Chiles Rellenos
Cheese-Stuffed Poblanos
Charred poblanos filled with molten cheese, cloaked in a lofty egg batter, drenched in a bright tomato caldillo.
Chiles Rellenos
✦ Antes de Empezar
Before you cook
How do I peel poblanos?
Char over open flame until blistered, steam in a bag 10 minutes, then rub off the skin.
Ingredientes· 8View
- 4Poblano chiles
- 300 gQueso Oaxaca or Chihuahua
- 4Eggs, separated
- 6Roma tomatoes
- 1White onion
- 2Garlic cloves
- 500 mlChicken stock
- 40 gFlour
Instrucciones
4 pasosChiles
Chiles
Char, peel, and seed the poblanos through a small slit. Stuff each with a stick of cheese.
Caldillo
Tomato broth
Blend charred tomato, onion, garlic. Fry the puree in oil, then thin with stock and simmer 15 min.
Capea
Batter and fry
Whip whites to stiff peaks; fold in yolks. Dust chiles in flour, dip in batter, fry until deep gold.
Termina
Finish
Nap chiles with warm caldillo. Serve with white rice.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
✦ Recommended gear reflects genuine kitchen utility standards. Outbound links support our independent culinary archive.
