Chile Rellenos: A Mexican Treat

Jalisco, Mexico

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Absolute favorite this authentic Mexican recipe that has been handed down for generations, originating in the city of Puebla. The roasted poblano peppers stuffed with cheese, dipped in a fluffy egg batter and fried until golden brown! This traditional Mexican dish is easy to make and better than any restaurant version you’ll ever try! So give it a go to warm your soul.

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Ingredients:

Chile Rellenos

  • 6 large poblano peppers
  • 8 oz Monterey Jack cheese, cut into long strips or shredded
  • 4 cups oil, for frying
  • 3 large eggs
  • 1/2 cup all purpose flour
  • 1/2 tsp salt

Salsa Roja

  • 6 roma tomatoes, quartered
  • 1/2 small onion
  • 3 cloves garlic
  • 1 jalapeno, stem and seeds removed
  • 5 sprigs cilantro
  • 1 tsp coarse kosher salt, plus more to taste
  • 1 tsp olive oil
  • Toothpicks, for securing the stuffed peppers

Instructions:

For The Chile Rellenos

  • Roast the peppers, on an open flame till charred or line a large baking sheet with aluminum foil and place poblano peppers on top
  • Set your oven rack directly underneath the broiler and turn the broiler on
  • Broil poblanos for 5 minutes, or until the skin is blackened and blistered
  • Carefully flip them over and broil for another 5 minutes, or until the skin is blackened and blistered
  • Remove them from the oven
  • Loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat and help them steam
  • Let them sit for 5 minutes
  • Peel and rub off as much of the loose skin on the peppers as possible. It doesn’t have to be perfect, just as much as you can
  • Cut a small slit down the middle of the peppers with a knife
  • If you don’t want the peppers too spicy, you can remove some of the seeds. I like to leave them in as poblanos aren’t typically super spicy
  • Carefully stuff the peppers with the cheese
  • Some of the peppers will be extra fragile because of the roasting process and may tear that’s okay
  • Gently close the opening of the peppers and secure it shut toothpicks
  • Use as many as you need to ensure that the cheese won’t ooze out during the frying process
  • Set aside
  • Heat the frying oil in a large saucepan or deep skillet over medium high heat
  • Line a baking sheet with paper towels and set aside
  • While oil is heating up, prepare the batter
  • Separate the egg whites from the yolks into two separate bowls, the whites into a large mixing bowl and the yolks into a small bowl
  • Using an electric hand mixer, beat the egg whites until stiff peaks form
  • While continuing to beat the egg whites on low, add in the egg yolks one at a time until all of them are fully mixed in
  • The batter should be light, fluffy and smooth
  • Place the flour and salt into a separate shallow bowl or plate
  • Mix together to combine
  • Gently roll the stuffed peppers in the flour mixture, then give them a gentle tap to remove any excess
  • Then dip them in the egg batter and gently place them in the hot frying oil
  • Fry the peppers for 3-5 minutes per side, until the batter is golden brown and crispy
  • Try not to overcrowd the peppers in the pan
  • Transfer the peppers to the lined baking sheet to drain off any excess oil

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For The Salsa Roja

  • Add tomatoes, onion, garlic, jalapeno, cilantro and salt to a blender. Puree until smooth
  • Heat olive oil in a small saucepan over medium high heat
  • Add blended salsa and bring to a boil
  • Reduce heat to low and simmer, stirring occasionally for 8 minutes
  • Remove from heat, taste and season to taste

Serve chile rellenos on a plate with some salsa roja, freshly chopped cilantro, some cotija cheese and sour cream. Don’t forget to remove the toothpicks

Enjoy! 

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