Chiles Rellenos

Chiles Rellenos are a classic Mexican dish known for their rich flavors and satisfying textures. This recipe combines roasted poblano chiles stuffed with Oaxacan-style string cheese, coated in a light, crispy beer batter, and deep-fried to perfection. Served with a warm and savory Mexican Tomato Sauce, these chiles rellenos offer a delightful contrast of flavors and a memorable dining experience.

Perfectly crispy on the outside and gooey with melted cheese on the inside, they are sure to become a favorite for any occasion. This recipe provides step-by-step instructions to ensure your chiles rellenos turn out beautifully every time, making it a wonderful dish to share with family and friends.

How to make Chiles Rellenos

Ingredients:

Chiles:

6 poblano chiles

8 ounces Oaxacan-style string cheese, mozzarella, or Monterey Jack

Batter:

1 1/2 cups all-purpose flour, plus more for dredging

1 1/2 teaspoons baking powder

1 teaspoon ground cumin

1 teaspoon fine salt, plus more for sprinkling

1 (12-ounce) bottle or can lager-style beer

Vegetable oil, for deep-frying

Mexican Tomato Sauce, warm, recipe follows

Mexican Tomato Sauce:

2 pounds ripe tomatoes, cored and roughly chopped

1/4 medium yellow onion

6 cloves garlic

5 sprigs fresh coriander (cilantro)

1 serrano chile (with seeds)

1 tablespoon kosher salt

1/2 teaspoon ground cinnamon (preferably Mexican)

Directions :

To prepare the chiles:

STEP 1.

Position a rack on the upper most shelf of the broiler element and preheat.

Put the chiles on a foil-lined broiler pan and broil, turning occasionally with tongs, until the skin is charred, about 10 minutes.

Transfer the chiles to a bowl, cover, and cool for 10 minutes.

STEP 2.

Carefully rub the charred skin off the chiles.

Using a small knife, make a lengthwise slit along the side of each chile to form a pocket.

Carefully cut out and discard the seeds.

STEP 3.

Cut the cheese into 6 (1/4-inch-thick) slabs, about 3/4 the length of each chile (your chiles probably vary in length, so tailor the cheese to the chiles).

Slip the cheese pieces into the pocket of each chile so they’re 2/3 full. (If the cheese protrudes from the chiles, just cut a little off.)

“Sew” each chile shut with a wooden skewer or long toothpick. (The skewers should be longer than the chiles, so they can be easily pulled out after frying.)

STEP 4.

Whisk the flour, baking powder, cumin, and salt in a large bowl.

Stir in the beer to a make a smooth batter.

STEP 5.

In a large, wide, heavy-bottomed pot, pour in the oil to a depth of about 3 inches.

Heat over medium heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.

STEP 6.

Put the flour for dredging on a plate.

Working in 2 batches, dredge the chiles in the flour (the dampness of the chiles creates a light paste with the flour that seals over any tears), dip in the batter, and carefully add to the oil.

Fry, turning the chiles once, until golden brown and crispy, about 4 minutes per batch.

Using tongs, transfer the chiles rellenos to a dry paper towel-lined baking sheet to drain.

Sprinkle with salt, to taste.

Gently pull out and discard the skewers.

STEP 7.

Heat the sauce.

Spoon some of the sauce on a plate and set 1 chile relleno on top.

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Repeat with the remaining sauce and chiles.

Serve.

Mexican Tomato Sauce:

1. In a blender, combine all the ingredients and puree until smooth.

2. Transfer the tomato puree to a medium saucepan and bring to a boil. Lower the heat and simmer until slightly thick, about 10 minutes.

3. Yield: about 3 cups

Enjoy !!

Notes:

Chiles Selection: Poblano chiles are traditionally used for their mild heat and robust flavor. They are roasted to remove the skin, which adds a smoky element to the dish.

Cheese: Oaxacan-style string cheese, mozzarella, or Monterey Jack are ideal choices for their melting properties. The cheese is cut into slabs and stuffed inside the chiles to create a creamy filling.

Batter: The beer batter, flavored with cumin and salt, adds a crisp texture to the chiles rellenos when fried. It’s important to achieve a smooth consistency to evenly coat the chiles.

Frying Technique: Deep-frying the chiles rellenos in vegetable oil ensures they are golden brown and crispy. The oil should be heated to 365°F to achieve the desired texture without absorbing excess oil.

Assembly and Cooking: After stuffing and battering, the chiles are carefully fried in batches. They are then drained on paper towels to remove excess oil before serving.

Mexican Tomato Sauce: This tangy sauce complements the richness of the chiles rellenos. It’s made from ripe tomatoes, onion, garlic, cilantro, serrano chile, and seasoned with salt and Mexican cinnamon. Simmering the sauce enhances its flavors and thickens it slightly.

Serving: Serve the Chiles Rellenos hot, topped with warm Mexican Tomato Sauce. The sauce adds a vibrant color and additional depth of flavor to the dish.

Presentation: Remove the skewers before serving to ensure a seamless dining experience. Garnish with fresh cilantro or serve alongside rice and beans for a complete meal.

Variations: For a lighter version, the chiles can be baked instead of fried, though this alters the texture slightly. Adjust the spice level by modifying the amount of serrano chile in the sauce.

Make-Ahead: While best enjoyed fresh, components like the sauce and stuffed chiles can be prepared ahead and assembled just before frying for convenience.

Nutrition Information:

Serving Size: 1 chile relleno

Frequently Asked Questions:

Can I use a different type of cheese for stuffing the chiles?

Yes, you can use Oaxacan-style string cheese, mozzarella, or Monterey Jack cheese as mentioned in the recipe.

However, you can experiment with other types of cheese that melt well and suit your taste preferences.

Can I make the batter without beer?

The beer in the batter adds flavor and helps create a light and crispy texture. If you prefer not to use beer, you can substitute it with sparkling water or club soda to achieve a similar effect.

Can I bake the chiles instead of deep-frying them?

Deep-frying is the traditional method for cooking Chiles Rellenos to achieve a crispy exterior.

However, if you prefer a lighter version, you can try baking the stuffed chiles in the oven at a high temperature until they are golden brown.

How can I adjust the spiciness of the Mexican Tomato Sauce?

The spiciness of the sauce can be adjusted by varying the amount of serrano chile used. For a milder sauce, you can remove the seeds and membranes from the chile or reduce the amount used.

Conversely, for a spicier sauce, you can add more serrano chile or include some of the seeds.

Can I prepare the chiles ahead of time?

The chiles can be prepared in advance by roasting, stuffing, and sewing them shut. You can refrigerate them until you’re ready to dredge, batter, and fry them.

However, it’s best to fry the chiles just before serving to maintain their crispy texture.

Can I use a different type of pepper instead of poblano chiles?

While poblano chiles are traditionally used for Chiles Rellenos, you can experiment with other mild to medium peppers such as Anaheim or pasilla peppers.

Keep in mind that the flavor and cooking time may vary depending on the type of pepper you choose.

How can I make the Chiles Rellenos less greasy?

To reduce the greasiness, make sure the oil for deep-frying is at the correct temperature (365 degrees F) before adding the chiles.

Using a thermometer will help you maintain the oil’s temperature.

Additionally, drain the fried chiles on a paper towel-lined baking sheet to remove excess oil.

Can I make the Mexican Tomato Sauce in advance?

Yes, you can make the Mexican Tomato Sauce ahead of time. Once prepared, let it cool to room temperature, then store it in an airtight container in the refrigerator.

When ready to serve, gently reheat the sauce on the stovetop.

Are there any alternative garnishes or toppings I can use?

Along with serving the Chiles Rellenos with Mexican Tomato Sauce, you can also garnish them with toppings such as chopped cilantro, crumbled queso fresco or cotija cheese, sour cream, or sliced avocado.

These additional toppings can enhance the flavors and add extra texture to the dish.

Can I make Chiles Rellenos vegetarian or vegan?

Absolutely! For a vegetarian version, you can use vegetarian-friendly cheese substitutes such as plant-based cheese or tofu.

To make the dish vegan, choose dairy-free cheese alternatives and skip the egg-based batter.

Instead, you can coat the chiles in a seasoned flour mixture and bake them in the oven until crispy.