Chiles rellenos — roasted poblano chillies stuffed with cheese or picadillo, dipped in a beaten egg batter, and fried — require two preparation stages of precision: the roasting and peeling (identical to the chile en nogada technique — MX-02) and the egg batter (a separated egg batter where the whites are beaten to soft peaks and the yolks folded in, producing a light, soufflé-like coating).
- **The poblano selection:** Large, dark green, uniform-shaped — small or twisted chillies are difficult to peel cleanly. - **The stuffing:** Queso fresco, queso Oaxaca, or Chihuahua cheese; or picadillo (spiced meat filling as per MX-02). - **Sealing the stuffed chilli:** A toothpick through the slit to hold the filling inside during frying. - **The egg batter:** Egg whites beaten to soft peaks; yolks beaten with a small amount of salt and flour; whites folded into yolks. The batter must be used immediately — it deflates within 5 minutes. - **Frying:** Neutral oil at 175°C. The chilli is dipped in the batter and placed gently in the oil — the batter sets immediately and puffs slightly as the egg proteins cook.
Mexico: The Cookbook