Chiles Rellenos

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Chiles Rellenos to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Chiles Rellenos, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 12 Large Mild, green chiles w/stems
• 1/2 Pound Jack cheese cut into long narrow, strips.
• BATTER:
• 1 Cup All purpose flour
• 1 Teaspoon Baking powder
• 1/2 Teaspoon Salt
• 3/4 Cup Yellow or white cornmeal
• 1 Cup Buttermilk
• 2 Eggs, slightly beaten

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Parch and peel chiles leaving stems on

Step 2: Technique & Execution

Cut small slit below the stem, removing seeds if desired

Step 3: Technique & Execution

Insert strips of Jack cheese being careful not to split chile

Step 4: Technique & Execution

Prepare batter: Sift flour with baking powder and salt, then add cornmeal

Step 5: Technique & Execution

Blend buttermilk and slightly beaten eggs, then combine milk mixture with dry mixture and blend together

Step 6: Technique & Execution

Slightly moisten each chile with water dip in plain flour, then in batter