Authentic Chiles Rellenos with Roasted Tomato-Chipotle Sauce

Authentic Chiles Rellenos with Roasted Tomato-Chipotle Sauce ingredients

• Chiles Rellenos
• Roasted Tomato-Chipotle Sauce
• For Serving

How to make Authentic Chiles Rellenos with Roasted Tomato-Chipotle Sauce

1. To roast the 4 large poblano peppers: Place them directly over a gas flame or on a baking sheet under a broiler, turning frequently, until the skins are completely charred and blistered, about 8-10 minutes. Immediately transfer the hot peppers to a bowl, cover tightly with plastic wrap, and let steam for 10-15 minutes.
2. Once cooled enough to handle, peel the charred skin from the poblanos, gently make a slit down one side of each pepper, and carefully remove the seeds and veins, taking care to keep the pepper intact. Set aside.
3. Prepare the Roasted Tomato-Chipotle Sauce: Preheat the broiler. Arrange the 4 medium Roma tomatoes, 0.5 small white onion, and 2 garlic cloves on a baking sheet. Broil for 7-10 minutes, turning occasionally, until softened and lightly charred.
4. Transfer the broiled vegetables to a blender. Add 1 chipotle in adobo (plus 1 tsp sauce), 1 cup chicken or vegetable broth, 0.5 tsp dried oregano, and 0.25 tsp salt. Blend until smooth.
5. Heat 1 tbsp olive oil in a small saucepan over medium heat. Pour the blended sauce into the saucepan, bring to a simmer, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld. Keep warm.
6. For the filling: Stuff each prepared poblano pepper with about 1/4 cup of 1 cup shredded Oaxaca or Monterey Jack cheese. Gently fold the pepper over the cheese to close the slit as much as possible. Lightly dust the outside of each stuffed pepper with 0.5 cup all-purpose flour, shaking off any excess.
7. Prepare the egg batter: In a clean, dry bowl, beat the 4 egg whites with an electric mixer on high speed until stiff peaks form. In a separate bowl, whisk the 4 egg yolks, 0.5 tsp baking powder, and 0.25 tsp salt. Gently fold the egg yolks into the egg whites until just combined, creating a fluffy batter.
8. Heat 4 cups vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C).
9. Dip each floured, cheese-stuffed poblano into the egg batter, ensuring it's completely coated. Carefully lower one pepper at a time into the hot oil. Fry for 2-3 minutes per side, until golden brown and the batter is cooked through. The cheese should be melted inside.
10. Using tongs, carefully remove the fried chiles and transfer them to a wire rack set over paper towels to drain excess oil. Repeat with the remaining peppers.
11. To serve, place one or two Chiles Rellenos on each plate. Ladle a generous amount of the warm Roasted Tomato-Chipotle Sauce over the top. Garnish with 2 tbsp chopped fresh cilantro and a drizzle of 0.25 cup Mexican crema or sour cream. Serve immediately.

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