Chiles Rellenos

Ingredients

• 4-6 large Poblano peppers
• 8 oz Queso Oaxaca or Monterey Jack cheese, cut into thick sticks
• For the Batter:
  • 4 large eggs, separated
  • 1/4 cup all-purpose flour (plus more for dredging)
  • 1/2 tsp salt
• Vegetable oil for frying (about 2-3 inches deep)
• For Serving: Warm tomato-based sauce (Ranchero sauce or simple tomato sauce), optional

Instructions

1. Roast Peppers: Char the poblano peppers directly over a gas flame, under a broiler, or on a grill until blackened on all sides. Place them in a bowl and cover tightly with plastic wrap, or put them in a paper bag and close it. Let steam for 15-20 minutes.
2. Peel and Seed: Gently peel the blackened skin off the peppers. Make a slit down the side of each pepper and carefully remove the seeds and veins, keeping the pepper intact.
3. Stuff Peppers: Stuff each pepper with sticks of cheese.
4. Prepare Batter: Separate egg whites and yolks into two large bowls. Beat the egg whites with an electric mixer until stiff peaks form. In the other bowl, beat the egg yolks with 1/4 cup flour and salt until pale and thick. Gently fold the yolk mixture into the beaten egg whites until just combined – do not overmix.
5. Dredge and Batter: Lightly dredge each stuffed pepper in flour, shaking off excess. This helps the batter adhere.
6. Fry: Heat vegetable oil in a deep skillet or pot to 350-360°F (175-180°C). Carefully dip each floured pepper into the egg batter, coating completely. Gently place the battered peppers into the hot oil, cooking only 1 or 2 at a time. Fry for 3-4 minutes per side, spooning hot oil over the top, until golden brown and puffy. Drain on paper towels.
7. Serve: Serve immediately, typically smothered in a warm tomato-based sauce.

Why It's Special

Chiles Rellenos (stuffed peppers) are a classic Mexican dish showcasing the versatile Poblano pepper. Roasting the peppers imparts a smoky flavor, while the cheese filling melts into gooey deliciousness. The signature element is the light, airy egg batter (capeado) that encases the pepper during frying, creating a unique texture contrast. It's a beloved comfort food dish often served during celebrations, demonstrating traditional Mexican cooking techniques.