Chile Relleno

Making Chile Relleno

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1. Char the poblanos directly over a flame or under a hot grill for 8 minutes, turning, until blackened all over.

   Mark done Start 8 min timer

2. Seal them in a bowl under a plate for 10 minutes, then rub the skins off.

   Mark done Start 10 min timer

3. Cut a slit down one side of each and pull the seeds out, keeping the stem and the shape.

   Mark done

4. Push the cheese batons in and press the slit closed.

   Mark done

5. Blend the tomatoes, onion and garlic, then simmer with the stock, oregano and salt for 12 minutes. Keep warm.

   Mark done Start 12 min timer

6. Whip the egg whites with the batter salt to firm peaks, then fold in the yolks one at a time.

   Mark done

7. Dust each stuffed chilli all over with cornflour, patting off the excess.

   Mark done

8. Heat the oil to 175°C / 345°F.

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9. Hold a chilli by the stem, turn it through the batter until thickly coated, and lower it into the oil.

   Mark done

10. Fry 3 minutes, spooning oil over the top, until puffed and golden. Drain, then serve in a shallow pool of the tomato broth with coriander scattered over.

    Mark done

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Notes for Getting It Right

• Whites to firm peaks, yolks folded in after.
• Cornflour dust or the batter slides off.
• Spoon hot oil over the top as it fries so the upper side sets.

Ingredient Swaps

• Dried chilli flakes can stand in for the chillies. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What Goes With Chile Relleno

• Mexican red rice
• Refried beans
• Warm corn tortillas

Sides from the same cuisine on this site: Refried Beans, Cilantro Lime Rice, Instant Pot Black Beans.

Leftovers and Storage

Eat immediately. The batter softens within minutes.

The Numbers per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (how much frying oil the food takes up cannot be known from the recipe). Why some recipes have none.

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