My litmus test for Mexican or Tex-Mex restaurants is whether their chile rellenos pass muster with me. I have always been very picky with how chile rellenos are prepared and taste. I have never been fond of deep fried rellenos that arrive soggy, greasy, and so over-breaded that it’s almost impossible to find the chile pepper in the inside of it.
I began my quest for the “perfect” chile relleno recipe shortly out of college. After many years of trial and error, I think I have come up with the perfect balance of taste and lightness for both the chile and the egg white-based batter that enfolds it. Adding corn meal to the batter adds the final perfect touch. —anotherfoodieblogger
Poblano (sometimes labeled Pasilla) peppers
shredded Monterrey Jack cheese, divided
eggs, egg whites and yolks separated into two bowls
Dash of salt
1 to 2
cups chile con carne or enchilada sauce, of choice, for topping
Broil the peppers in the oven until they are blackened, turning often, about 10-15 minutes. Place them immediately in a tightly sealed paper bag for 20 minutes.
Meanwhile, begin to prepare chile con carne sauce or enchilada sauce of your preference.
Peel the skin off the peppers, and cut a slit in them and remove seeds and rinse. Place them in a lightly oil-sprayed casserole dish, and stuff with shredded cheese.
Mix the flour, cornmeal, baking powder and water into the bowl with the egg yolks.
With an electric mixer, beat the egg whites in the other bowl until foamy. Sprinkle with a dash of salt and beat until stiff, but not dry. Fold the egg yolk mixture into the egg whites gently, until no more white is visible.
Pour the batter evenly over the peppers and sprinkle with paprika. Bake at 325 degrees, until puffed and lightly browned, about 40 minutes.
Serve with chile con carne or enchilada sauce, cilantro or sour cream, or any other garnishes you prefer, such as sliced avocado.