Chile Relleno

1. 1
   roast · ~15 min

   Roast the peppers.

   1.Place poblano peppers directly over a gas flame or under a broiler.

   2.Char evenly, turning with tongs, until skin is blistered and blackened all over.

   3.Transfer immediately to a bowl, cover with plastic wrap, and let steam for 10 minutes.

   4.Gently rub off the charred skin; do not rinse. Make a small slit lengthwise and carefully remove seeds, keeping the stem intact.

   TIPSteaming the peppers in their own heat loosens the skin perfectly. Don't skip this rest.
2. 2
   prep · ~10 min

   Stuff the peppers.

   1.Pat the peeled chiles completely dry with paper towels.

   2.Gently stuff each pepper with the shredded Oaxaca cheese through the slit.

   3.Be careful not to overstuff — the seam should close naturally.

   4.Place stuffed chiles in the refrigerator for 15 minutes to firm up.

   TIPChilling the stuffed chiles helps them hold their shape when battered.
3. 3
   prep · ~10 min

   Prepare the tomato salsa.

   1.Roast tomatoes, onion, garlic, and jalapeño on a dry skillet until charred.

   2.Blend roasted ingredients with a pinch of salt until smooth.

   3.Pour into a small saucepan and simmer for 5 minutes to thicken.
4. 4
   fry · ~5 min

   Heat the frying oil.

   1.Pour oil into a deep skillet to a depth of about 1 inch.

   2.Heat over medium-high until the oil reaches 350°F (175°C).

   TIPMaintain the oil temperature carefully — too hot burns the batter, too cool makes it greasy.
5. 5
   mix · ~5 min

   Whip the egg batter.

   1.Place egg whites in a clean, grease-free bowl and whip to stiff peaks.

   2.In a separate bowl, beat the egg yolks with a pinch of salt and the black pepper.

   3.Gently fold the yolks into the whites just until combined; do not deflate.

   TIPAny fat or yolk in the whites will prevent them from whipping properly.
6. 6
   fry · ~10 min

   Batter and fry the chiles.

   1.Lightly dust each stuffed chile with flour, shaking off excess.

   2.Dip a floured chile into the egg batter, coating completely.

   3.Immediately slide it gently into the hot oil.

   4.Fry 2-3 minutes per side until deep golden brown.

   5.Drain on paper towels and sprinkle with a pinch of salt.

   TIPUse a spoon to spoon hot oil over the top of the chile as it fries for an even puff.
7. 7
   serve · ~1 min

   Plate the dish.

   1.Spoon warm tomato salsa onto plates.

   2.Place a chile relleno on the salsa.

   3.Garnish with fresh chopped cilantro and serve immediately.

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