Chicken Chiles Rellenos with Cilantro Cream Sauce

Step 1

Char the poblanos. Place the poblano peppers over the open flame of a gas burner and cook, turning frequently, until the skin is blackened and charred on all sides. If you don't have a gas stove you can also do this under the broiler in the oven.

Step 2

Steam chiles. Once chiles are done roasting, remove to a large bowl. Cover with plastic wrap and let steam until they are cool enough to handle.

Step 3

Peel the peppers. Using your fingers or a damp paper towel rub off all the charred skin. You don't have to get every last bit of skin, but try to remove as much as possible. Be gentle so you don't rip the chiles.

Step 4

Remove the seeds. After the poblanos have been roasted and peeled, cut a slit down one side of the peppers with a sharp pairing knife. If there is already a rip in the poblano, use that spot to make the cut. Reach in and gently remove as many seeds as possible. Run chiles under water to remove any remaining skin and seeds.

Step 5

Stuff the peppers. Take each chile pepper and fill with 1/2 cup to 3/4 cup filling, depending on how large the chiles are. Push the filling around inside the poblano to fill in the top and sides with filling. Don't overstuff the two sides should easily come back together. Thread a toothpick between the two sides to close in the filling.

Step 6

Separate the eggs. Make the batter by gently cracking the eggs into the bowl of a stand mixer, be careful not to break the yolks or you will have to start over. Also make sure the bowl is very clean before starting. Using clean hands, gently lift the egg yolks out of the egg whites one at a time letting the whites fall between your fingers back into the bowl. Do not break the yolks. Place them in a separate small bowl.

Step 7

Beat the egg whites. Using the whisk attachment, whip the egg whites on high speed until stiff peaks form, about 3 minutes.

Step 8

Add the yolks. Reduce the speed to medium and add the yolks one at a time, letting the first one blend in before adding the next. Whip in the 1/2 teaspoon salt then turn off the mixer.

Step 9

Flour the chiles. Before breading the poblanos, heat oil in a large frying pan over medium high heat. While the oil is heating (this will take a few minutes) place flour in a shallow dish and season generously with salt. Coat each stuffed chile in flour.

Step 10

Coat in batter. Once the oil is hot (it should read 350°F on a instant read thermometer or a wood chopstick should be immediately covered in bubbles when inserted in the oil), start coating each stuffed pepper. Dip the poblanos one at a time in the egg mixture. I like to use a small rubber spatula to "paint" the batter onto the chiles until it sticks.

Step 11

Fry the peppers. Carefully slip the poblanos in the hot oil (hold them by the stem if possible) and let fry on one side until crisp and golden brown, about 2 minutes. Only fry 2-3 peppers at a time, depending on the size of the pan. Make sure they have plenty of room. Flip using a thin fish spatula and continue cooking until all sides are golden and the filling is warm, about 2-3 minutes per side or 8-10 minutes total. If the batter is browning too quickly, reduce the flame to medium heat. Repeat with remaining chiles.

Step 12

Serve. Remove from oil to a paper towel-lined baking sheet and let drain a minute or two then remove the toothpicks. Serve immediately with the warm Cilantro Cream Sauce (or your favorite salsa) spooned over the top.