Have you ever tried Chile Relleno? This Mexican dish is one of my faves- a poblano chile pepper stuffed with a white cheese, dipped in a fluffy egg batter then lightly fried.
While recently surfing the net, I came across a variation of this dish- Chile Relleno Soup. Gotta try this!, I said to myself. This is a creamy soup with roasted chopped poblano peppers and topped with a layer of melted cheese. And don’t think I’ve forgotten the batter-fried chile pepper in the recipe- you’ll find it resting under the layer of cheese, ready to be eaten. Yum, this looks like a luscious French Onion Soup with a Mexican twist. I wonder what Julia Child would think?
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First, the poblano peppers are roasted in the oven until the skins blister and turn black (careful not to burn them).
The blistered skin is then peeled and the chiles are chopped up and placed in the creamy soup mixture. One chile is coated in the fluffy egg mixture and then lightly fried in oil.
This fried chile is then placed on top of the creamy soup, ready for the melted cheese to be placed on top.
And here it is- Chile Relleno Soup.
- 5 poblano chiles
- 2 tbsps olive oil
- 1 onion, chopped
- 3-4 cloves garlic, minced
- ¼ cup coriander (cilantro) chopped
- ¼ cup flour
- 2 cups chicken stock
- 1 cup heavy cream
- 1 cup milk
- Salt to taste
- ½ cup shredded Jack cheese
- 1/2 cup vegetable oil
- 2 eggs, separated
- 1 tbsp flour
- 1 tbsp baking soda
- 1/2 cup shredded jack cheese
- Pre-heat the oven broiler to 400 F. Brush the poblano chile peppers with a little olive oil, place on a parchment-lined baking sheet and place under the broiler for 3-4 minutes. Turn the chiles and broil the other side for the same amount of time. The skin should blister and turn black, however be careful to not burn. Remove from the oven and place the chiles in a sealable plastic bag for about 15 minutes to soften the skin.
- Over medium heat, fry the onion and garlic in the olive oil until soft; add the chopped coriander and flour and continue to heat for several more minutes. Add the chicken stock, heavy cream, milk and salt to taste.
- Remove the chiles from the bag and carefully peel off the blistered skin, cut off the top and remove the seeds. Chop up four of the chiles and set the fifth one aside for the chile relleno topping. Add the chopped chiles to the sauce and let simmer for about 15 minutes until the sauce thickens. Add the ½ cup shredded jack cheese and stir until fully melted.
- While the sauce simmers, prepare the chile relleno topping. Cut the remaining chile in half; this will give you two larger pieces of chile that will later be placed on top of the soup.
- Separate the egg whites and yolks from the two eggs. Whip the egg whites with electric beaters until stiff peaks form. Add the flour and continue to beat for another minute. In a separate bowl, add the egg yolks to the baking powder and whip together slightly using a fork. Now fold the beaten egg whites into the egg yolks; the mixture should be light and airy.
- Heat the ½ cup oil in a fry pan over high heat. Dust each of the remaining chile halves with flour, then dip them into the egg mixture, fully coating them. Add to the cooking oil and fry about 1-2 minutes on each side until golden.
- Serve the soup into individual bowls, top with a piece of the fried chile relleno and extra shredded cheese. Place the bowls under the broiler for several minutes until the cheese turns golden, then serve.
- You could also substitute an Anaheim chile for the poblano chile.