Chiles Stuffed with Goat Cheese and Herbs

Prep Methods/Techniques ,
Cuisine
Course
Servings 6
Description
We have been making these chile rellenos for 25 years and they have never gone out of the dinner rotation line-up. I have pan fried them, baked them (naked), and most recently used an air fryer to cook them. The air fryer has been the best way to go. No mess, perfect chiles.
Noted on 9/15/2021
Ingredients
    Braised Beef
  • 12 poblano chiles, roasted, peeled and seeded (or other Green Chile such as Anaheim, Hatch or Big Jim)
  • 4 clove garlic, peeled and minced
  • 8 oz mild goat cheese, room temperature, crumbled
  • 8 oz Monterey Jack cheese, shredded
  • 2 tbsp minced shallots
  • 6 pieces oil-packed sun-dried tomatoes, minced
  • 1/2 cup chopped fresh cilantro (not packed)
  • 1/2 cup chopped fresh basil (not packed)
  • 2 tbsp chopped fresh marjoram leaves
  • 1 tbsp chopped fresh thyme leaves
  • Salt and freshly ground black pepper (to taste)
  • 1 large egg
  • 2 tbsp heavy cream
  • Blue cornmeal for dredging (yellow cornmeal can be substituted but the blue is much more dramatic looking)
  • Oil for deep frying or, cooking spray for air-frying
    • Garnishes (optional)
  • Pico de gallo
  • Avocados, sliced
Method

  1. Roast, peel and seed the chiles. Try to keep the stem intact and try to make only one slit down the side to remove the seeds. Set the chiles aside.

  2. In a medium bowl, mix the garlic, cheeses, shallots, sun-dried tomatoes, herbs, salt and pepper. Shape into 12 logs roughly the size of the chiles. Insert one log into each chile, pressing the chile flesh so that it adheres to the filling. If not frying right away, put the chiles on a platter or plate, cover with plastic wrap and refrigerate.

  3. When it comes time to cook, set up a dredging station. Beat the egg with the cream and put in one plate. Put a generous amount of blue cornmeal in another plate. Roll each chile in the egg/cream mixture and then roll in the blue cornmeal. Heat the oil in a deep frying pan until it shimmers. Fry the chiles, two or three at a time, turning once, until they are golden brown. Drain on paper towels and keep warm in a low oven while frying the rest. Serve the chiles by themselves or with the optional garnishes.

    The air-fryer does a super job with these chiles. Spray the chiles with cooking oil and air-fry for about 5 minutes at 400. This is the easiest method for turning out perfect chiles. The air-fryer is also the absolute best way to roast chiles before peeling and seeding. The chiles are unbelievably easy to peel after air frying.
Cook's Notes
Advance Prep
The chiles can be roasted and stuffed 2 days ahead of cooking. Cover with plastic wrap and refrigerate.
Make It Dairy Free

I have had great success using dairy-free feta cheese and dairy-free Monterey Jack cheese. I also swap out the heavy cream for oat milk.