Stuffed Poblano Chiles (Chiles Rellenos) — Cheese-Filled Chiles in Tomato Broth

• 4poblano chiles
• 300 gOaxaca-style string cheese (torn into thick strips)
• 60 gall-purpose flour
• 4eggs (separated)
• 0.75 tspfine sea salt
• 480 mlneutral frying oil (about 120 ml is absorbed after frying)
• 600 gripe plum tomatoes (cored and roughly chopped)
• 80 gwhite onion (roughly chopped)
• 2 clovegarlic
• 1 tbspneutral oil
• 240 mllow-sodium chicken broth (use halal-certified broth if required)
• 0.5 tspMexican oregano
• 1 leafbay leaf
• 0.25 tspground black pepper

Instructions

1. 1

   Roast the poblano chiles directly over a gas flame, under a hot broiler, or on a very hot dry griddle until the skins are blistered and blackened on all sides. Transfer them to a bowl, cover with a plate, and let them steam for 12 minutes so the skins loosen without overcooking the flesh.

2. 2

   Peel the chiles with your fingers or a paper towel, leaving the stems attached and avoiding rinsing them under water because that washes away flavor. Cut one lengthwise slit in each chile, carefully remove the seed cluster and large veins, and keep the chile as intact as possible for stuffing.

3. 3

   Fill each chile with 75 g of Oaxaca-style cheese, arranging the strips lengthwise so the chile can close around them. Press the slit edges together gently, and if a chile will not stay closed, secure it with one wooden toothpick before coating.

4. 4

   Make the tomato broth by blending the tomatoes, onion, garlic, chicken broth, oregano, 0.5 tsp salt, and black pepper until smooth. Heat 1 tbsp oil in a wide saucepan over medium heat, add the blended mixture and bay leaf, and simmer for 15 minutes until lightly thickened and cooked through.

5. 5

   Spread the flour on a shallow plate and lightly dredge each stuffed chile, shaking off the excess so only a thin film remains. This dry coating helps the egg batter cling to the chile and prevents bare patches during frying.

6. 6

   Beat the egg whites with 0.75 tsp salt in a clean bowl until they form firm, glossy peaks. Beat the yolks separately until loosened, then fold them into the whites in 3 additions, using broad gentle strokes so the batter stays airy.

7. 7

   Heat 480 ml frying oil in a deep skillet to 175°C. Dip one floured chile into the egg batter, spooning batter over the top to cover it fully, then slide it carefully into the oil and fry for 2 to 3 minutes per side until puffed and golden.

8. 8

   Transfer the fried chile to a rack or paper towel-lined tray, then repeat with the remaining chiles, letting the oil return to 175°C between batches. Work gently with a wide spatula because the batter is delicate while hot.

9. 9

   Remove the bay leaf from the tomato broth and bring the sauce to a gentle simmer. Nestle the fried chiles into the broth and spoon sauce over them for 4 minutes, just long enough to warm the filling and meld the batter with the sauce without making it soggy.

10. 10

    Serve one chile per person with a generous ladle of tomato broth. Remove any toothpicks before serving, and present the chiles immediately while the cheese is soft and the egg coating is still tender.