Chiles Rellenos

Instructions

1. 1 Roast poblano peppers directly over a gas flame or under a broiler, turning frequently for ten minutes until skins are completely blackened and blistered. Place in a sealed plastic bag for fifteen minutes to steam, then carefully peel off the charred skin.
2. 2 Make a small lengthwise slit in each peeled pepper and gently remove the seeds and membranes with a small spoon, being careful not to tear the pepper. Stuff each cavity with strips of Oaxaca cheese and secure the opening with a toothpick.
3. 3 Blend roasted tomatoes with onion, garlic, and chicken broth until smooth. Cook this sauce in a saucepan over medium heat for fifteen minutes until it thickens and deepens in color, then season with salt and keep warm.
4. 4 Beat egg whites with an electric mixer until they form stiff peaks that hold their shape when the beater is lifted. Gently fold in the yolks one at a time, maintaining as much volume as possible in the airy batter.
5. 5 Dust each stuffed pepper lightly with flour to help the batter adhere. Dip each floured pepper into the egg batter, coating it completely, and carefully lower it into hot oil heated to 175 degrees Celsius for frying.
6. 6 Fry the battered peppers for three to four minutes per side until the coating is golden and puffy. Drain briefly on paper towels, then place in warm tomato sauce. Serve two per plate, spooning extra sauce generously over the top.