Chili Rellenos
Chili Rellenos are a traditional Mexican dish originating from the city of Puebla. They literally mean “stuffed chili,” made by stuffing cheese or meat into a roasted poblano pepper. They are then coated with eggs and deep fried. So simple, yet so delicious. This version, is fairly easy to make, it just takes time. But it is so worth it!
My mom made a simple version using canned chilis. I made them that way for years. There were good but nothing like using a freshly roasted poblano pepper. They will sweat and get ugly, but don’t worry, that’s what makes them delicious on the inside. After roasting place in a paper bag to promote further sweating. This makes them easier to peel.
Once the poblanos are cool enough to touch, begin to peel off the outer skin. Next, make a slit down the middle of each pepper to insert the cheese.
Wash the Poblano
We learned this trick when we took a cooking class in Mexico. This removes some of the remaining char outside and seeds inside.
Next, it’s time to stuff the poblanos. Use a good thick slice of Monterey Jack cheese.
Fold the pepper over on each side, creating a pocket for the cheese to melt inside of while cooking.
Next, it’s time to make the egg wash. 4 egg whites and 2 egg yokes are the base. Whip the egg whites first then whip the egg yokes. The secret ingredient that is used around here is, adding a bit of cumin in with the egg yokes. This can be optional, but adds great flavor.
After the yokes are folded, just using a spoon, into the egg whites, it’s time to dip the chilis into the mixture. At this point the oil should be heating on the stove in a frying pan.
Add the rellenos one at a time to the hot oil in the pan. There should be about a 1/2 an inch of canola or vegetable oil. Brown for a few minutes and carefully turn to brown on the other side.
As the rellenos are complete add to a baking dish with a bit of enchilada sauce on the bottom. Repeat this process until all the Chili Rellenos are complete. If they are a bit oily, dab them gently on paper towels.
Once all the rellenos are done, pour additional sauce over the top and sprinkle with shredded Monterey Jack cheese. Pop in the oven, first, covered, then uncovered, until the cheese is melted and the sauce bubbly.
On this night we served the Chili Rellenos with Sour Cream Chicken Enchiladas. The enchilada recipe can be found: HERE. A great overall Mexican meal, using some old traditions and new.
Chili Rellenos
Ingredients
- 4 whole poblano peppers
- 4 thick slices of Jack Cheese + more for topping if desired
- 4 egg whites, whipped
- 2 egg yokes, whipped
- 1 tablespoon flour
- 1 teaspoon Cumin
- Canola or vegetable oil
- Enchilada sauce (store bought or homemade)
Instructions
- First, on an outdoor gas grill or inside on a gas stove, char the poblano pepper. Heat the grill to high and place the pepper on the grate. (If cooking inside, the peppers need to be cooked individually using long tongs and a oven mitt.).
- Roast for about 4 minutes. Turn and roast the other side. The peppers should be black, charred on the outside.
- Immediately place into a paper grocery bag and close. This allows the peppers to “sweat” and will make the skin easy to peel off. After about 15 minutes, (or more) the pepper should be cool enough to touch.
- Open the bag and peel off the charred outer skin. Make a slice down the middle of the pepper carefully, not to cut through the entire pepper. Using a spoon, scrape out the seeds, leaving the stem and stem ball intact. Once the chili is cleaned, rinse carefully with water.
- Stuff each chili carefully with a slice of cheese, fold the sides in, enclosing the cheese.
- In a small bowl, place the egg whites. Using a hand mixer, whip on high until soft foams appears. Set aside
- In medium bowl, place the egg yokes, cumin and flour. Using a hand mixer, whip until fully incorporated and foamy. Using a spoon, fold the egg yoke mixture into the egg whites.
- Heat about a 1/2 inch of oil in a frying pan over medium high heat.
- In a 9x13 baking pan, pour about 1/4 of the prepared enchilada sauce. Preheat the oven to 350.
- Carefully, dip the chilis stuffed with cheese into the egg mixture. Once the oil is hot, one at a time (or two, if your pan is large enough) add the chili's. Cook about 3-4 minutes until golden, then turn carefully, as not to splatter oil. Cook on another 3-4 minutes. Once the chilis are golden on both sides, remove and place on the sauce in the prepared pan. Repeat, until all the chilis are fried.
- Pour about half of the remaining sauce on top of the chilis in the baking pan. Top with additional Monterey Jack cheese, shredded. Cover with foil and bake until bubbly, about 20 minutes. Remove the foil and cook about 5 minutes more until all the cheese on top is melted. Serve at once. Enjoy!
