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Name: Chiles Rellenos
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: Mexico
Ingredients: 6 poblano peppers; 300 g Oaxaca cheese; 4 eggs; 60 g all-purpose flour; 500 ml vegetable oil; 400 g ripe tomatoes; 80 g white onion; 2 cloves garlic; 1 tsp salt

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Mexico1 h 10 minServes 4cocinado antes

Chiles Rellenos

Ingredientes9

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

verduralácteos y huevocerealotrosespecia y salsa

Preparación

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.
Slit each pepper lengthwise, remove the seeds and veins, and stuff with strips of Oaxaca cheese. Close the slit and dust lightly with flour.
Blend the tomatoes, onion, and garlic, then simmer the puree with a pinch of salt until it thickens into a simple salsa.
Separate the eggs. Beat the whites to stiff peaks, then fold in the yolks and a pinch of salt.
Heat the oil in a deep skillet. Dip each floured pepper in the egg batter and fry until golden on all sides.
Drain on paper towels and serve hot, spooned with the warm tomato salsa.