Chiles Rellenos are roasted poblano peppers stuffed with Oaxaca cheese and deep-fried in a whipped egg batter until golden. The standout technique is charring the peppers, steaming them to loosen skins, then maintaining oil temperature between 350–375°F for an evenly cooked, crispy exterior.
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Roast your chiles over a stovetop flame, on a hot pan, or in coals, until the skins are charred and bubbly.
Place the chiles in a zip-top bag or covered bowl and allow to sit for about 10 minutes to loosen their skins.
Preheat your oil. Use a ChefAlarm probe and a pot clip, set the high-temp alarm for 375°F (191°C) and the low-temp alarm for 350°F (177°C). The oil can heat while you stuff and prepare the chiles.
Remove the chile skins under cool running water.
Slit each chile open from the top near the stem to about 1 or 2 inches away from the point.
Use a spoon to scrape out all the seeds and as much of the membranes as you want to get rid of.
If using the cilantro, toss the cheese strips with the fresh chopped herb.
Stuff 2–4 strips of cheese into each pepper, then "sew" the seam up with a toothpick.
Add the salt to the egg whites and whip them with a beater or whisk until they form stiff peaks. Scatter 1 Tbsp of the flour over the top of the whipped whites and fold it gently in until you don't see any more dry flour.
Stir a spoonful of the whites into the yolks to temper them.
Pour the yolk mixture into the whites and stir gently to combine.
Dredge the chiles in the remaining flour.
One at a time, dip a chile into the egg mixture all the way up to the stem.
Gently lay the coated chile in the hot oil. You can cook 2–3 chiles at a time.
Cook, turning after the batter has set, until the relleno is golden all over, but not brown, about 3–5 minutes. Monitor the oil temp during the cook using your ChefAlarm, adjusting the heat so that the temperature stays in the correct temperature window.
As the chiles finish cooking, remove them to a paper towel-lined pan to drain.
Serve, topped with your favorite salsa, alongside rice, beans, or anything else you like.
Serve immediately for best crispness. Leftover cooked chiles can be refrigerated up to 3 days and reheated gently in a 300°F oven for 10 minutes to restore texture.
instant-read thermometer or ChefAlarm probe · pot clip or probe holder · zip-top bag or covered bowl (for steaming)
You can roast, peel, and stuff the chiles several hours in advance and refrigerate them. Fry them fresh just before serving for the best crispy batter texture.
The trapped steam loosens the charred skin from the flesh, making it much easier to peel under running water without damaging the pepper.
Whipped egg whites create a light, fluffy batter that puffs during frying. Folding in flour and tempering the yolks ensures an airy coating that stays crispy.
Oaxaca cheese is mild and stretchy. Substitute with fresh mozzarella, Chihuahua cheese, or mild cheddar if needed, cut into strips.
Oil below 350°F causes greasy, soggy chiles. Above 375°F, the batter browns too quickly while the inside stays cold. Keeping it in the 350–375°F window ensures golden, cooked-through results in 3–5 minutes.
