Chiles Rellenos is a classic Mexican dish featuring roasted poblano peppers stuffed with cheese or meat, then battered and fried until golden. This delicious dish is often served with a tomato-based sauce and can be enjoyed as a main course or part of a larger Mexican meal.
Chiles Rellenos Recipe
Ingredients:
For the Chiles:
- 6 large poblano peppers
- 1 ½ cups shredded cheese (such as Oaxaca, Monterey Jack, or Queso Fresco) or cooked ground meat (optional)
- 1 cup all-purpose flour, for dredging
- 4 large eggs, separated
- Vegetable oil, for frying
For the Tomato Sauce:
- 4 medium tomatoes, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño or serrano pepper, chopped (optional)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 cup chicken broth or water
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
Instructions:
1. Roast the Poblano Peppers:
- Preheat your oven to broil or heat a grill to high.
- Place the poblano peppers on a baking sheet or directly on the grill. Roast them, turning occasionally, until the skins are charred and blistered on all sides, about 10-15 minutes.
- Transfer the roasted peppers to a plastic bag or cover them with a clean kitchen towel. Let them steam for about 10 minutes to loosen the skins.
- Carefully peel off the charred skins. Make a small slit along the length of each pepper and remove the seeds and membranes while keeping the stem intact.
2. Prepare the Filling:
- If using cheese, stuff each poblano with an equal amount of shredded cheese. If using meat, stuff the peppers with your cooked ground meat filling.
3. Make the Tomato Sauce:
- In a blender, combine the chopped tomatoes, onion, garlic, and jalapeño (if using). Blend until smooth.
- Heat the vegetable oil in a skillet over medium heat. Pour in the blended tomato mixture and add the cumin, oregano, salt, and pepper. Cook for about 10 minutes, stirring occasionally, until the sauce thickens slightly. Add the chicken broth or water and simmer for another 10 minutes. Adjust seasoning as needed.
4. Prepare the Batter:
- In a mixing bowl, beat the egg whites with an electric mixer until stiff peaks form.
- In a separate bowl, lightly beat the egg yolks. Gently fold the beaten egg yolks into the egg whites until just combined.
5. Dredge and Fry the Peppers:
- Heat about ½ inch of vegetable oil in a large skillet over medium-high heat.
- Lightly dredge the stuffed peppers in flour, shaking off any excess.
- Dip each pepper into the egg batter, making sure it’s fully coated.
- Carefully place the battered peppers into the hot oil, frying in batches if necessary. Cook until golden brown on all sides, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain.
6. Serve:
- Pour a generous amount of the tomato sauce onto a serving platter or individual plates. Place the fried chiles rellenos on top of the sauce.
- Garnish with fresh cilantro, crumbled queso fresco, or a dollop of sour cream if desired.
Tips:
- Poblano Peppers: Choose large, smooth poblanos for easier stuffing. If you prefer less heat, rinse the peppers inside out after seeding them to remove any remaining seeds or membranes.
- Filling: Traditional fillings include cheese or ground meat, but you can get creative with ingredients like beans, rice, or a combination of meats and vegetables.
- Batter: Make sure the egg whites are beaten to stiff peaks for a light and fluffy batter.
These Chiles Rellenos are a flavorful and satisfying dish that showcases the rich, earthy flavor of roasted poblano peppers paired with melty cheese or savory meat. Enjoy them with a side of Mexican rice and refried beans for a complete meal!
