She Strengthens

Comfort Food at Its Finest: Roasted Poblano Chiles Rellenos

When it comes to Mexican cuisine, few dishes evoke the same level of comfort and satisfaction as chiles rellenos. These roasted poblano chiles, stuffed with a generous helping of cheese, battered with an airy egg coating, and fried to a crispy perfection, are the epitome of comfort food.

The Perfect Filling: A Blend of Flavors

While traditional chiles rellenos fillings can range from ground meats to sautéed vegetables, this recipe sticks to the classic combination of melted cheese and roasted poblanos. The result is a harmonious blend of creamy, savory, and slightly spicy flavors that will leave you craving for more.

A Spicy Kick: Roasted Tomato Salsa

To balance out the richness of the cheese and the crunch of the egg batter, we’ve paired these chiles rellenos with a zesty roasted tomato salsa. Made with fresh Roma tomatoes, onions, garlic, and a hint of serrano chile, this salsa adds a burst of flavor and heat to each bite.

Game Plan: Tips and Tricks for Success

Before you begin, make sure to separate your eggs while they’re still cold, as this will make them easier to handle. Also, be careful not to get any yolk in the whites, or they won’t whip properly. When coring and removing the seeds from the peppers, do so before roasting to prevent them from tearing while stuffing. Finally, if you don’t have a gas stove, use your oven’s broiler to achieve the same charred effect.

Ingredients

For the salsa:

• 1 pound Roma tomatoes, cored and halved
• 1/2 medium white onion, cut into 1/2-inch slices
• 2 medium garlic cloves, peeled and smashed
• 1 medium serrano chile, stemmed
• 1 teaspoon freshly squeezed lime juice, plus more as needed
• 1 teaspoon kosher salt, plus more as needed

For the chiles rellenos:

• 4 medium poblano chiles (about 1 pound)
• Freshly ground black pepper
• 3 cups shredded Monterey Jack cheese (about 8 ounces)
• 4 large eggs, separated and at room temperature
• 1/2 teaspoon kosher salt, plus more as needed
• 1 cup vegetable or canola oil

Instructions

For the Salsa

1. Heat your broiler to high and arrange a rack in the upper third of the oven.
2. Place the tomato halves skin-side up on a baking sheet, scattering the onion, garlic, and serrano around them.
3. Broil until the tomato skins start to blacken and blister, about 7 minutes.
4. Transfer the vegetables to a blender, adding the measured lime juice and salt, and blend into a smooth purée.
5. Taste and season with additional salt and lime juice as needed.
6. Transfer the salsa to a small saucepan and keep warm over low heat.

For the Chiles Rellenos

1. Lay a chile on a work surface, making two cuts to form a “T” shape.
2. Carefully open the flaps to expose the interior of the chile and remove the core and seeds.
3. Roast the chiles over a gas flame or in the broiler until blackened and blistered on all sides, about 5-7 minutes.
4. Remove the chiles to a heatproof bowl, covering them tightly with plastic wrap or a baking sheet, and let steam until cool enough to handle, about 15 minutes.
5. Scrape away and discard the chile skins, being careful not to tear the chiles.
6. Heat the oven to 250°F and arrange a rack in the middle.
7. Season the inside and outside of the chiles with salt and pepper.
8. Stuff each chile with a quarter of the cheese and close the flaps over the cheese.
9. Whisk the egg yolks until lightened in color and frothy, then set aside.
10. Beat the egg whites and measured salt until stiff peaks form, then fold in the egg yolks until just combined.
11. Heat the oil in a large frying pan over medium-high heat until hot, about 4 minutes.
12. Working with one chile at a time, drop 1/2 cup of the egg batter into the oil and spread it to about the same size as the stuffed chile.
13. Lay the chile seam-side down on top of the mound of batter, then drop another 1/2 cup of batter on top of the chile, spreading it to cover the sides and encase the chile.
14. Cook without disturbing until the bottom of the chile relleno is golden brown, about 2-3 minutes.
15. Flip the chile relleno over and cook until the other side is golden brown, about 2-3 minutes.
16. Transfer the chile relleno to a rack set over a baking sheet, seasoning with salt, and place in the oven to keep warm.
17. Repeat with the remaining stuffed chiles.

To Serve

1. Spread 1/3 cup of the roasted tomato salsa on each plate and top with a chile relleno.
2. Serve immediately, passing the remaining salsa on the side.