Recipe courtesy of Marcela Valladolid
Print
Stuffed Poblano Chiles (
Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
6 servings
Level:
Easy
Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

Sauce:
  • 5 red plum tomatoes, cored and coarsely chopped
  • 1 garlic clove, minced
  • 1/3 cup chopped white onion
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
Chiles:
  • 1 1/2 cups Monterrey Jack cheese
  • 1 tablespoon dried oregano
  • 6 poblano chiles, charred, seeded, and deveined *see Cook's Note
  • 3 egg whites, at room temperature
  • 1 egg yolk, at room temperature
  • All-purpose flour, for dredging
  • Vegetable oil, for frying

Directions

Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste. 

Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute. 

In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels. 

Arrange the chiles on a serving platter, spoon the sauce on top and serve.

Cook's Note

To char the chiles (or any fresh chile): Put the chiles over a gas flame or underneath the broiler and cook until they are blackened on all sides. Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel. Peel, stem, and seed the chiles. Once peeled, the chiles may be chopped, sliced or stuffed.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Food: Fact or Fiction?

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Good Eats

12pm | 11c

Good Eats

12:30pm | 11:30c

Good Eats

1pm | 12c

Good Eats

1:30pm | 12:30c

Southern and Hungry

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c
On Tonight
On Tonight

Cooks vs. Cons

8pm | 7c

Cooks vs. Cons

11pm | 10c

Cooks vs. Cons

12am | 11c

So Much Pretty Food Here