Chiles Rellenos

Ingredients

• 6poblano peppers
• 10 1/2 ozqueso fresco, cut into batons; mozzarella also works
• 4eggs, separated
• 2 ozplain flour, for dusting
• 1 2/3 cupsvegetable oil, for frying
• 14 ozchopped tomatoes, one tin
• 1/2white onion, roughly chopped
• 2 clovegarlic
• 1 tspsea salt

Method

1. 1

   Blacken the poblanos all over, either directly on a gas flame or under a hot grill for about 10 minutes, turning as they blister.

2. 2

   Put the hot peppers in a bowl and cover tightly for 10 minutes. The skins will then slip off under your fingers. Cut a slit down one side of each and pull out the seeds, keeping the stem attached.

3. 3

   Blend the tomatoes, onion, garlic and half the salt, then simmer in a pan for 12 minutes until thickened. Keep warm.

4. 4

   Push the cheese batons into each pepper and close the slit around them. Dust the outside of each pepper lightly all over with flour.

5. 5

   Whisk the egg whites with the remaining salt to stiff peaks, then fold in the yolks one at a time, keeping as much air as you can.

6. 6

   Heat the oil to 350°F in a deep pan. Coat each pepper thickly in batter, lower it in, and fry for 2 to 3 minutes a side until puffed and deep gold. Drain on a rack.

7. 7

   Spoon the warm tomato sauce onto plates and sit a chile relleno on top of each.