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    You are in: Home / Recipes / Chile Rellenos De Queso (Chiles) Recipe
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    Chile Rellenos De Queso (Chiles)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    45 mins

    45 mins

    cookiedog's Note:

    Although I love chiles rellenos and make them all the time- I have never actually sat down to write the recipe. I saw this in Gourmet magazine and it is so close to how I make them I decided to post it. Sometimes I don't make the sauce and just serve the rellenos with salsa or you can cut the sauce amount in half as it makes a lot. I like to use a mix of poblano chiles and anaheim. When choosing chiles, the straighter they are the easier they will be to roast and peel. Cooks note: Chiles can be roasted and stuffed 1 day ahead. Chill covered. Sauce can be made 1 day ahead. Chill, uncovered, until cool, then cover.

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    Ingredients:

    Servings:

    Units: US | Metric

    For chiles

    For Sauce

    For Coating and frying chiles

    Directions:

    1. 1
      Roast Chiles: Roast chiles on their sides on racks of gas burners (1 or 2 per burner) over medium-high heat, turning with tongs, until skins are blistered and slightly charred, 4 to 6 minutes. (Or broil on rack of a broiler pan about 2 inches from heat.) Immediately transfer to a large bowl and cover, then let stand 20 minutes.
    2. 2
      Make tomato sauce while chiles stand: Puree all sauce ingredients except oil with 1 1/4 teaspoons salt in a blender until smooth, then strain through a medium-mesh sieve into a bowl, pressing on solids, then discarding them.
    3. 3
      Heat the 2 tablespoons oil in a deep 12 inch heavy skillet or heat proof casserole (preferably one that can go to the table) over medium-high heat until it shimmers. Carefully pour in sauce and simmer gently, stirring occasionally, 10 minutes (sauce should still be thin) season with salt.
    4. 4
      Stuff and fry chiles: Carefully rub off skins from chiles, leaving stems attached. Poblano chiles: Cut a slit lengthwise in each chile with kitchen shears, then carefully cut out seedpod (including attached ribs) without tearing chile (Hotter chiles smell stronger when cut). For Anaheim chiles: slice off the top 1/2 inch of stem end including seed placenta and remove any loose seeds. Wipe chiles clean with a paper towel if necessary.
    5. 5
      Stuff chiles with cheese and enclose filling by overlapping slit slightly if possible, then transfer to a plate. (Use a toothpick to mark any hotter chiles if desired).
    6. 6
      Heat 1/2 inch oil in another 12 inch heavy skillet over medium heat until it registers 360°F on thermometer.
    7. 7
      While oil heats, beat egg whites with 1/8 teaspoons salt using an electric mixer until they just hold stiff peaks. Whisk yolks with 1/8 teaspoons salt in a large bowl, then gently fold in whites.
    8. 8
      Put flour in a fine-mesh sieve and dust chiles, turning them to lightly coat all sides.
    9. 9
      When oil is ready,coat chiles, 1 at a time (hold chile by stem or use spoons) in egg batter, spooning it over chile to cover completely; then fry, turning once, until golden on all sides (lap oil over any lighter areas), 4 to 5 minutes. Transfer chiles with a slotted spoon to paper towels to drain.
    10. 10
      Meanwhile, reheat sauce over low heat. Lay chiles in sauce to serve or ladle sauce over individual servings. (makes extra sauce).

    Ratings & Reviews:

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    Nutritional Facts for Chile Rellenos De Queso (Chiles)

    Serving Size: 1 (408 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 395.0
     
    Calories from Fat 224
    56%
    Total Fat 24.9 g
    38%
    Saturated Fat 12.8 g
    64%
    Cholesterol 262.1 mg
    87%
    Sodium 388.5 mg
    16%
    Total Carbohydrate 20.4 g
    6%
    Dietary Fiber 3.2 g
    12%
    Sugars 8.9 g
    35%
    Protein 23.6 g
    47%

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