By Ron | September 24, 2025

Chilli Relleno

Cuisine	Diets	Course	Servings
Mexican	Vegetarian PHD	Main	4 to 6

Ingredients/Zutaten

Sauce

1/3 cup vegetable or corn oil

1 medium onion, peeled and quartered

4 garlic cloves

1/3 cup flour

6 Roma tomatoes

1 seeded and stemmed Jalapeno pepper

4 cups water, not broth! (or 5 cups for longer cooking)

2 teaspoons salt

1 1/2 teaspoons Mexican oregano, crushed between fingers

1/4 teaspoon finely ground black pepper

1 bay laurel leaf

1 pinch ground cinnamon

1 pinch ground cloves

Chilies

6 large Poblano chiles, fresh

8 ounces Queso Asadero or mild cheddar cheese

Brine

4 cups water

4 teaspoons salt

1/3 cup white vinegar

Batter

2 cups canola oil, for frying

6 separated eggs

1/2 cup flour, plus one tablespoon for egg batter

3/4 teaspoon salt

Garnish

sour cream

fresh cilantro

Instructions/Zubereitung

1. In a saucepan, heat 1/3 cup vegetable oil to medium-low.
2. In a food processor, finely chop onion and garlic.
3. Sauté onion and garlic mixture in oil until translucent and golden.
4. Add 1/3 cup flour to mixture, and stir cooking until flour is lightly browned.
5. Place tomatoes in food processor and puree, (About 1 1/2 cups.)
6. Add Jalapeño pepper and mixture to food processor, and submerge onion and garlic roux, and process until finely pureed.
7. Pour sauce into the same saucepan, and add 5 cups water and 2 teaspoons salt.
8. Add 1 1/2 tsp Mexican crushed oregano, fresh ground pepper, bay leaf, a pinch of ground cinnamon, and a pinch of ground cloves.
9. Bring to a boil while whisking.
10. Reduce to medium-low and simmer until thick. Cover slightly vented, and whisk occasionally. (About 45 minutes.)
11. Keep warm over low heat and whisk as needed until served, or reheat and stir before serving.

1. Keep pepper stems intact and place on a grill or under broiler, cooking on each side until evenly blistered and slightly blackened.
2. Immediately place peppers in a large plastic bag and allow to steam about 3 minutes.
3. Carefully slide skins off each pepper, and discard.
4. Just big enough to slip a stick of cheese in, cut a slit lengthwise down one side of each pepper.
5. Carefully cup each pepper with one hand and gently run water into the slit to flush out the seeds.
6. Combine 4 cups water, 4 teaspoons salt, and 1/3 cup white vinegar, and soak chiles in this brine for a few minutes.
7. While chilis are soaking, cut cheese into 6 long thin sticks.
8. Remove chiles from brine and blot dry with paper towels.
9. Stuff each chile with one cheese stick.(Don’t panic if a chili tears. The flour and egg batter will seal it up.)

1. Pour 2 cups oil into a wok or skillet and heat to 365° F.
2. Measure 1/2 cup flour into a sifter or fine mesh colander and dust each chile with flour on all sides. (For torn chiles, apply some extra flour at the seam then slightly overlap the tear.)
3. Beat egg whites and a pinch of salt until stiff peaks form.
4. Beat egg yolks in another bowl with one tablespoon flour and 3/4 teaspoon salt.
5. Pour the yolk mixture into the beaten egg whites.
6. Using a rubber spatula, fold together lightly but thoroughly while keeping the whites fluffy.
7. Using the rubber spatula, “frost” one stuffed and floured chile.
8. Hold chile by the stem and place carefully into the hot oil. Repeat with additional chiles, frying only 2 or 3 at a time.
9. Fry chiles until golden on all sides, turning once with a skimmer or coated tongs until done. (About 5 minutes.)

1. Drain peppers between paper towels. If not serving immediately, reheat individually in a microwave for 15-20 seconds.
2. Make a pool of warm sauce on the plate and add a chile. Top with a dollop of sour cream and a sprinkling of fresh chopped cilantro.