Chiles Rellenos

Ingredients

Peppers

• 8 poblano peppers
• 400 g Oaxaca cheese, queso fresco, or mozzarella (grated or sliced)

Tomato sauce

• 6 ripe tomatoes (cored)
• 1 onion (halved)
• 2 garlic cloves
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 200 ml chicken stock

Batter and frying

• 4 eggs (large, separated)
• 4 tablespoons plain flour (for dusting peppers)
• A pinch of salt
• Vegetable oil for shallow-frying (about 200 ml)

Method

Stage 1 - Char and peel the poblanos

1. Char the peppers directly over a gas flame, under a hot grill, or on a griddle pan, turning, until the skin is blackened all over (5-8 minutes).
2. Place in a plastic bag or covered bowl for 10 minutes to steam (loosens the skin).
3. Peel off the blackened skin with your fingers (don't rinse; you'll wash off the flavour).
4. Make a slit lengthwise; carefully scoop out seeds and core, keeping the pepper intact.

Stage 2 - Stuff

1. Stuff each pepper with cheese (about 50 g per pepper).
2. Press the slit closed; if it won't hold, secure with a toothpick.

Stage 3 - Tomato sauce

1. Char the tomatoes, onion and garlic on a hot griddle until blackened in spots and softened.
2. Blend with the oil, oregano, salt and stock to a smooth sauce.
3. Strain into a saucepan; simmer 10 minutes to thicken slightly.

Stage 4 - Batter

1. Whip the egg whites with a pinch of salt to stiff peaks.
2. Whisk the yolks lightly; fold into the whites gently (don't deflate).

Stage 5 - Fry

1. Heat 1 cm of oil in a wide frying pan to 180°C.
2. Roll each stuffed pepper in flour (shake off excess), dip into the batter to coat completely, and lower carefully into the oil.
3. Fry 2-3 minutes a side until deep golden and puffy.
4. Drain on a wire rack.

Stage 6 - Serve

1. Ladle the tomato sauce into shallow bowls.
2. Place a chile relleno on top; spoon a little extra sauce over.
3. Eat immediately; the batter softens fast.