Chile Relleno

Ingredients

• •4 poblano peppers
• •2 cups shredded Oaxaca or mozzarella cheese
• •4 eggs, separated
• •2 tablespoons all-purpose flour
• •2 cans (15 oz each) tomato sauce
• •1/2 medium onion, diced
• •2 cloves garlic, minced
• •1 teaspoon cumin
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •3 tablespoons vegetable oil

Directions

1. 1Roast the poblano peppers directly over a gas flame or under the broiler until charred all over, then place in a plastic bag for 5 minutes to steam and cool slightly.
2. 2Peel off the charred skin, make a slit, and carefully remove the seeds while keeping the pepper intact; stuff each with shredded cheese.
3. 3Beat egg whites until stiff peaks form, then gently fold in egg yolks and flour to create a fluffy batter.
4. 4Heat oil in a large skillet over medium-high heat; dip each stuffed pepper in batter and fry until golden brown on both sides, about 3-4 minutes total.
5. 5In a saucepan, sauté onion and garlic, then add tomato sauce, cumin, salt, and pepper; simmer for 10 minutes.
6. 6Arrange fried chiles on a serving plate, pour the warm sauce over them, and serve immediately.

💡 Roasted poblano skins peel most easily after steaming under cover; scraping while dry tears the flesh needed to hold a chile relleno.

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