Chiles Rellenos are a classic Mexican dish featuring large, mild peppers like poblano chiles, typically stuffed with savory fillings, battered, and fried until golden and crispy. Here’s a step-by-step guide to making traditional Chiles Rellenos:
Ingredients:
- 6 large poblano chiles
- 4 eggs, separated
- 1 cup of all-purpose flour
- 1 ½ cups of shredded cheese (like Oaxaca, Monterrey Jack, or a mix)
- 1 lb ground beef or pork (optional, for a meat filling)
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 large tomato, diced (or 1 cup of tomato sauce)
- Vegetable oil for frying
- Salt and pepper to taste
For the Sauce:
- 4 medium tomatoes, roasted and peeled
- 1 small onion, chopped
- 1 garlic clove
- 1 cup chicken broth
- Salt and pepper to taste
Instructions:
1. Prepare the Chiles:
- Roast the poblanos: Place the poblano chiles directly over an open flame (on a stovetop or grill) or under a broiler. Turn them occasionally until the skin is blackened and blistered all over.
- Peel and clean: Once charred, place the chiles in a plastic bag for about 10 minutes. This will help loosen the skin. Peel off the blackened skin carefully. Make a small slit down one side of the chile and remove the seeds, keeping the stem intact.
2. Make the Filling:
- If using ground meat: Sauté the onion and garlic in a skillet over medium heat. Once soft, add the ground meat and cook until browned. Stir in the diced tomato (or tomato sauce), season with salt and pepper, and let it simmer for 10 minutes. Remove from heat and let cool slightly.
- For a cheese-only filling, simply stuff the chiles with the shredded cheese.
3. Stuff the Chiles:
- Carefully fill each roasted chile with the desired amount of cheese or meat filling (or a mix of both). Don’t overfill them to avoid breaking the chile.
4. Batter and Fry:
- Prepare the egg batter: Beat the egg whites until stiff peaks form. Gently fold in the egg yolks, seasoning lightly with salt.
- Coat the chiles: Dust the stuffed chiles with flour to help the batter stick, then dip them into the egg batter until fully coated.
- Fry the chiles: Heat vegetable oil in a large skillet over medium heat. Fry the chiles one or two at a time, turning them carefully until they’re golden brown on all sides. Place them on a paper towel to drain excess oil.
5. Make the Sauce:
- Blend the roasted tomatoes, onion, garlic, and chicken broth until smooth.
- Pour the mixture into a pan and simmer for about 10 minutes, seasoning with salt and pepper to taste.
6. Serve:
- Spoon a generous amount of sauce onto each plate and place a chile relleno on top. Serve with rice, beans, and warm tortillas.
Variations:
- You can switch up the filling by using shrimp, quinoa, or a vegetable mixture for a twist on the classic recipe.
- Some regions serve Chiles Rellenos with a creamier walnut sauce (nogada) or a light salsa verde for added flair.
Enjoy the savory, cheesy delight of Chiles Rellenos—crispy on the outside, tender on the inside, and bursting with flavor!
