Classic Chile Relleno Plate
Instructions:
1. Roast and prep the chiles:
Roast poblanos over open flame or under broiler until charred.
Place in a plastic bag to steam 10 min.
Peel skin gently, make a slit, and remove seeds. Stuff with cheese.
2. Make the salsa verde:
Boil tomatillos and jalapeño until soft (5–7 min).
Blend with onion, garlic, cilantro, and salt.
Simmer for 10 minutes until slightly thickened.
3. Make the rice:
In a pot, heat oil. Sauté rice until lightly golden.
Add garlic and onion, stir briefly.
Pour in tomato sauce and chicken broth.
Season and bring to boil, then cover and simmer 18 min.
4. Refry the beans:
In a pan, heat oil/lard. Add beans and mash.
Simmer until creamy. Add cheese if desired.
5. Batter and fry the chiles:
Beat egg whites until stiff. Gently fold in yolks + pinch of salt.
Dust stuffed chiles with flour, then dip in egg batter.
Fry in hot oil until golden on all sides. Drain on paper towels.
6. Assemble the plate:
Place chile relleno on a plate, pour green salsa (and optional red salsa) over the top.
Sprinkle more cheese and melt briefly under broiler or microwave.
Serve with a side of rice, beans, lettuce-tomato salad, and guacamole.
🌟 Pro Tips
For extra flavor, mix Oaxaca and asadero cheese inside the chiles.
Want a shortcut? Use store-bought green salsa or enchilada sauce.
For a vegetarian version, skip the lard in beans and use veggie broth in rice.