Chili Rellenos

Chili Rellenos

• 6 large poblano peppers
• 8 ounces Chihuahua cheese (freshly shredded)
• 4 ounces Oaxaca cheese (pulled into short strands)
• ½ cup all-purpose flour
• ½ teaspoon fine sea salt
• 3 large eggs (separated)
• 4 cups canola, avocado, or other neutral high-heat oil (or enough to reach approximately 1 inch in the skillet)

For Serving

• 3 cups Chile Relleno Tomato Sauce (Caldillo de Jitomate para Chiles Rellenos); warmed)

Instructions

1. Roast the Poblanos: Position an oven rack directly beneath the broiler and line a rimmed baking sheet with aluminum foil. Arrange the poblanos on the baking sheet and broil for approximately 5 minutes per side, turning as needed, until the skins are blistered and blackened all over. The peppers can also be roasted directly over a gas flame or on a hot comal.6 large poblano peppers
2. Steam the Peppers: Transfer the roasted poblanos to a heatproof bowl and cover tightly with a plate, lid, or aluminum foil. Let them steam for 10–15 minutes, until the skins loosen and the peppers are cool enough to handle.roasted poblano peppers
3. Peel and Dry the Peppers: Use your fingers or a paper towel to wipe away the loosened skins. Do not rinse the peppers under water. Cut a narrow slit lengthwise along one side of each poblano, leaving the stem and opposite side intact. Carefully remove the seeds and loose membranes, then pat the inside and outside of each pepper thoroughly dry.steamed poblano peppers
4. Prepare the Cheese: Toss the Chihuahua and Oaxaca cheeses together. Divide the mixture into 6 equal portions, approximately 2 ounces each. Compress each portion gently into a compact log that will fit inside a poblano.8 oz Chihuahua cheese, 4 oz Oaxaca cheese
5. Stuff the Poblanos: Carefully fill each poblano with one portion of cheese. Bring the sides of the opening together and secure each chile with 1–3 wooden toothpicks. Keep track of how many toothpicks go into each pepper.prepared cheese, peeled poblano peppers
6. Prepare the Frying Station: Pour the oil into a large, deep skillet or Dutch oven to a depth of approximately 1 inch. Heat over medium-high heat to 350°F. Place a wire rack over a rimmed sheet pan for draining. Stir the flour and fine sea salt together in a wide, shallow dish.4 cups frying oil, ½ cup flour, ½ tsp fine sea salt
7. Make the Egg Batter: Place the egg whites in a completely clean, dry mixing bowl. Beat with a hand mixer on medium-high speed for 3–5 minutes, until the whites form stiff, glossy peaks without looking dry or clumpy. Lightly whisk the yolks in a small bowl, then fold them into the whipped whites in two additions, stopping as soon as the batter is evenly golden.3 eggs, separated
8. Coat the First Chiles: Working with one chile at a time, roll it gently in the seasoned flour until lightly coated on all sides. Tap away all excess flour. Lower the floured chile into the egg batter and use a spoon or silicone spatula to cover the entire pepper with an even layer.stuffed poblano peppers, seasoned flour, egg batter
9. Fry the Chiles: Carefully lower the battered chile into the hot oil. Repeat with a second chile, but do not overcrowd the pan. Fry for 3–4 minutes on the first side, until puffed and golden. Turn carefully with a slotted spatula and fry for another 2–3 minutes, until the second side is golden and the cheese is hot and melted. Keep the oil between approximately 340–350°F.battered chiles rellenos
10. Drain the Chiles: Transfer the fried chiles to the prepared wire rack. Let the oil return to 350°F before coating and frying the next batch. Continue until all 6 peppers are cooked.fried chiles rellenos
11. Remove the Toothpicks: Let the chiles rest for 2–3 minutes, then carefully remove every toothpick before serving.drained chiles rellenos
12. Plate and Serve: Spoon approximately ½ cup of warm Chile Relleno Tomato Sauce onto each plate. Set one freshly fried chile relleno over the sauce, leaving most of the golden egg coating visible. Serve immediately.3 cups Chile Relleno Tomato Sauce