Mexico / Main
Chiles rellenos
Poblano peppers stuffed with cheese in an airy egg batter, fried and served under tomato sauce.
Ingredients
- Poblano peppers6
- Oaxaca cheese or mozzarella350 g
- Eggs4
- Plain flour80 g
- Tomatoes600 g
- Onion1
- Garlic2 cloves
- Mexican oregano1 tsp
- Oil for frying400 ml
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Char the peppers over a flame or under a grill until blistered black all over, close them in a bag for ten minutes and peel the skin away.
Make a lengthways slit, ease the seeds out leaving the stalk in place, stuff with cheese and pin the slit with a cocktail stick.
For the sauce, blend the tomatoes with the onion and garlic, fry the purée in a spoon of oil for ten minutes with the oregano, and season.
Whip the whites to firm peaks, add a pinch of salt and fold in the yolks one at a time, trying not to knock the air out.
Dust a pepper in flour, dip it in the batter and lower it into oil at 180 °C. Fry two minutes a side, spooning oil over the top.
Drain on a rack, remove the sticks and serve with the hot tomato sauce beneath the pepper rather than over it.
