Chile Rellenos

Smoky roasted poblano peppers stuffed with gooey melted cheese, wrapped in a puffy golden egg batter. These classic chile rellenos are pure Mexican comfort food, worth every minute of effort.

Prep time

30 mins

Cook time

25 mins

Total time

55 mins

Servings

4 servings

Calories

640

Ingredients

• 8 large poblano peppers
• 300g Oaxaca or Monterey Jack cheese, cut into strips
• 4 eggs, separated
• 60g all-purpose flour, plus more for dusting
• 400g can tomato sauce
• 1/2 onion, finely diced
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• Oil, for frying
• Salt, to taste

Instructions

1. Char the poblano peppers directly over a gas flame or under a hot broiler, turning until the skin is blackened all over, about 8 minutes. Seal them in a bowl covered with plastic wrap for 10 minutes to steam.
2. Rub off the loosened skin with your fingers or a paper towel; do not rinse the peppers or you will lose flavor. Make a small slit down one side of each pepper and carefully pull out the seeds, keeping the pepper intact.
3. Stuff each pepper with 2 to 3 strips of cheese, then close the slit and secure with a toothpick if needed. Dust each stuffed pepper lightly in flour.
4. Beat the egg whites to stiff peaks, then whisk the yolks with a pinch of salt and fold them gently into the whites. This airy batter is what makes rellenos puffy.
5. Heat 3cm of oil in a deep skillet to 175°C (350°F). Dip each floured pepper in the egg batter, coating it completely, and fry for 3 to 4 minutes per side until deep golden. Drain on a wire rack.
6. For the ranchero sauce, sauté the onion and garlic in a little oil until soft, add the tomato sauce and cumin, and simmer for 10 minutes.
7. Spoon the warm ranchero sauce over the rellenos and serve immediately.

Pro tips

• Choose large, flat poblanos; they are much easier to stuff without tearing.
• Keep the batter cold and the oil at the right temperature for a puffy, non-greasy coating.
• The peppers can be roasted and stuffed a day ahead; batter and fry just before serving.
• Remember to remove every toothpick before the rellenos reach the table.

Frequently asked questions