Name: Nick Zocco's Winning Chile relleno
Prep time: 25 min
Cook time: 35 min
Yield: 4
Cuisine: Mexican/Latin
Ingredients: 4 poblano peppers, whole and fresh; 8 oz Oaxaca cheese, cut into 4 thick batons; 4 large eggs, separated; 2 tbsp all-purpose flour; 1/4 tsp kosher salt; 1/4 tsp white pepper; 2 cups roasted tomato sauce, freshly blended with 2 garlic cloves and 1/2 white onion; 3 tbsp vegetable oil for frying; 1/2 cup whole milk; 1/4 cup Mexican crema or sour cream; 2 tbsp fresh cilantro, chopped; 1/4 white onion, thinly sliced, for garnish

Chile relleno

25 min Prep

35 min Cook

4 Serves

Ingredients

4 poblano peppers, whole and fresh
8 oz Oaxaca cheese, cut into 4 thick batons
4 large eggs, separated
2 tbsp all-purpose flour
1/4 tsp kosher salt
1/4 tsp white pepper
2 cups roasted tomato sauce, freshly blended with 2 garlic cloves and 1/2 white onion
3 tbsp vegetable oil for frying
1/2 cup whole milk
1/4 cup Mexican crema or sour cream
2 tbsp fresh cilantro, chopped
1/4 white onion, thinly sliced, for garnish

Instructions

Char poblanos directly over a gas flame or under a hot broiler, turning with tongs every 30 seconds, until skin is completely blackened and blistered (3-4 minutes total). Place in a plastic bag for 5 minutes to steam. Peel away charred skin carefully under cool running water, keeping flesh intact. Make one vertical slit and remove seeds and membranes without tearing the pepper.
Stuff each poblano with one batten of Oaxaca cheese, gently inserting it through the slit. Set aside on a paper towel-lined plate.
Beat egg whites to stiff peaks using a stand mixer or whisk, about 4-5 minutes. In a separate bowl, whisk yolks until pale. Gently fold yolks into whites in two additions until just combined—do not overmix. Season with salt and white pepper.
Heat vegetable oil in a large shallow pan over medium-high heat until 350°F (175°C). Dust each stuffed pepper lightly with flour, then dip into egg batter to coat fully. Carefully place in hot oil and fry 2-3 minutes per side until golden brown and puffy. Transfer to a paper towel-lined plate.
Whisk together roasted tomato sauce, milk, and crema in a saucepan over medium heat. Warm through for 2-3 minutes, stirring occasionally, until sauce reaches 165°F (74°C).
Pour half the sauce onto a serving platter. Arrange fried chiles rellenos on sauce, then pour remaining sauce over and around peppers. Garnish with fresh cilantro and sliced white onion. Serve immediately while chiles are still warm and sauce is steaming.

Inspired by Nick Zocco’s winning chile relleno. This is a plausible recreation, not the chef’s original recipe.