Chiles Rellenos

Chile Rellenos with Mexican Tomato Sauce Recipe

This recipe for Chile Rellenos combines the smoky, spicy flavor of poblano chiles with the creamy texture of melted cheese, all encased in a crispy, golden batter. Paired with a tangy Mexican tomato sauce, it’s a dish that brings bold flavors and textures to your table. Whether you’re a seasoned chef or a beginner, this recipe guides you through each step, ensuring delicious results every time. Read on to learn the secrets to making authentic and mouth-watering chile rellenos.

Ingredients

For the Chiles

• 6 poblano chiles
• 8 ounces of Oaxacan-style string cheese, mozzarella, or Monterey Jack cheese

For the Batter

• 1 1/2 cups all-purpose flour, plus more for dredging
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cumin
• 1 teaspoon fine salt, plus extra for sprinkling
• 1 (12-ounce) bottle or can of lager-style beer
• Vegetable oil, for deep-frying
• Mexican Tomato Sauce (recipe below), warmed

For the Mexican Tomato Sauce

• 2 pounds ripe tomatoes, cored and roughly chopped
• 1/4 medium yellow onion
• 6 cloves garlic
• 5 sprigs fresh coriander (cilantro)
• 1 serrano chile (with seeds)
• 1 tablespoon kosher salt
• 1/2 teaspoon ground cinnamon (preferably Mexican)

Preparing the Chiles

Broiling and Peeling the Chiles

1. Position your oven rack on the highest level, just below the broiler. Preheat the broiler.
2. Place the poblano chiles on a foil-lined broiler pan. Broil them, turning occasionally with tongs, until the skin becomes charred and blackened, about 10 minutes.
3. Once charred, transfer the chiles to a bowl and cover them to let them steam for 10 minutes. This steaming will make it easier to remove the skins.
4. Carefully rub off the charred skin of each chile. Use a small knife to make a lengthwise slit along one side of each chile, forming a pocket. Remove and discard the seeds, being cautious not to tear the chiles.

Stuffing the Chiles

1. Cut the cheese into six 1/4-inch-thick slabs, adjusting the length to about three-fourths of each chile. This will allow the cheese to fit snugly without protruding from the chile.
2. Slip a piece of cheese into the pocket of each chile, filling it about two-thirds full. If any cheese sticks out, trim it to fit.
3. To secure the chiles, use a wooden skewer or long toothpick to “sew” the opening closed. Ensure the skewers are longer than the chiles, making it easier to remove them after frying.

Preparing the Batter

1. In a large mixing bowl, whisk together 1 1/2 cups of all-purpose flour, baking powder, ground cumin, and salt until evenly mixed.
2. Slowly pour in the beer while stirring until you achieve a smooth, thick batter.

Frying the Chiles

1. Pour vegetable oil into a large, wide, heavy-bottomed pot, filling it to a depth of about 3 inches. Heat the oil over medium heat until it reaches 365°F, checking with a deep-fry thermometer.
2. Place a small amount of flour on a plate for dredging. Working in two batches, dredge each chile in the flour. The flour will create a light paste, which helps seal any small tears in the chiles.
3. Dip each chile in the batter, ensuring it is well-coated, and carefully place it into the hot oil.
4. Fry each batch of chiles until they turn golden brown and crispy, about 4 minutes per batch. Flip them once during cooking to ensure even browning.
5. Use tongs to transfer the fried chiles to a paper towel-lined baking sheet to drain excess oil. Sprinkle them with salt to taste and carefully remove and discard the skewers.

Making the Mexican Tomato Sauce

1. In a blender, combine the chopped tomatoes, yellow onion, garlic, cilantro, serrano chile, kosher salt, and ground cinnamon. Blend until the mixture is smooth.
2. Pour the puree into a medium-sized saucepan and bring it to a boil over medium heat.
3. Once it reaches a boil, lower the heat and let the sauce simmer for about 10 minutes, or until it thickens slightly.
4. This sauce yields about three cups, enough to serve with all six chiles.

Serving the Chile Rellenos

1. To serve, spoon a generous amount of the warm Mexican Tomato Sauce onto each plate.
2. Place a fried chile relleno on top of the sauce and add an extra spoonful over the chile if desired.
3. Serve immediately while hot and crispy. These chile rellenos pair well with a side of Mexican rice, refried beans, or a simple salad.

Tips for Perfect Chile Rellenos

• Selecting Chiles: Choose poblano chiles that are firm, smooth, and free of blemishes. This will make them easier to handle during the peeling and stuffing process.
• Broiling Tips: Watch the chiles carefully while broiling to prevent them from burning too much. You want a nice char that allows the skin to peel away easily without scorching the flesh of the chile.
• Batter Consistency: Ensure the batter is thick enough to cling to the chiles without being too runny. Adjust with a small amount of flour if it’s too thin.
• Oil Temperature: Keep the oil at 365°F for optimal frying. Too low, and the chiles will absorb too much oil and turn greasy; too high, and the batter may burn before the cheese inside melts.

Frequently Asked Questions

What other cheese options work well in chile rellenos?
In addition to Oaxacan, mozzarella, or Monterey Jack, you could also try a mild cheddar or even a mixture of cheeses like gouda and queso fresco for a unique twist.

Can I make the chiles rellenos in advance?
The chiles can be roasted, peeled, and stuffed a day ahead and kept refrigerated. However, for the best texture, fry them just before serving.

How can I make this dish less spicy?
To reduce spiciness, choose milder poblano chiles and remove all seeds. Alternatively, serve with a cooling side like crema or avocado to balance the heat.

Is it necessary to use beer in the batter?
Beer adds flavor and helps create a lighter, crispier batter. However, you can substitute sparkling water if you prefer not to use alcohol.

Can I bake the chiles instead of frying them?
For a healthier option, you can bake the chiles. Preheat the oven to 425°F, place the battered chiles on a lined baking sheet, and bake for 15-20 minutes, flipping halfway. Keep in mind that they won’t be as crispy as fried chiles rellenos.

This step-by-step guide ensures your chiles rellenos turn out deliciously crispy, cheesy, and flavorful every time. Enjoy this classic Mexican dish with your favorite side dishes and savor every bite!