Cooking Classics: Chiles Rellenos

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Cooking Classics

The Technique

Chiles Rellenos

Chiles Rellenos are roasted poblano peppers stuffed with cheese & deep fried with a crisp, light tempura-style batter. They may be served with a number of sauces that generally vary slightly from cook to cook. A cross between Salsa Roja & enchilada sauce, Fresh Tomato-Garlic Sauce relies on aromatic vegetables & fresh tomatoes to give this classic Mexican dish good flavor. It is often accompanied with traditional favorites such as refried beans, rice or even scrambled eggs. Learn how to make Chiles Rellenos in your very own kitchen.

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Classic Chiles Rellenos

makes 4 servings

4 poblano peppers, roasted & skins removed
3/4 cup shredded Monterey Jack cheese
6 Tbsp all purpose flour, divided
1/4 tsp kosher salt
2 eggs, separated 
Vegetable oil
Fresh Tomato-Garlic Sauce

Cut a slit, lengthwise down the pepper. Carefully open it & snip the membrane with kitchen shears. Remove the seeds, rinsing under cool water if necessary. Place on paper towels & pat dry. Fill each pepper with 3 tablespoons cheese. Press the open portion of the pepper so that 1/8 to 1/4 inch over laps the other side to fully encase the cheese. Secure with a wooden pick. Repeat with the remaining peppers. Combine 4 Tbsp flour & the salt. Set aside. Beat the egg whites in a medium bowl until stiff peaks form. Add the egg yolks & beat on High 2 minutes or until well combined, light & airy. Sprinkle the remaining 2 tablespoons flour over the surface. Fold it into the mixture until blended throughout. Heat 1/4-inch vegetable oil in an 8-inch cast iron skillet to 350 degrees. Dredge one pepper at a time in the flour mixture. Next, completely submerge the pepper in the egg mixture. Fry 30 seconds to 1 minute or until golden. Turn the pepper & fry 30 second to 1 minute or until golden. Remove from the oil & place on paper towels. Repeat with the remaining peppers. 

Preheat the oven to 350 degrees. Place the peppers on a wire rack over a half sheet pan. Bake the peppers 10 to 13 minutes or until the cheese has melted. Remove from the oven. Divide the peppers between four plates. Serve with the Fresh Tomato-Garlic Sauce.  

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Fresh Tomato-Garlic Sauce

makes about 2 cups

1 1/2 lbs Roma tomatoes 
7 to 8 fresh cilantro leaves
2 small garlic cloves
1/2 tsp kosher salt
1 Tbsp vegetable oil
2 tsp all purpose flour
1 1/2 cup chicken broth

Pulse the tomatoes, the cilantro, the garlic & the salt in a food processor on Low then on High 30 seconds or until the vegetables are finely chopped. Set aside. Whisk together the oil & the flour in a 4 quart saucepan over Medium-High heat until fragrant & smooth, about 1 minute. Small bubbles will appear over the surface as it cooks. Slowly whisk in the chicken broth being certain to break up any lumps that form. Whisk the mixture until smooth. Add the tomato mixture. Whisk until smooth. Bring the mixture to a boil over Medium-High Heat, about 4 minutes, whisking occasionally. Reduce the heat to Medium, whisking occasionally, 13 to 15 minutes or until reduced by 2/3. Remove the sauce from the heat. Cool 1 hour. Use as directed according to specific recipe applications. 

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Make Classic Chiles Rellenos

When handling poblano peppers, always wear a pair of disposable gloves as the flesh & oils may irritate the skin which translates to a tingling sensation on the tips of your fingers without them. Always keep a box handy in the kitchen to use for a variety of cooking tasks. Roasting the peppers is a relatively simple task that will ready them for a variety of tempting recipes such as Chiles Rellenos. Look to The Basics: Poblano Peppers for detailed instructions & visuals that guide you through this straightforward procedure. 

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A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

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No. 1

Cut a slit, lengthwise down the pepper. Carefully open it & snip the membrane with kitchen shears. Remove the seeds, rinsing under cool water if necessary. Place on paper towels & pat dry. Fill each pepper with 3 tablespoons cheese. 

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1a 

Press the open portion of the pepper so that 1/8 to 1/4 inch over laps the other side to fully encase the cheese. Secure with a wooden pick.

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No. 2

Repeat with the remaining peppers. Combine 4 Tbsp flour & the salt. Set aside. Beat the egg whites in a medium bowl until stiff peaks form.  

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2a

Add the egg yolks & beat on High 2 minutes or until well combined, light & airy.

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2b

Sprinkle the remaining 2 tablespoons flour over the surface.

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2c

Fold it into the mixture until blended throughout.

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No. 3

Heat 1/4-inch vegetable oil in an 8-inch cast iron skillet to 350 degrees. Dredge one pepper at a time in the flour mixture.

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No. 4

Next, completely submerge the pepper in the egg mixture. 

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No. 5

Fry 30 seconds to 1 minute or until golden. Turn the pepper & fry 30 second to 1 minute or until golden. Remove from the oil & place on paper towels. Repeat with the remaining peppers. 

Preheat the oven to 350 degrees. Place the peppers on a wire rack over a half sheet pan. Bake the peppers 10 to 13 minutes or until the cheese has melted. Remove from the oven. Divide the peppers between four plates. Serve with the Fresh Tomato-Garlic Sauce.

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“When The Sun Comes Out” Ella Fitzgerald

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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