Chiles rellenos are one of my all time favorite dishes. Back home in Seattle, I would always order and judge how good a Mexican restaurant is based on how they made their chiles rellenos. For me, I like a thick and crispy batter, oodles of melted cheese inside the green pepper and coated in a nice salty and spicy sauce.
Feel free to use canned green chiles if you are in a hurry and personalize it more with your favorite cheese. Goes well with tortilla chips, salsa and cerveza!
8 green chilies
100-120g/3.5-4.2oz cheese (cheddar, Colby, pepper jack or whichever cheese you prefer)
4 Eggs (at room temperature)
2 tbsp flour
Oil for frying
Wash and dry green chilies and place in an oven on high heat (250C/500C). Cook chilies in oven on high heat until they begin to blister (this should take about 5-10 min). Take out chilies and place in Ziploc bag or Tupperware container with a tight lid. Seal up the hot chilies in bag or container and allow to steam until chilies are soft (around 20min). When cool enough to handle, remove the waxy skin from the pepper then cut into the side of the green chilies and scoop out seeds with a teaspoon. If you are feeling like you need the heat, leave the remaining seeds in the pepper. Stuff green chilies with cheese and set aside.
Crack eggs open and separate the egg yolks from the egg whites. Add flour to yolks and mix thoroughly until smooth with no lumps. Add a pinch of salt to egg white and beat with a whisk or mixer until stiff peaks are formed. Gently fold in flour and yolk mixture into egg whites.
Add a generous amount of oil to a non-stick frying pan and heat over medium/high heat. When oil is hot, dip stuffed green chile into egg batter and place in frying pan. Feel free to have a spoonful of batter on top to cover a chile is left exposed. Fry until golden on bottom then gently flip. When golden brown on both sides, remove from oil. Topped with spicy tomato sauce and serve hot when cheese inside is melted. Garnish with finely chopped tomato and fresh cilantro.
Spicy Tomato Sauce
2 medium red tomatoes
1 tbsp chopped shallots
1 clove garlic
small handful of cilantro
2 tsp Mexican Chile powder
1 tsp cumin
1 cup chicken broth
In blender or food processor, combine tomato, shallots, garlic, cilantro, Mexican Chile powder, cumin and chicken broth together until smooth. Cook in a saucepan over medium/medium high heat until flavors have blended together and sauce has reduced by about a quarter. Salt and pepper to taste if needed. Serve over chiles rellenos and enjoy.