Ingredients:

  • 8 large Poblano Peppers, uniform in size
  • 12 oz (340g) Oaxaca or Monterey Jack Cheese, cut into 1-inch thick sticks
  • 1/2 cup (60g) All-Purpose Flour (for dredging)
  • 1 teaspoon (5g) Kosher Salt (for seasoning peppers)
  • 1 tablespoon (15ml) Neutral Oil (for sauce)
  • 1/4 small (30g) Yellow Onion, finely diced
  • 2 cloves (10g) Garlic, minced
  • 1 (14.5 oz / 410g) can Diced Tomatoes, drained
  • 1/2 cup (120ml) Low-Sodium Chicken or Vegetable Stock
  • 1/2 teaspoon (2g) Dried Oregano (Mexican preferred)
  • Salt and Black Pepper, to taste (for sauce)
  • 4 Large Eggs, separated into yolks and whites
  • 2 tablespoons (25g) All-Purpose Flour (for batter)
  • Pinch of Kosher Salt (for batter)
  • 4 cups (approx. 950ml) Neutral Oil (for shallow frying)

Instructions:

  1. Roast the Poblanos: Place peppers directly over a high gas flame or under a broiler. Turn frequently until the skins are completely blackened and blistered on all sides.
  2. Steam and Peel: Transfer the hot peppers immediately into a bowl covered tightly with cling film or a sealed plastic bag. Allow to steam for 15 minutes. Once cool enough to handle, gently rub and peel off the charred skin. Do not rinse, as this washes away flavour.
  3. Seed and Slit: Make a single, short vertical slit (about 1.5 inches / 4 cm long) down one side of the pepper. Carefully remove the inner seeds and membranes, ensuring the pepper remains intact.
  4. Stuff and Chill: Place one cheese stick into each pepper cavity. Dust the stuffed peppers lightly with the 1/2 cup of flour (this helps prevent the cheese from leaking). Transfer to the refrigerator and chill for 20 minutes; this firms up the cheese.
  5. Sauté Aromatics (Sauce): Heat 1 tablespoon of oil in a small saucepan over medium heat. Add the diced onion and cook until softened (3-4 minutes). Add the garlic and cook for 1 minute more.
  6. Simmer the Sauce: Add the drained diced tomatoes, stock, oregano, salt, and pepper. Bring to a simmer, reduce heat, and cook for 10 minutes until slightly thickened. Keep warm.
  7. Prep the Frying Station: Pour the neutral oil into the heavy-bottomed pan to a depth of about 1 inch (2.5 cm). Heat the oil over medium-high heat to 350°F (175°C). Place a wire rack over a baking sheet near the station.
  8. Whip the Egg Whites: Place the four egg whites into a meticulously clean bowl of a stand mixer. Beat on medium-high speed until they reach stiff, glossy peaks.
  9. Fold the Yolk and Flour: Reduce the mixer speed to low. Add the four egg yolks and the pinch of salt, mixing briefly. Sift the 2 tablespoons of flour over the batter and gently fold it in using a spatula to avoid deflating the air. Work quickly.
  10. Batter and Fry Prep: Take one chilled, stuffed pepper. Dredge it lightly in the reserved flour, tapping off the excess. Dip the floured pepper completely into the fluffy egg batter, ensuring it is fully coated.
  11. Cook the Rellenos: Carefully transfer the battered pepper to the hot oil. Fry for 2–3 minutes per side, gently basting the top with hot oil, until the coating is golden brown and puffy.
  12. Drain and Serve: Remove the rellenos and place them immediately on the prepared wire rack to drain excess oil. Serve promptly, resting the rellenos on a generous bed of the Quick Tomato Sauce.