Chile Rellenos

I’m obsessed with Chile Rellenos. If they’re on a menu at a restaurant, I’m ordering them. I love mine with fresh tortillas, to make a little hand held bite, and LOTS of Llamacita Sauces.

Chile Rellenos

SERVES 4-6

Ingredients

6 poblano peppers, large

8 oz cheese- monterey, Oaxacan, or mozzarella (anything melty!) cut into finger like strips

3 eggs

½ c flour

½ tsp kosher salt

neutral oil for frying- 1 qt

Salsa Roja-

1.5-2 lbs tomatoes- cherry, roma, you could use canned if you are in a pinch

½ a white/yellow onion cut into pieces

3 (give or take) garlic cloves

1/2-1 jalapeno or serrano pepper, seeds optional

¼ bunch cilantro

1 ½ tsp salt- or more to taste

pinch of cumin

¼ c Llamacita Red or Green Sauce

oil for frying sauce

Instructions

Char the poblanos- You can do this a couple of different ways: gas stove top or broiler. Wash your poblanos and place them on a pan under the broiler, about 6-8 inches away from the heat. You are looking for charred skins and using your tongs, flip every couple of minutes, ensuring all sides are blackened. Should take 5-10 minutes. Looking for the same results on the gas stove top- place directly on the flame, char and turn.

  • When peppers are completely burnt, place in a bowl and cover with plastic wrap. This will help them steam and release their outer layer of skin.

  • Carefully peel, they do not need to be perfect. Cut a three inch vertical slit on top/side for the cheese.

  • Once cooled, stuff with cheese and use toothpick to close.

  • *Do ahead method* Once poblan0s are filled, place in 350 degree oven and warm until cheese is melted. Place in refrigerator or freezer until ready to use. I have had success not using a toothpick for this method.

  • Heat oil in a large saucepan to 360-375 degrees.

  • Separate the eggs and whisk whites to medium stiff peaks, add yolks one at a time, whisking to incorporate.

  • Mix flour and salt together; when oil is ready (use a thermometer or wooden spoon method* to check).

  • Gently coat stuffed poblanos in the flour-salt mixture and then into the fluffy egg batter.

  • Handling by the stem, carefully place peppers in the hot oil, always away from you when frying!

  • Fry both sides until beautifully golden brown. Place on a rack, sprinkle with salt, and keep warm in a 200-degree oven.

  1. Make sauce-

    • Place all ingredients in a blender or food processor; season to taste.

    • Warm a tablespoon of oil in a saucepan and dump in the sauce. It will splatter, use caution. Warm the sauce through and serve under your rellenos!

    • Garnish with cilantro or cotija cheese. I love to enjoy mine with beans and freshly made corn or flour tortillas, and lots of Llamacita Sauces!

    • *wooden spoon method-

      place handle of wooden spoon in pan with hot oil, if small tight bubbles form around it, oil is ready, too much activity/larger bubbles- oil is too hot, lower heat sligihtly.

      It’s always a dance.

      I love the do ahead method because these can be a labor of love, it’s nice having them ready to fry from the freezer. The cheese has already melted and filled out the pepper, less messy and less opportunity for blow outs, IMO.

      Enjoy!