Chiles Rellenos

From Food Network Kitchens

Rated: 5 stars out of 5Rate itRead users' reviews (21)

RECIPE
COMMENTS & REVIEWS(21)

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

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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

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Comments & Reviews

recipe Chiles Rellenos
valerie pensacola, FL 01-15-2010
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very good but pain in the butt
Rated: 4 stars out of 5

i made this last night and the chile rellenos were very good. getting the seeds out and "sewing" the pepper was a pain in... the butt though. definitely use the oaxaca cheese it makes all the difference (wal-mart carries it). the sauce was good, but next time ill add more garlic, cilantro and onions (a little too much tomato flavor for me). makes a big mess in the kitchen. next time i might try a trick that i use when doing stuffed jalapeno peppers. i might wrap the poblanos in bacon bacon before flouring them and battering them to help to keep them closed. make sure your batter is not too thick cuz some of my peppers were a little fragile and were starting to fall apart while trying to dunk into my batter which started out too thick. Read more
recipe Chiles Rellenos
Lisa Roseville, CA 01-06-2010
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Fabulous....Chil Releno
Rated: 5 stars out of 5

This is the first time I have made these and I fould the recipe pretty easy to make. The only hard thing was getting all the... seeds out without tearing the peppers. I made my batter with Sierra Nevada beer which turned out with huge compliments. I also made one set of peppers stuffed with pork chorizzo and cheese topped whith a sauce I bleneded of Mexican tomatoe sauce, heavy cream (just a little), and a few chipotle's..Big Hit and nice and spicy. The second batch I made just like the recipe but for the base sauce I used Verde sauce and then topped with again blended verde, green chili's, and heavy cream (just a little)..I threw a small amount of cheese on the top and baked theese guys on 300 for 5 min and then served...My kids even ate them. The key as mentioned is the oil and getting the 3" deep that made al the difference..I would suggest playing around with these and making them what you like. Read more
recipe Chiles Rellenos
maryann Nipomo, CA 12-31-2009
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very good
Rated: 5 stars out of 5

I made these many times and Ive used caned and fresh peppers. I think the fresh ones turn out better they stay together... better. Use the 3" of oil and the turn out better I found out the hard way and had to flip them and they were greesy But still were very good. Im making then again tonight. Love the flovor. A+Read more
recipe Chiles Rellenos
Laura Clovis, CA 09-20-2009
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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
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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
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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