Chiles Rellenos

Preparation

In this classic vegetarian Mexican dish, fresh poblano chiles are charred, stuffed with cheese, battered and fried. They’re served in a mild tomato sauce. Any mild, white cheese, like panela or Monterey Jack can be used – we like queso Oaxaca for its meltability.

1. Roast peppers directly over a gas flame or under a preheated broiler, turning until charred all over, 5 to 8 minutes. Transfer to a bowl and cover with a kitchen towel to steam for 30 minutes. Peel peppers, discarding skins. Cut a slit in the side of each pepper and carefully remove all seeds. Season the insides with salt and stuff with approximately 3 Tbsp/45 grams of cheese in each pepper. Set aside until ready to fry.
2. In a blender, blend tomatoes, garlic, onion, cumin, 2 teaspoons salt, and ½ cup/120 ml water until smooth. In a HexClad 3 QT/3 L Hybrid Saucepan, heat 2 tablespoons oil over medium heat until shimmering. Add tomato sauce and bring to a simmer with epazote. Cook for 20 minutes until just slightly reduced; season with salt if needed. Keep warm.
3. In the HexClad 10"/25 cm Hybrid Fry Pan, heat ¼ inch/½ cm oil over medium-low heat to 325°F/162°C. Set a rack in a baking sheet.
4. Place egg whites in a medium bowl and flour in a shallow bowl. Using an electric mixer, whip egg whites to medium peaks, then whisk in yolks to combine. Dredge each pepper in flour, shaking off excess, and dip in whipped egg mixture.
5. Fry peppers one at a time until puffy and golden, turning carefully in oil with a spatula—about 5 minutes. Transfer each chile relleno to the prepared rack to drain while frying the rest.
6. Spoon warm tomato sauce onto plates, place chile rellenos on top, sprinkle with cilantro, and serve.

Note: You want the peppers to be dry when you dredge them so just the faintest dusting of flour coats them all over, making it easy for the whipped egg whites to adhere properly.