Rick Bayless Chiles Rellenos

cheese

🥗Healthier: low-fat cheese

💰Cheaper: queso blanco

Lower calorie option or more affordable alternative.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

More nutritious or budget-friendly substitute.

Blister, peel and clean the chiles.

Pour the oil into a large, deep skillet or pot and set over medium high heat. When the oil reaches 360 degrees, lay in 2 or 3 chiles and turn them regularly until they are evenly blistered all over, about 1 minute. Drain on paper towels and repeat with the remaining chiles.

When the chiles are cool enough to handle, rub off all the blistered skin. Cut a slit in one side and carefully dislodge the seeds from the seed pod just below the stem. Rinse out the seeds and drain slit-side down on paper towels.

Divide the shredded cheese into 6 mounds and press each one into a compact cylindrical shape. Stuff the chiles with the cheese, overlapping the slit sides and securing with toothpicks or a skewer.

Flatten the chiles slightly, lay them on a parchment-lined baking sheet, and freeze for about 1 hour.

In a saucepan, heat the oil or lard over medium. Add the onion and cook until richly golden, about 10 minutes. Puree the tomatoes and their juice in a blender.

Add the pureed tomatoes to the onions and cook until thickened, about 8 minutes. Stir in the broth and season with salt. Keep warm until ready to serve.

Reheat the oil to 360 degrees. Beat the egg whites and salt until stiff peaks form. Fold in the yolks and flour.

Roll a chile in flour, dip it in the batter, and gently lay it in the hot oil. Fry 2 or 3 at a time, basting with hot oil. When golden on the bottom, turn them over and fry until golden on the other side. Drain on paper towels.

Keep finished chiles warm in a low oven or transfer to a parchment-lined baking sheet and bake in a 400-degree oven for 10 minutes to crisp lightly.

Ladle the warm sauce onto serving plates, place a chile on top, and garnish with watercress or parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens