Peppered Earth Chile Rellenos

Make the most of great poblano peppers with this traditional Mexican dish.

Ingredients

6 Poblano or Nu Mex Chiles

3 large ripe tomatoes

1/4 small onion

1 clove garlic

1 tablespoon oil

2 bay leaves

1/2 teaspoon freshly ground pepper

3 cups grated Jack Cheese

4 eggs, separated

1/2 cup all-purpose flour

Oil for frying

Instructions

Roast and peel the chiles. Make a lengthwise slit in each one, remove seeds and membranes.

In a blender or food processor, puree the tomatillos, onion and garlic.

Heat 1 tbsp. oil in a skillet, add the tomatillo puree and bring to a boil. Lower the heat, add 1 tsp. salt, the bay leaves and pepper and cook, cover for 10 min. Set aside while preparing chiles.

Fill each chile with 1/2 cup of grated cheese and set aside.

Beat the egg whites until they form stiff peaks, then stir in yolks one at a time. Spread the flour on a plate, turn each chile in it to coat lightly, then dip into the beaten eggs, so completely coated.

Heat 1/2 in. oil in a skillet. When hot, add the chiles one or two at a time and fry on each side until lightly browned. Drain on absorbent paper.

Heat tomatillo sauce. Then pour the sauce over them so that each is almost covered with sauce. Simmer 5 minutes, then remove and serve.

Click the image above to download and print the recipe card.

Tips & Preparation Hints

• Pepper Prep: Roasting and peeling your poblanos beforehand makes the skins slip off effortlessly while keeping the pepper intact for easy stuffing.

• Cheese Selection: Queso Oaxaca or Monterey Jack melts beautifully into a warm, gooey center. Secure the opening with a toothpick so the cheese stays inside while frying!

• Light Batter: Whisking egg whites to stiff peaks before gently folding in the yolks creates a signature light, fluffy batter that turns golden and crispy.

• Serving Suggestion: Serve warm alongside rice, refried beans, and fresh warm tortillas!