Mexican Chiles Rellenos

Ingredients

Instructions

0 of 7 steps complete

1. 1Place poblanos on a baking sheet under a hot broiler, turning carefully until blistered on all sides, about 8–12 minutes. Transfer to a bowl, cover and let steam for 10 minutes.
2. 2Meanwhile, simmer tomatoes, onion and garlic in water to cover for 10 minutes. Drain and blend with broth, oregano and ¼ teaspoon salt. Heat olive oil in a saucepan, add blended sauce and simmer for 8 minutes.
3. 3Peel the loose skins from the peppers without rinsing. Make one lengthwise slit in each and carefully remove seeds, keeping the stem attached. Pat thoroughly dry and fill each with cheese; secure the opening with a toothpick if necessary.
4. 4Beat egg whites with remaining salt to stiff peaks. Beat yolks separately, then fold gently into the whites. Dust stuffed peppers lightly with flour.
5. 5Heat neutral oil in a deep heavy skillet to 350°F (175°C), with the oil no more than halfway up the pan. Coat two peppers in egg batter and lower carefully into the oil. Fry for 2–3 minutes per side until golden; maintain the oil temperature and repeat with the remaining peppers.
6. 6Drain on a rack. Check the egg coating is fully set and the center reaches 160°F (71°C); if needed, finish on a baking sheet in a 350°F oven. Remove all toothpicks before serving.
7. 7Spoon warm tomato sauce onto plates and top each with a pepper. Refrigerate leftovers within 2 hours for up to 3–4 days and reheat to 165°F (74°C).