Chiles Rellenos

From Food Network Kitchens

Rated: 5 stars out of 5Rate itRead users' reviews (18)

RECIPE
COMMENTS & REVIEWS(18)

Cook Time:
35 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 1 hr 0 min
Inactive Prep: 10 min
Cook: 35 min
Total:: 1 hr 45 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

Chiles:

6 poblano chiles
8 ounces Oaxcan-style string cheese, mozzarella, or Monterey Jack

Batter:

1 1/2 cups all-purpose flour, plus more for dredging
1 1/2 teaspoons baking powder
1 teaspoon ground cumin
1 teaspoon fine salt, plus more for sprinkling
1 (12-ounce) bottle or can lager-style beer
Vegetable oil, for deep-frying
Mexican Tomato Sauce, warm, recipe follows
Equipment: Wooden skewers about 6 inches long

Directions

To prepare the chiles:

Position a rack on the upper most shelf of the broiler element and preheat. Put the chiles on a foil-lined broiler pan and broil, turning occasionally with tongs, until the skin is charred, about 10 minutes. Transfer the chiles to a bowl, cover, and cool for 10 minutes.

Carefully rub the charred skin off the chiles. Using a small knife, make a lengthwise slit along the side of each chile to form a pocket. Carefully cut out and discard the seeds.

Cut the cheese into 6 (1/4-inch-thick) slabs, about 3/4 the length of each chile (your chiles probably vary in length, so tailor the cheese to the chiles). Slip the cheese pieces into the pocket of each chile so they're 2/3 full. (If the cheese protrudes from the chiles, just cut a little off.) "Sew" each chile shut with a wooden skewer or long toothpick. (The skewers should be longer than the chiles, so they can be easily pulled out after frying.)

Whisk the flour, baking powder, cumin, and salt in a large bowl. Stir in the beer to a make a smooth batter.

In a large, wide, heavy-bottomed pot, pour in the oil to a depth of about 3 inches. Heat over medium heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.

Put the flour for dredging on a plate. Working in 2 batches, dredge the chiles in the flour (the dampness of the chiles creates a light paste with the flour that seals over any tears), dip in the batter, and carefully add to the oil. Fry, turning the chiles once, until golden brown and crispy, about 4 minutes per batch. Using tongs, transfer the chiles rellenos to a dry paper towel-lined baking sheet to drain. Sprinkle with salt, to taste. Gently pull out and discard the skewers.

Heat the sauce. Spoon some of the sauce on a plate and set 1 chile relleno on top. Repeat with the remaining sauce and chiles. Serve.

Mexican Tomato Sauce:

2 pounds ripe tomatoes, cored and roughly chopped

1/4 medium yellow onion

6 cloves garlic

5 sprigs fresh coriander (cilantro)

1 serrano chile (with seeds)

1 tablespoon kosher salt

1/2 teaspoon ground cinnamon (preferably Mexican)

In a blender, combine all the ingredients and puree until smooth.

Transfer the tomato puree to a medium saucepan and bring to a boil. Lower the heat and simmer until slightly thick, about 10 minutes.

Yield: about 3 cups

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Grilled Flank Steak Taquitos with Black Bean Puree, Roasted Pepper Salsa and Cilantro-Tequila Cream

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 42

View all 42 Vegetable Collections

Comments & Reviews

recipe Chiles Rellenos
Laura Clovis, CA 09-20-2009
Flag

Used Bisquick and Beer... Voila!!!
Rated: 5 stars out of 5

OK so I ran out of flour and had to improvise. Holy COW!!! Half a Dos Equis and 1.5 cups of Bisquick makes for a very fluffy,... crunch batter. I also only used about a half inch of oil and they were perfect!!! Voila!!!Read more
recipe Chiles Rellenos
mike erie, PA 09-15-2009
Flag

Best I've ever had
Rated: 5 stars out of 5

Chile Rellenos are one of my favourite foods, and this was better than any I've ever had at any mexican restaurant, and I... have eaten at some very fine joints. I'll probably be making this again in less than a week.Read more
recipe Chiles Rellenos
Rose Los Angeles, CA 08-30-2009
Flag

Absolutely fabulous!!!!!
Rated: 5 stars out of 5

I am of Latin descent and chiles rellenos were a part of our regular menu items. Growing up in a single parent household, my... mother never really had the time to teach me nor my siblings how to cook the way she did and I miss her cooking very much since her passing. So Thank you "Food Network" for this fantastic recipe, I tried it and it was great! I surely will make it a point to pass this one on to my daughters, its a keeper!!!!Read more
recipe Chiles Rellenos
Beth riverside, CA 08-28-2009
Flag

WOW really WOW!!!!!!!!!!!
Rated: 5 stars out of 5

Had a co-worker bring me some peppers, found this recipe and WOW! added some shredded pork and garlic powder . I could'nt... wait to add the sauce had to eat one! I usually have mexican food christmas eve this WILL be next to the tamales!Read more
recipe Chiles Rellenos
Kate Great Falls, MT 06-28-2009
Flag

Great crunch
Rated: 5 stars out of 5

Excellent flavor & ease of preparation. I added finely chopped Videlia onions to the cheese mixture to stuff the peppers -... this added another level to the delicious flavor. Great recipe... this one will definitely become one of our family favorites. Using all 3" of cooking oil is very important...next time I'll follow the instructions and do it. Read more
recipe Chiles Rellenos
Don Costa Mesa, CA 05-19-2009
Flag

Nice crunchy shell
Rated: 4 stars out of 5

The finished product was very good. The beer batter produces a shell which is crunchy as opposed to the puffy shell produced... by an egg batter. I was in a lazy mood, so I used canned roasted pablanos instead of fresh (you can buy these at Mexican or Latino markets, also online), the big difference between fresh and canned is the canned ones are roasted and peeled already. The down side of using canned pablanos is that there are about 5 to the can and that they are more torn up then a home cook would like. I always grate cheese when making Chile Rellenos, it gives you more flexibility when stuffing the chiles. I did not use skewers to hold the chiles together, I dredged them in the flour then rolled them in the batter, next I gently rolled them onto a spatula and lowered them into the oil. Read more