Ingredients:

  • 4 large Poblano Peppers, whole and unblemished
  • 225 g (8 oz) Oaxaca or Monterey Jack Cheese, sliced into four equal logs or sticks
  • 50 g (½ cup) All-Purpose Flour (for dusting the peppers)
  • 4 large Eggs, separated (at room temperature)
  • 2 Tbsp (30 ml) Milk or water (optional, for the batter)
  • ½ tsp Salt, fine grain
  • Pinch of Cream of Tartar or ⅛ tsp vinegar (stabiliser for egg whites)
  • 750 ml (3 cups) Neutral Frying Oil (canola, vegetable, or sunflower oil)
  • 4 medium Ripe Roma Tomatoes (approx. 450 g / 1 lb), roughly chopped
  • ½ medium White Onion, roughly chopped
  • 2 cloves Garlic, smashed
  • 250 ml (1 cup) Chicken or Vegetable Stock
  • 1 Tbsp (15 ml) Neutral Oil (for sautéing the sauce base)
  • ½ tsp Salt and ¼ tsp Black Pepper (for the sauce)

Instructions:

  1. Stage 1: The Salsa Roja - Sauté Aromatics: Heat oil in a saucepan. Add chopped onion and garlic; cook until softened (3-5 minutes).
  2. Simmer Sauce: Add tomatoes, stock, salt, and pepper. Bring to a boil, then reduce heat and simmer gently for 15 minutes until tomatoes break down.
  3. Purée: Carefully transfer the sauce mixture to a blender or use an immersion blender until smooth. Adjust seasoning and keep warm.
  4. Stage 2: Roasting and Stuffing the Peppers - Char the Chiles: Place poblanos directly over a high gas flame or under a broiler (grill). Turn frequently using tongs until the skin is fully blackened and blistered (8-10 minutes).
  5. Steam: Immediately transfer the charred peppers to a plastic bag or cover them tightly with a damp towel. Let steam for 10–15 minutes. This makes the skin incredibly easy to peel.
  6. Peel and Slit: Gently peel the charred skin off the peppers (do not rinse!). Using a paring knife, make a small vertical slit down one side of each pepper (about 3 cm/1.5 inches long).
  7. Seed and Stuff: Carefully remove most of the seeds and internal ribs through the slit, being careful not to tear the flesh. Stuff each pepper with a log of cheese. Use a small wooden toothpick to seal the slit shut.
  8. Chill: Place the stuffed chiles on a plate and refrigerate for at least 15 minutes. (A cold chile holds its shape better when frying.)
  9. Stage 3: The Capeado (Egg Batter) and Frying - Prep the Oil: Heat the frying oil in your deep skillet or Dutch oven to 175°C (350°F).
  10. Whip the Whites: In a very clean, grease-free bowl, beat the egg whites with a pinch of cream of tartar until stiff, glossy peaks form (they should hold their shape when you lift the whisk).
  11. Fold the Yolks: Gently whisk the egg yolks, salt, and optional milk in a separate bowl. Carefully fold the yolk mixture into the stiff whites in two additions, taking care not to deflate the air. The batter should be airy and uniform.
  12. Dust and Dip: Remove the cold chiles from the fridge. Lightly dust each chile thoroughly with the all-purpose flour. Shake off the excess.
  13. Fry: Holding the chile by the toothpick end, dip it completely into the capeado, ensuring the pepper is fully coated. Carefully slide the coated chile into the hot oil.
  14. Cook: Fry for approximately 3–4 minutes per side, spooning hot oil over the top to ensure even puffing, until the batter is deep golden brown and crisp.
  15. Drain: Remove the rellenos using a slotted spoon and place them immediately on paper towels to drain excess oil. Remove the toothpicks before serving.
  16. Stage 4: Serving - Plate: Ladle a generous pool of warm Salsa Roja onto each plate.
  17. Finish: Carefully place the fried Chile Relleno on top of the sauce.