StovetopMexican
Chiles rellenos
Roasted poblanos, cheese or picadillo, a light egg batter, a short fry, a thin tomato sauce. A project, not a weeknight unless you have done it.
Made it?
1 hr 10 min · 45 min hands-on · pull 160°F · rest 5 min
Ingredients
2 lb on the fire · ~1.4 lb to the table · 3 plates at 8 oz
- poblano peppers6 (2 lb)
- Oaxaca or Monterey Jack, sticks8 oz
- optional cooked picadillo1/2 lb
- eggs, separated3
- flour1/3 cup
- to fryoil
- thin tomato sauce2 cups
Method
- 1
Char the poblanos until blistered. Bag 10 minutes. Peel, one slit, pull seeds. Stuff with cheese or picadillo. Toothpick.
- 2
Whites to stiff peaks, fold in yolks and a pinch of salt. Flour the chiles, dip, fry 2–3 minutes a side until the batter is blond.
- 3
Warm sauce on the plate, chile on, rest 5. Not a cheese-filled jalapeño popper.
If you don’t have it
- poblano → ground beef. Keep the same pull. Leaner cooks faster and dries sooner.
- poblano peppers → What you actually have, if it is the same muscle family. Picadillo makes it a meat plate. Cheese-only is still dinner with beans and rice.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making guacamole.
Last, so it does not brown. Fork, not a processor. Chunks should remain.
10 min
- With this dish, try making pico de gallo.
While the meat rests. Only with a tomato that tastes like one. Dice small, salt, lime. 10 minutes so it weeps a dressing.
15 min
- With this dish, try making homemade crema.
In the morning, or an hour before the bowls. Stir, rest. Lime if you want it sharper.
10 min