Authentic chile rellenos are fresh poblano peppers roasted, peeled, stuffed with queso blanco, dipped in whipped egg whites, and fried until golden brown. This traditional Mexican preparation delivers superior texture and flavor compared to baked casserole versions.
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Place the chiles directly on the burner of a gas stove until mostly blackened on each side.
Put the cooked chiles in a plastic vegetable grocery bag for 30 minutes. Toss them around a bit so that the bag doesn't get a hole in it from the heat.
Peel the blackened skin from the chiles with your fingers. It's not important to get every bit of skin off.
Slice each chili on one side from stem to bottom.
Remove most of the seeds and membranes. (If you like them really hot, omit this step).
Cut the cheese into 1/2 wide slices and as long as the chiles.
Stuff the cheese into each chile.
Roll in flour.
Beat the egg whites until stiff and gently fold in the yolks. (If doubling the recipe make two batches of stiffened egg as the eggs will fall quickly).
Drop chiles into egg batter and fluff it around them.
Slide them into1 1/2" deep hot oil, one or two at a time until golden brown and turn to brown the other side.
Drain on paper towels.
Serve immediately or bake in oven for 350 degree oven for 15 minutes. If you have a convection oven, use it the feature as it makes them really crispy on the outside.
Sauce: Combine all ingedients in a saucepan and let simmer until the rellenos are done. Serve on the side or cover the rellenos with it at serving.
Store fried rellenos in an airtight container in the refrigerator for up to 2 days; reheat in a 350-degree oven for 15 minutes or use a convection oven setting for crispier results.
gas stove or burner · plastic grocery bag · deep frying pan or skillet · cooking thermometer (recommended)
Use fresh melting cheeses like queso blanco or queso oaxaca. Avoid hard cheeses like cotija, which won't melt properly inside the pepper.
Char the peppers directly over a gas flame until blackened, place in a plastic bag for 30 minutes to steam, then peel off the skin with your fingers. You don't need to remove every bit of skin.
Fry them fresh for best results. If needed, you can stuff and flour the peppers up to 2 hours ahead, but dip in egg batter and fry immediately before serving. Reheat in a 350-degree oven for 15 minutes if necessary.
Heat oil to approximately 350 degrees (1.5 inches deep). Fry one or two rellenos at a time until golden brown on each side.
The sauce (tomatoes, onion, and chicken broth) is optional. You can serve the rellenos plain, on the side, or covered with sauce at serving.
