Char, stuff, and fry poblanos till golden crisp for this classic Mexican dish, then serve them over a rich tomato sauce. Learn how to make chile rellenos here.
Like many generations-old dishes, the origins of chiles rellenos are fuzzy. Indigenous cooks in what’s now Mexico and Central America have charred and stuffed chile peppers for centuries. According to one popular story, the dish rose to prominence in Mexico in 1821. As the legend goes, nuns in a Puebla convent served stuffed peppers beneath a white walnut sauce with pomegranate seeds to the leader of the Mexican army to celebrate newfound independence from Spain.
Many chiles rellenos recipes require blackening the poblanos over an open flame—which you could absolutely do on your outdoor grill—but you can create similarly smoky notes and peelable skins by roasting peppers on the stovetop or broiling them in the oven. Folding beaten egg whites into whisked egg yolks makes a fluffy egg batter that coats the green chiles in ethereal crunch when fried. Fillings and flavors are infinitely customizable.
Mexican Poblano Chile Monterey Jack Tomato Main Brunch Dinner Blender Electric Mixer Deep Fry Fry
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