Authentic Chiles Rellenos

Follow our step-by-step guide on how to make Authentic Chiles Rellenos.

1. Step 1

   Start by preheating your oven's broiler and adjusting the rack to sit about 6 inches from the heat source.

2. Step 2

   Line a baking sheet with aluminum foil and arrange the poblano peppers on it.

3. Step 3

   Broil the peppers for 8 to 10 minutes on each side, watching closely until their skins are beautifully blackened and blistered.

4. Step 4

   Once they’re done, transfer the peppers to a resealable plastic bag, seal it up, and let them steam and cool for about 20 minutes.

5. Step 5

   This steaming process makes peeling the skins a breeze! After they’ve cooled, take the peppers out of the bag and gently scrape off the charred skin.

6. Step 6

   Next, make a lengthwise slit in each pepper and carefully remove the seeds and veins.

7. Step 7

   If you prefer a milder flavor, rinse out any remaining seeds with water and pat the peppers dry with paper towels.

8. Step 8

   Now, prepare another baking sheet lined with parchment or waxed paper.

9. Step 9

   In a shallow bowl, pour in 1/2 cup of flour for dredging the peppers.

10. Step 10

    In a mixing bowl, combine mozzarella, Monterey Jack, and Cheddar cheeses until they’re well blended.

11. Step 11

    Divide this cheesy goodness into four equal portions and shape each portion into a cone.

12. Step 12

    Carefully insert each cheese cone into the slit of a pepper, securing the openings with toothpicks to keep all that melty cheese inside.

13. Step 13

    Dredge the stuffed peppers in flour, shaking off any excess, and place them on the prepared baking sheet.

14. Step 14

    Pop them in the freezer for at least 30 minutes while you whip up the sauce.

15. Step 15

    Don’t forget to save the remaining flour for later! To create the sauce, purée the stewed tomatoes in a blender and set them aside.

16. Step 16

    In a saucepan, heat 1 tablespoon of vegetable oil over medium heat.

17. Step 17

    Add chopped onion and sauté until it turns translucent, which should take about 5 minutes.

18. Step 18

    Stir in minced garlic and sauté for another 30 seconds to release that wonderful aroma.

19. Step 19

    Now, add the puréed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and a pinch of cinnamon.

20. Step 20

    Lower the heat to medium-low and let the sauce simmer, stirring frequently, until it thickens and reduces by half, which should take around 20 minutes.

21. Step 21

    While the sauce is bubbling away, preheat your oven to 200°F (95°C) to warm a serving platter.

22. Step 22

    For the batter, mix 1/3 cup of flour with a pinch of salt in a bowl.

23. Step 23

    In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form.

24. Step 24

    Gently fold in the egg yolk and flour mixture until you have a light and fluffy batter.

25. Step 25

    Once the peppers have chilled in the freezer, dredge them in flour again, shaking off any excess.

26. Step 26

    Carefully dip each pepper into the egg batter until it’s fully coated.

27. Step 27

    In a heavy cast iron skillet, heat the frying oil over medium-high heat until it shimmers invitingly.

28. Step 28

    Fry the coated peppers in batches, cooking for about 5 minutes on each side or until the batter turns a lovely golden brown and the cheese filling is hot and gooey.

29. Step 29

    Transfer the fried peppers to the warmed platter while you finish frying the rest.

30. Step 30

    To serve, ladle a generous amount of that rich, flavorful sauce onto each plate, place a pepper right in the center, and top it off with a dollop of sour cream.

31. Step 31

    Enjoy every delicious bite of your homemade Chiles Rellenos!.