Ingredients
- 8 large poblano peppers
- 2 cups shredded Oaxaca cheese
- 4 large eggs, separated
- ½ cup all-purpose flour, plus extra for dusting
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- Vegetable oil, for frying
Ingredient Notes and Substitutions
Poblano peppers. Look for large, firm, glossy peppers with a deep green color and a relatively flat, wide shape. Wide peppers are easier to stuff and give you a more generous portion of cheese in every bite. Avoid peppers that are shriveled, soft, or heavily bruised. Poblanos are usually mild, though occasionally one will surprise you with extra heat. If you cannot find poblanos, Anaheim peppers or large Hatch green chiles are the closest alternatives, although they are thinner and milder.
Oaxaca cheese. Oaxaca cheese is a stretchy, semi-soft Mexican cheese that is sold in balls or braided rope-like nests. It melts beautifully and pulls into long, satisfying strings, which makes it the traditional choice for chile rellenos. It has a mild, milky, slightly salty flavor that lets the smoky pepper shine. If you cannot find it, low-moisture mozzarella is the best substitute. Monterey Jack, queso quesadilla, asadero, and chihuahua cheese also work very well. For extra flavor, you can mix two cheeses, such as Oaxaca and a little crumbled queso fresco.
Eggs. Fresh, large eggs whip up better and give you a more stable, fluffier batter. Make sure no yolk gets into the whites when you separate them, because even a small amount of fat will prevent the whites from reaching stiff peaks.
Flour. Plain all-purpose flour is used twice in this recipe: once as a light dusting on the stuffed peppers and once folded into the batter if you prefer a slightly sturdier coating. The dusting is important, because it acts like glue between the pepper and the egg coating.
Oil. Use a neutral oil with a high smoke point, such as vegetable, canola, sunflower, or peanut oil. Avoid olive oil, which can burn and add a flavor that does not suit this dish.
Instructions
Preheat your oven broiler or heat a gas flame. Place the poblano peppers under the broiler or directly over the flame, turning occasionally, until their skins are blistered and blackened on all sides. This usually takes about 8 to 12 minutes. You are not trying to cook the peppers through; you only want the skin to char so that it will peel away. If you are using the broiler, line a baking sheet with foil and place the peppers about 4 to 6 inches from the heat source.
Step 2: Steam the Peppers
Transfer the hot roasted peppers to a bowl and cover tightly with plastic wrap or a clean kitchen towel. Let them steam for about 10 to 15 minutes. The trapped steam loosens the skin from the flesh, which makes peeling much easier and helps keep the peppers intact.
Step 3: Peel and Remove the Seeds
Once the peppers are cool enough to handle, gently rub away the blackened skins using your fingers or a paper towel. Make a small lengthwise slit in each pepper and carefully remove the seeds and membranes while keeping the stems attached. The stem acts as a handle and gives the finished dish its classic look. Pat the peppers dry inside and out. If you are sensitive to chile heat, consider wearing disposable gloves, and avoid touching your eyes.
Step 4: Stuff with Cheese
Divide the shredded Oaxaca cheese evenly among the peppers, filling each one generously without overstuffing. Gently press the openings together. Secure with toothpicks if needed to help keep the cheese inside. If a pepper has torn, you can patch it by overlapping the edges and pinning them with a toothpick.
Step 5: Prepare the Flour
Place the flour on a shallow plate. Lightly dust each stuffed poblano with flour, making sure to coat all sides. Shake off any excess and set aside. This thin layer helps the egg batter cling to the pepper during frying.
Step 6: Prepare the Egg Batter
Separate the egg whites from the yolks, placing them in two clean mixing bowls. Beat the egg whites with an electric mixer until stiff, fluffy peaks form. When you lift the beaters, the peaks should stand up straight without drooping. In another bowl, lightly beat the egg yolks with the salt and black pepper.
Step 7: Combine the Eggs
Gently fold the beaten egg yolks into the whipped egg whites using a spatula. Mix just until combined, being careful not to deflate the fluffy mixture. The batter should look thick, airy, and pale yellow. Work quickly from this point, because the batter loses volume the longer it sits.
Step 8: Heat the Oil
Pour vegetable oil into a large skillet to a depth of approximately 1 to 2 inches. Heat over medium heat until it reaches about 350°F (175°C). The oil should be hot enough for the batter to sizzle immediately without browning too quickly. If you do not have a thermometer, drop a small spoonful of batter into the oil: it should bubble steadily and float within a few seconds.
Step 9: Coat the Peppers
Carefully dip each floured poblano into the egg batter, turning gently until completely covered. Allow excess batter to drip off before frying. You can also spoon extra batter over any bare spots.
Step 10: Fry Until Golden
Carefully place the battered peppers into the hot oil, working in batches to avoid overcrowding. Fry for approximately 2 to 3 minutes per side, turning gently, until the coating is puffed, crispy, and beautifully golden brown. Spooning a little hot oil over the top while the first side cooks helps set the batter.
Step 11: Drain and Serve
Remove the chile rellenos with a slotted spatula and place them on a paper towel-lined plate to drain excess oil. For an even crisper result, rest them on a wire rack set over a baking sheet, as shown in the photo above. Carefully remove any toothpicks and serve immediately while the cheese is warm and melted.