Chili Relleno Recipe

Serves 4

4 large poblano peppers

2 cups Shredded jack cheese

All purpose flour

4 eggs, separated

2 tablespoons flour (for egg coating)

3 cups red sauce 

Oil for frying

Fire roast the peppers directly on a gas flame or outdoor grill, turning as needed until all the skin have blistered. Or another option would be to place the peppers under the broiler on high for 15-20 minutes, turning halfway through cooking time. Once roasted, place into a paper bag until cooled.

Remove the peppers from the bag. Carefully remove the blistered skins from peppers. Using a small knife, slice below the base of the pepper about 2/3 down and carefully remove as much of the seeds and membranes from inside. Try you best not to tear the peppers too much.

Take your shredded cheese, about 5 to 6 tablespoons and using your hands, shape it into a cigar shape so it fits nicely into your roasted peppers. If there are any gaps, fill them in with more cheese. Close the peppers as well as you can so none of the cheese is showing. Use toothpicks to seal the pepper up.

Place the filled peppers on a plate lined with parchment paper and refrigerate 1 hour.

When ready, in a deep skillet, preheat 2 cups of oil at medium heat until temperature reaches 350-360 degrees F.

Remove chilis from the refrigerator and let sit for 5 minutes before dusting them with flour, making sure all the surface is cover. Shake off excess flour and set aside.

Add the egg white to a large bowl. Reserve the egg yolks. With a hand mixer, beat the egg whites until stiff peaks form. You should be able to flip the bowl upside down without the egg whites moving. With a whisk, mix in the egg yolks and 2 tablespoons flour, careful not to break the meringue.

First coat each pepper with a light dusting of flour. This will allow the egg mixture to stick better. Then coat each prepared pepper with a good coating of egg batter, making sure it’s even all around. Use a spoon to help you cover the with batter. Carefully transfer to pan with preheated oil. Dip the second peppers and carefully place next to the other one. After a 1 minutes, gently ladle some of the hot oil over the tops of peppers, to help set the egg. After 2 minute, carefully flip the peppers over. Fry for another 3 minutes or until golden brown. Transfer to a plate lined with paper towels. Serve immediately with sauce or you can be made ahead, place them on a parchment lined baking sheet and place into an oven at 350 degrees the heat and crisp up before serving. 

Serve by adding warm red sauce onto plate, top with more sauce and some of the remaining cheese. Serve with rice and beans.