Chevys’ Three-Cheese Chile Relleños

This recipe may be a bit time-consuming, but it’s worth it. If you really don’t want to spend time making all the elements, skip the homemade sauce and use your favorite salsa.–Peter Serantoni

LC Chiles Rellenos For Children Note

As chile peppers go, the poblano is pretty darn mild. And roasting peppers makes them even more. Which means these ooey, gooey, cheesy chile rellenos are about as child-friendly as dinners come. Well, okay, they’re no chicken fingers. But you’d be surprised. Speaking of roasting poblano peppers, just do as you would with bell peppers: Place the peppers under the hot broiler, turning regularly until all side are evenly blackened. Transfer them to a container and cover tightly with plastic wrap. Let the peppers steam for 5 to 10 minutes. Peel or rub the skin off with paper towels.

Three-Cheese Chile Relleños Recipe

  • Quick Glance
  • 50 M
  • 1 H
  • Serves 4

Ingredients

  • 1 1/2 cups shredded Cheddar cheese
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 cup queso fresco, plus additional for garnish
  • 6 eggs
  • 1/4 cup flour, plus 2 cups for dredging
  • 8 poblano chiles, at least 5 inches long, roasted and peeled (see LC Note above)
  • Canola oil
  • Ranchero Sauce

Directions

  • 1. Combine the three cheeses in a bowl, cover, and refrigerate.
  • 2. Separate the eggs, placing the whites in a clean, dry bowl and the yolks in a separate bowl. (The bowl for the whites must be completely grease free and the egg whites must not have even the slightest bit of yolk in order for them to stiffen properly when whipped.) Using a handheld mixer on high speed, whip the egg whites until soft peaks form when the beaters are lifted up and out of the whipped whites. Add the 1/4 cup flour and mix for 10 seconds. Add the reserved egg yolks and mix into the whites and flour on medium speed for 10 seconds. Using a large rubber spatula, gently finish incorporating the yolks by folding the mixture. Cover and refrigerate until ready to batter the relleños.
  • 3. Using the tip of a sharp paring knife, make a cut down the length of the chiles. Gently open each chile and hold it under cold running water to rinse away the seeds. Carefully remove the stem. Pat the chiles dry with paper towels. Gently press about 1/3 cup cheese mixture into an oval-shaped ball and place inside 1 chile. Using a wooden toothpick, “sew” the seam of the chile shut. Repeat until all the chiles are filled.
  • 4. Place the flour on a plate. Gently roll the stuffed chiles in the flour to coat. Dip the stuffed chiles in the egg mixture and turn to coat completely. Line another plate with paper towels.
  • 5. Fill a heavy skillet with 3 to 4 inches of the oil and heat over high until oil sizzles when a pinch of flour is dropped in. Add the stuffed chiles and fry them, 1 at a time, until light golden brown. Turn the chile to brown the other side. When evenly golden brown, remove the chiles from the hot oil with tongs and transfer to the paper towel-lined plate to drain.
  • 6. Place 2 relleños on each plate and remove the toothpicks. Spoon the Ranchero Sauce over the relleños and sprinkle with any remaining cheese.
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