How to make Oaxaca Cheese Stuffed Chile Rellenos
Ingredients:
RANCHERO SAUCE:
1 jalapeño
2 chiles güeros or sweet mini peppers
1 tablespoon olive oil
1 cup chopped white onion
1/2 celery stalk, chopped
3 small tomatoes, chopped
1 clove garlic, minced
1 tablespoon all-purpose flour
1 1/2 cups water
salt to taste
freshly ground black pepper to taste
1 teaspoon chicken bouillon, granules
CHILES RELLENOS:
12 large Anaheim, Hatch, or poblano chiles, roasted and peeled
4 cups sliced Queso Oaxaca, Monterey Jack, Muenster, quesadilla, or asadero cheese
1 cup all-purpose flour
2 1/2 teaspoons salt, divided
1 teaspoon ground black pepper, divided
8 eggs, separated
1/4 teaspoon cream of tartar
2 cups canola oil for frying
Instructions:
RANCHERO SAUCE:
Boil jalapeño, chiles güeros or peppers until soft. Remove stems and chop. Heat olive oil in a saucepan and sauté onion, celery, and boiled chiles for 3 minutes.
Add tomatoes and garlic, and sauté for an additional 3 minutes. Add flour and stir for 2 minutes.
Add water, salt, black pepper, and granules and simmer about 5 to 10 minutes.
CHILES RELLENOS:
After roasting and peeling the chiles, carefully slit the bottom half of the chiles. For a milder chile relleno remove the stems and pull out the membranes and seeds being careful not to tear the chiles. Fill each chile with some cheese and set aside.
On a plate combine flour, 1⁄2 teaspoon salt, and 1⁄2 teaspoon black pepper. Place the filled chiles in the flour and coat all sides well. Shake off any excess flour. Reserve.
Using a stand mixer or an electric hand mixer beat the egg whites and cream of tartar, 2 teaspoons salt, and 1⁄2 teaspoon pepper on high speed until soft peaks form.
Add in the egg yolks, and carefully fold the egg yolks into the egg whites being careful not to mix too much so the egg whites don’t fall.
Fill a large heavy-bottomed saucepan about a third of the way up with canola oil and heat on medium-high heat. You want to get the oil very hot before frying your chile rellenos. Test the oil by dropping some of the egg white mixture into the oil. If the mixture sizzles and floats to the top, it’s the right temperature. If it sinks, the oil is not hot enough.
Dip the filled and flour-dusted chiles into the egg mixture until well coated, forming a little cocoon. Coat each chile one at a time just prior to frying. Carefully place the egg-coated chile rellenos in the hot oil, about 2 at a time. Fry until golden brown, turning once. Drain on paper towels. Change paper towels 2 to 3 times to absorb excess oil.
Arrange the chiles rellenos on a serving platter and drizzle each with some warm ranchero sauce and serve.
Nutrition Information:
YIELDS: 8 | SERVING SIZE: 1
Calories: 350 kcal | Total Fat: 25g | Saturated Fat: 10g | Cholesterol: 200mg | Sodium: 800mg | Total Carbohydrates: 20g | Dietary Fiber: 2g | Total Sugars: 5g | Protein: 15g
Frequently Asked Questions:
Can I use a different type of cheese for the filling?
Yes, you can use various types of melting cheeses such as Monterey Jack, Muenster, quesadilla, or asadero cheese if Oaxaca cheese is not available.
These cheeses will provide a similar creamy and gooey texture.
How can I control the spiciness of the ranchero sauce?
To adjust the spiciness of the ranchero sauce, you can modify the amount of jalapeño and chiles güeros or sweet mini peppers used.
For a milder sauce, use fewer or remove the seeds and membranes from the peppers.
Can I make the chiles rellenos ahead of time and reheat them later?
While chiles rellenos are best served fresh, you can prepare them ahead of time and reheat them in the oven before serving.
To maintain their crispiness, reheat at a lower temperature to avoid overcooking.
How can I roast and peel the chiles?
To roast the chiles, place them directly over an open flame or under a broiler until the skin is charred and blistered.
Then, place the roasted chiles in a sealed plastic bag for a few minutes to steam. The skin will loosen, making it easier to peel off.
Can I make the chiles rellenos gluten-free?
Yes, you can make the chiles rellenos gluten-free by using gluten-free all-purpose flour or a flour substitute like cornstarch.
Additionally, ensure the chicken bouillon used in the ranchero sauce is gluten-free or omit it if needed.
What are the best types of chiles to use for this recipe?
The recommended chiles for making Chile Rellenos are Anaheim, Hatch, or poblano chiles.
These varieties have a mild to medium level of spiciness and a large enough size to stuff with cheese easily.
How do I roast and peel the chiles properly?
To roast the chiles, you can place them directly over an open flame on a gas stove or under the broiler until the skin is charred and blistered.
After roasting, place the chiles in a sealed plastic bag for a few minutes to steam, making it easier to peel off the skin.
Can I make the ranchero sauce ahead of time?
Yes, you can prepare the ranchero sauce ahead of time and store it in the refrigerator. Just reheat the sauce before serving the chile rellenos.
Is it necessary to use a stand mixer for beating the egg whites?
While a stand mixer or electric hand mixer makes it easier to beat the egg whites until soft peaks form, you can also do this by hand with a whisk. It may take a little more effort, but it is achievable.