Recipe courtesy of Charlie's Restaurant and Bar
Total:
30 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 4 poblano chiles, roasted, peeled, slit lengthwise down 1 side and seeded
  • 6 tomatoes
  • 2 garlic cloves
  • 1/2 chopped onion
  • Salt
  • Freshly ground black pepper
  • 2 cups fresh Requezon (Mexican) cheese
  • 1 cup finely chopped pecans
  • All-purpose flour, for dusting
  • 8 egg whites
  • 1 1/2 cups vegetable oil

Directions

To roast the chiles:

Roast chiles over a gas flame, constantly turning so that the skin is charred evenly. Transfer the chiles to a plastic bag and tie closed, allowing the chiles to stem, until cool to the touch. Pull the charred skin off by hand. Once peeled, slice lengthwise removing seeds and veins.;

To make the salsa:

Boil the tomatoes for about 5 minutes. Take off the skin and place into a blender with garlic, onion, salt and pepper, to taste. Pulse until thoroughly combined. Bring to boil over medium heat and keep warm until ready to serve.;

For assembly:

Combine the Requezon cheese, chopped pecans and salt and pepper, to taste, in a bowl. Place 1/2 cup of cheese mixture inside each of the chiles, and roll the flesh entirely to close around the cheese. Spread the flour on a plate and dip/roll the chiles in the flour for an even coating. Beat the egg whites until stiff.

Heat the oil to a temperature of about 360 to 375 degrees F.

Dip the chiles in the egg whites, coating evenly. Fry until golden brown. Drain on paper towels. Transfer the chiles to a plate.

To serve, coat the chile in the salsa.

To roast the chiles:

Roast chiles over a gas flame, constantly turning so that the skin is charred evenly. Transfer the chiles to a plastic bag and tie closed, allowing the chiles to stem, until cool to the touch. Pull the charred skin off by hand. Once peeled, slice lengthwise removing seeds and veins.;

To make the salsa:

Boil the tomatoes for about 5 minutes. Take off the skin and place into a blender with garlic, onion, salt and pepper, to taste. Pulse until thoroughly combined. Bring to boil over medium heat and keep warm until ready to serve.;

For assembly:

Combine the Requezon cheese, chopped pecans and salt and pepper, to taste, in a bowl. Place 1/2 cup of cheese mixture inside each of the chiles, and roll the flesh entirely to close around the cheese. Spread the flour on a plate and dip/roll the chiles in the flour for an even coating. Beat the egg whites until stiff.

Heat the oil to a temperature of about 360 to 375 degrees F.

Dip the chiles in the egg whites, coating evenly. Fry until golden brown. Drain on paper towels. Transfer the chiles to a plate.

To serve, coat the chile in the salsa.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Stuffed Poblano Chiles ("Chiles Rellenos")

Recipe courtesy of Marcela Valladolid

Chiles Rellenos with Cherry Tomato Salsa

Recipe courtesy of Clarissa Dickson Wright

Cheese-Stuffed Peppers: Chile Rellenos

Migas-Filled Chile Rellenos with Pulled Chicken, Tomato Salsa and Chiuhaha Sauce

Recipe courtesy of Bobby Flay

Chiles Rellenos de Frijol con Salsa de Aguacate: Poblano Chiles Stuffed with Refried Beans Served with a Guacamole Sauce

Recipe courtesy of Patricia Quintana

Duck Confit Rellenos

Recipe courtesy of Emeril Lagasse

Stuffed Mushrooms (Hongos Rellenos de Chorizo)

Recipe courtesy of Daisy Martinez

Pickled Chiles

Recipe courtesy of Michael Symon

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped

9am | 8c

Unwrapped

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c

Cupcake Wars

1pm | 12c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c

Food: Fact or Fiction?

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here