This recipe can seem kind of intimidating at first, especially if you’ve never worked with chiles before. It is sort of labor intensive, but it is absolutely worth the effort you put into it.
Go for larger chiles. The larger the chiles, the easier they will be to deseed and then stuff with the filling. When you char your chiles, you can do them on a gas burner grate at home if you have a gas stove. If you have an electric stove, try broiling the chiles or grilling them. Either of these options will char your chiles and impart that rich flavor in them. After you’ve charred the chiles, put them in a ziplock bag or a bowl covered with aluminum foil, so the heat can help them soften up a little. Then remove the charred skin from the chiles. Don’t work too hard on getting the skin off the chiles either, the little bits of char left behind are, as Jeff calls them, “little bits of magical flavor.”
Keep the recipe traditional by using queso fresco or make these with cheddar. Any cheese of your choice will do. All the cheeses are good cheeses for chiles rellenos, but Mexican cheeses are the more authentic options.
Jeff didn’t cut the chiles all the way open to deseed them and then stuff them, which is why he chose the biggest chiles he could find. He’s just not fond of opening up the chiles as if he is performing surgery. He likes to be able to keep the body somewhat intact so they can be stuffed easier and so they are easier to handle when you go to fry them.
Don’t be discouraged when you’ve made up your frying batter and you’re trying to roll the chiles around in it. This is probably the hardest part and requires some patience. Our tasters really loved how much flavor the chiles had, especially since the flavor was the star and not the heat of the chile. These are a mild chile to begin with, but deseeding them ensured that the flavor of the chiles would stand out.
- 6 Poblano Chiles
- 12 oz. Queso Fresco cheese (you may substitute with jack, cheddar, or another Mexican cheese) crumbled or grated.
- 1 Tbsp Mexican Oregano
- 3 Large eggs, separated into 3 whites and 1 yolk at room temperature
- 1 Tbsp Yucatan Recado Rojo Rub
- 1.5 cups all-purpose flour
- Salt and Pepper to taste
- Vegetable oil for frying
- Ranchero Sauce for serving
- Place chiles under broiler and char the skins until black and crispy. Place in a bowl or a zip lock bag and seal and let rest for 10 minutes.
- Gently remove skins from chiles with a paper towel. Its fine if there are a few flecks of skin left (more flavor!). Using a paring knife, split chiles and scoop out any seeds and membranes. Repeat with all the chiles.
- Prepare cheese filling. In a small bowl, combine cheese, Mexican Oregano and salt and pepper to taste. On a sheet pan or a baking dish, combine the flour and Yucatan Recado Rojo Rub. Set aside.
- Fill each chile with ¼ cup of the cheese mixture. Fold the sides over the filling, then thread 2 tooth picks across the seam to make an "x". Use an additional tooth pick "x" to secure each chile so the cheese doesn’t leak out during frying.
- Beat 3 egg whites until stiff peaks form. Add 1 egg yolk and beat for 3 minutes. Heat about 1 inch of oil in a pan, to 375F.
- One at a time, dredge chile in flour, and then batter.
- Place chiles in oil, (2 at a time is a good number) and fry until golden brown on one side and then flip with tongs and do the same to the other side. Place on paper towel to drain.
- Serve immediately with Ranchero Sauce.