Ingredients:
- 4 large poblano peppers
- 1 lb (450 g) Oaxaca or Monterey Jack cheese, cut into 4 large sticks
- 4 eggs, separated
- 1/4 cup all-purpose flour
- 1 cup vegetable oil, for frying
- Salt to taste
For the Tomato Sauce:
- 4 large tomatoes, quartered
- 1/4 white onion
- 2 cloves garlic
- 2 cups chicken or vegetable broth
- 1 tbsp vegetable oil
- Salt and pepper to taste
Instructions:
- Char the peppers: Place the whole poblano peppers directly over the flame of a gas burner or under a broiler. Turn frequently with tongs until the skin is blackened and blistered on all sides. Immediately place them in a plastic bag and let them sweat for 10 minutes. This will make the skin easy to remove.
- Peel and prepare: Carefully rub the blackened skin off the peppers. Make a small slit lengthwise in each pepper and carefully remove the seeds and veins, trying to keep the stem intact. Pat them dry inside and out.
- Stuff the peppers: Gently stuff each pepper with a stick of cheese. Lightly dust the outside of each pepper with flour. This helps the egg coating stick.
- Make the sauce: In a blender, puree the tomatoes, onion, and garlic until smooth. Heat 1 tbsp of oil in a saucepan over medium heat. Pour in the puree and cook for 5 minutes, stirring constantly. Add the broth, season with salt and pepper, and simmer for 10 more minutes. Keep warm.
- Make the batter: In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold in the egg yolks until just combined.
- Fry the chiles: Heat 1 cup of oil in a large skillet over medium-high heat. One at a time, coat a stuffed pepper in the egg batter, letting the excess drip off. Carefully place it in the hot oil. Fry for 2-3 minutes per side until golden brown and puffy. Drain on paper towels.
- Serve: Place a fried chile relleno on a plate and generously spoon the warm tomato sauce over the top.
Tip: Serve with a side of Mexican red rice and refried beans for a complete platillo!