Classic Chiles Rellenos Recipe
Chiles rellenos have everything that is good in this world packed into one dish. Gooey melted cheese, spicy stuffed peppers, crispy deep-fried crust, and fresh salsa — doesn't that just make your mouth water? Chiles rellenos are a classic Mexican dish created in Puebla, Mexico, that translates to "stuffed chilis." The peppers used are usually long, flat, mild peppers that can be stuffed easily and sealed for frying. In Mexico, it's common to use poblanos, named after the origin city, but in places like New Mexico, a Hatch chili is custom. From there, the peppers can be stuffed with a multitude of things like beef, chicken, pork, corn, or cheese. One thing that never changes, though: They must be fried.
Chiles rellenos are a labor of love (so if you see them on a menu, get them). The chiles first need to be roasted to remove the skins, then stuffed, sealed, and battered in whipped egg whites. After all of that, the chiles need to be carefully fried and drained (so as not to lose the cheese), and then paired with a salsa or sauce. It's kind of an all-day affair, but the results are well worth the effort. This recipe by Michelle McGlinn walks through a classic cheesy chile relleno, showcasing the delicious simplicity of fresh (and fried) ingredients.
The ingredients needed for classic chiles rellenos
To start, grab a few wide, flat peppers. The easiest peppers to work with are poblanos, which are both wide and mild. You can also use Hatch, Anaheim, or pasilla chiles, which are similar in size and flavor. To stuff these peppers, you'll need plenty of meltable cheese. Queso Oaxaca is most commonly used because of its thick, creamy texture, but you can also use cheddar, Monterey jack, fontina, Chihuahua, or Asadero cheese. From there, you'll just need canola oil for frying, eggs and flour for the batter, and guajillo chiles, tomatoes, onion, garlic, and salt for the salsa.
Step 1: Add the guajillo chiles to a pot
To make the guajillo chile sauce, add guajillo chiles to a saucepan and cover with water.
Step 2: Boil the chiles
Boil chiles until soft, about 10 minutes.
Step 3: Add the salsa ingredients to a blender
Add boiled guajillo chiles, tomatoes, garlic, onion, 1 teaspoon salt, and ½ cup of the water used for boiling to a blender.
Step 4: Blend the salsa
Blend until smooth, then set the sauce aside.
Step 5: Prepare the broiler
Heat the broiler to high and arrange a rack 5 inches beneath the broiler.
Step 6: Prep the peppers
Slice a small T-shaped slit in each poblano pepper and remove as many seeds and ribs as possible.
Step 7: Place them on a tray
Place the peppers on a foil-lined sheet tray.
Step 8: Broil until charred
Broil for 4-5 minutes, then flip and broil again for 4-5 more minutes until slightly charred.
Step 9: Steam the peppers
Transfer the peppers to a bowl and cover tightly with plastic wrap to steam.
Step 10: Peel the peppers
After 5 minutes, remove the plastic and scrape away as much of the skin as possible.
Step 11: Add oil to a skillet
Add oil to a deep cast iron skillet over medium heat.
Step 12: Whip the egg whites
While the oil is heating up, make the batter. In a large bowl, whip the egg whites until light and fluffy.
Step 13: Add egg yolks
While whipping, add the yolks one at a time, incorporating until smooth.
Step 14: Mix the flour with salt
Combine the flour and 1 teaspoon salt in a shallow bowl.
Step 15: Stuff the peppers with cheese
Stuff the poblano peppers with cheese using the small slit made in step 6.
Step 16: Seal with toothpicks
Seal the peppers closed using toothpicks.
Step 17: Dredge the peppers in flour
Roll the peppers in the flour-salt mixture, coating completely.
Step 18: Coat them in the egg mixture
Dredge the flour-coated peppers in the egg batter, coating completely.
Step 19: Fry the peppers
Add the peppers to the hot oil and fry until golden brown, patching any bare spots with more batter.
Step 20: Drain on paper towels
Transfer the fried chiles rellenos to a paper-towel lined tray to drain.
Step 21: Serve with guajillo sauce
To serve, add the guajillo sauce to a shallow bowl and nestle the fried chiles rellenos into the sauce.
Why is the batter sliding off my chiles rellenos?
Chiles rellenos are a little trickier than the average fried food because the texture of the crust is more delicate than most buttermilk and beer batters. Instead of a thick, milky batter, chiles rellenos are coated in fluffy, light egg whites, which can break very easily when submerged in oil. If your batter slides off immediately once you start frying, it is likely because your oil is not hot enough yet. Heat the oil for a few more minutes, turning up the flame if needed, until the batter begins browning soon after being added to the pan. This will prevent the egg from sliding off of the chile right away.
With such a delicate batter, it's normal for some to slide away during frying. Luckily, it's also fixable. Keep the batter nearby and use a small spatula to patch any spots that dissolve or slide away during frying. Once patched, flip the chile into the oil to re-fry the raw batter. It's also important to note that the batter is light and wispy, maintaining an almost-soggy texture even after draining. While it shouldn't be wet, chiles rellenos also won't feel as dense and crunchy as your average fish and chips. As long as the chiles are golden brown, they'll be good.
Can I make chiles rellenos in advance?
Unlike most fried foods, traditional chiles rellenos are often made in advance, sometimes sold in markets or street carts to be reheated at home later. Because the batter is meant to be fairly soft, you don't lose a great deal of quality by reheating the peppers. To do this, follow the recipe in full, frying and draining the finished peppers. Cool the chiles rellenos on paper towels, then store them in airtight containers for 3-4 days in the refrigerator, separately from any sauce or salsa.
To reheat, bake the chiles rellenos in the oven on a sheet tray fitted with a wire rack until warm and crispy, or bake them in a toaster oven until hot. To prevent the cheese spilling out of the chile, avoid overbaking. The salsa can also be made in advance, whether you are serving the chiles fresh or as leftovers. It is typically served at room temperature, so when storing, store it in the refrigerator and bring it to room temperature before serving. If desired, microwave or simmer the salsa to serve it warm.
Classic Chiles Rellenos Recipe
Stuffed with cheese, fried until golden brown, and served over a zippy guajillo salsa, chiles rellenos are a labor of love, but well worth the effort.
Ingredients
- 2 guajillo chiles, stemmed and deseeded
- 3 Roma tomatoes
- 3 cloves garlic, peeled and smashed
- 1 small yellow onion
- 2 teaspoons salt, divided
- 4 large poblano peppers
- 12 ounces Oaxaca cheese, sliced
- 2 cups canola oil, for frying
- 3 eggs, whites and yolks separated
- ½ cup flour
Directions
- To make the guajillo chile sauce, add guajillo chiles to a saucepan and cover with water.
- Boil chiles until soft, about 10 minutes.
- Add boiled guajillo chiles, tomatoes, garlic, onion, 1 teaspoon salt, and ½ cup of the water used for boiling to a blender.
- Blend until smooth, then set the sauce aside.
- Heat the broiler to high and arrange a rack 5 inches beneath the broiler.
- Slice a small T-shaped slit in each poblano pepper and remove as many seeds and ribs as possible.
- Place the peppers on a foil-lined sheet tray.
- Broil for 4-5 minutes, then flip and broil again for 4-5 more minutes until slightly charred.
- Transfer the peppers to a bowl and cover tightly with plastic wrap to steam.
- After 5 minutes, remove the plastic and scrape away as much of the skin as possible.
- Add oil to a deep cast iron skillet over medium heat.
- While the oil is heating up, make the batter. In a large bowl, whip the egg whites until light and fluffy.
- While whipping, add the yolks one at a time, incorporating until smooth.
- Combine the flour and 1 teaspoon salt in a shallow bowl.
- Stuff the poblano peppers with cheese using the small slit made in step 6.
- Seal the peppers closed using toothpicks.
- Roll the peppers in the flour-salt mixture, coating completely.
- Dredge the flour-coated peppers in the egg batter, coating completely.
- Add the peppers to the hot oil and fry until golden brown, patching any bare spots with more batter.
- Transfer the fried chiles rellenos to a paper-towel lined tray to drain.
- To serve, add the guajillo sauce to a shallow bowl and nestle the fried chiles rellenos into the sauce.
Nutrition
| Calories per Serving | 791 |
| Total Fat | 63.5 g |
| Saturated Fat | 16.5 g |
| Trans Fat | 0.2 g |
| Cholesterol | 209.3 mg |
| Total Carbohydrates | 25.4 g |
| Dietary Fiber | 2.2 g |
| Total Sugars | 5.1 g |
| Sodium | 684.8 mg |
| Protein | 26.8 g |
