Where it comes from
Born in the city of Puebla and described in Mexican cookbooks as early as 1858 as a green chile stuffed with minced meat and coated in egg.
On the plate
The egg shell shatters into a crisp, custardy cloud, giving way to a smoky, slightly sweet pepper and a hot rush of stringy cheese. The tomato broth pools underneath, bright and savory, tying every forkful together.
How it works
Whipping the egg whites separately traps air, so the batter puffs into a light, insulating shell that fries crisp without turning greasy. Charring and peeling the poblano removes the bitter skin and concentrates its smoky sweetness.
Variations
cheese-stuffed (relleno de queso), picadillo meat filling, chile en nogada style, batterless capeado-free versions, New Mexico chile substitutes
On the Palate
Ingredients
Serves 4
How it's made
8 steps · Show ↓40 min active
How it's made
8 steps · Show ↓- 110 min
Char poblano chiles directly over a flame until blistered all over, then sweat in a covered bowl and peel off the skins.
- 25 min
Make a careful slit down each chile, remove the seeds and veins, keeping the stem intact.
- 38 min
Stuff each chile generously with queso Oaxaca or picadillo, then press the opening closed.
- 46 min
Whip egg whites to stiff peaks, fold in the yolks and a pinch of salt to make a light batter.
- 512 min
Dredge the stuffed chiles in flour, dip in the egg batter, and shallow-fry in hot oil until puffed and golden.
- 615 min
Simmer blended roasted tomatoes, onion, and garlic into a light caldillo broth.
- 74 min
Drain the fried chiles on paper and slip them into the warm tomato broth just before serving.
- 83 min
Serve immediately with rice and warm tortillas, spooning broth over each chile.
