Chiles Rellenos
Savor the bold flavors of Chiles Rellenos, stuffed with gooey cheese and perfectly fried to golden perfection.
Ingredients
- 4 large poblano chilies
- 200 g queso oaxaca
- 4 eggs
- 60 g plain flour
- 2 ripe tomatoes
- 1 small onion
- 2 garlic cloves
- 2 tbsp oil
- 1 tsp salt
- pinch black pepper
- oil for deep-frying
How to make it
- Roast the poblano chilies over an open flame or under a hot grill until the skins are blackened and blistered all over. Put them in a covered bowl for 10 minutes, then peel off as much skin as you can without tearing the chilies. Cut a slit down one side of each chili, carefully remove the seeds, and leave the stems on.
- Shred the queso oaxaca into thick strips and tuck it into the chilies through the slit. Press the opening closed as neatly as possible.
- Dice the onion and chop the garlic. Finely chop the tomatoes. Heat the 2 tbsp oil in a pan over medium heat, soften the onion for 3 minutes, then add the garlic and cook for 30 seconds. Stir in the tomatoes, 1 tsp salt and the black pepper, and simmer until the sauce looks thick and saucy, about 10 minutes.
- Separate the eggs. Beat the yolks until smooth. In another bowl, whisk the whites until they hold soft peaks. Fold the yolks into the whites, then fold in the flour to make a light batter.
- Heat the oil for deep-frying in a deep pan to 180°C. Hold each stuffed chili by the stem, coat it in the batter, and lower it carefully into the hot oil. Fry one or two at a time until puffed and evenly golden, about 2 minutes per side. Drain on paper towels.
- Spoon a little tomato sauce onto each plate, set a fried chili on top, and finish with more sauce around the base so the crisp batter stays visible at the top.
