Chiles Rellenos
About this recipe
Chiles Rellenos is a classic Mexican dish featuring roasted poblano peppers stuffed with cheese and served with a fresh salsa. This version, as demonstrated by Babish, emphasizes the importance of charring the vegetables to enhance their flavor, creating a rustic and vibrant salsa that perfectly complements the stuffed peppers.
The technique of frying the chiles in a light batter ensures a crispy exterior while keeping the filling gooey and delicious. With simple ingredients and straightforward steps, this recipe is approachable for home cooks looking to impress.
Ingredient notes
- Oaxaca cheese can be substituted with low-moisture mozzarella.
- Cotija cheese can be replaced with feta cheese if needed.
- Fresh cilantro can be swapped for parsley if preferred.
Tips from Binging with Babish’s video
- Char the tomatoes, jalapeno, and onion on a cast iron griddle for maximum flavor; you can also use a broiler or pizza oven.
- When peeling the charred poblano chiles, wear gloves to avoid irritation from the heat.
- Make sure to steam the charred chiles under a plate for about 15 minutes to make peeling easier.
Good to know
- What is the best way to char the poblano chiles?
- You can char them directly on the stovetop or in a pizza oven until their skins are almost completely black.
- How long do I need to fry the chiles?
- Fry the chiles for 2-3 minutes on each side until golden brown.
- What consistency should the salsa have?
- The salsa should be chunky, not smooth like tomato soup.
- How can I ensure the batter sticks to the chiles?
- Coat the stuffed chiles in flour before dipping them in the batter to help it stick.
No life story here — the video and the recipe are the whole point. All credit to Binging with Babish: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Chop the onion in half and peel it.
- 2
Remove the stem from the jalapeno.
- 3
Char the tomatoes, jalapeno, and onion on a preheated cast iron griddle until blistered and charred.
- 4
Transfer the charred vegetables to a large saucepan and add enough water to cover them halfway (about 2-3 cups).
- 5
Add the smashed garlic and sprinkle with Mexican oregano. Cover and bring to a simmer for 5-10 minutes.
- 6
Check the vegetables for softness; they should be just soft enough to blend.
- 7
Blend the vegetables with about a cup of the cooking water until you achieve a chunky salsa consistency. Season with salt and pepper to taste before returning to the pot.
- 8
Set the salsa aside.
- 9
Char the poblano chiles until their skins are almost completely black, either on a stovetop or in a pizza oven.
- 10
Place the charred chiles in a bowl and cover with a plate to steam for about 15 minutes.
- 11
Peel the skins off the chiles while wearing gloves to avoid the heat.
- 12
Stuff the chiles with Oaxaca cheese or your desired filling, ensuring to remove the core and seeds without damaging the pepper.
- 13
Separate the egg yolks and whites into two bowls. Whisk the yolks until smooth.
- 14
Beat the egg whites until they reach semi-stiff peaks, then gently fold in the yolks to create a batter.
- 15
Coat the stuffed chiles in flour, then dip them in the batter to fully cover.
- 16
Heat oil in a pan to 350°F (175°C) and fry the chiles for 2-3 minutes on each side until golden brown.
- 17
Drain the fried chiles on paper towels and serve them over the salsa, garnished with cotija cheese and cilantro.
Heads up — we had to guess a little:
- The quantity of Oaxaca cheese is inferred based on typical stuffing amounts for chiles rellenos.
Credit where it’s due: this recipe was transcribed from Binging with Babish’s original video on YouTube. Follow them there — it’s their dish.
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