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Real Chiles Rellenos
Real Chiles Rellenos
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Prep Time:
45 minutes
Cook Time:
60 minutes
Total Time:
125 minutes
Homemade chiles rellenos: Poblano peppers stuffed with a blend of three cheeses, enveloped in a crispy batter for a flavorful and satisfying dish!
Ingredients:
  • 4 large poblano peppers
  • 0.25 cup all-purpose flour for dredging
  • 0.5 cup shredded mozzarella cheese
  • 0.5 cup shredded Monterey Jack cheese
  • 0.5 cup shredded Cheddar cheese
  • 1 (14.5 ounce) can Mexican-style stewed tomatoes
  • 1 tablespoon vegetable oil
  • 0.5 onion, chopped
  • 1 clove garlic, minced
  • 1.5 cups chicken broth
  • 2 tablespoons distilled white vinegar
  • 1 teaspoon dried Mexican oregano, crushed
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon hot pepper sauce (such as Cholula®)
  • 0.125 teaspoon ground cinnamon
  • 0.33333334326744 cup all-purpose flour
  • 0.5 teaspoon salt
  • 5 egg whites at room temperature
  • 1 egg yolk, beaten
  • 1 cup oil for frying, or as needed
  • sour cream for garnish
Instructions:
  • Preheat the broiler with the oven rack positioned 6 inches away from the heat source. Line a baking sheet with aluminum foil and place the poblano peppers on the foil.
  • Place the peppers in the preheated oven and broil until the skins are 80% blackened and blistered, about 8 to 10 minutes per side. Then, turn off the broiler, and transfer the peppers to a resealable plastic bag to steam and cool for around 20 minutes. Once cooled, remove the peppers from the bag, and gently scrape off and discard the blackened skin.
  • Make a lengthwise slit on each pepper, remove seeds and veins. Rinse pepper to reduce spiciness, pat dry with paper towels.
  • Prepare a baking sheet with parchment or waxed paper. Then, fill a shallow bowl with 1/2 cup flour for dredging.
  • Combine mozzarella, Monterey Jack, and Cheddar in a bowl until fully mixed. Separate into four equal parts, gently shaping each into a cone. Stuff each cone into a pepper, securing the ends with toothpicks.
  • Coat stuffed peppers in flour, shaking off any extra. Place on the baking sheet and chill in the freezer for at least 30 minutes. Reserve remaining flour for later use in Step 10.
  • Make the sauce by blending stewed tomatoes until smooth. In a saucepan over medium heat, warm vegetable oil. Sauté onion until translucent, about 5 minutes. Add garlic and sauté for 30 seconds. Pour in the blended tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. Simmer on medium-low heat, stirring occasionally, until the sauce reduces by half and thickens, about 20 minutes.
  • Preheat the oven to 200 degrees F (95 degrees C and warm a platter inside.
  • In a bowl, combine 1/3 cup flour and salt. In a separate bowl, use an electric mixer to beat egg whites until stiff peaks form. Gently fold in egg yolk and flour mixture to create a fluffy batter for the chiles rellenos.
  • Take the peppers out of the freezer and coat them in flour once more. Shake off any extra flour, then elegantly dip each pepper into the egg batter until fully coated.
  • Heat frying oil in a heavy cast iron skillet over medium-high heat until shimmering. In batches, delicately add coated peppers to the hot oil and fry until the batter turns golden brown and the cheese filling is heated through, around 5 minutes per side. Place the fried peppers on a warm platter as you continue frying.
  • When ready to serve, generously spoon sauce onto each plate, then place a pepper in the center and add a dollop of sour cream on top. Serve hot.

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