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Chili Relleno Recipe

Chili Relleno Recipe

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 4 large poblano peppers
  • 3 cups shredded Oaxaca or Monterey Jack cheese
  • 3 large eggs, separated
  • ¼ cup all-purpose flour
  • ½ tsp fine salt, plus more for peppers
  • Vegetable oil, for frying
  • Salsa Roja: 3 Roma tomatoes, ¼ small white onion, 1 garlic clove, 1 jalapeño, ½ tsp salt, 1 tbsp oil

Method
 

  1. Broil the poblanos on high, turning every 5 minutes, for 15 minutes until blackened, then steam covered for 10 minutes and peel, slit, and seed them.
  2. Blend tomatoes, onion, garlic, jalapeño, and ½ tsp salt until smooth, then simmer in 1 tbsp oil for 12-15 minutes until thick.
  3. Toss the shredded cheese in a bowl and set near your prep area.
  4. Whip egg whites to stiff peaks, stir yolks with flour and ½ tsp salt, then fold together until combined.
  5. Heat 1 inch of oil to 350°F, stuff each pepper with cheese, dip in batter, and fry 3-4 minutes per side until golden and crisp.
  6. Pool salsa on plates, place a relleno on top, and serve right away.

Notes

The fried rellenos will hold their crispness for about 15 minutes on a wire rack while you finish the batch. If you’re making the salsa ahead, it keeps in the fridge for up to 5 days.