Like many generations-old dishes, the origins of chiles rellenos are fuzzy. Indigenous cooks in what’s now Mexico and Central America have charred and stuffed chile peppers for centuries. According to one popular story, the dish rose to prominence in Mexico in 1821. As the legend goes, nuns in a Puebla convent served stuffed peppers beneath a white walnut sauce with pomegranate seeds to the leader of the Mexican army to celebrate newfound independence from Spain. The red, white, and green colors of the dish shared those of the new country’s flag.
Many chiles rellenos recipes require blackening the poblanos over an open flame—which you could absolutely do on your outdoor grill—but you can create similarly smoky notes and peelable skins by roasting peppers on the stovetop or broiling them in the oven. Folding beaten egg whites into whisked egg yolks makes a fluffy egg batter that coats the green chiles in ethereal crunch when fried.
Fillings and flavors are infinitely customizable. For a meatier version, add crumbled Mexican chorizo to the cheese. Swap the Monterey Jack for Oaxaca cheese, mozzarella, queso asadero, or another mild melting cheese. Stir minced cilantro into the tomato-based sauce. Instead of poblano peppers, use Anaheim or New Mexico chiles—or any other type of mild long pepper. (Be sure to choose straight chiles rather than curved ones; they’ll be easier to peel and fill.) Stuff them with refried beans (or refried beans and shredded cheese) and serve with tortillas, chile colorado, and queso fresco.
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