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Chile Rellenos step by step

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Prep Time: 45 minutes | Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Difficulty: Intermediate/Advanced
Heat Level: Medium-Hot (customizable)
Servings: 6 rellenos

Chile Rellenos represent one of Mexico’s most celebrated culinary achievements—a magnificent transformation of simple ingredients into something extraordinary. This isn’t fast food; it’s a labor of love that rewards patience with incredible flavor and texture. Perfect poblano peppers are roasted, peeled, stuffed with molten cheese, cloaked in an ethereal egg batter, and fried to golden perfection before being nestled in a vibrant tomato sauce. Mastering this dish is a rite of passage for any home cook interested in authentic Mexican cuisine. Follow this detailed, step-by-step guide to create restaurant-quality Chile Rellenos that are crisp, cheesy, and deeply satisfying.

Ingredients

For the Chiles and Filling:

  • 6 large poblano peppers (uniform in size, with flat sides for stability)

  • 12 oz (340g) Oaxaca cheese, queso fresco, or Monterey Jack, shredded or cut into thick sticks

  • Optional: ½ cup cooked, seasoned ground beef, pork, or picadillo

For the Tomato Sauce (Salsa Roja):

  • 1 ½ lbs (680g) Roma tomatoes, halved

  • ½ medium white onion, quartered

  • 2 cloves garlic, unpeeled

  • 1-2 chipotle peppers in adobo sauce (for a smoky kick)

  • 2 cups chicken or vegetable broth

  • 2 tbsp vegetable oil

  • 1 tsp dried Mexican oregano

  • Salt to taste

For the Egg Batter (the “Capeado”):

  • 6 large eggs, separated

  • ¼ tsp cream of tartar or 1 tbsp cold water

  • 5 tbsp all-purpose flour

  • ½ tsp salt

For Frying and Assembly:

  • 1 cup all-purpose flour for dredging

  • Vegetable oil for frying (about 1-1.5 inches deep)

  • Fresh cilantro, chopped (for garnish)

  • Mexican crema or crumbled queso fresco (for serving)

Equipment

  • Comal, griddle, or direct gas flame

  • Paper bag or bowl with plastic wrap

  • Stand mixer or hand mixer

  • Heavy skillet or Dutch oven for frying

  • Tongs and spider strainer

  • Blender

Step-by-Step Instructions

Step 1: Char, Steam, and Peel the Poblanos (15 mins + 15 mins steaming)

This foundational step develops flavor and removes the tough skin.

  1. Char: Place poblanos directly over a medium gas flame on your stovetop. Use tongs to turn them frequently until the skin is completely blackened and blistered on all sides. (Alternatively, place on a baking sheet under a broiler, turning every 2-3 minutes.)

  2. Steam: Immediately transfer the charred chiles to a paper bag, seal it, and let them steam for 15 minutes. This loosens the skin. A bowl covered tightly with plastic wrap works too.

  3. Peel: Under cool running water, gently rub the blackened skin off the chiles. Be patient—it should slip off easily. Do not tear the flesh.

  4. Slit and Seed: Make a careful lengthwise slit (about 2-3 inches long) near the top/stem of each pepper. Reach inside with a small spoon or your fingers and carefully remove the seeds and membranes. Keep the stem intact! Rinse gently inside to ensure no stray seeds remain. Pat the chiles completely dry inside and out with paper towels. Moisture is the enemy of a good seal.

Step 2: Prepare the Savory Tomato Sauce (20 mins)

While the chiles steam, make the sauce.

  1. Roast Aromatics: On a dry comal or skillet over medium heat, roast the tomato halves, onion quarters, and unpeeled garlic cloves. Cook until softened and slightly charred (5-7 minutes for tomatoes, 10+ for onion/garlic). The garlic should feel soft. Let garlic cool, then peel.

  2. Blend: Transfer roasted vegetables to a blender. Add chipotle peppers (start with 1) and 1 cup of broth. Blend until completely smooth.

  3. Simmer: Heat 2 tbsp oil in a saucepan over medium heat. Carefully pour in the blended sauce—it may splatter. Stir in the oregano and remaining broth. Bring to a simmer, reduce heat to low, and cook for 10-15 minutes, stirring occasionally, until slightly thickened. Season with salt. Cover and keep warm.

Step 3: Stuff the Chiles (10 mins)

This requires a gentle touch.

  1. Prepare Filling: Have your cheese (and optional meat) ready. The cheese should be at room temperature for easier melting.

  2. Stuff: Gently open the slit in each pepper. Using your fingers, carefully insert the cheese, filling the cavity from bottom to top, but do not overstuff. Leave about ½ inch of space at the top.

  3. Seal (Optional but Crucial): To prevent cheese leakage, you can “sew” the slit closed with a toothpick, or lightly dust the outside of the slit with flour, which will act as a glue when dipped in batter.

Step 4: Create the Airy Egg Batter (10 mins)

This is the most technical step and the key to a light, puffy coating.

  1. Beat Whites: In a perfectly clean, grease-free bowl, beat the egg whites with the cream of tartar (or cold water) using a mixer on medium-high speed. Beat until stiff, glossy peaks form. When you lift the beaters, the peak should hold its shape firmly.

  2. Prepare Yolks: In a separate bowl, whisk the egg yolks with the ½ tsp salt until slightly thickened and pale.

  3. Fold: Gently fold the beaten egg yolks into the stiff egg whites using a spatula. Use a cutting-through-the-center and folding-over motion. Do not stir or whisk! You want to retain as much air as possible. Sift the 5 tbsp of flour over the mixture and fold in gently until just combined. Some streaks are okay.

Step 5: Fry to Golden Perfection (15 mins)

  1. Heat Oil: Pour oil into a heavy, deep skillet to a depth of about 1.5 inches. Heat over medium heat to 350°F (175°C). Use a thermometer for accuracy.

  2. Dredge: Place 1 cup of flour in a shallow dish. One at a time, lightly dredge a stuffed chile in the flour, shaking off the excess. This helps the batter adhere.

  3. Coat in Batter: Hold the chile by its stem. Spoon a generous amount of the egg batter over it, using the spoon to help coat it completely. Ensure the entire chile, including the slit area, is covered. Let excess batter drip off for a moment.

  4. Fry: Carefully lower the batter-coated chile into the hot oil. Fry for 3-4 minutes per side, using tongs and a spoon to baste the top with hot oil, until the entire coating is a deep, even golden brown and puffy.

  5. Drain: Transfer the fried relleno to a wire rack set over a baking sheet (this keeps it crisp). Do not use paper towels, as they can create steam and make the coating soggy. Repeat with remaining chiles, working in batches to avoid crowding the pan. Keep the finished rellenos in a 200°F (95°C) oven if needed.

Step 6: Assemble and Serve

  1. Sauce the Plate: Spoon a generous pool of the warm tomato sauce onto individual serving plates.

  2. Place the Relleno: Carefully place one hot chile relleno in the center of the sauce on each plate. Do not pour sauce over the top—this would deflate the beautiful crispy batter.

  3. Garnish: Drizzle with Mexican crema, sprinkle with fresh cilantro and/or crumbled queso fresco.

  4. Serve Immediately: Chile Rellenos are at their absolute peak within minutes of leaving the fryer. The contrast between the crispy shell, molten cheese, and flavorful sauce is sublime.

Critical Success Tips & Troubleshooting

  • Pepper Selection: Choose large, symmetrical poblanos with flat sides so they don’t roll in the oil.

  • The Dry Chile: Any moisture on the pepper will cause the batter to slip off. Pat meticulously.

  • Egg White Science: Room-temperature egg whites whip higher. Ensure no trace of yolk is in the whites. The bowl and beaters must be impeccably clean.

  • Oil Temperature is King: If the oil is too cold, the relleno will absorb oil and become greasy. If too hot, the batter will brown before the cheese melts. Use a thermometer.

  • Cheese Leakage: A proper seal on the slit and not overstuffing are your best defenses. A light flour dredge before battering acts as a sealant.

  • Make-Ahead: You can char, peel, and stuff the chiles a day ahead. Store covered in the fridge. Let them come to room temperature before battering and frying.

Variations

  • Verde: Use a tangy tomatillo salsa verde instead of the red tomato sauce.

  • Mariscos: Stuff with a mixture of shrimp, scallops, and cheese.

  • Picadillo: The classic savory filling of ground meat, raisins, and almonds.

Nutrition Information (Per Chile Relleno, with sauce)

  • Calories: ~420 kcal

  • Total Fat: 28g

    • Saturated Fat: 10g

  • Cholesterol: 235mg

  • Sodium: ~600mg

  • Total Carbohydrates: 22g

    • Dietary Fiber: 4g

    • Sugars: 6g

  • Protein: 22g

*Note: Nutrition is an estimate based on specific ingredients. Frying oil absorption is estimated at 1-2 tablespoons per relleno.* This dish is a special-occasion indulgence, best enjoyed as part of a festive meal with rice, beans, and warm tortillas.

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