Mexican cuisine · Vegetable Dishes

Chiles Rellenos de Queso

Roasted poblano chiles stuffed with cheese, dipped in a fluffy egg-white batter, fried, and served in tomato broth.

Ingredients · for 4 servings

• 8 poblano chiles
• 300 g queso fresco (or mild feta)
• 4 eggs
• 4 tbsp flour
• 700 g tomatoes
• 1 white onion
• 2 garlic cloves
• 400 ml rich vegetable stock
• 1 bay leaf
• 500 ml oil for frying
• Salt, pepper

Instructions

1. Char the poblano chiles all over an open flame or under the broiler at 250°C (480°F) for 10 min., let steam covered for 10 min., then peel off the skin.
2. Slit each chile lengthwise on one side and scoop out the seeds with a spoon; leave the stem on so the chile keeps its shape while frying.
3. Cut the queso fresco into sticks, stuff the chiles with it, press the opening lightly closed, and dust the outside thinly with 2 tbsp of flour.
4. Purée the tomatoes with the onion and garlic, simmer for 8 min., top up with the vegetable stock and bay leaf, let simmer gently for 10 min., and season with salt and pepper.
5. Beat the egg whites with a pinch of salt until stiff, fold in the yolks one at a time, then gently fold in the remaining 2 tbsp of flour; heat the frying oil to 175°C (345°F).
6. Dip the chiles in the egg-white batter, fry until golden for 2–3 min., drain briefly, and serve in deep bowls in the hot tomato broth.