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Loading...A bold twist on the classic Mexican chile relleno, this version stuffes roasted poblanos with melting cheese and finely minced habanero for a slow-building kick. The light, airy egg-white batter fries to a golden, puffy shell that shatters with each bite, then gets smothered in a rustic roasted tomato sauce. Serve with rice and beans for a true comfort plate.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Servings4
Yield4 stuffed poblanos
Nutrition Facts
Per serving (estimated)
- 420 kcalCalories
- 28 gFat
- 10 gSaturated Fat
- 20 gCarbs
- 4 gFiber
- 6 gSugar
- 21 gProtein
- 580 mgSodium
- 620 mgPotassium
- 360 mgCalcium
- 2 mgIron
- 85 mgVitamin C
- 48 mcgVitamin A
Ingredients
For the Peppers
- 4 large poblano peppers, whole
- 2 habanero peppers, seeds removed and finely minced
- 1 tbsp olive oil
For the Cheese Filling
- 8 oz queso Oaxaca, pulled into strings
- 4 oz Monterey Jack, shredded
- 1/4 cup finely chopped white onion
- 2 tbsp chopped fresh cilantro
- 1/2 tsp kosher salt
For the Egg Batter
- 4 large egg whites, at room temperature
- 1 tbsp all-purpose flour
- 1/4 tsp cream of tartar
- 1 pinch fine salt
For the Roasted Tomato Sauce
- 4 Roma tomatoes, halved
- 1/4 white onion, roughly chopped
- 2 garlic cloves, peeled
- 1/2 tsp Mexican oregano
- 1/2 cup chicken broth
- 1 tbsp vegetable oil
- Salt and pepper to taste
For Frying and Dredging
- 2 cups vegetable oil for frying
- 1/2 cup all-purpose flour for dredging
Directions
- Roast the poblanos directly over an open flame or under a high broiler until the skins are blackened and blistered on all sides, about 8 minutes. Place in a covered bowl to steam for 10 minutes, then gently peel off the charred skins and make a lengthwise slit down one side of each pepper to remove the seed cluster without splitting them open.
- In a bowl, combine the Oaxaca cheese, Monterey Jack, minced habanero, white onion, cilantro, and salt. Mix gently and set aside. Stuff each poblano with about 1/4 of the cheese mixture, pressing lightly to close the slit and reshaping the pepper.
- Whisk the egg whites with cream of tartar and salt using a hand mixer until soft peaks form. Sift the flour over the surface and gently fold in with a spatula to keep the batter airy and fluffy.
- Heat the vegetable oil in a deep skillet to 350°F (175°C). Lightly dredge each stuffed poblano in flour, shaking off excess, then dip fully into the egg batter, turning to coat evenly.
- Carefully lower each battered pepper into the hot oil and fry for 2-3 minutes per side, turning once, until puffed and deeply golden. Transfer to a paper towel-lined plate to drain.
- Meanwhile, make the sauce: char the tomatoes, onion, and garlic on a dry comal or skillet until blackened, about 6 minutes. Blend with oregano and chicken broth until smooth, then strain into a saucepan with 1 tbsp oil. Simmer 5 minutes, season with salt and pepper.
- Spoon a generous pool of warm tomato sauce onto each plate, set a fried relleno on top, and spoon a little more sauce over the pepper. Serve immediately with rice, refried beans, and lime wedges.
Cook’s Notes
- Wear gloves when handling habaneros and never touch your eyes; the capsaicin can linger for hours.
- For an even puffier batter, make sure no yolk contaminates the whites and that the bowl and beaters are completely grease-free.
- If you prefer less heat, swap the habanero for a minced jalapeño or omit it entirely and add a pinch of smoked paprika to the filling.
- Roast the sauce vegetables until truly blackened; the char is what gives the tomato sauce its deep, rustic flavor.
- Choose poblanos that are flat and broad rather than curly so they are easier to stuff and hold their shape during frying.
