Chile Rellenos

Ingredients

For the Chiles

• 6 poblano chiles
• 8 oz Oaxaca-style string cheese, mozzarella, or Monterey Jack, cut into strips

For the Batter

• 1½ cups all-purpose flour, plus extra for dredging
• 1½ tsp baking powder
• 1 tsp salt
• 4 large eggs, separated
• 2 tbsp water

For Frying

• Vegetable oil, for frying

For the Tomato Sauce

• 2 tbsp vegetable oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 cups tomato sauce or crushed tomatoes
• 1 cup chicken or vegetable broth
• 1 tsp dried oregano
• ½ tsp ground cumin
• Salt and black pepper, to taste

Instructions

1. Roast the poblano chiles over an open flame or under the broiler until the skins are blackened. Place them in a covered bowl or plastic bag for 10 minutes to steam.
2. Peel away the charred skin, leaving the stems intact. Carefully make a small slit down one side of each chile and remove the seeds.
3. Stuff each chile with strips of cheese and close the opening with toothpicks if needed.
4. Prepare the tomato sauce by heating the oil in a saucepan. Sauté the onion until soft, then add the garlic and cook for 1 minute. Stir in the tomato sauce, broth, oregano, cumin, salt, and pepper. Simmer for 15–20 minutes.
5. In a bowl, whisk together the flour, baking powder, and salt.
6. Beat the egg whites until stiff peaks form. In a separate bowl, whisk the egg yolks with the water, then gently fold them into the egg whites. Fold in enough of the flour mixture to create a light, fluffy batter.
7. Lightly dredge each stuffed chile in flour, then coat completely with the batter.
8. Heat about 2 inches of vegetable oil to 350°F (175°C). Fry the chiles 2–3 minutes per side until golden brown. Drain on paper towels.
9. Serve the chile rellenos topped with the warm tomato sauce.

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6

Enjoy!