Chiles Rellenos

Method

1. 1
   • poblano pepper8

   Char and peel the poblanos — Char the poblanos directly over a flame or under the broiler until blackened all over, then steam in a covered bowl for 10 minutes and peel off the skins.

2. 2
   • poblano pepper8
   • oaxaca cheese300 g

   Stuff with cheese — Make a slit down the side of each poblano and remove the seeds carefully, keeping the pepper intact. Stuff each with sliced oaxaca cheese.

3. 3
   • tomato3
   • onion1
   • garlic2
   • vegetable stock2 dl
   • saltto taste

   Blend the tomato sauce — Simmer the tomato, onion, and garlic in the vegetable stock for 15 minutes, then blend smooth to make the sauce. Season with salt.

   ⏱15 min
4. 4
   • egg4

   Whip the egg batter — Whisk the egg whites to stiff peaks, then gently fold in the yolks to make a light batter.

5. 5
   • poblano pepper8
   • egg4
   • wheat flour3 tbsp
   • vegetable oil5 dl
   • tomato3

   Fry until golden — Dust each stuffed poblano with flour, dip in the egg batter, and fry in hot oil for 3-4 minutes per side until golden. Drain and serve topped with the tomato sauce.

   ⏱10 min