Chiles Rellenos

Total Time:
30 min
20 min
10 min

6 servings

  • One 15.5-ounce can whole peeled tomatoes, drained
  • 3 cups chicken broth
  • 2 cloves garlic
  • 1 small white onion, cut into pieces
  • Kosher salt and freshly ground black pepper
  • 6 poblano chiles, charred and peeled, seeds and stems left intact
  • 6 poblano chiles, charred and peeled, seeds and stems left intact
  • 8 ounces Monterey Jack cheese, cut into 3-inch-long strips (like steak fries)
  • 1/2 cup all-purpose flour
  • 2 cups vegetable oil
  • 4 large eggs, separated, yolks beaten
  • Special equipment: a deep-fry thermometer

  • To make the tomato sauce for serving, put the tomatoes in a blender. Add the chicken broth, garlic, onion and 1 teaspoon salt and blend until smooth, about 1 minute. Transfer the sauce to a medium saucepan and bring to a boil over medium-high heat. Boil until slightly reduced, about 5 minutes. Season the sauce with salt and pepper. Keep warm.

  • Carefully cut a lengthwise slit in each chile and scoop out the seeds. Stuff each with 2 to 3 strips of cheese (depending on the size of the chile), enclosing them tightly.

  • Place the flour on a baking sheet and season with salt and pepper. Dredge the chiles in the flour mixture, shaking off the excess.

  • In a large saucepan, heat the oil until a deep-fry thermometer registers 375 degrees F.

  • Using a hand-held mixer, beat the egg whites to soft peaks. Fold the beaten yolks into the egg whites, add 1/4 teaspoon salt and beat to stiff peaks.

  • Holding the chiles by the stem, dip them into the egg mixture to coat completely. Add to the oil and fry, turning occasionally, until golden brown all over, about 2 minutes per side. With a slotted spoon, transfer the chiles to paper towels to drain.

  • Place the chiles on each of 6 plates. Spoon the sauce equally over the chiles and serve.

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