Chile Relleno

🥘 Ingredients

• large poblano peppers 6
• Monterey Jack cheese 8 ounces
• roma tomatoes 6
• small onion ½
• garlic 3 cloves
• jalapeño pepper 1
• cilantro 5 sprigs
• kosher salt 1 teaspoon
• olive oil 1 teaspoon
• oil 4 cups
• large eggs 3
• all-purpose flour ½ cup
• fine salt ½ teaspoon
• cilantro (for garnish)
• cotija cheese (for garnish)

1. 1

   Line a large baking sheet with aluminum foil and place large poblano peppers on top. Set your oven rack directly underneath the broiler and turn the broiler on.
2. 2

   Broil poblanos for 5 minutes , or until the skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes , or until the skin is blackened and blistered.
3. 3

   Remove them from the oven and loosely cover the baking sheet with foil or plastic wrap to help them steam. Let them sit for 5 minutes .
4. 4

   Peel and rub off as much of the loose skin on the peppers as possible. Cut a small slit down the middle of each pepper with a knife and optionally remove seeds.
5. 5

   Carefully stuff the peppers with Monterey Jack cheese (cut into long strips or sticks).
6. 6

   Gently close the opening of the peppers and secure it shut with toothpicks per pepper to ensure that the cheese won't ooze out during frying. Set aside.
7. 7

   For the salsa roja, add roma tomatoes (quartered), small onion (yellow or white, halved), garlic , jalapeño pepper (optional, stem and seeds removed), cilantro , and kosher salt to a blender . Puree until smooth.
8. 8

   Heat olive oil in a small saucepan over medium-high heat. Add blended salsa and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 8 minutes . Remove from heat, taste, and season with more salt if desired.
9. 9

   Heat oil (for frying) in a large saucepan or deep skillet over medium-high heat. Line a baking sheet with paper towels .
10. 10

    Separate large eggs - whites into a large mixing bowl and yolks into a small bowl . Using an electric hand mixer , beat the egg whites until stiff peaks form.
11. 11

    While continuing to beat the egg whites on low, add in the egg yolks one at a time until all of them are fully mixed in.
12. 12

    Place all-purpose flour and fine salt into a shallow bowl or plate . Mix together to combine.
13. 13

    Gently roll the stuffed peppers in the flour mixture, then give them a gentle tap to remove any excess. Dip them in the egg batter and gently place them in the hot frying oil.
14. 14

    Fry the peppers for 3-5 minutes per side, until the batter is golden brown and crispy. Fry 2 at a time to avoid overcrowding.
15. 15

    Transfer the peppers to the paper towel-lined baking sheet to drain off any excess oil.
16. 16

    Immediately serve the chiles rellenos on a plate with the warm salsa roja, freshly chopped cilantro (for garnish) and cotija cheese (for garnish) . Remove toothpicks when first cutting into the peppers.