Chiles Rellenos with Ancho Chiles
This version of chiles rellenos with ancho chiles is one of my favorites—smoky, cheesy, and served in a rich, comforting sauce.
Ingredients
- 6 medium-large ancho chiles
- 4 cups chicken broth, low-sodium
- 14 oz queso fresco, cut into sticks
- ¼ cup all-purpose flour
- 5 large eggs
Tomato Salsa
- 1 lb tomatoes, halved
- ½ white onion, roughly sliced
- 4 garlic cloves, unpeeled
- 2 chipotles
- 2 tbsp adobo sauce
- 2 tsp Mexican dried oregano
- ½ tsp cumin, ground
- ½ tsp black peppercorns
- 1 corn tortilla
- 1 tbsp white distilled vinegar
Additional
- ¼ bunch cilantro
- Salt, to taste
- 4 cups avocado oil, for frying, plus more for cooking
Instructions
Start the Salsa
- Preheat the oven to high broil.
- Arrange the tomatoes (skin side up), onion, and garlic on a foil-lined sheet pan. Drizzle lightly with oil. Broil for 10–15 minutes, positioning the pan close to the heat source, until charred, softened, and cooked through. Remove and let cool.
- In a skillet, fry the tortilla in 2–3 tablespoons oil over medium heat until crispy and browned on both sides. Set aside to cool.
Prep the Ancho Chiles
- Using kitchen scissors, make an opening for the filling by cutting a small slit just below the stem of each ancho chile, then cutting downward toward the tip (about ¾ of the way down). Do not cut all the way through—keep the stem attached.
- Gently open each chile and remove as many seeds as possible. Avoid tearing.
Hydrate the Chiles
- Heat 4 cups broth until steamy, then turn off the heat.
- Rinse the chiles, then submerge them in the hot broth for 2–3 minutes, or until plump and slightly softened. Do not over-soak—they will become too fragile.
- Remove immediately, letting excess broth drip back into the pot. Transfer to paper towels and pat dry inside and out.
- Place on fresh, dry paper towels to keep them free of excess moisture. Reserve the broth for the sauce.
Assemble the Chiles
- Gently stuff each chile with queso fresco, leaving enough room to close.
- Secure with 2 toothpicks per chile, keeping the number consistent so none are left behind later.
- Set aside briefly to allow them to air-dry further.
Finish the Salsa
- Transfer the roasted tomatoes, onion, and peeled garlic to a blender.
- Add chipotles, adobo, oregano, cumin, black peppercorns, fried tortilla, vinegar, and reserved chile soaking broth. Blend until completely smooth. Set aside.
Lightly Flour the Chiles
- Lightly coat each chile with flour, shaking off any excess. Set aside.
Prepare the Egg Batter
- Separate the eggs, ensuring no yolk gets into the whites.
- Whip the whites on medium-high speed until stiff peaks form. Do not over-whip.
- Reduce speed to medium-low and add the yolks one at a time. Mix just until combined—the batter should be light, fluffy, and smooth.
Fry the Chiles
- Heat about 4 cups oil in a deep pot to 350°F.
- Dip one chile at a time into the batter, coating evenly. Carefully place into the oil, laying it away from you.
- Fry in batches of 2 until the underside is golden, spooning hot oil over the sides and top to help set the batter. Gently flip and cook until golden and set all around.
- Transfer to a rack set over a paper towel-lined sheet pan. Repeat with remaining chiles.
- If you have egg batter left over, coat broccolini or cauliflower and fry to make use of it—just make sure they are completely dry.
Chiles Rellenos
- Heat 2 tablespoons of oil in a large, deep pan over medium heat. Pour in the salsa and bring to a gentle simmer.
- Reduce heat to medium-low, add cilantro, cover, and simmer for 15 minutes. Season with salt to taste.
- Remove the toothpicks from the chiles, then add them to the sauce, including the broccolini if using. Spoon the sauce over the top to coat.
- Cover and simmer gently for 5–10 minutes, or until the cheese softens and the chiles absorb the sauce and are heated through.
Serve
- Serve the chiles drenched in salsa with your favorite sides. See article for pairing suggestions.
Equipment
- Toothpicks
Notes
Do not over-soak the chiles in the broth—they can become too soft and tear easily.
Thoroughly dry the chiles before frying, as water and hot oil do not mix—excess moisture can cause splattering.
Don’t overfill the chiles; leaving a little space makes them easier to close and fry.
Keep track of toothpicks by adding the same number to each chile to ensure all are removed before serving.
Maintain oil temperature around 350°F for even frying; adjust the heat as needed.
Fry in small batches to keep the oil temperature steady.
Salt is added at the end—season to taste, making sure the sauce is well balanced, as the chiles will absorb flavor from it.
Nutrition
Serving: 1SERVINGCalories: 346kcalCarbohydrates: 18gProtein: 20gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 204mgSodium: 2176mgPotassium: 432mgFiber: 3gSugar: 6gVitamin A: 1691IUVitamin C: 12mgCalcium: 443mgIron: 2mg
Nutrition information is automatically calculated and intended as an approximation only.