Photo: Chiles Rellenos Recipe
Ingredients
- 4 large poblano peppers
- 4 eggs, yolks and whites separated
- 1/4 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 1 1/2 cups shredded jack cheese
- 1/2 cup fresh corn (or frozen if unavailable)
- Vegetable oil, for frying
- Chile Relleno Tomato Sauce, for serving, recipe follows
Directions
Preheat the broiler.
Place the peppers on a baking sheet and broil until the skin is blistered and charred, turning to cook on all sides, 1 to 2 minutes per side. Place the charred peppers in a bowl and cover with plastic wrap to cool for at least 10 minutes. Once cool, remove the skin easily with your hands.
Meanwhile, in a medium bowl, use a hand mixer to beat the egg whites to stiff peaks. In a small bowl, mix 2 egg yolks with 1 tablespoon flour and 1/2 teaspoon salt. (Reserve 2 remaining yolks for another use.). Place the remaining flour on a small plate. Mix one-third of the egg whites into the egg yolks, and then gently fold the egg yolk mixture into the remaining egg whites just until incorporated. In a third bowl, mix together the cheese and corn.
Remove the seeds from the peppers by slicing them open along one side. Slice about two-thirds the length of the pepper, just long enough to remove the seeds with a small spoon. Stuff the peppers with the cheese mixture, squeezing the cheese gently so that it stays together.
Heat 1 1/2 inches of oil in a large saucepan over medium-high heat. Gently roll the peppers in the flour. (If the cheese and peppers are too warm and are falling apart, place in the freezer for 10 minutes). Coat the peppers in the egg batter by dunking and spooning the batter all around. Lift the pepper, and gently spoon off any excess batter hanging from the bottom. Place in the hot oil and fry until golden, about 3 minutes per side. Place on paper towels to absorb the excess oil. Serve with Chile Relleno Tomato Sauce.
Chile Relleno Tomato Sauce:
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 2 cloves garlic
- 1/2 cup chicken stock
- One 14-ounce can whole tomatoes, roughly chopped (juice included)
- 1 tablespoon fresh cilantro leaves
- 1 teaspoon white wine vinegar
- Kosher salt and freshly ground black pepper
Add the olive oil to a medium saute pan over medium heat. Then add the onions and cook until softened, about 5 minutes. Add the cumin, cayenne and garlic, and cook until fragrant, 1 minute longer. Add the chicken stock and the tomatoes with their juice and bring to a boil for 1 to 2 minutes. Remove from the heat and cool a few minutes. Mix in the blender for 10 seconds (the sauce will not be smooth). Add the cilantro, vinegar, salt and pepper to taste and pulse just to blend. Yield: 2 cups.
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By Chef Tashimoto
Los Angeles, CA
on May 07, 2013
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Delicious recipe! Will definitely make again
By vickierigsby
Alabama
on March 23, 2013
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These were so good. The sauce was delicious. They were challenging to make. My peppers were so soft that when I tried to get the seeds out they just split all the way. I had to put tooth picks to keep them together. They were still so full of flavor. I wanted a little heat and smokiness so I used 3 pepper Colby jack cheese and smoked gruyere. The 3 pepper Colby was just the right heat and the gruyere made is smoky and creamy. I have not had a recipe from Melissa that we have not liked. I may trust her enough to try her black bean brownies.
By alexkitty1_10806536
Ocala, FL
on March 06, 2013
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I realized the first time I made these that it took much longer than I had expected. However they were so good I had to make them again. The second time I made these, I prepared all the ingredients in the morning (except beating the egg whites, and it was so easy to just put everything together later. I have an electric stove, so I put my oven on 'Broil', slipped the peppers under the broiler, and let them blister and char slightly. Just have to watch them it happens very fast. I kept turning them to get all sides. I took them out, placed them in a bowl, covered with plastic wrap, and when cooled, the skin peeled right off. Melissa, thank you for a delicious recipe, was never in the SW, but you took me there....
Read all 23 reviews