Cheese-Stuffed Poblanos with Tomato Sauce (Chiles Rellenos de Queso)
A classic Mexican dish featuring roasted poblano peppers stuffed with Monterey Jack cheese, coated in a fluffy egg batter, and served in a homemade tomato sauce. These chiles rellenos combine the mild heat of poblanos with melty cheese and a crispy exterior.
Ingredients
- •4 whole large fresh poblano chiles (1 pound)
- •½ pound Monterey Jack cheese, coarsely grated (2 1/2 cups)
- •1½ pounds tomatoes, coarsely chopped
- •1 cup water
- •¼ cup chopped white onion
- •2 cloves large garlic cloves
- •1 tablespoon distilled white vinegar
- •1 teaspoon sugar
- •1 teaspoon dried oregano (preferably Mexican)
- •2 tablespoons corn oil or other vegetable oil
- •2½ cups corn oil or other vegetable oil
- •4 whole large eggs, separated
- •¼ cup all-purpose flour
- •to taste white rice
- •1 piece deep-fat thermometer
Cooking Instructions
- 1.
Roast chiles on their sides on racks of gas burners (1 or 2 per burner) over medium-high heat, turning with tongs, until skins are blistered and slightly charred, 4 to 6 minutes. (Or broil on rack of a broiler pan about 2 inches from heat.) Immediately transfer to a large bowl and cover, then let stand 20 minutes.
26 min
- 2.
Purée all sauce ingredients except oil with 11/4 teaspoons salt in a blender until smooth, then strain through a medium-mesh sieve into a bowl, pressing on solids, then discarding them.
5 min
- 3.
Heat oil in a deep 12-inch heavy skillet or heatproof casserole (preferably one that can go to the table) over medium-high heat until it shimmers. Carefully pour in sauce and simmer gently, stirring occasionally, 10 minutes (sauce should still be thin). Season with salt.
15 min
- 4.
Carefully rub off skins from chiles, leaving stems attached. Cut a slit lengthwise in each chile with kitchen shears, then carefully cut out seedpod (including attached ribs) without tearing chile (hotter chiles smell stronger when cut). Wipe chiles clean with a paper towel if necessary.
10 min
- 5.
Stuff chiles with cheese and enclose filling by overlapping slit slightly if possible, then transfer to a plate. (Use a toothpick to mark any hotter chiles if desired.)
8 min
- 6.
Heat 1/2 inch oil in another 12-inch heavy skillet over medium heat until it registers 360°F on thermometer.
5 min
- 7.
While oil heats, beat egg whites with 1/8 teaspoon salt using an electric mixer until they just hold stiff peaks. Whisk yolks with 1/8 teaspoon salt in a large bowl, then gently fold in whites.
5 min
- 8.
Put flour in a fine-mesh sieve and dust chiles, turning them to lightly coat all sides.
3 min
- 9.
When oil is ready, dip chiles, 1 at a time (hold chile by stem), in egg coating, spooning it over chile to cover completely, then fry, turning once, until golden on all sides (lap oil over any lighter areas), 4 to 5 minutes. Transfer chiles with a slotted spoon to paper towels to drain.
20 min
- 10.
Meanwhile, reheat sauce over low heat. Lay chiles in sauce to serve.
3 min