Description
This tasty Mexican dish is comprised of a roasted poblano pepper, which is stuffed with cheese or other fillings, fried in an eggy batter, and topped with enchilada sauce.
Ingredients
Units
Scale
- 6 poblano chiles
- 3 1/2 cups (1 3/4 8oz bags) shredded 4-cheese Mexican cheese*
- 6 large eggs, separated
- 1 teaspoon salt, plus more for sprinkling on the finished chile
- 1 cup canola oil
- Enchilada sauce or salsa, to serve
Instructions
- Slice down one side of each chile relleno, from stem to tip. Then slice again, just below the stem, perpendicular to the original slice. You should create a “T” shaped cut in one side of the pepper.
- Pry open the “T” shaped incisions just enough to scoop out all of the seeds and membranes. Use a paring knife to carefully cut out the seedy center. Shake remaining seeds out of the pepper if necessary.
- Roast the chiles on gas burners set to medium high heat, turning occasionally until the skins are completely blackened and charred on all sides. Alternatively, you can roast them on a high grill, or in a broiler set to high heat.
- Put the roasted chiles into a brown paper bag (or bowl with plastic wrap) and seal it immediately. Wait for them to cool to room temperature, about 20 minutes. Then peel the blackened skin from the chile, being careful not to rip the flesh of the pepper. Your fingers will get sticky and dirty, so keep a bowl of water nearby to dip your fingers in. You can also gently use a butter knife to help peel the skins, but it is more likely that you could tear the chile this way, so be very careful. Season the peeled chiles with salt and set aside.
- Stuff the chiles with the cheese or filling of your choice. Don’t force it in, and don’t overstuff. The edges of your chile should still be able to come together.
- Whisk the egg yolks until they become slightly frothy and set them aside.
- Whip the egg whites using an electric mixer until stiff peaks form. Slowly fold the egg yolks into the stiffened egg whites with a pinch of salt. Make sure they are just combined, or else the egg whites will deflate. Set aside.
- Heat one cup of canola oil in a frying pan over medium-high until the oil has reached frying temperature, about 5 minutes.
- Drop enough egg batter into the oil to cover one side of a roasted chile.
- Place the chile on the batter. If your chiles close perfectly, place seam side down. If you are afraid of the cheese or other filling falling out, try placing it seam-side up.
- Spoon an equal amount of batter on top of the chile, and spread it using a rubber spatula or the back of a wooden spoon. The chile should be encased by the batter.**
- Cook each side until it becomes golden-brown and the batter has cooked through, approximately 3 minutes.
- Remove the chiles from the oil and drain on paper towels. Sprinkle a bit more salt on top of the chiles. Serve immediately with enchilada sauce. If can’t serve the chiles immediately, keep them on a lined baking sheet in an oven set to 250 degrees F to keep them warm.
Notes
*You can use a variety of fillings here. Other cheeses such as Queso Blanco and Monterey Jack work well with the chiles, and meat such as shredded chicken or ground beef can be added, if desired. **If your batter is too runny, simply turn the chile as each side cooks and roll it into more batter, allowing it to cook on that side before turning again.
- Prep Time: 1 hour
- Cook Time: 30 mins
- Category: Appetizer
- Cuisine: Mexican