Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 355ml Shredded Cheddar

  2. 1 1/2 cups 355ml Shredded Monteray jack

  3. 1 cup 237ml Queso fresco - plus additional For garnish - (a fresh white cheese sold In the store, if not available can Substitute farmer cheese or feta cheese)

  4. 6 Eggs

  5. 1/4 cup 15g / 1/2oz Flour - plus

  6. 2 cups 125g / 4.4oz Flour - for dredging

  7. 8 Poblano chiles - (abt 5" long) - roasted, peeled Canola oil - for frying Ranchero Sauce

  8. 1 tablespoon 15ml Olive oil

  9. 1 teaspoon 5ml Minced garlic

  10. 3/4 cup 46g / 1.6oz Chopped onion

  11. 3 cups 187g / 6.6oz Chopped tomatoes

  12. 2 teaspoons 10ml Tomato paste

  13. 1 1/2 teaspoons 7 1/2ml Chipotle puree

  14. 1 teaspoon 5ml Salt

  15. 1 teaspoon 5ml Minced fresh oregano

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine the 3 cheeses in bowl and refrigerate. Separate the eggs into separate mixing bowls. Beat the whites on high speed until soft peaks form; add the 1/4 cup flour and mix for 10 seconds. Add the yolks and mix at medium speed for 10 seconds. Using a large rubber spatula finish incorporating the yolks by folding them in. Cover and refrigerate until ready to batter the rellenos. Make a cut down the length of the chiles, gently open chiles and hold under cold running water to rinse away the seeds. Pat dry with paper towels. Gently press about 1/3 cup of the cheese mixture into an oval shaped ball and place inside one of the chiles. Using a wooden toothpick "sew" the seam of the chile shut. Repeat until all chiles are filled. Place the flour on a plate. Gently roll the stuffed chiles in the flour to coat. Dip into egg mixture and coat completely. Line another plate with paper towels. Fill a heavy skillet with 3 to 4 inches of the oil and heat over high until oil sizzles when a pinch of flour is dropped in. Add the stuffed chiles and fry one at a time. When chiles are light golden brown, turn them to brown the other side. Remove with tongs and transfer to paper towel lined plate to drain. To serve: Place 2 rellenos on each plate and remove the toothpicks and discard. Spoon the Ranchero Sauce over the rellenos and sprinkle the cheese over. For the Ranchero Sauce: Heat the oil over medium heat. Add the garlic and onion and saute until soft. Add the rest of the ingredients, increase the heat to medium-high, and bring to a boil. Once boiling, decrease the heat to low and simmer for ten minutes. Remove from heat and let cool. Transfer to an airtight container and refrigerate for up to 3 days. To use, heat slowly over low heat. If necessary, thin with 1 tablespoon of chicken stock. This recipe yields 4 servings.


Send feedback