Chiles Rellenos with Ranchero Sauce

Ingredients

• 3 large poblano peppers
• 150 g queso fresco or Monterey Jack cheese
• 3 large eggs
• 60 g all-purpose flour
• 500 ml vegetable oil
• 400 g tomatoes
• 1/2 medium white onion
• 2 cloves garlic
• 1 jalapeño(optional)
• 120 ml chicken broth
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1 tsp salt
• 2 tbsp fresh cilantro(optional)

Instructions

1. 1

   Roast the poblanos directly over a gas flame or under the broiler, turning often, until blistered and blackened on all sides, about 10 minutes. Place in a bowl, cover, and steam for 10 minutes.

2. 2

   Meanwhile, make the ranchero sauce: sauté chopped onion, garlic, and jalapeño in a lightly oiled saucepan over medium heat for 4 minutes. Add chopped tomatoes, broth, cumin, oregano, and 1/2 tsp salt; simmer for 15 minutes, then blend until smooth and keep warm.

3. 3

   Peel the skins off the steamed poblanos, make a lengthwise slit, and carefully remove the seeds. Stuff each pepper with about 50 g of cheese and close the slit.

4. 4

   Separate the egg whites and beat them with a pinch of salt to stiff peaks. Beat the yolks lightly, then gently fold the yolks into the whites.

5. 5

   Dust each stuffed pepper lightly with flour, then dip in the egg batter to coat completely.

6. 6

   Heat the vegetable oil in a deep skillet to 350°F (175°C). Fry the peppers in batches until golden brown on all sides, about 3-4 minutes per side. Drain on paper towels.

7. 7

   Serve the chiles rellenos hot, topped generously with the warm ranchero sauce and garnished with cilantro.