Pati Jinich - How to Make 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.

Boil 2 pounds of ripe tomatoes in water for about 15 minutes until mushy.

Add 2 garlic cloves, a piece of white onion, salt, and freshly ground black pepper to the tomatoes and puree until smooth.

Heat 2 tablespoons of vegetable oil in a cooking pot over medium-low heat.

Add 1 cup of chicken broth to the pot and simmer for about 15 minutes to deepen the flavor of the sauce.

Char the poblano peppers over an open flame until very charred.

Place the charred peppers in a plastic bag to sweat for 10 to 15 minutes.

Peel the skin off the peppers and remove the seeds and veins.

Stuff the peppers with Monterey Jack cheese and use a toothpick to secure them if necessary.

Beat 4 egg whites until they achieve maximum volume.

Cover the stuffed chiles with flour to help the batter stick.

Fold in 4 egg yolks into the beaten egg whites until combined.

Heat oil over medium to medium-low heat for frying.

Test the oil by dipping a tortilla to check for bubbles.

Dip the stuffed chiles in the batter and fry in the hot oil until browned and fluffy, flipping carefully.

Serve the chiles rellenos bathed in the prepared tomato sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens