Chiles Rellenos
Roasted poblano, Oaxaca cheese stuffing, egg-white batter and tomato sauce.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Stiff peaks on the egg whites are the whole game - soft batter means the puffy cloud collapses on contact with oil. If your peaks droop, whip another minute.
Ingredients
Everything below makes 4 servings.
- 8poblano peppers
- 2 cupsOaxaca cheeseshredded or torn into strips
- 4eggsseparated
- ½ cupall-purpose flour (for dredging)
- 4 mediumRoma tomatoeshalved
- ½ mediumwhite onionquartered
- 3garlic clovessmashed
- ½ tspground cumin
- 1 tspdried oregano (Mexican preferred)
- 1 cupvegetable broth
- 2 cupsneutral oil for frying
- 1 tbspolive oil
- 1½ tspkosher salt
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 480calories
- 22gprotein
- 22gcarbs
- 34gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Halve tomatoes. Quarter ½ medium onion. Smash 3 garlic cloves.
- Shred or tear Oaxaca cheese into strips.
- Separate 4 eggs into two bowls.
Roast poblanos
Heat broiler to high. Place poblanos on sheet pan, broil 4-5 min per side until skins are blistered and blackened all over. Transfer to a bowl, cover with plate, steam 10 min.
10 min · hands offPeel and stuff
Peel blackened skins off (don't rinse - loses flavor). Make a small slit lengthwise on each pepper, gently remove seeds keeping pepper whole. Stuff each with a generous strip of Oaxaca cheese.
8 min · hands onTomato sauce
In small saucepan, blend tomatoes and quartered onion and garlic and cumin and oregano and salt and broth until smooth. Heat olive oil over medium, pour sauce in, simmer 12 min until slightly thickened.
12 min · hands offBatter
Heat 1.5 inches frying oil in deep skillet to 350°F. Whip egg whites and salt with mixer to stiff peaks. Whisk yolks lightly, then fold into whites just until combined.
6 min · hands onFry
Dredge each stuffed pepper in flour (shake off excess). Coat thickly in egg batter. Lower carefully into oil, fry 2-3 min, flip with two spoons, fry 2 min more until deep golden. Drain on paper towels. Repeat in batches.
12 min · hands onPlate
Pool warm tomato sauce on each plate, set 2 chiles rellenos on top.
2 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Jack melts the same; slightly milder.
1/2 queso, 1/2 Jack - sharper bite plus melt.
What keeps
Roast and stuff peppers up to 1 day ahead. Batter and fry day-of - fried batter goes sad in the fridge.
Tomato sauce keeps 4 days.
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