Chiles Rellenos
(chee-les reh-yeh-nos)
La Baby Tortilla: After-School Snacks & Antojitos
Grip the poblanos with metal tongs, rotating them over the open gas burner until the dark green skin blisters and pops—a borderland technique born before Tex-Mex meant drowning everything in processed yellow cheese. The real chile relleno is a masterclass in texture: a fire-blistered poblano, packed with a block of Monterey Jack, and swathed in a miraculous, cloud-like egg batter that shatters perfectly when fried. Eat it crispy, hot out of the oil, with a side of warm salsa.
Before you start
Preheat the broiler to high heat.
Line a baking sheet with aluminum foil to catch any juices from the roasting peppers.
Ingredients
- Poblano peppers4 med
- Monterey Jack cheese8 oz
- all-purpose flour1/2 cup
- eggs3 large
- cornstarch1 tbsp
- kosher salt1/2 tsp
- canola oil1 1/2 cup
Method
- 01
Roast the poblanos under a broiler until the skins are thoroughly blistered and blackened on all sides.
Place them directly under the high heat for about eight to ten minutes, turning them with tongs every few minutes.
- 02
Sweat the hot peppers in a covered glass bowl for fifteen minutes to loosen the skins.
Cover the bowl tightly with a plate or towel to trap the steam.
- 03
Gently rub the charred skins off the peppers and cut a small slit down the side to remove the seeds.
Do not rinse them under water, or you will wash away the smoky essential oils you just spent time building.
- 04
Stuff each pepper with a baton of cheese and gently fold the edges together to close.
As long as you don't overstuff them, the flaps will naturally overlap and the batter will glue them shut in the oil—no toothpicks required.
- 05
Roll the stuffed peppers in the flour until completely coated and shake off the excess.
This dry layer acts as the glue that prevents the batter from slipping off in the pan.
- 06
Beat the egg whites in a deeply clean metal or glass bowl until they hold stiff peaks.
They should look thick and white, completely refusing to slide if you tilt the bowl.
- 07
Fold the egg yolks, salt, and cornstarch gently into the whites on low speed until just combined.
Mix for only a few seconds until the batter turns pale yellow; you want to retain as much volume as possible.
- 08
Heat an inch of oil in a deep skillet to 350°F and submerge a floured pepper into the batter.
Hold it by the stem or use a spoon to ensure it is completely enveloped.
- 09
Lay the pepper seam-side up in the oil, baste the top with hot oil using a spoon, and fry for two to three minutes per side until deeply golden.
Basting sets the top layer of batter so it doesn't slide off when you flip it.
- 10
Drain briefly on paper towels and serve immediately while the exterior remains perfectly crisp.
Skip the heavy broth for this one; they are best enjoyed hand-to-mouth with a side of warm salsa roja.
Notes
Do not use a plastic bag to sweat the peppers.
The old-school grandma trick of throwing hot chiles into a grocery bag risks melting plastic into your food; a covered glass bowl traps the steam just as effectively.
The secret to the perfect batter is starch.
Folding a tablespoon of cornstarch or flour into the whipped egg whites stabilizes the foam, ensuring your capeado clings tightly to the pepper in the hot oil instead of sliding off.
From Cook Tex-Mex.