Cheese-Stuffed Chiles

About this recipe

Chiles rellenos are one of the most emblematic dishes in Mexican cooking. Roasted and peeled poblano chiles are stuffed with Oaxaca cheese, coated in a fluffy egg batter and fried until golden, then bathed in a silky tomato broth. Dating back to the colonial era, they remain a favourite in homes and restaurants throughout Mexico.

1. 1

   Roast the poblano chiles directly over the gas flame, turning them with tongs until the skin blisters and blackens evenly all over.

   

   💡 If you do not have a gas stovetop, roast them under the broiler at 260°C, turning every 3 minutes.

2. 2

   Place the roasted chiles in a sealed plastic bag for 15 minutes so they steam and the skin loosens easily.

   

   💡 Do not peel them under running water, as this will wash away the smoky flavour.

3. 3

   Peel the chiles, removing all the charred skin. Make a lengthways slit and carefully remove the seeds and veins without tearing the chile apart.

   

   💡 Press cling film directly onto the surface if you need to keep it for later - this stops it going brown.

4. 4

   Shred the Oaxaca cheese into long strips and stuff each chile with equal portions. Secure with a cocktail stick if needed.

   
5. 5

   For the broth, dry-roast the tomatoes, onion and garlic on a comal or heavy skillet over medium heat for about 10 minutes. Blend with the chicken stock until smooth.

   
6. 6

   In a saucepan, heat 1 tablespoon of oil over medium-high heat, pour in the sauce and bring to the boil. Add the bay leaf, salt and pepper. Simmer for 10 minutes.

   

   💡 Keep the heat low to avoid burning the chiles, which would make the salsa bitter.

7. 7

   Separate the egg whites from the yolks. Whisk the whites with a pinch of salt to stiff peaks. Fold in the yolks one at a time without deflating the mixture.

   

   💡 The whites should be at room temperature and the bowl completely clean for the best volume.

8. 8

   Lightly dust each stuffed chile with flour, shaking off the excess. Dip into the egg batter, coating completely.

   

   💡 The beauty of salsa macha lies in its crunchy texture, so avoid making it too smooth.

9. 9

   In a deep skillet, heat plenty of oil to 180°C. Fry the battered chiles for 3–4 minutes on each side until golden. Drain on kitchen paper.

   
10. 10

    Serve the chiles bathed in the hot tomato broth. Accompany with Mexican red rice.