Chiles Rellenos

Ingredients9

• poblano peppers6
• Oaxaca cheese300 g
• eggs4
• all-purpose flour60 g
• vegetable oil500 ml
• ripe tomatoes400 g
• white onion80 g
• garlic2 cloves
• salt1 tsp

Method

1. Roast the poblanos over a flame or under a broiler until the skins blister, then steam them in a covered bowl and peel off the skins.
2. Slit each pepper lengthwise, remove the seeds and veins, and stuff with strips of Oaxaca cheese. Close the slit and dust lightly with flour.
3. Blend the tomatoes, onion, and garlic, then simmer the puree with a pinch of salt until it thickens into a simple salsa.
4. Separate the eggs. Beat the whites to stiff peaks, then fold in the yolks and a pinch of salt.
5. Heat the oil in a deep skillet. Dip each floured pepper in the egg batter and fry until golden on all sides.
6. Drain on paper towels and serve hot, spooned with the warm tomato salsa.