All posts tagged: Chiles rellenos

Who Makes the Best Chiles Rellenos?

The best chiles rellenos are a dream of melted cheese within a meaty, soft Poblano pepper cloaked in airy egg-white batter covered in fresh tomatillo sauce. I maintain that it’s difficult to find really good chiles rellenos in most Mexican restaurants around here. Making them involves a number of steps, and short-cuts can ruin the dish. Over the years, I’ve been served chiles rellenos that bummed me out, with tough unpeeled peppers, a thick clump of cold cheese, heavy, eggy batter tasting of the frying oil, and canned sauces. Abominations! To get the best chiles rellenos, I had to make them at home.  I’ve made them so many times, I no longer use a recipe. This is the process.   I broil the poblanos directly on a rack placed at highest level. Beneath them place a pan of water. The water adds steaming action, and catches any liquid that might be released from the pepper, and makes cleaning the pan easier. When the peppers are blistered and wrinkled on all sides, put them in a bowl and place a plate over the top. Let them sit. …