Chiles Rellenos

Ingredients

• poblano peppers6 large
• queso Oaxaca8 oz, cut into batons
• large eggs, separated4
• all-purpose flour1/2 cup, plus more for dredging
• roma tomatoes4
• white onion1/2
• garlic2 cloves
• low-sodium chicken or vegetable stock1.5 cups
• neutral oil for frying1/2 cup
• kosher saltto taste

Steps

1. 1

   Char and steam the poblanos.

   Char the poblanos under the broiler or over a gas flame, turning, until blackened all over. Steam in a bowl covered with plastic for 10 minutes.

2. 2

   Peel and seed the chiles.

   Peel the skins from the chiles. Cut a slit lengthwise and gently scoop out the seeds, keeping the stem intact.

3. 3

   Stuff and dredge the chiles.

   Stuff each chile with cheese batons, pressing the slit closed. Dredge lightly in flour.

4. 4

   Blend and simmer the tomato broth.

   Blend the tomatoes, onion, and garlic until smooth. Simmer with the stock and a pinch of salt until slightly thickened, about 10 minutes.

5. 5

   Whip egg whites and fold in yolks.

   Whip the egg whites to stiff peaks. Beat the yolks with 2 tbsp flour and a pinch of salt, then fold gently into the whites.

6. 6

   Fry the battered chiles.

   Heat oil in a deep skillet to 350°F. Coat each chile in batter and lower in. Fry until golden, about 2 minutes per side. Drain on paper towels.

7. 7

   Bathe fried chiles in tomato broth.

   Slip the fried chiles into the warm tomato broth to bathe for 1 minute. Serve with rice.