Chiles Rellenos
Chiles rellenos were never an everyday dish. They were the someone-special-is-coming dish. I would watch my tía char the poblanos over the flame until the whole kitchen smelled smoky and green, then stuff and batter each one like it was a small ceremony. They take patience, and that is really the whole point. Making them tells the people at your table that they are worth the trouble. I was nervous to try them on my own for years. The first time mine came out golden and proud, I finally understood the little smile my tía always wore when she set them down.
Classic chiles rellenos made with roasted poblano peppers stuffed with queso fresco, dipped in fluffy egg batter, fried until golden, and simmered in a homemade tomato salsa. A comforting and authentic Mexican favorite.
Ingredients
For chiles rellenos
- 6 poblano peppers
- queso fresco
- 6 eggs
- 2 tablespoon flour
- pinch of salt
For the Salsa Roja
- 8 small Roma tomatoes
- ¼ onion
- 1 jalapeño
- 3 garlic cloves
- tablespoon oregano
- ½ tablespoon tomato bouillon
- ½ tablespoon chicken bouillon
- 1 ½ cups water
Instructions
- Roast the peppers: Char the poblano peppers directly over an open flame or under your oven broiler until the skins are blackened and blistered. Turn often for even roasting.
- Steam and peel: Transfer roasted peppers to a plastic bag and seal for 10 minutes. This steaming step makes peeling easier.
- Clean and stuff: Once cooled, gently peel the charred skin, make a small slit down the side of each pepper, remove the seeds, and stuff generously with queso fresco.
- Prepare the batter: Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Then fold in the yolks and 2 tablespoons of flour until smooth.
- Coat the peppers: Lightly dust the stuffed peppers with flour. Then dip each into the egg batter, making sure they’re well-coated.
- Fry until golden: Heat vegetable oil in a large skillet over medium-high heat. Carefully add each coated pepper and fry until golden brown on all sides, about 3–4 minutes per side. Drain on paper towels.
- Make the salsa: Blend all salsa ingredients until smooth. Pour the salsa into a skillet and bring to a light simmer.
- Simmer the rellenos: Add the fried peppers into the salsa, cover, and let simmer on low heat for 4–10 minutes. Serve warm and enjoy!