Stuffed Poblano Chiles

Name: Stuffed Poblano Chiles (Chiles Relleños)
Yield: Makes 6 Stuffed Chiles
Cuisine: Mexican
Ingredients: Salt and freshly ground black pepper; Salt and freshly ground black pepper; 3 cups (720 ml) vegetable stock, chicken stock, or water, plus more if needed; 3 cups (720 ml) vegetable stock, chicken stock, or water, plus more if needed; 3 cups (720 ml) vegetable stock, chicken stock, or water, plus more if needed; 5 medium Roma tomatoes, 2 chopped and 3 blended into a puree; 4 garlic cloves, minced; ½ medium yellow onion, thinly sliced; 5 large eggs, separated; Canola oil, for frying; ¼ cup plus 1 tablespoon (40 g) all-purpose flour, divided; 12 ounces (340 g) queso fresco or Monterey Jack cheese, cut into 1-ounce (28-g) pieces; 12 ounces (340 g) queso fresco or Monterey Jack cheese, cut into 1-ounce (28-g) pieces; 6 large poblano chiles

Chiles Relleños

Preparation info

Makes
6
Stuffed Chiles

Difficulty
Medium

Appears in

Claudia's Cocina

By Claudia Sandoval

Published 2016

About

When I first walked into the MasterChef kitchen, one of the executive producers, Adeline Ramage Rooney, said to me, “If you were to go on and win this I would love to see chiles relleños in your cookbook!” I am dedicating this recipe to her. Adeline, one day I hope to have the privilege of making them for you personally.

When you decide to make chiles relleños, I’ve got your back. There’s a reason I’ve illustrated the process for you here. Simply put, it takes a

Ingredients

Americas
Mexico
Main course
Central America

Ingredients

Method