Chiles Rellenos Stuffed with Mexican Queso
Servings: 4 people
Calories: 575kcal
Chili Rellenos Stuffed with Mexican Queso is a Mexican classic. It is pure Mexican comfort food at its best. Stuff with a soft Mexican cheese such as Asadero or Chihuahua, or good ole Monterey Jack. The chili can be roasted and stuffed and chilled a day ahead, as well as the sauce. An instant-read thermometer helps to ensure the oil reaches 350 F perfectly...otherwise, test with a pinch of bread. Once sizzles quickly, it's ready. Enjoy!
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Ingredients
FOR THE SAUCE
- 1 1/2 lbs fresh ripe tomatoes chopped, or 1 28 oz. can of whole tomatoes, with juice
- 1 cup chicken stock or vegetable stock, or water
- 1/4 cup chopped white onion
- 2 large garlic cloves rough chop
- 1 tbsp distilled white vinegar
- 1 tsp sugar
- 1 tsp dried Mexican oregano*
- 1 1/4 tsp Kosher salt
- 2 tbsp corn oil
- *available in most supermarkets specialty food stores, or Mexican markets. Regular oregano can be used in, too.
FOR THE CHILES
- 4 large fresh poblano chilis about 1 lb
- 1/2 lb Asadero Chihuahua or Monterey Jack cheese, coarsely grated
- 4 large eggs separated
- 1 & 1/4 cup all-purpose flour divided
- 2 to 3 cups corn oil or vegetable oil, for frying
Instructions
MAKE THE SAUCE
- Puree all sauce ingredients except oil with 1 1/4 teaspoons salt in a blender until smooth, then strain through a mesh sieve into a bowl, pressing on solids, then discarding them.
- Heat oil in a deep heavy large skillet over medium heat until it shimmers.
- Carefully pour in sauce and simmer gently, stirring occasionally, for about 10 minutes. (Sauce will still be thin).
- Taste, and season with pepper, and more salt, if desired.
- Set aside, but keep warm over low heat.
ROAST, STUFF AND FRY THE CHILES
- Roast chilis on their sides over a gas flame over medium-heat, turning with tongs, until skins are blistered and slightly charred, 4 - 6 minutes. (Or, broil on a rack about 2 inches from heat).
- Transfer to a large bowl and cover with plastic wrap, let stand for 20 minutes. (This can be done ahead of time).
- Carefully rub off skins from chilies, leaving stems attached.
- Cut a slit lengthwise in each chile using kitchen shears or a sharp knife.
- Carefully cut out ribs and the seedpod. Clean out all seeds with a wet paper towel, if necessary (Leaving the seeds will make the peppers more hot).
- Stuff chilies with cheese and enclose filling by overlapping slit slightly, then transfer to a plate. (All this can be done the day before).
- Heat 1/2-inch of oil in another large heavy skillet over medium heat until it registers 350° F on thermometer.
- While oil heats, beat egg whites with 1/2 teaspoon salt, using an electric mixer until they just hold stiff peaks.
- Whisk in the yolks, two at a time, just until incorporated. Next, whisk in 1/4 cup flour.
- Spread 1 cup of flour onto a plate. Generously dust chilies with the flour, coating all sides. Gently shake off excess flour.
- When oil is ready, dip chilies, 1 at a time into egg batter, spooning it over chile to cover completely.
- Fry the chilis, turning once, until golden on all sides (Lap oil over any lighter areas, 4 to 5 minutes).
- Transfer chilies with a slotted spoon to paper towels to drain.
- Meanwhile, re-heat sauce.
- Ladle sauce onto plates and place a chili on top of sauce.
Nutrition
Calories: 575kcal