Chiles Rellenos

Roasted poblano peppers stuffed with melty Oaxaca cheese and cloaked in a fluffy egg white coating create a stunning dish that's both elegant and comforting. The crispy exterior gives way to soft pepper and gooey cheese, all bathed in a bright tomato sauce that brings everything together beautifully. Perfect for impressing guests or treating yourself to a special weeknight dinner that tastes like authentic Mexico.

Ingredients

6 poblano peppers (about 2 pounds or 900 grams)

2 cups (200 grams) Oaxaca cheese or mozzarella, cut into strips

6 large eggs, separated

2 tablespoons (16 grams) all-purpose flour

1/4 teaspoon salt

1/8 teaspoon white pepper

Vegetable oil for frying (about 3 cups or 720 milliliters)

2 pounds (900 grams) fresh tomatoes

1/2 white onion, halved

3 garlic cloves

2 tablespoons (30 milliliters) vegetable oil for sauce

1/2 teaspoon sugar

Salt to taste

Fresh cilantro for garnish (optional)

Instructions

Roast the poblano peppers directly over a gas flame or under a hot broiler, turning with tongs every 30 seconds until the entire skin is blackened and blistered, about 5-7 minutes total. This should be done carefully to char the skin without cooking the flesh too much.

Place the roasted peppers in a plastic bag or covered bowl for 10 minutes to steam, which will loosen the skin. Using your fingers and a small knife, gently remove all the blackened skin under cool running water, being careful not to tear the pepper flesh.

Make a small slit down the length of each pepper and carefully remove the seeds and white membrane with a small spoon, trying to keep the pepper intact. Pat the peppers dry with paper towels and stuff each one with two or three strips of cheese, leaving about 1/2 inch (1 centimeter) at the stem end unstuffed.

Prepare the tomato sauce by placing fresh tomatoes, half an onion, and garlic cloves in a pot of boiling water and cooking for 10 minutes until very soft. Drain and blend until smooth, then pass through a fine strainer. Heat 2 tablespoons of oil in a large skillet, add the sauce, and simmer for 15 minutes, seasoning with sugar and salt. Keep warm on low heat.

Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of 2 inches (5 centimeters) and heat to 350 degrees Fahrenheit (175 degrees Celsius), checking with a thermometer or by dropping a small piece of bread that should brown in about 1 minute.

While the oil heats, prepare the batter by beating the egg whites in a very clean bowl until stiff peaks form, about 3-4 minutes. In a separate bowl, beat the egg yolks with salt and white pepper until pale, about 1 minute. Gently fold the yolks into the whites in two additions, being careful not to deflate the mixture.

Dust each stuffed pepper lightly with flour, shaking off excess. Working in batches of 2-3 peppers, carefully submerge each pepper in the egg batter to coat completely, then gently place in the hot oil. Do not overcrowd the pan.

Fry for 2-3 minutes on the first side until the coating is golden brown, then carefully flip using two spoons and fry the other side for 2-3 minutes until evenly golden. The batter should be puffy and light. Remove with a slotted spoon and drain briefly on paper towels.

To serve, ladle warm tomato sauce onto a platter or individual plates and place the warm chiles rellenos on top. Garnish with fresh cilantro and additional crema or sour cream if desired. Serve immediately while the peppers are still warm and the cheese is melted.