Un Cuento de Dos Chiles Rellenos

A Tale of Two Stuffed Peppers

Chile Relleno de Queso with Ancho Chile Sauce and Scotch Bonnet Beans and Rice

Baked Chile Relleno stuffed with Queso Fresco, Beans and Rice, atop Ancho Chile Sauce, accompanied by Rice Fritters

The ranting chef, in a recent post, asked, “Do you have a `go to’ test dish for the places you go?”
My favorite “go to” dishes for mexican restaurants are: (1) torta and (2) chiles rellenos.  I’d not made either of these at home, so now I’m tackling chiles rellenos.  In my experience, chiles rellenos are typically poblano peppers, stuffed with cheese, batter-dipped, and deep-fried to a golden brown.  As with other stuffed peppers, there are many variations involving the stuffing and the coating.  For instance, many years ago at a restaurant, I enjoyed a nice chile rellenos coated with crushed, multi-colored tortilla chips.  Since I mostly avoid deep-fried foods, that was a great alternative that, instead of submersing in oil, could be baked – like the relatively bland, but convenient bell-pepper-based stuffed peppers my mom used to make with ground beef, rice, and tomato sauce…  and, yes, I know tortilla chips are deep-fried.  But, while shunning explicitly deep-fried foods, I did also allow myself potato chips, but not french fries.  Whatever; live and let me live with my own innocuous delusions. :)

Last week I bought three fresh poblano peppers (about $1.50) and some queso fresco (about $7 for 12 oz. – seemed expensive, but that’s Whole Foods for you) and decided I would make each as a differently-prepared chili relleno.

Making chiles rellanos for the first time is non-trivial.  First, you’ll want an accompanying sauce or salsa.  Then, you’ll need to blacken or blister and peel the peppers (to remove the bitter skin), carefully clean and stuff them, coat them, and then cook them, preferably without the filling falling out and without the result looking disgusting.  I managed that on two out of three of the peppers I prepared: (1) a typical cheese-stuffed pepper, and (2) a baked, tortilla chip-encrusted pepper with a more interesting filling;  the third pepper we’ll appropriately name, “chile relleno not appearing in this post.”  (It will, however, be appearing on my plate of leftovers for dinner sometime soon, i.e., too ugly to post, but not too ugly to eat.  Full disclosure:  I waited too long to batter-dip it and the batter had lost its meringue-ness, and thus did not coat the pepper well.)

To accompany the chiles, I used an Ancho Chile Sauce that I had prepared in advance.  I liked the idea of matching the stuffed poblano with an ancho chile-based sauce, since the ancho chile is actually a dried, ripe poblano pepper.

Typical Chiles Rellenos ingredients:

  • large fresh green poblano peppers (2)
  • canola oil
  • queso fresco (~4 oz., crumbled)
  • all-purpose flour
  • eggs (3 separated, whites whisked until frothy and smooth, yolks carefully folded in)

As an alternative filling, I created a Scotch Bonnet Beans & Rice, since I wanted a spicy kick, as chiles rellenos are typically quite mild; I acheived a moderate level of heat by using just a single scotch bonnet pepper, with seeds and veins removed.

Baked, Tortilla Chip-encrusted Chile Relleno ingredients:

  • large fresh green poblano pepper (1)
  • queso fresco (~1.5 oz., crumbled)
  • scotch bonnet beans and rice (see below, or use another stuffing)
  • egg (1, whisked, as a wash)
  • tortilla chips (crushed, ~1/2 cup)

To get started, we need to blacken and blister the skin of the peppers as thoroughly as possible. This is so that we can peel them.  I used a combination of methods: directly placing them over the stovetop gas flame and turning them in a pan over high heat.  Previously I’ve done this under the broiler (turning frequently); in hindsight, I think the broiler works best.
Once blackened and blistered, place them in a plastic Zip Loc bag to steam and cool.

Blistering the Poblano Peppers for peeling

While the peppers are cooling, prepare the stuffing(s).

Scotch Bonnet Beans and Rice ingredients:

  • rice (I used 1 cup rinsed jasmine rice, because that’s what I had on hand)
  • water from reconstituted ancho chiles or soup stock (2 cups)
  • scallions (2 chopped, white and green portions separated)
  • black beans (1 can, rinsed and drained)
  • garlic (2 cloves minced)
  • sweet corn (frozen, ~2/3 cup)
  • pimento (2 oz.)
  • large green olives (~6, sliced, I used jalapeno-stuffed olives)
  • pickled jalapeno (1 T., minced)
  • scotch bonnet pepper (optional, 1, seeded, deveined, dry roasted, and minced as finely as possible, or substitute a habanero, jalapeno, or some other milder pepper)
  • cumin seed (1/2 t.)
  • saffron threads (optional)

Scotch Bonnet Beans & Rice Ingredients

I placed most of the ingredients (except for the beans and scallion greens) in a rice cooker, with the corn in the steamer basket, and cooked with the rice.

Cooking the Rice

When rice is done, toss in the steamed corn, black beans, scallion greens, and salt to taste; and using chopsticks; using chopsticks is a good tip if ever you need to mix fine ingredients into a moist or somewhat sticky rice because it won’t stick to the utensils too much.

Scotch Bonnet Beans & Rice for stuffing, as a side dish, and for rice fritters

Our simpler stuffing is the queso fresco.

Crumbled Queso Fresco

When the peppers are reasonably cooled, carefully peel them, rinse them in water, cut a slit perhaps 2/3 down one side and carefully remove the seed bunch, any veins, and any loose seeds.  I leave the stem intact for handling and for presentation.

Deseeding and Cleaning Poblano Peppers

Next, carefully stuff the peppers as desired.  For some, simply fill them moderately with crumbled queso fresco.  For others, perhaps stir queso fresco in with the beans and rice to form a stuffing.

To bake peppers rolled in tortilla chip crumbs, first dip the stuffed pepper in an egg wash, then roll in crushed tortilla chips, and place in a greased baking pan.  Bake at 375°F for 45 minutes to 1 hour (occassionally check to be sure chips aren’t too brown), or partially bake (e.g., 1/2 hour) and store to reheat by baking later.

To fry peppers in oil, prepare the egg batter for the peppers by vigorously whip the egg whites with a whisk into a meringue consistency (a large metal bowl is best, but I don’t have one), then carefully fold the yolks in to mix evenly, but be careful not to overstir, which will cause the whites to collapse.

Whipped Egg Whites and Separated Yolks to be folded together for Batter.

For the peppers to be fried in oil, first coat them with flour.

Dipping a Stuffed Poblano in Flour before Egg Batter

Then dip them in the egg batter, and place them in hot oil, e.g., about 1/2 inch deep; I tested the oil temperature by frying some corn tortilla strips.  Be sure to adjust the temperature so that it sizzles when something is dipped in, but doesn’t cook so fast that it will quickly burn.

Blurry Action Shot: Frying Chile Relleno

Turn the peppers occasionally to cook on each side, being careful to avoid spilling the filling.  (Be particularly careful when cooking the side that was slit open.)
After frying, place on paper towels to absorb excess oil.

Plate the chile relleno atop a sauce or salsa, and accompany with a side, such as my scotch bonnet beans and rice.

Chile Relleno with Ancho Chile Sauce and Scotch Bonnet Beans & Rice

As an optional side, and since my beans and rice was a bit sticky, I formed small balls (~1 in.), rolled them in the egg batter and fried them in the remaining oil to make rice fritters.

Frying Rice Fritters

Of the two chiles rellenos preparations (fried and baked), I was more pleased with the appearance of the typical fried chile relleno stuffed with cheese.

Lastly, while I kept this meal completely vegetarian, I can’t help but think that cooked chorizo would be a great additional ingredient to the stuffing. :)

This was a respectable first try, and I enjoyed the result, and even used some leftover rice and beans to make a breakfast burrito this morning.

Let me know your chiles rellenos tricks or tips!  This is definitely a recipe that benefits from experience.

Here are some recipes I consulted for ideas:

Oh ya, and here’s a non-mexican Stuffed Bell Pepper recipe you might like from Katja’s Kitchen. :)

10 responses

  1. Tonight I reheated the tortilla chip-encrusted chile rellenos by microwaving it on high for 3 minutes, with some rice fritters; then I put it in a 400°F oven for about 10 minutes to crisp the crushed chip coating and the fritters… it was quite nice. It has a nice level of spiciness from the stuffing (usually chile rellenos are quite mild, given that poblano peppers are only about 1/10 as spicy as a jalapeno).

    • Thanks! Interesting – I’d not heard of haurache, but looked it up online. It seems that if you’re willing to make your own tortillas, you could easily make haurache as well.

    • I spent a bit more than 2 hours for this first effort; but that included baking time and setting up for photographs. The post is in the order I did things to suggest what could done simultaneously, like baking the baked version while frying the others (and the fritters) and preparing the rice while peeling the peppers (which is time-consuming, but necessary for these green poblanos). I also made the sauce in advance.

      My guess is you could do cheese-filled, fried chiles in about an hour, and you could do baked ones in about 1.5-2 hours with half of that being baking time. For weekdays I might revert to what my mom did: make them in advance and reheat them when you need ’em. :)

      Since I knew I would have leftovers, I baked the chip-encrusted one just 1/2 hour (to get the chips to adhere with the egg wash) and that reheated well (from the refrigerator) in a few mins in the microwave and then 10 minutes in the oven.

  2. That looks delicious! I love Chile Rellenos and Chile Verde and Chile Colorado….wait, I need to stop! I can’t wait to look through your blog and find more wonderful stuff!

  3. Pingback: Ancho Chile Sauce | Kitchen Convivial

    • After having eaten three variations, I liked the one with the mixed cheese & beans and rice stuffing, fried with the egg batter, (not shown) the best… and it makes a more well-rounded nutritional meal. :)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s