Chiles Rellenos

Method

1. 1
   • poblano pepper 8

   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 pepper 8
   • oaxaca cheese 300 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
   • tomato 3
   • onion 1
   • garlic 2
   • vegetable stock 2 dl
   • salt to 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
   • egg 4

   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 pepper 8
   • egg 4
   • wheat flour 3 tbsp
   • vegetable oil 5 dl
   • tomato 3

   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