Zubereitung

Char the poblanos directly over a gas flame or under a very hot broiler, turning with tongs, until the skins are blackened and blistered on all sides, about 8 minutes. Transfer to a covered bowl and rest for 10 minutes.

After the 10-minute rest, rub away the loosened skins without rinsing the peppers. Make one lengthwise slit in each pepper, keeping the stem attached, and remove the seeds and membranes with a small spoon. Pat the peppers dry, fill each cavity with 60 g of Oaxaca cheese, and gently press the slit closed around the filling.

Blend the tomatoes, onion, garlic, 120 ml water, and 1/2 tsp salt until smooth. Heat 1 tbsp oil in a wide saucepan over medium heat, add the blended sauce, and simmer uncovered for 15 minutes, stirring occasionally, until slightly thickened and brick red.

Set a wire rack over a baking sheet. Pour the remaining oil into a deep, heavy skillet and heat to 175°C. Separate the eggs; whisk the whites to firm peaks, then whisk the yolks with the remaining 1/2 tsp salt and fold them gently into the whites.

Spread the cornstarch on a plate and roll each stuffed pepper in it, tapping off the excess. Dip one pepper at a time into the egg batter, turning carefully to coat all sides without opening the slit.

Fry the coated peppers in batches, slit side up first, for 2 to 3 minutes per side, turning once, until the batter is puffed and golden and the cheese is melted. Drain on the prepared rack and repeat, allowing the oil to return to 175°C between batches.

Golden battered chile relleno frying in hot oil

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Ladle the hot tomato sauce into four shallow bowls. Set one chile relleno in each bowl and serve immediately while the batter is crisp and the cheese is molten.

Chiles rellenos served over simmered tomato sauce

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Warum dieses Rezept gelingt

Roasting concentrates the poblanos' earthy flavor and loosens their skins, while the airy egg batter provides a delicate contrast to stretchy cheese. A bright tomato sauce balances the richness without masking the pepper.

Aufbewahren und Aufwärmen

So bewahrst du es auf

Refrigerate cooled chiles and sauce separately in airtight containers for up to 3 days. The battered peppers are best the day they are made.

So wärmst du es auf

Reheat the sauce in a saucepan over medium-low heat. Warm the chiles on a rack over a baking sheet at 190°C until hot throughout, about 12 minutes; avoid microwaving, which softens the coating.