Chef Mario’s recipe for authentic stuffed poblano chiles, also known as chiles rellenos, is full of flavor and is sure to keep you coming back for more. We’re so excited to have Chef Mario here with us and we’re loving his delicious Mexican dishes. When you’re in the mood for Mexican food but want to stay in and cook yourself, this recipe will definitely satisfy that craving. Because you have to stuff and fry the poblano peppers, it’s fun for the whole family to get involved. We hope you enjoy!
- 5 red plum tomatoes, cored and coarsely chopped
- 1 garlic clove, minced
- 1/3 cup chopped white onion
- 1 tablespoon olive oil
- Freshly ground black pepper
- 1 1/2 cups Mozzarella cheese
- 1 tablespoon dried oregano
- 6 poblano chiles, charred, seeded, and deveined
- 3 egg whites, at room temperature
- 1 egg yolk, at room temperature
- All-purpose flour, for dredging
- Vegetable oil, for frying
Note: To char the chiles (or any fresh chile), put the chiles over a gas flame or underneath the broiler and cook until they are blackened on all sides. Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel. Peel, stem, and seed the chiles. Once peeled, the chiles may be chopped, sliced, or stuffed.
1. Put the tomatoes, garlic and onion in a blender. Blend until smooth.
2. In a medium sauté pan, heat the oil over medium heat.
3. Add the sauce and simmer for 5 minutes.
4. Season with salt and pepper, to taste.
1. Mix the cheese and oregano in a small bowl.
2. Cut a slit through 1 side of the charred poblanos and fill each pepper with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place.
3. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form.
4. Add the egg yolk and continue to beat for about 1 minute.
5. In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don’t have a thermometer a cube of bread will brown in about 3 minutes.)
6. Dredge the filled poblanos in flour until they are fully covered.
7. Shake off any excess flour, and then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.
8. Arrange the chiles on a serving platter, spoon the sauce on top, and serve.