Chiles Rellenos are served in every Mexican restaurant I know, and are certainly a favorite. This is Daughter #1’s favorite and most requested dish. A combination plate that includes a chile relleno is my favorite thing to order when I eat out, but somehow, they never taste this good to me. #1 Son says it is my sauce that makes the difference.I prefer to roast my own chiles, but you can also use canned whole green chiles to save time. There are three distinct schools of thought on the egg batter in which the chile is dipped: The batter may be flat, fluffy or extra fluffy. This recipe is somewhere in the middle. For flatter chiles rellenos, just beat the eggs without separating them. If you want an extra fluffy batter, fold in 1 tablespoon flour for each egg you use.
Chile Relleno translates into “stuffed chile”. In Mexico, they are most often served stuffed with a spiced shredded beef. So if you go on vacation there, make sure you distinguish what you want your chile stuffed with when ordering out. You can say either, “chile con queso” or “chile con carne”.
If you don’t like any heat from your chiles, be sure to remove all of the seeds, as well as cutting away any membranes. This is where the heat is.
Start with Poblano Chiles.
Now roast and peel them. Learn how here. Once seeded and cleaned, stuff with slices of cheese.
Next, dust both sides with flour. This will help the egg batter to stick better.
Now whip the egg whites until stiff. Then add the yolks until well blended.
Coat the chiles by dropping them into the egg whites, making sure both sides are covered in egg white.
Gently lay the battered chiles into the hot oil.
After a couple of minutes, gently flip them over to brown the other side.
- 6 large mild, green chiles, roasted and peeled (or canned whole green chile)
- ½ lb. jack cheese, cut into strips about ¼" thick and 2" long
- 4-5 large eggs, separated
- Oil 1 inch deep for frying
For the Tomato Sauce:
- 1 tablespoon oil
- ½ cup chopped onion
- 2 cloves garlic, diced
- ½ bunch of cilantro
- 1 can (28 oz.) solid-pack tomatoes, pureed in blender
- 3-1/2 cups chicken broth
- salt and pepper to taste
- If using fresh chiles, prepare them about an hour before you begin the frying preparations. Or you can do this early in the day.
- Carefully slit each chile lengthwise along one side; remove seeds and veins. These are what make the chile hot and spicy. Fill each chile with several strips of cheese, dust both sides of chile in flour and set aside. This will help the egg batter to stick better.
- Beat egg whites until stiff; slightly beat yolks and fold into whites.
- Heat oil in a large skillet to 400 degrees F.
- Drop chiles one at a time into the egg mixture, making sure to cover the entire chile. Gently drop into the oil. Carefully baste the top with hot oil, to set. Cook until golden, about 1-2 minutes. Carefully flip the chiles over and cook for another minute, or until golden brown. Drain on paper towels.
- Heat oil in a large saucepan. Add onion and garlic and cook only until the onion is soft. Add the cilantro, pureed tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 5 minutes. Season with salt and pepper. Pour sauce over the chiles.