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Chile Relleno

One of the great classics of Mexican cooking, chiles rellenos are roasted poblano chiles stuffed with cheese (or picadillo), dipped in a light egg batter, and fried until golden and puffy. They are served in a mild tomato broth that keeps them warm and adds a savory counterpoint to the rich, cheesy filling. Impressive to serve and deeply comforting to eat.

Ingredients

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Directions

STEP #1
Char poblano chiles directly over a gas flame or under the broiler, turning until completely blackened on all sides. Transfer to a zip-lock bag and steam for 15 minutes. Carefully peel the skin, cut a vertical slit, and remove the seeds, keeping the chile whole and intact. Pat very dry with paper towels.
STEP #2
Gently open each chile and stuff with strips of cheese, pressing closed. Dredge each stuffed chile in flour, shaking off the excess. The flour helps the egg batter adhere.
STEP #3
Beat egg whites to stiff peaks. Whisk yolks with a pinch of salt. Fold yolks gently into the whites until just combined. This batter should be very light and airy.
STEP #4
Blend tomatoes, onion, and garlic until smooth. Heat 1 tablespoon oil in a saucepan over medium-high heat, add the blended tomato sauce, and fry for 4 minutes. Add chicken broth, oregano, and bay leaf. Simmer for 10 minutes. Season with salt.
STEP #5
Heat 1 inch of oil in a deep skillet to 350°F. Dip each flour-coated chile in the egg batter to coat generously. Fry 2–3 at a time, turning once, until golden and puffed on all sides, about 3–4 minutes total. Drain on paper towels.
STEP #6
Ladle the tomato broth into shallow bowls. Place one or two fried chiles in each bowl, partially submerged in the broth. Serve immediately.

Tips

  • The chiles must be very dry before dredging and battering. Any moisture will cause the batter to slide off in the oil.
  • Beat the egg whites to firm but not dry peaks — if overbeaten, the batter won't coat well and will fall apart when frying.
  • Work quickly once you've battered the chiles — the batter will deflate if it sits too long before hitting the oil.