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Chiles Rellenos (Cheese-Stuffed Poblanos)

Roasted poblanos filled with melting cheese, coated in a fluffy egg batter, fried golden and served in tomato caldillo.

By Wanda Oyola 1 h 20 min Medium

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

A golden battered chile relleno with melted cheese in a pool of tomato caldillo, served with Mexican red rice with peas, carrots and beans.

Chiles rellenos are a favorite of Mexican home cooking and of fondas all over the country: roasted poblano peppers stuffed with cheese, wrapped in a puffy egg batter called capeado and fried until golden. They are served swimming in caldillo, a light tomato broth with onion and oregano, with Mexican red rice and beans on the side.

The Thermomix® TM7™ cooks the caldillo and then, in the clean bowl, whips the egg whites with the butterfly whisk into stiff peaks for the batter. The poblanos are roasted and peeled ahead, and the frying happens in a skillet on the stove. Have everything ready before you whip the whites, because the batter is best used right away.

Made in the Thermomix® TM7™

Chiles Rellenos (Cheese-Stuffed Poblanos)

Makes: 6 stuffed chiles

  • Prep40 min
  • Cook40 min
  • Total1 h 20 min
  • Serves6

Ingredients

For the caldillo

For the chiles

For the batter

To serve

Instructions

  1. Roast the poblanos over the flame of a gas burner, or under the oven broiler, turning them until blistered and charred all over, 8 to 10 minutes. Place them in a bowl, cover with a plate and let them sweat for 10 minutes. Peel, make a slit along one side and carefully remove the seeds, keeping the stem.
  2. Place the tomatoes, onion and garlic in the mixing bowl and blend 30 sec/speed 8. Add the oil, broth, oregano and salt. Place the simmering basket on the mixing bowl lid instead of the measuring cup and cook 15 min/100°C (212°F)/speed 1.
  3. Pour the caldillo into a saucepan and keep it warm on the stove over low heat. Wash the mixing bowl and dry it very well.
  4. Fill each chile with cheese sticks and close the opening with a toothpick. Pat the chiles dry and roll them in the flour, shaking off the excess.
  5. In a deep skillet on the stove, heat 2 cm (3/4 in) of oil to 180°C (360°F).
  6. Meanwhile, insert the butterfly whisk, place the egg whites and salt in the mixing bowl and whip 3 min/speed 3.5, until stiff peaks form. Add the yolks and mix 5 sec/speed 2, just until combined. Remove the butterfly whisk.
  7. Holding each chile by the stem, dip it in the batter to coat it all over and slide it into the oil. Fry for 2 minutes per side, spooning hot oil over the top, until golden. Fry 2 at a time and drain on paper towels.
  8. Ladle hot caldillo into shallow bowls, place a chile in each, remove the toothpicks and serve with red rice and beans.

Tips

  • Dry the chiles well after peeling and flour them lightly: the flour helps the batter stick so it does not slide off in the oil.
  • Make ahead: roast, peel and stuff the chiles up to 1 day ahead and keep them covered in the fridge. Let them sit out for a little while before frying.
  • Prefer meat? Fill the chiles with picadillo, like the one in the chiles en nogada recipe, instead of cheese.
  • Reheat leftovers in a 180°C (350°F) oven for 10 to 12 minutes so the batter firms up again, and warm the caldillo separately.

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