Chiles rellenos

Ingredients

• 4 large poblano chillies
• 200 g mild melting cheese, such as mozzarella or Colby, cut into fingers
• 4 eggs, separated
• 3 tbsp plain flour, plus extra for dusting
• Vegetable oil, for shallow frying
• 400 g tin chopped tomatoes
• ½ onion, roughly chopped
• 1 clove garlic
• 250 ml chicken or vegetable stock
• ½ tsp dried oregano
• Salt, to taste

Method

1. Step 1

   Roast the poblanos

   Char the poblanos over a gas flame, under a hot grill or on the barbecue, turning, until blackened and blistered all over. Put them in a bowl, cover and leave for 10 minutes to steam.

2. Step 2

   Peel and seed

   Rub off the skins, then cut a slit down one side of each chilli and carefully remove the seeds, keeping the stem and the chilli whole.

3. Step 3

   Make the sauce

   Blend the tomatoes, onion, garlic and stock until smooth. Simmer in a saucepan with the oregano and a pinch of salt for 15 minutes, until slightly thickened.

4. Step 4

   Stuff

   Fill each poblano with cheese and close the slit, securing it with a toothpick if needed. Dust lightly with flour.

5. Step 5

   Make the batter

   Whisk the egg whites to stiff peaks, then gently fold in the yolks, the 3 tbsp flour and a pinch of salt.

6. Step 6

   Fry

   Heat 2 cm of oil in a frying pan over medium-high heat. Dip each chilli in the batter to coat, then fry for 2 to 3 minutes a side until golden. Drain on paper towels.

7. Step 7

   Serve

   Spoon the warm sauce onto plates, sit a chile relleno on top, remove any toothpicks and serve straight away.