Chiles Rellenos with Tomato Ranchera Sauce

Chiles rellenos — stuffed and battered poblano peppers — crossed from central Mexican tradition into Tex-Mex kitchens along the Rio Grande, where they are served blanketed in a peppery tomato ranchera sauce rather than the walnut cream of Pueblan tradition. The egg-white batter is ethereally light when done right.

Serves: 4

Ingredients

Peppers and Filling

• 4 large poblano peppers
• 300g (2 1/2 cups) shredded Oaxacan cheese or Monterey Jack
• Salt to taste

Egg Batter

• 4 large eggs, separated
• 1/4 tsp salt
• 3 tbsp (25g) all-purpose flour, for dusting

Ranchera Sauce

• 400g (14 oz) can crushed tomatoes
• 1/2 white onion, roughly chopped
• 2 garlic cloves
• 1 jalapeño, roughly chopped
• 1 tsp dried oregano
• 1 tsp ground cumin
• 2 tbsp (30ml) vegetable oil
• Salt and pepper to taste

To Fry

• Vegetable oil for frying (about 500ml / 2 cups)

Instructions

1. Char poblanos over a gas flame or under the broiler, turning, until blackened all over, 8–10 minutes. Place in a covered bowl 15 minutes to steam. Peel skin, make a slit down one side, and remove seeds carefully, keeping the pepper intact. Season inside with salt and stuff firmly with cheese. Close with a toothpick.
2. Make the ranchera sauce: blend tomatoes, onion, garlic, jalapeño, oregano, and cumin until smooth. Fry sauce in oil in a saucepan over medium-high heat for 5 minutes until darkened and fragrant. Season and keep warm.
3. Beat egg whites with salt to stiff peaks. Beat yolks lightly, then fold into whites.
4. Dust stuffed peppers with flour, shaking off excess. Dip each pepper through the egg batter to coat generously.
5. Heat oil in a deep skillet to 180°C (350°F). Fry peppers 3–4 minutes per side until deep golden and puffed. Drain on a rack.
6. Arrange on a platter, spoon ranchera sauce over, and serve immediately.

Cook's Notes: The batter deflates quickly — fry immediately after coating. Stuffing the peppers slightly overfull helps them hold their shape during frying. Cheese with good melt (Oaxacan, Monterey Jack) is essential; avoid pre-shredded blends with anti-caking agents.