Chiles Relleno

Chiles Relleno

Chiles Relleno is a classic Mexican dish consisting of roasted poblano chiles that are stuffed with cheese, dipped in egg batter, and fried to golden perfection.  Cover them with salsa roja and you’re in heaven.

We LOVE Mexican recipes here at TBFS!  Don’t miss our popular Fajitas, Huevos Rancheros, and Tres Leches Cake.

While living in Puebla, Mexico, I had the chance to learn several Mexican dishes first-hand from some locals, like how to make authentic Mexican Tamales and Mexican rice.  It just so happens, that Chiles Relleno (stuffed chiles) is thought to originate in Puebla, Mexico as well, and it’s a hugely popular staple of Mexican cuisine throughout the world!

Ingredients:

·    Poblano chiles: poblanos can be found in the produce section at most grocery stores year round. Anaheim chiles make a good substitute for chiles relleno.

·    Cheese: I prefer Oaxaca cheese; a common Mexican cheese that’s white, medium-hard, similar in texture to string cheese.  Some grocery stores carry Oaxaca cheese or you can find it in a Mexican food market. You could also use Manchego or Monterrey jack cheese.

·    For the batter: Eggs, milk, flour, baking powder, baking soda, salt, pepper.

·    Oil, for frying: enough to reach a depth of 1-2 inches in your frying pan.

·    Chile Relleno sauce: I use this salsa roja recipe for the chiles relleno sauce but you could use your favorite salsa. My chiles relleno sauce is made with tomatoes, onion, jalapeño, salt, garlic, oil, and chicken bouillon.

How to Make Chiles Relleno:

1. Roast peppers: Wash peppers and place them on a baking sheet. Broil on high for several minutes, turning halfway, until blackened on both sides.

2. Steam and remove outer skin.  Place chiles in a plastic bag and tie the bag, (or place in a bowl and cover with plastic wrap) to allow them to steam. Set aside for 5-10 minutes until they are cool enough to handle. Then gently peel the charred outer skin off of the chiles—it should come off easily.

3. Stuff with cheese. Starting at the stem of the chiles, use a knife to make a small slit into the side of each chile about 1.5 inches long. Use your finger or a small spoon to gently remove the seeds and membrane, (being careful not to tear the peppers as you work). Cut the cheese into chunks and carefully stuff a few pieces in to fill each chile.

Chiles Relleno

4. Prepare the batter. Separate the egg whites into a small mixing bowl, and the egg yolks into a large, deep mixing bowl. Whip the egg whites with an electric mixer until stiff peaks. Set aside. To the bowl with the egg yolks, add milk, 1/2 cup flour, baking powder, baking soda, and salt. Gently fold in the beaten egg whites.

5. Coat chiles in flour.  Add ¼ cup of flour to a shallow bowl or plate and gently coat chiles in flour on both sides—they only need a light coating.

6. Dip in batter.  Lay one of the chiles into the batter and gently spoon batter over it to cover it in a thin layer. Pick the chile up carefully by the stem and lift from the batter, allowing any excess to drip off

Chiles Relleno

7. Fry.  Carefully lay chile in the hot oil. Cook for 1-2 minutes, until golden brown on the bottom, and then flip to the other side. Transfer to a wire cooling rack lined with paper towels. Serve immediately, topped with chile relleno sauce.

Chiles Relleno

Tips for success:

  • Check the oil temperature:  Check the oil to make sure it’s ready by adding a small drop of batter to it. It should gently sizzle and begin to cook and turn golden.  If you have a thermometer, it should register about 375F.
  • Cook in small batches: Cook just a few chiles at a time (2-3) depending on the size of your pan and burner.  If you try to cook too many, it will decrease the temperature of the oil and the chiles will soak up excess amounts of oil rather than frying perfectly.

Chiles Relleno

Other Variations:

  • Stuff with meat:  Substitute cheese for shredded or ground pork or beef.
  • Stuff with veggies: Any assortment will work.
  • Make it spicy: stuff with jalapeños, cooked bacon, and cheese.
  • Chile relleno casserole: Broil the peppers and make salsa roja.  Fry eggs in a frying pan in one flat layer.  In a casserole dish spoon a thin layer or salsa, add eggs, 2-3 sliced poblano peppers, more sauce, and cheese. Repeat with another layer. Bake at 375 degrees for 30-45 minutes and allow to cool for 15 minutes before eating.

Serve with:

  • Authentic Mexican Rice
  • Refried beans

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Chiles Relleno

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Chiles Relleno

Chiles Relleno is a classic Mexican dish consisting of roasted poblano chiles stuffed with cheese, dipped in egg batter, and fried to golden perfection.  Cover them with salsa and enjoy!
Course Main Course
Cuisine Mexican
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 5
Calories 295kcal
Author Lauren Allen

Ingredients

  • 5 Poblano chiles
  • 8 ounces Oaxaca, Manchego or Monterrey jack cheese.
  • 1/2 cup milk
  • 3/4 cup all-purpose flour , divided
  • 2 eggs , separated
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • Oil, , for frying , enough to reach a depth of 1-2 inches in your frying pan
  • Salsa roja , for serving (or your favorite kind of salsa)

Instructions

Prepare peppers:

  • Preheat oven to high broil. Wash peppers, pat completely dry, and place them on a baking sheet. Broil for several minutes, turning halfway, until very blackened on both sides.
  • Place chiles in a plastic bag and tie the bag, or place in a bowl and cover with plastic wrap to allow them to steam. Set aside for 5-10 minutes until they are cool enough to handle.
  • Open the bag and gently peel the charred outer skin off of the chiles—it should come off easily.
  • Starting at the top stem of the chiles, use a knife to make a small slit into the side of each chili about 1.5 inches long. Use your finger or a small spoon to gently remove the seeds and membrane, (being careful not to tear the peppers). Cut the cheese into chunks and carefully stuff a few pieces in to fill each chili.

Prepare batter:

  • Heat the oil in a large skillet over medium heat.
  • Prepare the batter. Separate the egg whites into a small mixing bowl, and the egg yolks into a large, deep mixing bowl. Whip the egg whites with an electric mixer until stiff peaks. Set aside.
  • To the bowl with the egg yolks, add milk, 1/2 cup flour, baking powder, baking soda, and salt. Gently fold in the beaten egg whites.

Coat and Fry:

  • Add ¼ cup of flour to a shallow bowl or plate and gently coat chiles in flour on both sides—they only need a light coating, which will help the batter adhere to them.
  • Check the oil to make sure it’s ready by adding a small drop of batter to it. It should gently sizzle and begin to cook and turn golden.
  • Lay one of the chiles into the batter and gently spoon batter over it to cover it in a thin layer. Pick the chili up carefully by the stem and lift from the batter, allowing any excess to drip off, and then carefully lay it in the hot oil. Cook for 1-2 minutes, until golden brown on the bottom, and then flip to the other side.
  • Transfer to a wire cooling rack lined with paper towels. Serve warm, topped with salsa roja.
  • Serve with: Authentic Mexican Rice and Refried beans

Video

Notes

Tips for success:
  • Check the oil temperature:  Check the oil to make sure it’s ready by adding a small drop of batter to it. It should gently sizzle and begin to cook and turn golden.  If you have a thermometer, it should register about 375F.
  • Cook in small batches: Cook just a few chiles at a time (2-3) depending on the size of your pan and burner.  If you try to cook too many, it will decrease the temperature of the oil and the chiles will soak up excess amounts of oil rather than frying perfectly.

Variations:

  • Stuff with meat:  Substitute cheese for shredded or ground pork or beef.
  • Stuff with veggies: Any assortment will work.
  • Spicy chiles relleno: stuff with cooked bacon, jalapeños, and cheese.
  • Chile relleno casserole: Broil the peppers and make salsa roja.  Fry eggs in a frying pan in one flat layer.  In a casserole dish spoon a thin layer or salsa, add eggs, 2-3 sliced poblano peppers, more sauce, and cheese. Repeat with another layer. Bake at 375 degrees for 30-45 minutes and allow to cool for 15 minutes before eating. 

Make-ahead Instructions:

The polano chiles can be roasted and stuffed with cheese several days in advance, stored covered in the fridge. The salsa verde can also be made several days in advance.

Nutrition

Calories: 295kcal | Carbohydrates: 23g | Protein: 16g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 84mg | Sodium: 803mg | Potassium: 335mg | Fiber: 3g | Sugar: 4g | Vitamin A: 575IU | Vitamin C: 96mg | Calcium: 98mg | Iron: 2mg

Have you tried this recipe?!

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