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In our family, Cinco de Mayo is a big deal. Every year we celebrate this holiday with a little fiesta that includes authentic Mexican food, friends and family, and of course some ice-cold Corona Extra. This year, I’m feeling a little adventurous and am trying my own version of our friend Chef Claudia Sandoval’s recipe for Stuffed Poblano Chiles (Chile Rellenos).

One of my favorite Mexican dishes, Chile Rellenos are mild poblano peppers stuffed with cheese, dipped in a fluffy egg batter and fried to a golden crisp. The cheese inside gets all melty while the outside is crunchy – always a delicious combination. The entire dish is then covered in a beautiful tomato broth. Mmmmm, just thinking about them makes my mouth water.

Poblano Peppers make great chile rellenos

Large fresh poblano peppers can be found in most specialty grocery stores, or better yet at your local farmer’s market.

Cinco de Mayo Chile Rellenos

Corona Extra in hand, I am ready to tackle this dish! Here’s what you need from the store:

For the rellenos:

  •      6-8 large fresh poblano chiles
  •      1-2 cups queso fresco (in the cheese section near the grated cheeses)
  •      1/3 cup flour
  •      frying oil
  •      6 eggs

For the sauce:

  •      yellow onion
  •      fresh garlic
  •      6-8 roma tomatoes
  •      3 cups chicken stock
  •      salt and pepper

Or if you are pressed for time, you can go off-recipe for a quicker sauce:

  •      1 can mild red enchilada sauce
  •      1 small jar mild green salsa
  •      1 cup chicken stock
poblano chiles on the grill

Charring the poblano chiles directly on the gas burner is a quick way, or you can throw them on the BBQ grill.

Roast the chiles:

  •      Put the chiles directly on the stove over the burner, turning and blackening the outside until   the entire chile is blackened.
  •      Put all the blackened chiles in a bag or covered dish, so the steam is trapped for about 5 minutes. This will loosen the charred skin from the chile insides.
  •      Take each chile out one at a time and peel off the blackened skin – it should come off very easily.
  •      Slice open one side and remove the seeds.

(Right about now, I usually get thirsty and that cold Corona Extra tastes pretty darn good.)

Corona Extra in the kitchen

While preparing the charred peppers, it’s nice to relax with a cold Corona Extra.

Batter the chiles:

  •      Stuff each chile with the cheese, careful not to overdo it so the slice can still close.
  •      Separate the eggs. Beat the egg whites until fluffy, and fold in the scrambled egg yolks very gently until just mixed. Add flour and carefully mix in, making sure the whole thing stays fluffy.
  •      Dip each chile into the egg batter, and lay into a hot frying pan of cooking oil.
  •      Fry the chiles just a couple at a time until they are golden brown. Carefully remove when cooked to a pan or dish lined with paper towels to soak up the excess oil. Repeat until all the chiles are cooked.
Chili rellenos egg batter

Fold the egg yolks into the whipped egg whites for a light batter to coat the peppers.

Make the sauce (if you are cooking it from scratch):

  •      Dice onions and fry with minced garlic in a little oil until translucent.
  •      Dice 2 tomatoes and hold aside. Puree the rest of the tomatoes in a blender, and add to pan with onions.
  •      Add chicken stock and diced tomatoes. Bring to boil and cook for 2-3 minutes, adding salt and pepper to taste. Turn heat down to simmer for another 5-10 minutes until sauce becomes thicker.
  •      Add chiles into the pan and simmer for another 5 minutes or so, spooning the sauce over the top of the chiles so they are covered in goodness.
  •      Turn off heat, cover and let stand for about 10 minutes. This will soften the chiles and melt the cheese all the way.

Mix the sauce (if you are making the fast version):

  •      Put the canned enchilada sauce, the salsa and the chicken stock in the frying pan and simmer until hot.
  •      Add chiles into the pan and simmer for another 5 minutes or so, spooning the sauce over the top of the chiles so they are covered in goodness.
  •      Turn off heat, cover and let stand for about 10 minutes. This will soften the chiles and melt the cheese all the way.
Corona Extra served with homemade chile rellenos

The finished product, with a little drizzle of crema, goes perfectly with an ice cold Corona Extra.

Serve with pinto beans, rice and any other Mexican dishes your family enjoys. We usually have carnitas on the side as well, with fresh cilantro, diced onions and a squeeze of lime juice – yum!

Pairing with Corona Extra

Corona Extra is one of our favorite beers, not only because it tastes so clean, refreshing and smooth. This beer also represents a passport to Mexico, delivering a bit of that carefree vacation feeling every time we enjoy a sip. Perfect for a Cinco de Mayo party!  But we don’t need a celebration to enjoy a good Corona Extra – it tastes good with just about anything.

Corona Extra is easy to find at a store near you. Search our handy store locator for the location most convenient for you.