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Torta de chile relleno
Torta de chile relleno: Mexico City bolillo with a battered cheese-stuffed poblano, refried beans and salsa
MexicanAt Mexico City's torta stands and school gates, the chile relleno torta is the meat-free favourite: a whole poblano, roasted, peeled, stuffed with melting cheese, dipped in fluffy egg batter and fried, then pressed into a bolillo spread with refried beans and salsa. People buy them warm mid-morning or wrap them in foil for lunch. The common mistake is frying a wet chile: the batter slides off, so pat it dry and dust it with flour first. Oaxaca cheese and Monterey Jack are often made with animal rennet, so choose a vegetarian melting cheese, and check the refried beans are made without lard. Chef's tip: beat the egg whites to stiff peaks before folding in the yolks; that airy capeado is what makes it puff and stay crisp.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the chiles
- 4 poblano chillieslarge, straight ones
- 7 oz Oaxaca-style melting cheesevegetarian, in 4 thick sticks
- 3 tbsp plain flour
- 3 eggsseparated
- ¼ tsp salt
- 1 cup sunflower oilfor frying
To assemble
- 9 oz refried beans (made without lard)warmed
- ½ cup red salsa
- 1 avocadosliced
- ¼ white onionthinly sliced
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Method
0/6 doneStep 1: Blacken 4 poblano chillies directly over a gas flame or under a very hot grill, turning, for 8–10 minutes, until the skin is charred all over. Seal them in a bowl under a plate for 10 minutes.
10 minStep 2: Rub off the skin, cut a slit down one side and carefully remove the seeds, keeping the stalk on. Push a stick of 7 oz Oaxaca-style melting cheese inside each and close the slit. Pat dry and dust all over with 2 ⅛ tbsp plain flour.
Step 3: Whisk the egg whites from 3 eggs with ¼ tsp salt to stiff peaks. Fold in the yolks and ⅞ tbsp plain flour until just combined.
Step 4: Heat 1 cup sunflower oil in a deep frying pan over a medium-high heat to 350°F, or until a drop of batter puffs at once. Dip each chile in the batter and fry for 2–3 minutes a side, spooning oil over the top, until golden and the cheese is molten. Drain on kitchen paper.
10 minStep 5: Split 4 bolillo rolls or crusty rolls, pull out a little crumb and toast the cut sides in a dry pan for 1 minute.
Step 6: Spread the bases with 9 oz refried beans (made without lard), add a chile, spoon over ½ cup red salsa and top with 1 avocado and ¼ white onion. Close and press gently. Eat warm, or wrap in foil and eat within 2 hours.
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 24 g
- Carbs
- 62 g
- Fat
- 32 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does torta de chile relleno take?
- About 60 minutes in total: 30 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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