Chiles Rellenos

  • Level: Intermediate
  • Total: 30 min
  • Active: 30 min
  • Yield: 6 servings
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Ingredients

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

Directions

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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Show: The Kitchen
Episode: Flavors of Fall
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