Chiles Rellenos

A chili relleno on a wide bowl with tomato sauce on the bottom.

Chile Rellenos are a classic Mexican recipe of poblano peppers stuffed with your favorite filling, then layered on top of a delicious homemade tomato sauce. A classic dish that’s comfort food at its finest!

Course Main Dish

Cuisine Mexican

Prep Time 25

Cook Time 15

Total Time 40

Servings Servings

Calories 320kcal

Author Ana Frias

Equipment

Hand mixer

Ingredients

4 Poblano Chiles, roasted, skins and seeds removed
4 egg whites
4 egg yolks
½ teaspoon kosher or sea salt
½ cup all purpose flour
2 cups corn or vegetable oil for pan frying

Fillings

2 cups prepared picadillo or
2 cups jack cheese mixed with 1 cup corn kernels

Serving

3 cups Tomato Consomé

Instructions

Roast the Peppers

Preheat oven at 400 degrees and line a baking sheet with aluminium foil.
Place the peppers on the baking sheet and roast for about 30 minutes or until the skin is charred. Turn the peppers once in the middle of the process.
Place the peppers in a bowl and cover with cover with a kitchen towel and a flat object (I use a plate) to seal the bowl or plastic wrap. After 15 minutes or so, it will be time to peel them by pulling the skin off with your fingers.

Make the Chile Rellenos

Make a slit on the peppers for the filling and remove the seeds with a spoon. If you don't mind the seeds, you can leave them in.
Fill the chiles with enough picadillo to make them fat, but making sure that the cut edges meet and cover the stuffing. Press the chiles tightly closed over the filling and seal the cut with a toothpicks. Place the flour in a wide bowl then dust the chiles with the flour.
Using a stand or handheld mixer, beat the egg whites until they hold their shape; they should not slip around the bowl, but neither should they become too firm and dry.
Add the salt and the yolks, one by one, beating well after each addition.
Heat the oil in a skillet over medium high heat; it should be about 1¼ inches (3 cm) deep.
Place the flour in a wide bowl. Pat the flour around one of the chiles, coat with the beaten egg, and carefully lower it into the hot oil.
Turn the chile after a minute or so and continue frying until the coating acquires an even gold color. Drain over paper towels and continue with the rest.
Serve the chiles over the warm tomato consomé.

Notes

Tip: Use 1 large egg per chile relleno.
To test when the oil is ready for cooking, drop a small dollop of the egg mixture into the hot oil. If it rises, then it's ready for the chiles to be fried.
When roasting the peppers, make sure they don't overcook as they will ripe when trying to fill them.
Cook one or two chiles at the time since they cook very fast. You run the risk of burning them when cooking 3 or more together.

Tips for Successful Stiff Peaks of Egg Whites

Make sure your eggs are fresh.
Eggs are easiest to separate when they are cold but they are easiest to whip up effectively when they are at room temperature. So separate the eggs when they are cold and let the whites sit out for about half an hour before whipping.
Be very careful when you separate the eggs. Any yolk (or other fat, oil, or grease) that makes its way into the whites will keep the whites from whipping up as big and fluffy as possible.
Whip the egg whites right before assembling your peppers. They batter is delicate and it won't hold its shape for long.

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