How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Ancho Chile Relleno?

You need 10 ingredients. The key ingredients include: 2 lbs tomatoes (coarsely chopped), 1/2 cup white onion (chopped), 2 garlic cloves, 1 cup cold water, and more.

Is Ancho Chile Relleno suitable as general?

Yes, Ancho Chile Relleno falls under the General category and is a great choice for this type of meal.

How do I store leftover Ancho Chile Relleno?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ancho Chile Relleno Recipe

Name: Ancho Chile Relleno
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs tomatoes (coarsely chopped); 1/2 cup white onion (chopped); 2 garlic cloves; 1 cup cold water; 1 1/4 cups corn oil (divided); 2 cups water (boiling); 6 large dried ancho chiles (they should be about 5- by 3-inch wiped clean see cooks note, below.); 6 ounces oaxaca cheese (or mozzarella string cheese, shredded by hand into strings. 1 1/4 cup packed ); 4 ounces queso anejo (or ricotta salata, finely grated. 1 cup ); 5 large eggs, separated

Ancho Chile Relleno

Eats Now Editorial Team · 542 kcal · General

1
Puree tomatoes, onion, and garlic with water and 3/4 tsp salt in a blender until smooth. Strain through a medium-mesh sieve into a bowl, pressing on and then discarding solids.
2
Heat 1/4 cup oil in a 12-inch heavy skillet over medium heat until it shimmers. Add tomato mixture (it will spatter) and simmer over low heat, stirring occasionally, until thickened slightly and a pool of oil forms around bubbles, about 20 minutes. Stir in enough of boiling-hot water to reach the consistency of a thin broth. Season with salt. Keep warm over low heat.
3
While sauce simmers, slit 1 side of each chile lengthwise and remove seeds and veins, keeping chiles intact. Fill each chile first with about 3 Tbsp packed Oaxaca cheese and then with about 2 Tbsp queso anejo and close chiles around filling as well as possible.
4
Put flour in a wide bowl and carefully dredge chiles in flour (make sure filling doesn't fall out), gently knocking off excess, and reserve on a plate.
5
Heat remaining cup oil in a 12-inch heavy nonstick skillet over medium heat until it shimmers.
6
Meanwhile, beat egg whites with a pinch of salt using an electric mixer at medium-high speed until they just hold soft peaks. Beat yolks briefly to loosen, then fold into whites with a rubber spatula gently but thoroughly.
7
Working in batches of 3, dip floured chiles, one by one, in egg batter to coat, transferring to skillet. Fry chiles, turning once with a slotted spoon, until batter is golden all over, about 1 minute. Transfer chiles as fried to warm tomato broth, turning to coat, then let stand 2 minutes so they absorb some of broth. Serve chiles with broth.
8
Note: Look for chiles that are soft and pliable enough not to need soaking.
9
Chiles can be stuffed and coated with flour 1 day ahead and chilled.
10
Tomato broth can be made 1 day ahead and chilled (covered once cool). Bring to a bare simmer before frying chiles.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

Ancho Chile Relleno

Tips for the best results

Variations & substitutions

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