Ingredients
This recipe keeps the ingredient list short so the flavors can shine. Here is what you will need, along with notes on why each item matters.
For the Chiles Rellenos
- Large poblano peppers, roasted and peeled. Choose large, wide, relatively straight peppers so they are easy to stuff.
- White melting cheese, cut into thick strips. Oaxaca cheese, queso quesadilla, Monterey Jack, or a low-moisture mozzarella all melt beautifully.
- Seasoned ground beef, cooked and crumbled. Use a well-seasoned, fairly dry filling so it does not make the pepper soggy.
- All-purpose flour, for coating. This dry layer helps the egg batter cling to the pepper.
- Thick egg batter. Made from whipped eggs, it creates the signature puffy coating.
- Cooking oil, for shallow frying. Use a neutral oil with a high smoke point, such as vegetable, canola, or sunflower oil.
For Serving
- Tomato sauce. A warm, lightly seasoned tomato sauce is the traditional finishing touch.
- Crumbled white cheese. Queso fresco or cotija adds a salty, fresh contrast.
- White rice with corn. A simple, fluffy side that soaks up every drop of sauce.
Instructions
Follow these steps for puffy, golden stuffed poblano peppers with a perfectly melty center.
After roasting and peeling the peppers, make a lengthwise slit in each one, keeping the pepper mostly intact. Gently remove the seeds if you wish, taking care not to tear the flesh. Pat the peppers dry with paper towels, since excess moisture prevents the flour and batter from sticking.
Stuff each chile with a thick strip of white melting cheese, then a spoonful of seasoned ground beef, then another strip of cheese. This sandwich-style layering keeps the beef in the center and ensures cheese touches both the pepper and the meat. Gently close the pepper around the filling. Do not overstuff, since a pepper that is packed too tightly will split in the oil.
Lightly roll each stuffed poblano in all-purpose flour, making sure the entire surface is evenly coated. Shake off any excess flour. This thin, dry layer absorbs surface moisture and gives the egg batter something to grip. Without it, the batter tends to slide off during frying.
Carefully dip each floured poblano into the thick egg batter, coating it completely. Lift the pepper and allow any excess batter to drip off before frying. Work with one pepper at a time so the batter stays fluffy and does not deflate while you work.
Heat the cooking oil in a skillet over medium heat. You want enough oil to come partway up the pepper, but this is shallow frying, so a deep fryer is not necessary. Carefully place the battered poblano into the hot oil and fry until the coating becomes puffed and golden. Gently turn the chile once to brown the other side evenly. Use a spatula and a spoon to help you turn it without breaking the coating.
If the oil is too hot, the exterior will brown before the cheese melts. If it is too cool, the batter will absorb oil and turn greasy. Medium heat is the sweet spot, and a small drop of batter should sizzle gently when it hits the oil.
Once golden and cooked, carefully remove the chile relleno from the oil and place it directly into the warm tomato sauce. Spoon some sauce over the top so the chile is well coated. The sauce softens the coating slightly while keeping the center hot and creamy.
Place the beef and cheese chile relleno on a plate alongside white rice with corn. Sprinkle with crumbled white cheese and spoon additional hot tomato sauce over the top.
Serve immediately while the cheese inside is warm and melty, the beef is savory and tender, and the golden egg coating is still light and delicious. Chiles rellenos are at their very best right out of the pan.