Smothered Chile Rellenos

1. 1
   roast · ~15 min

   Roast and steam the poblano peppers.

   1.Place whole poblano peppers directly on a gas stovetop grate over medium-high flame.

   2.Roast, turning them with tongs, until the skin is completely blistered and charred black all over (8–10 minutes).

   3.Immediately transfer the hot peppers to a sealed zip-top bag or a covered bowl. Let them steam for 10 minutes to loosen the skins.

   TIPDon't rush the steaming step — it's what allows the tough skin to separate from the tender flesh.
2. 2
   prep · ~5 min

   Peel and seed the peppers.

   1.Remove the peppers from the bag. Gently peel and wipe away all charred skin using fingers or a paper towel. Avoid rinsing under water, which can wash away smoky flavor.

   2.Make a single 2-inch slit lengthwise down one side of each pepper.

   3.Carefully reach inside and remove the seeds and membranes, leaving the stem intact and the pepper mostly whole.

   TIPWearing food-safe gloves protects your hands from the pepper's oils if your skin is sensitive.
3. 3
   prep · ~2 min

   Stuff the peppers with cheese.

   1.Insert a thick strip of Monterey Jack cheese into each pepper through the slit.

   2.Gently press the pepper closed. If the slit is loose, secure it with a toothpick.
4. 4
   prep · ~1 min

   Dust the stuffed peppers with flour.

   1.Spread 2 tablespoons of all-purpose flour on a plate and season with a pinch of salt.

   2.Lightly dredge each stuffed pepper in the flour, shaking off any excess.
5. 5
   mix · ~4 min

   Whip the egg batter.

   1.Place egg whites in a clean, dry bowl. Whip on high speed with an electric mixer until they form stiff, glossy peaks.

   2.Add the egg yolks one at a time, mixing on low just until incorporated and the batter is pale yellow and smooth.

   3.Gently fold in 1 tablespoon of flour until just mixed. Do not deflate.

   TIPThe batter must be whipped right before frying. Stiff egg whites are the secret to the puffy, cloud-like coating.
6. 6
   fry · ~8 min

   Batter and pan-fry the rellenos.

   1.Pour oil into a large skillet to a depth of 1/4-inch. Heat over medium-high heat until it shimmers (350°F).

   2.Holding a floured pepper by the stem, dip it into the egg batter, spooning more over the top to coat completely.

   3.Immediately lay it into the hot oil. Repeat with remaining peppers, working in batches if needed.

   4.Fry for 2-3 minutes per side until the batter is deeply golden brown and puffy.

   5.Lift cooked rellenos with a slotted spatula and drain briefly on paper towels.

   TIPSpoon hot oil over the tops of the rellenos before flipping to set the batter and prevent cracking.
7. 7
   simmer · ~20 min

   Make the smothering sauce.

   1.Heat a teaspoon of oil in a saucepan over medium heat. Add chopped onion and sauté until soft (3-4 minutes).

   2.Stir in minced garlic, jalapeño, cumin, and dried oregano. Cook for 30 seconds until fragrant.

   3.Add chopped tomatoes and water. Bring to a simmer, then reduce heat to low.

   4.Cook for 15 minutes until tomatoes break down and sauce thickens slightly.

   5.Remove from heat and mash with the back of a spoon or blend briefly for a chunkier sauce.

   TIPCook the sauce at a bare simmer — a vigorous boil will scorch the tomatoes and dull the flavor.
8. 8
   assemble · ~1 min

   Smother and serve.

   1.Place one or two fried chile rellenos on each warm serving plate.

   2.Spoon the warm ranchero sauce generously over the top.

   3.Garnish with fresh chopped cilantro and sprinkle with extra shredded Monterey Jack cheese or Mexican crema if you like.

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