8 clean medium Poblano Peppers
1 lb of Chihuahua Cheese ( you may need more or less depending on the the size of your peppers)
1 cup flour
3 eggs ( yolks and whites separated)
2 cups oil
cheese grater ( or you can cut the cheese into little pieces)
a deep pot you can use to fry in
a slotted metal spoon
a stand mixer ( or a whisk will do)
Chiles Rellenos are very simple to make, but like anything that may be new to you, you may want to plan ahead to make sure everything works out.
This recipe for Chiles Rellenos I will be providing, is for the ones that are filled with cheese, however, they can pretty much be filled with anything you like. Just make sure to have the filling ready ahead of time.
The first and most important thing to do in this recipe is to roast the Poblano Peppers. Heat up a comal, or your cast iron pan, and get it really hot. (If you don’t have either you can use a stainless steel pan or even roast them directly over an open flame.) After the pan is smoking hot, add your peppers, and turn them only when the skin has begun to blister, or turn a light black.The goal is to get the skin to blister throughout, so that you can peel off the skin.
As your peppers get charred put them in a bowl and cover it, adding more peppers as you go, until you are finished. Putting them in a bowl and covering it, will trap the heat and cook the peppers with the steam, making them easier to peel.
The best method I have found for peeling the peepers, is by using a pairing knife to peel off all the skin then to make an incision down the middle and scooping the seeds out with a spoon.
After you have removed all the seeds, It is time to fill your peppers, Rellenos in spanish means filled. After they have all been filled you have to close them back up using tooth picks. This is the best way to do it, In order to prevent them from falling apart in your batter, then exploding into your oil.
Once you are finished sealing all of them it is time to make your batter.
You need two bowls for this, one for the egg yolks then another for the egg whites. In a stand mixer (or by hand, my preferred method) beat the egg yolks until light and airy, they should double in volume. Put aside. In another bowl, beat the egg whites to stiff peaks. Using 1/3 of the egg yolks at a time, fold them into the egg whites until full incorporated.
At this point you can lightly flour your chiles. When you have finished pour your oil into your pot, and turn the oil on medium heat. To test if your oil is ready you can grab a little bit of your batter with a spoon and carefully put it into the oil, if it starts to fry it is ready. If your oil is smoking it is too hot, and your food will burn. Make sure to keep an eye on your oil, adjusting the heat if you find it to hot, or if it isn’t frying.
Set up an area near your stove where you will be able to batter, fry, and rest your peppers. To rest the peppers as you fry the rest you can use napkins on a plate or a wire rack on a sheet tray.
Dip your floured peppers into the batter and coat the whole pepper except for the stem ( it serves as a handle while you dip the pepper in the batter) Then carefully and gently put the peppers into the oil. After about a minute on each side your peppers should be golden brown and ready to go.