterpiece of Mexican comfort food, these Chiles Rellenos feature charred Poblano peppers stuffed to bursting with gooey, melted Oaxaca and Monterey Jack cheeses. The peppers are enveloped in a signature 'cloud' batter—a light-as-air egg soufflé that crisps to a beautiful golden brown when fried. Bathed in a vibrant, spiced tomato broth, this dish offers a sophisticated balance of smoky heat, rich dairy, and savory herbal notes.
🥗 Ingredients
The Peppers
- 6 large Poblano Peppers (straight as possible for easier stuffing)
- 8 ounces Oaxaca Cheese (shredded or pulled into strings)
- 4 ounces Monterey Jack Cheese (shredded)
- 1/2 cup All-purpose flour (for dredging)
The Soufflé Batter
- 5 pieces Large Eggs (separated, at room temperature)
- 1/2 teaspoon Salt
- 1 tablespoon All-purpose flour (for the batter structure)
- 2 cups Vegetable Oil (for frying)
The Roasted Tomato Salsa
- 1 pound Roma Tomatoes (about 4-5 medium tomatoes)
- 1/2 large White Onion (roughly chopped)
- 3 cloves Garlic (peeled)
- 1 cup Chicken or Vegetable Broth (low sodium)
- 1/2 teaspoon Dried Oregano (preferably Mexican oregano)
👨🍳 Instructions
-
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).
-
2
Place the charred peppers in a plastic bag or a bowl covered with plastic wrap for 15 minutes. The steam will loosen the skins.
-
3
While peppers steam, make the sauce: Roast tomatoes, onions, and garlic in a dry skillet over medium-high heat until softened and slightly charred. Blend them with the broth until smooth.
-
4
Heat 1 tablespoon of oil in a saucepan, pour in the blended salsa, add oregano and salt, and simmer on low for 15 minutes until slightly thickened.
-
5
Carefully peel the charred skin off the peppers using your fingers or a paper towel. Do not rinse them, as this removes flavor.
-
6
Make a small vertical slit in the side of each pepper. Carefully remove the seeds and white membranes while keeping the stem intact.
-
7
Stuff each pepper generously with the mixed Oaxaca and Monterey Jack cheeses. Secure the opening with a toothpick if necessary.
-
8
Dredge each stuffed pepper in 1/2 cup of flour, shaking off the excess. This helps the egg batter stick.
-
9
Prepare the batter: In a clean bowl, beat the egg whites with salt until stiff peaks form. In a separate small bowl, lightly whisk the yolks with 1 tablespoon of flour, then gently fold the yolks into the whites until just combined.
-
10
Heat 1 inch of oil in a large heavy skillet to 350°F (175°C). The oil is ready when a drop of batter sizzles and floats immediately.
-
11
Dip a floured pepper into the egg batter, coating it completely. Carefully lay it into the hot oil.
-
12
Fry for 2-3 minutes per side, using a spoon to splash hot oil over the top of the pepper to set the batter. Turn carefully with a slotted spatula until golden brown all over.
-
13
Drain the fried peppers on a wire rack or paper towels. Remove toothpicks before serving.
-
14
To serve, ladle a pool of warm tomato sauce onto a plate and place the chile relleno on top. Garnish with a drizzle of crema or fresh cilantro.
💡 Chef's Tips
Ensure your egg whites are at room temperature to achieve maximum volume for the batter. Don't overstuff the peppers; if they burst during frying, the cheese will cause the oil to splatter dangerously. When peeling the peppers, avoid using water as it washes away the essential smoky oils developed during roasting. If the batter starts to deflate while you are frying, give it a very gentle fold with a spatula to incorporate air again. Use a toothpick to pin the slit closed so the cheese stays inside the pepper during the frying process.
🍽️ Serving Suggestions
Serve alongside Mexican red rice and refried black beans for a traditional 'comida' experience. Pair with a crisp, cold Mexican lager or a tart Hibiscus (Jamaica) iced tea. A side of warm corn tortillas is essential for scooping up the extra sauce and melted cheese. Top with a dollop of Mexican Crema and a sprinkle of fresh pomegranate seeds for a festive touch. A simple avocado salad with lime dressing provides a fresh contrast to the rich, fried texture.