This recipe is often enjoyed without meat, where the peppers are simply stuffed with the cheese mixture. Even for a cheese lover like me, though, that can be a little much. This recipe incorporates chorizo sausage. Adjust the balance of sausage and cheese to your own liking. As printed below, the rellenos are still rather cheese-heavy. Without the sausage, this is a vegetarian meal.
- 6 poblano chiles
- salt
- 2 tsp. white vinegar
- ½ tsp. black pepper
- 3 cups shredded cheese (see note below)
- 1 lb. ground chorizo, browned, drained, and cooled (optional)
- 3 Eggs, separated
- ½ cup all-purpose flour
- oil for frying
Authentic Sauce
- 3 large tomatoes
- ½ small onion
- 1 large clove garlic
- 2 bay leaves
- 1 sprig fresh oregano
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1 Tbl oil
Roast & Prepare the Peppers
Place the chiles directly over a medium flame on a gas stove. Turn the peppers with tongs until they are entirely covered in black blisters (5-10 min), being careful not to roast them any longer to prevent bitterness. Immediately but gently put the peppers into a plastic bag and close the bag. Leave in bag for 15 minutes to sweat. This will make the skins easier to remove while the steam continues to cook the peppers’ flesh.
Gently remove the roasted peppers and peel them. Do not rinse. Carefully make a single lengthwise slit in each pepper and remove the seeds and membranes. For more information on roasting peppers, watch this video.
After roasting and peeling, soak the chiles in enough cool water to cover with 1 Tbl salt and 2 tsp. vinegar for 20 minutes. Rinse, drain, and set aside. The peppers will need to be as dry as possible when you stuff them.
Prepare the Sauce
In a blender or food processor, puree the tomatoes, onion and garlic. Strain through a fine mesh sieve, pushing the mixture with a spatula or spoon until all that is left in the strainer is a relatively dry lump of pulp. Discard the pulp.
Heat 1 Tbl oil in a skillet, add the tomato puree and bring to a gentle boil. Lower the heat, add 1 tsp salt, ½ tsp pepper, and the herbs. Cover and simmer for 10 minutes. You may thin this sauce with a little water if it becomes too thick.
Stuff the Peppers
Remove the peppers from the salt water brine to drain briefly on paper towels. Fill each chile with about two tablespoons of meat and ¼ cup of cheese, then set aside. Be sure that the flaps of the peppers can still touch enough to close around the filling. Heat frying oil while you prepare the batter. Be sure there is enough oil to cover the peppers at least ½ way, so you only need to turn them once.
Prepare the Batter
Beat the egg whites until they form stiff peaks, then fold in the yolks one at a time. Season flour with S&P, and spread flour mixture on a plate. Turn 1 chile in the flour to coat lightly, then dip into the eggs, making sure that it is coated completely with no gaps in the batter. Add chile to oil and fry on each side until medium brown. Drain on paper towels. Repeat flour/batter/deep-fry process with remaining stuffed peppers. Hold finished rellenos in a warm (170 - 200 degree F) oven while you finish frying the others.
Warm the sauce and serve under the fried peppers to prevent a soggy relleno.
CHEESE NOTE
Use 2 cheeses: equal parts Chihuahua Mexican cheese (made for melting) and a sharp, dry, hard cheese with chili peppers in it if you can find it. Substitutes for Chihuahua cheese include softer, creamy-textured white cheeses like Monterey Jack, or a mild cheddar. Most large grocery stores (Giant Eagle, Whole Foods, Market District) should carry a nice assortment of cheeses that can accommodate the sharp & dry – mild & creamy balance.
cook's TIP
Roast one or two extra peppers to be prepared for possible breakage.
MAKE AHEAD
Prepare recipe through step three. Cover and refrigerate sauce and stuffed peppers for up to four hours.