Chiles Rellenos
Charred poblano peppers stuffed with melted cheese and topped with a silky tomato sauce and whipped egg whites. A showstopping vegetarian dish with crispy, tender results.
- Total time
- 50 min
- Servings
- 4
- Calories
- 425
- Protein
- 18g
Ingredients
- 1.5 lb medium tomatoes
- ½ whole white onion, halved
- 2 whole garlic cloves
- 1 whole jalapeño, seeded
- ¼ cup fresh cilantro leaves
- ½ cup vegetable broth
- ½ teaspoon kosher salt
- ¼ teaspoon white pepper
- 4 whole poblano peppers
- 8 ounce whole milk Mexican cheese (Oaxaca or mozzarella)
- 4 whole large eggs, separated
- ¼ teaspoon kosher salt
- ⅛ teaspoon white pepper
- 2 cup neutral oil for frying
Instructions
- 1
Char the tomatoes directly over a gas flame or under the broiler until the skin blackens and blisters all over, about 4-5 minutes per side on the stovetop — you want deep char marks and softened flesh. Transfer to a cutting board to cool slightly.
- 2
Roughly chop 1.5 pounds of cooled charred tomatoes and place them in a blender with half a white onion (cut into chunks), 2 garlic cloves (peeled), 1 jalapeño (seeded to control heat), 0.25 cup fresh cilantro leaves, and 0.5 cup vegetable broth. Blend on high until completely smooth, about 45 seconds. You should have a vibrant, pourable sauce.
- 3
Pour the blended sauce through a fine-mesh strainer into a bowl, pressing gently with the back of a spoon to extract all liquid and leave the solids behind — this gives you a silky texture. Season with 0.5 teaspoon kosher salt and 0.25 teaspoon white pepper. Set aside.
- 4
Hold one poblano pepper directly over a high gas flame with tongs (or place under a hot broiler), rotating every 30 seconds until the entire surface is blackened and blistered, about 3-4 minutes total. Transfer to a bowl and cover tightly with plastic wrap — the steam will soften the skin. Repeat with all 4 poblanos.
- 5
Once cooled enough to handle, peel away the charred skin under cool running water, working gently to avoid tearing the flesh. Make a small slit along one side of each pepper and carefully scoop out the seeds and white membrane, leaving the stem intact — you are creating a pocket for the cheese.
- 6
Tear or cut 8 ounces of whole milk Mexican cheese (Oaxaca or mozzarella) into 4 equal portions. Stuff each pepper cavity with one portion of cheese, gently pressing it in and leaving about 0.5 inch of exposed pepper at the top. Place the stuffed peppers on a plate.
- 7
Separate 4 large eggs, placing the whites in a spotlessly clean bowl and the yolks in another bowl. Using an electric mixer on high speed, beat the egg whites for 3-4 minutes until they form stiff peaks that hold their shape when you lift the beaters — you want them glossy and voluminous, like clouds.
- 8
Using a rubber spatula, gently fold the 4 egg yolks into the whites in 2 additions, folding just until no yellow streaks remain — overfolding deflates the airy whites and ruins the texture. Season with 0.25 teaspoon kosher salt and 0.125 teaspoon white pepper.
- 9
Heat 2 cups of neutral oil in a 10-inch heavy-bottomed skillet over medium-high heat until shimmering and a test drop of egg white foam sizzles aggressively on contact, about 350°F on an instant-read thermometer — the temperature is critical for a golden exterior and creamy interior.
- 10
Working one at a time, gently lower a stuffed poblano into the hot oil using a slotted spoon, supporting it underneath. Fry for 2-3 minutes until the egg coating turns deep golden brown, then carefully flip and fry the other side for another 1-2 minutes. The outside should be crispy and burnished. Transfer to a paper towel-lined plate to drain.
- 11
Repeat with the remaining 3 poblanos, ensuring the oil temperature stays around 350°F — it will dip slightly after each addition and recover within 30-45 seconds.
- 12
Warm the tomato sauce over medium heat, stirring occasionally, until steaming, about 3-4 minutes. Do not boil — gentle heat preserves the bright, fresh flavor.
- 13
Ladle 0.5 cup of warm tomato sauce onto each serving plate. Place one golden chile relleno in the center, leaning it slightly against the sauce. Drizzle additional warm sauce around the plate and garnish with a small handful of fresh cilantro leaves. Serve immediately while the egg coating is still crispy and warm.
Tools you’ll need
- kitchen tongs
- blender
- fine-mesh strainer
- rubber spatula
- 10-inch heavy-bottomed skillet
- instant-read thermometer
- slotted spoon
- paper towels
- electric mixer
- small bowl
- medium bowl
- cutting board
- sharp knife
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