Chiles Rellenos
User Reviews
5
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Prep Time
25 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
4 Servings
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Calories
320 kcal
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Course
Main Course
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Cuisine
Mexican
Chiles Rellenos
Description
The Chiles Rellenos recipe starts by roasting poblano peppers until the skins blister and peel off easily. After resting, the peppers are slit and seeded before filling with either picadillo or a mixture of jack cheese and corn kernels. The stuffed chiles are sealed and dusted with flour. Egg whites are whipped until stiff peaks form and then used to coat the peppers, creating a light, airy batter.
Frying is done in hot corn or vegetable oil, carefully to produce a crispy exterior while keeping the filling warm and flavorful. The roasted peppers add smoky, slightly sweet notes, complementing the savory picadillo or creamy cheese-corn fillings. The dish is served with a tomato consomé, which adds a bright, warm counterpart to the richness of the fried peppers.
The method requires attention to egg white preparation and frying temperature to ensure the batter holds and crisps properly without burning. Roasting peppers just enough without overcooking preserves their structure and flavor. Cooking a few chiles at a time avoids overcrowding and burning. Fresh eggs separated cold and brought to room temperature enable better whipping.
Ingredients
- 4 poblano chile roasted, skins and seeds removed
- 4 egg white
- 4 egg yolk
- ½ teaspoon kosher salt or sea salt
- ½ cup all-purpose flour
- 2 cups corn oil or vegetable oil, for pan frying
Fillings
- 2 cups picadillo prepared
- 2 cups jack cheese mixed with 1 cup corn kernels
- 2 cups corn kernel mixed with 1 cup corn kernels
Serving
- 3 cups tomato consomé
Instructions
Roast the Peppers
- Preheat oven at 400 degrees and line a baking sheet with aluminium foil.
- Place the peppers on the baking sheet and roast for about 30 minutes or until the skin is charred. Turn the peppers once in the middle of the process.
- Place the peppers in a bowl and cover with cover with a kitchen towel and a flat object (I use a plate) to seal the bowl or plastic wrap. After 15 minutes or so, it will be time to peel them by pulling the skin off with your fingers.
Make the Chile Rellenos
- Make a slit on the peppers for the filling and remove the seeds with a spoon. If you don't mind the seeds, you can leave them in.
- Fill the chiles with enough picadillo to make them fat, but making sure that the cut edges meet and cover the stuffing. Press the chiles tightly closed over the filling and seal the cut with a toothpicks. Place the flour in a wide bowl then dust the chiles with the flour.
- Using a stand or handheld mixer, beat the egg whites until they hold their shape; they should not slip around the bowl, but neither should they become too firm and dry.
- Add the salt and the yolks, one by one, beating well after each addition.
- Heat the oil in a skillet over medium high heat; it should be about 1¼ inches (3 cm) deep.
- Place the flour in a wide bowl. Pat the flour around one of the chiles, coat with the beaten egg, and carefully lower it into the hot oil.
- Turn the chile after a minute or so and continue frying until the coating acquires an even gold color. Drain over paper towels and continue with the rest.
- Serve the chiles over the warm tomato consomé.
Notes
- Use one large egg per chile relleno to achieve proper batter coverage.
- Test oil heat by dropping a small amount of the egg batter in; if it rises, the oil is ready for frying.
- Avoid over-roasting the peppers to keep them firm enough for stuffing.
- Fry only one or two chiles at a time to prevent burning and overcrowding.
- Separate eggs when cold for easier handling, then let whites come to room temperature before whipping for best volume.
- Ensure no yolk or fat contaminates the egg whites to achieve stiff peaks needed for batter.
- Whip egg whites just before assembly since the batter is delicate and loses volume over time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Serving | 1pepper | |
| Calories | 320kcal | 16% |
| Carbohydrates | 15g | 5% |
| Protein | 15g | 30% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 125mg | 42% |
| Sodium | 630mg | 26% |
| Potassium | 523mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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