Chile Relleno

Roasted chiles stuffed with two kinds of cheese, then beer-battered and deep-fried! This tried-and-true reader Chile Relleno recipe is worth the effort.

Course Main Course

Cuisine American, Mexican

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 459kcal

Author Meggan Hill

Ingredients

1 cup all-purpose flour
3 egg whites beaten
3 egg yolk beaten
1/2 cup vegetable oil plus more for frying
1 teaspoon Salt
8 fresh poblano chiles or pasilla or anaheim chiles
8 ounces Monterey Jack cheese shredded
2 cups chicken broth
1 small Roma tomatoes quartered
1/2 small onion halved
1 clove garlic
1 tablespoon tomato paste
Mexican rice for serving, optional
Beans for serving, optional

US Customary - Metric

Instructions

To roast the chiles under the oven broiler, arrange an oven rack 6 inches from the broiler and preheat over HIGH heat. Line a baking sheet with aluminum foil, and arrange the whole chiles in a single layer. Broil the chiles until the tops are blackened and blistered but not ashy white, about 5 minutes. Turn the chiles every few minutes until all sides are blackened.
To roast the chiles in the oven, preheat oven to 500 degrees. Line a baking sheet with aluminum foil for easy cleanup. Arrange the whole chiles in a single layer on baking sheet. Bake for 30 to 40 minutes, until the skins are blackened and blistered but not ashy white, turning occasionally to promote even roasting.
To roast chiles over an open flame, turn a gas flame (or two) to HIGH. Arrange chiles directly over the flame. Using tongs, turn the chiles occasionally until all sides are blackened and blistered but not ashy white. This method sets off the smoke detector in my house.
Transfer to a bowl and cover tightly with plastic wrap. Let stand until chiles are cool enough to handle, about 20 minutes.
Leaving the stems on and chiles intact, carefully rub off and discard the blackened skin (I wear gloves and use paper towels). Using a small, sharp knife, cut a slit in one side and remove the seeds from each chile.
In a medium bowl, add Monterey Jack cheese divide among the chiles. Using wooden toothpicks, close up the slits in the chiles. Set aside.
Preheat oven to 200 degrees. Place a wire rack over a rimmed baking sheet lined with foil.
Preheat deep fryer or pour 2 to 3 inches of oil into a large saucepan or Dutch oven. Heat to 360 degrees on a deep-frying thermometer.
Working with 1 or 2 chiles at a time, dip the stuffed chiles in the beer batter, letting the excess batter drip back in to the bowl. Place in hot oil and deep fry, turning once (I use two spatulas), until golden brown, about 4 minutes.
Using a slotted spoon or wire skimmer, transfer chiles to the wire rack in the oven to keep warm. Repeat with remaining chiles. Serve with rice and beans if desired.
To make the sauce, In a blender add the chicken broth, tomato, onion, garlic, tomato paste, salt, and pepper, blended well. Strain the liquid into a clean large dutch oven. Bring broth to a boil and add the stuffed peppers to the broth to warm up about 6 minutes

Notes

In a stand mixer, whip the egg whites to a soft peak about 2 to 3 minutes, adding the egg yolks one at a time to incorporate, set aside.
Making a small cut on the side of the paper. Fill the pappers with the cheese, set aside.
In a large skillet over medium high heat add oil, heat until 350 degrees about 5.
In a medium sized bowl add flour, dredge the peppers in the flour, then eggs. Working one at a time. Transfer the pappers to the skillet. Fry until golden brown about 2 to 3 minutes each side. Set aside when finishing.
In a blender add

Nutrition