Chiles Rellenos

Total Time Prep: 45 min. Cook: 45 min.
Yield 4 servings
Test Kitchen Approved
An emblematic dish in Mexico, chiles rellenos are cheese-stuffed poblano peppers that have been battered and fried.

Ingredients

  • 5 plum tomatoes, quartered
  • 1/2 medium onion, quartered
  • 1 serrano pepper, seeded
  • 1 tablespoon canola oil
  • 1/4 cup reduced-sodium vegetable broth
  • 4 garlic cloves
  • 1/4 cup fresh cilantro leaves
  • 3/4 teaspoon salt
  • FRIED PEPPERS:
  • 4 poblano peppers
  • 3 cups shredded Monterey Jack cheese
  • Oil for deep-fat frying
  • 3 large eggs, separated
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • TOPPINGS:
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup Cotija cheese, crumbled

Directions

  1. Preheat oven to 425°. Place tomatoes, onion and serrano on a rimmed baking sheet. Drizzle with oil; toss to coat. Roast until vegetables are tender and lightly browned, 15-20 minutes. Let slightly cool. Place broth, vegetables, garlic, cilantro and salt in a high-speed blender; puree until smooth. Set aside.
  2. To make peppers, preheat broiler to high. Place poblano peppers on a foil-lined baking sheet. Broil peppers 4 in. from the heat until skins blister, 4-5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand 10 minutes. Peel off and discard charred skin. Cut a slit lengthwise down the peppers; discard seeds.
  3. Stuff peppers with cheese; secure shut with toothpicks. Pour oil into a cast iron skillet 2-in. deep; heat to medium-high.
  4. Place egg whites in a large bowl; beat on high speed until stiff peaks form, 3-4 minutes. On low speed, beat in egg yolks until smooth. Place flour in a shallow bowl; stir in salt and pepper. Dip stuffed peppers in the flour mixture, then egg mixture. Place in hot oil; fry until batter is golden brown and crispy, 4-5 minutes per side. Transfer to a paper towel-lined plate or baking sheet to drain. Repeat with remaining peppers. Remove toothpicks from fried peppers.
  5. To serve, spoon red sauce in shallow bowls; top with fried peppers. Sprinkle with cilantro and Cotija cheese. Serve immediately.

Nutrition Facts

1 serving: 550 calories, 44g fat (19g saturated fat), 129mg cholesterol, 1540mg sodium, 15g carbohydrate (6g sugars, 4g fiber), 27g protein.

These deliciously deep-fried, cheese-stuffed peppers are a classic in the Mexican cuisine. Serve it with fresh cilantro and extra Cotija. — Julie Andrews, Rockford, Michigan
Recipe Creator

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