Monday, May 05, 2008

Chiles Rellenos

Happy Cinco de Mayo, everyone! I hope you all had a great weekend. I spent my weekend in Mexico. I first attended my cousins quinceañera on Saturday; and I went to Puerto Nuevo with my entire family to eat some delicious spiny lobster on Sunday.

So, I probaby don't have to tell you that Cinco de Mayo is a national holiday in Mexico. It commemorates the victory of Mexican forces led by General Ignacio Zaragoza over the French occupational forces in the Battle of Puebla on May 5, 1862. History lesson over, now go make these chile rellenos. Once you have everything assembled, the cooking is fast, but the entire process will take you 45 to 60 minutes. Salud!


  • 6 Poblano chiles or Anaheim
  • 1/2 pound Monterey Jack cheese, thinly sliced
  • 1/4 cup flour + 1 tablespoon
  • 1 tsp. salt
  • 6 eggs, separated
  • 2 cups salsita roja (recipe below)
  • 1 cup vegetable oil
  1. Preheat your oven to broil.
  2. Rinse the chiles. Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven. Watch and listen closely. When the skins start to char and turn black in places, take the chiles out and flip them over. Be sure and use a potholder or tongs so you don't burn your hands!
  3. When both sides are fairly evenly charred, remove them from the oven.
  4. Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam. After a few minutes, check them. Once the skin comes off easily, peel each chile.
  5. Cut a slit almost the full length of each chile. Make a small "t" across the top, by the stem and remove seeds and ribs.
  6. Insert the cheese through the slit in the chili. Put in a good amount but don’t stuff it tightly as it expands when it melts. Seal the slit in the chili with thin wooden toothpicks.
  7. Dredge the stuffed chiles in 1/4 cup flour and set aside.
  8. Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.
  9. Beat the egg yolks with one tablespoon flour and one teaspoon salt. Fold the yolks into egg whites and combine well.
  10. Heat the oil in a large skillet with high sides on medium high.
  11. Dip each chile in the egg batter. Coat evenly. Fry, seam side down on both sides until golden brown. Place on paper towels to drain.
  12. Meanwhile, heat the salsa in a medium saucepan. Place one or two rellenos on each plate and pour salsa over them. Serve them immediately and don't forget to serve Sol beer, too!



  • 2 large tomatoes
  • A quarter of a large onion, peeled
  • 2 garlic cloves
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • A handful of cilantro, lightly chopped

In a medium sauce pan add the tomatoes, quarter of an onion and garlic cloves. Add enough water to cover. Bring to a boil and simmer for 8 to 10 minutes, or until tomato skins start to break and peel.

Drain, but reserve 1/4 cup of cooking liquid. Peel the skins off the tomatoes.

Place the ingredients in a blender, along with salt, pepper and cilantro. Blend on high for one minute, until you get a sauce. Taste for seasoning. If you want your sauce to be more watery, add a few tablespoons of the reserved water. Serve sauce warm. You can also use this sauce for tostadas or sopes. Can you feel the Mexican love?

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