Ingredients
For the Chile Rellenos
- 6 large poblano peppers
- 8 ounces Monterey Jack cheese, cut into long strips or shredded
- 4 cups oil, for frying (vegetable or canola oil recommended)
- 3 large eggs
- ½ cup all-purpose flour
- ½ teaspoon fine salt
For the Salsa Roja
- 6 roma tomatoes, quartered
- ½ small onion, halved (yellow or white)
- 3 cloves garlic
- 1 jalapeño pepper, stem and seeds removed (optional)
- 5 sprigs cilantro
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon olive oil
Instructions
- Roast the peppers: Line a large baking sheet with aluminum foil and place the poblano peppers on top. Position the oven rack directly underneath the broiler and preheat the broiler. Broil the peppers for 5 minutes until the skin is blackened and blistered, then carefully flip and broil for another 5 minutes. Remove from the oven and loosely cover with foil or plastic wrap to steam for 5 minutes.
- Peel the peppers: Once cooled enough to handle, peel off as much of the loose blackened skin as possible. It doesn’t have to be perfect; just remove the largest patches. Cut a small slit down the middle of each pepper and remove some seeds if desired to reduce spiciness.
- Stuff the peppers: Carefully stuff each pepper with the Monterey Jack cheese strips. Some peppers may tear due to roasting, which is okay. Gently close the opening and secure it with 1-3 toothpicks to prevent cheese from oozing out during frying. Set aside.
- Prepare for frying: Heat the oil in a large saucepan or deep skillet over medium-high heat. Line a baking sheet with paper towels for draining the fried peppers. While the oil heats, prepare the batter.
- Make the batter: Separate the egg whites and yolks into two bowls. Using an electric hand mixer, beat the egg whites until stiff peaks form. Gently fold in the egg yolks one at a time while continuing to beat on low speed until fully combined. The batter should be light, fluffy, and smooth.
- Coat the peppers: In a shallow plate, mix the flour and salt. Lightly roll each stuffed pepper in the flour mixture to coat, shaking off excess. Then dip each pepper into the egg batter to cover evenly. Carefully place the battered peppers into the hot oil.
- Fry the chile rellenos: Fry the peppers for 3-5 minutes per side until the batter is golden brown and crispy. Avoid overcrowding the pan; fry 2 at a time depending on your pan size. Transfer the fried peppers to the paper towel-lined baking sheet to drain excess oil.
- Prepare the salsa roja: In a blender, combine the quartered roma tomatoes, onion halves, garlic cloves, jalapeño (optional), cilantro sprigs, and kosher salt. Puree until smooth.
- Cook the salsa: Heat the olive oil in a small saucepan over medium-high heat. Add the blended salsa mixture and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 8 minutes. Remove from heat, taste, and adjust salt as needed.
- Serve: Immediately plate the chile rellenos with a generous spoonful of salsa roja. Garnish with freshly chopped cilantro and crumbled cotija cheese if desired. Remember to remove toothpicks when cutting into the peppers to avoid injury.
Notes
- For less spicy peppers, remove most of the seeds before stuffing.
- Monterey Jack cheese melts well and is traditional, but you may substitute with mozzarella or other melting cheeses.
- Be careful when frying hot oil; do not overcrowd the pan to maintain proper temperature and crispiness.
- To peel peppers more easily, steaming after roasting helps loosen the skin.
- Use toothpicks generously to keep the cheese from leaking out during frying.
- Salsa roja can be made ahead and refrigerated.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
