Chiles Rellenos Recipe with Saffron Rice & Pomodoro Sauce

I make these every year for my birthday, and it’s a hit on Christmas Eve. This is a dish I have 13 times a year. This is my Chiles Rellenos recipe served with saffron rice pilaf and pomodoro sauce.

STEP 1
• 20 poblano peppers
| Char the skins: Hold peppers over an open flame (grill or gas stove) using tongs or a wire rack. Rotate until the skin is completely blackened and blistered.
| Steam to loosen skins: Immediately transfer charred peppers to a bowl, cover with a damp towel or plastic wrap, and let steam for 5–10 minutes. This makes peeling easier.
| Peel the peppers: Use a rounded serrated knife or your fingers to gently scrape off the blackened skin. Don’t worry if a few bits remain—it adds flavor. Leave stems intact.

STEP 2
• Wisconsin Munster cheese, shredded (or Oaxaca cheese)
| Fill with cheese: Use a skewer or knife to make a small slit near the stem. Stuff each pepper generously with shredded Munster or Oaxaca cheese. Seal with a toothpick or skewer if needed.

STEP 3
• 2 tablespoons all-purpose flour
| Dust with flour: Lightly roll stuffed peppers in flour to help the batter adhere.

STEP 4
• 10 egg whites
| Whip egg whites: In a clean, dry bowl, beat egg whites to stiff peaks (no yolk can be present, or they won’t whip properly).

STEP 5
• 10 egg yolks
| Whip egg yolks: In a separate bowl, beat yolks until pale yellow and ribbon-like (about 5 minutes).

STEP 6
• 2 tablespoons all-purpose flour
| Combine: Gently fold yolks into the whites. Sprinkle in flour and fold just until incorporated (don’t overmix).

STEP 7
• Olive oil (or Avocado oil)
| Heat ½ inch of oil in a pan over medium heat. Test with a sprinkle of flour—it should sizzle gently.

STEP 8
| Coat with batter: Hold peppers by the stem, dip into the batter, and carefully place in the hot oil. Spoon extra batter over any bare spots.

STEP 9
| Fry until golden using a spoon to gently flip. Transfer to a paper towel-lined plate to drain.

STEP 10
| Place fried chiles on a baking sheet and bake at 400°F for 5–10 minutes to fully melt the cheese.

STEP 11 | Serve
• Saffron rice pilaf (see notes)
• Pomodoro sauce (tomato sauce with smoked paprika, cumin, and garlic)
• Greek yogurt or crema (optional)
• Chopped cilantro
| Plate with saffron rice and warm Pomodoro sauce. Drizzle with crema or Greek yogurt and garnish with cilantro.

Recommended Recipes:
Pomodoro Sauce: https://www.youtube.com/watch?v=uKFeRl2CKWc