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Mexico, Americas · Chiles Rellenos (Cheese-Stuffed Poblanos)

Cheese-Stuffed Poblano Tempura with Ponzu Pico de Gallo (Japanese × Mexican)

Charred poblano wrapped around melting cheese, fried in a light, crackly Japanese tempura batter and topped with a zesty ponzu tomato salsa.

ServingsServes 2
Total cooking time40 min
DifficultyMedium

Method

  1. Char the poblanos over a gas flame on high heat for , turning until blackened, steam them in a covered bowl for 10 minutes and peel.

    Add in this stepPoblano peppers 2

    high heat

  2. Cut off the stems, slit the peppers open, shake out the seeds and cut each one into two wide flat pieces. Cut the cheese into 1.5 cm thick sticks, roll each in a piece of pepper and chill seam-side down for . Cold rolls let the cheese melt more slowly, so they don't burst in the oil.

    Add in this stepMonterey Jack or low-moisture mozzarella (block) 100 g

  3. Ponzu pico de gallo: seed the tomato and cut it into 5 mm dice, and finely chop the red onion. Toss with the cilantro, ponzu and sesame oil and let it sit while you fry.

    Add in this stepTomato 150 gRed onion 40 gCilantro, chopped 2 tbspPonzu 2 tbspToasted sesame oil ½ tsp

  4. Pour oil 4 cm deep into a 20 cm pot and heat on medium-high heat for to 175 °C. A drop of batter should sink halfway, then rise straight back up.

    Add in this stepOil for frying 600 ml

    medium-high heat

  5. Make the batter right before frying. Set aside about 1 tablespoon of the flour, mix the rest with the cornstarch, pour in the ice-cold sparkling water and stir just 10 times with chopsticks; a few lumps keep it crisp. Dust the rolls in the reserved flour.

    Add in this stepCake flour (or all-purpose flour) 70 gCornstarch 20 gIce-cold sparkling water 100 ml

  6. Dip each roll in the batter, let the excess drip off and fry for , turning, until crisp and pale gold. Fry in 1 batch so the oil stays hot, drain on a rack and sprinkle with flaky salt straight away.

    Add in this stepFlaky salt to taste

  7. Serve hot with the ponzu pico de gallo spooned over or alongside. The cheese inside is very hot, so let them cool for a minute.

Cook's tip

The colder the water and flour, the lighter and crisper the batter (10 minutes in the freezer helps). A shiso leaf tucked inside each roll adds extra Japanese flavour. Reheat leftovers in an air fryer at 180 °C for 3 minutes.

Cooking it at camp

Deep-frying takes a lot of oil at camp, so use a small pot with just 3 cm of oil and fry one or two at a time. You can make the pico at home, but add the ponzu just before serving so it doesn't go watery.