Chiles Rellenos, stuffed chiles, are a phenomenal Mexican dish that we’re bringing to you. Not too spicy since you remove the seeds, these large peppers are roasted, stuffed with cheeses (and sometimes meat), and then fried in a light, crispy batter and served with a refreshing tomato sauce. Taco night is always a favorite, but why not switch things up and try a different Mexican dishthese poblanos are perfect. Due to their being both stuffed and fried, they seem a little more intimidating to make than your average stuffed bell peppers, but we promise they are so worth the effort and are absolutely extraordinary!
- 4 poblano chiles (fresh or canned whole green chiles)
- 3 cold eggs, separated (yolks beaten)
- 1 1/2 cups cheese, shredded (Mexican blend, jack cheese or queso blanco)
- 1/3 cup flour, optional
- 1/2 teaspoon baking powder
- 1 pinch salt
- vegetable oil, for frying
- enchilada or Mexican tomato sauce, garnish (store-bought or homemade)
- In a pan, under the broiler, or directly over the flame of a burner, roast chiles, turning often, until the skins are charred and blistered.
- Place chiles in a glass bowl and cover with a towel to further sweat them and make it easier to take the skins off.
- After 5 minutes, rinse chiles under cool water to remove skins. Be careful not to tear the chiles.
- Make a 2-3-inch vertical slice in each side of the chile, starting near the top, and carefully insert a spoon to scrape out the seeds and white membrane. Leave the stems on.
- Gently stuff peppers with cheese, making sure that peppers can still close and come together at the seam. Tip: Place flour in a shallow baking dish and lightly coat chiles to help batter adhere. Set chiles aside.
- Beat (cold) egg whites in a chilled bowl and add a pinch of salt with baking powder. Whip until you have stiff peaks.
- Slowly mix in yolks. Batter should be light and fluffy.
- Pour 1 1/2 inches of vegetable oil into a heavy-bottomed pot and cook over medium-high heat until it reaches 375º F.
[Test oil by dropping a small amount of batter in. If it floats and fries, oil is the right temperature. If it sinks, the oil’s not hot enough.]
- Take your chiles by the stem, supporting the bottom with a spoon, and dip in batter, coating completely.
- Transfer chiles to frying oil and cook each side until golden brown.
- Remove chiles to a paper towel-lined plate to drain, then serve immediately with enchilada sauce.
Recipe adapted from Full Circle