Authentic Mexican Chile Rellenos Recipe

SERVES 4
PREP TIME 30 min
TOTAL TIME 40 min
COOK TIME 10 min

Ingredients

  • 4 fresh poblano peppers
  • 3 large eggs, separated
  • ¼ cup all-purpose flour, plus 1 cup for coating
  • 5 ounces grated Oaxacan cheese (or other melting cheese such as low-moisture mozzarella or cheddar)
  • Vegetable oil, for frying

To serve:

  • Cilantro, roughly chopped
  • Queso fresco, crumbled
  • Salsa roja (tomato salsa)
  1. Preheat the broiler and arrange peppers in a single layer on a baking sheet. Broil until blackened, about 2–5 minutes, then use tongs to flip and broil the other side, about 2–5 more minutes. Cover the peppers with a clean kitchen towel to lightly steam them. Alternatively, place the peppers inside a sealed plastic bag or lidded dish to steam. Once the peppers have softened, about 10–15 minutes, use a paring knife to peel the skins off. Make a slit from the stem end of the pepper about halfway down, creating an opening just large enough to remove the core and seeds and to stuff the peppers. Use the paring knife to carefully remove the core, membranes, and seeds.
  2. Fill peppers with shredded Oaxacan cheese, sealing closed with toothpicks if needed.
  3. In a large bowl, whip egg whites to stiff peaks by hand or using an electric mixer. In a separate bowl, beat egg yolks with ¼ cup flour to combine. Using a rubber spatula, gently fold yolk-flour mixture into whites. Place 1 cup flour on a plate or in a shallow bowl and lightly coat peppers in flour. Dip floured stuffed chiles in egg batter.
  4. In a large sauté or frying pan, heat ½ inch vegetable oil over medium-high heat. Test the oil by dropping a tiny spoonful of batter into the oil. If it sizzles, the oil is ready. Fry chiles, seam-side down in hot oil until golden brown, about 2–4 minutes. Use tongs to flip chiles and fry until the other side is browned, about 2–4 more minutes. Blot excess oil with paper towels.
  5. Meanwhile, warm up salsa roja on the stovetop over low heat and pour onto individual plates or a large casserole. Serve peppers on a bed of warmed salsa roja, sprinkling with cilantro and queso fresco, if desired.