Crispy Chile Relleno with Cheese Recipe

Ingredients

Chile Rellenos

• 6 large poblano peppers
• 8 ounces Monterey Jack cheese, cut into long strips or shredded
• 4 cups oil, for frying
• 3 large eggs
• ½ cup all-purpose flour
• ½ teaspoon fine salt

Salsa Roja

• 6 roma tomatoes, quartered
• ½ small onion, halved (yellow or white)
• 3 cloves garlic
• 1 jalapeño pepper, stem and seeds removed (optional)
• 5 sprigs cilantro
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon olive oil

Instructions

1. Line a large baking sheet with aluminum foil and place poblano peppers on top. Position the oven rack directly underneath the broiler and turn the broiler on. Broil peppers for 5 minutes on one side until skin is blackened and blistered. Flip and broil for another 5 minutes until evenly blistered.
2. Remove peppers from oven and loosely cover with aluminum foil or plastic wrap to retain heat and help steam for 5 minutes. Peel off as much of the loose skin as possible; it doesn’t need to be perfect.
3. Cut a small slit down the middle of each pepper. Optionally remove some seeds for less heat, though poblanos are usually mild. Carefully stuff each pepper with cheese strips. Close the slit gently and secure with 1 to 3 toothpicks to keep the filling inside during frying. Set aside.
4. Heat 4 cups of oil in a large saucepan or deep skillet over medium-high heat. Line a baking sheet with paper towels for draining fried peppers. Separate egg whites and yolks into two bowls. Beat egg whites with an electric mixer until stiff peaks form. Gradually beat in yolks one at a time until smooth and fluffy.
5. In a shallow bowl, combine flour and salt. Gently roll each stuffed pepper in the flour mixture to coat and shake off excess. Dip peppers into the egg batter ensuring full coverage.
6. Carefully place battered peppers into hot oil. Fry 3 to 5 minutes per side until the batter is golden brown and crispy. Avoid overcrowding the pan, frying 2 at a time is ideal. Transfer fried peppers to the paper towel-lined baking sheet to drain excess oil.
7. In a blender, combine tomatoes, onion, garlic, jalapeño (if using), cilantro, and kosher salt. Blend until smooth. Heat olive oil in a small saucepan over medium-high heat, add blended salsa and bring to a boil. Reduce heat to low and simmer for 8 minutes, stirring occasionally. Adjust salt to taste.
8. Remove toothpicks before eating and serve chile rellenos immediately with salsa roja, freshly chopped cilantro, and crumbled cotija cheese if desired.

Notes

• Make ahead: Roast and peel poblanos up to 2 days in advance and prepare salsa roja up to 3 days ahead, storing both in the refrigerator.
• Choose the largest poblano peppers available for easier stuffing and better portions.
• Cheese substitutions: Use Oaxaca, mozzarella, cheddar, provolone, or any good melting cheese if Monterey Jack is unavailable.
• Add protein fillings like carnitas, shredded chicken, or picadillo to make it a heartier meal.
• Do not overcrowd the frying pan; frying 2 peppers at a time yields the best results.