Chiles rellenos

Ingredients

Quantities for 4 servings.

• 6 piece Poblano peppers
• 350 g Oaxaca cheese or mozzarella
• 4 piece Eggs
• 80 g Plain flour
• 600 g Tomatoes
• 1 piece Onion
• 2 clove Garlic
• 1 tsp Mexican oregano
• 400 ml Oil for frying
• to taste Salt

Method

1. Char the peppers over a flame or under a grill until blistered black all over, close them in a bag for ten minutes and peel the skin away.
2. Make a lengthways slit, ease the seeds out leaving the stalk in place, stuff with cheese and pin the slit with a cocktail stick.
3. For the sauce, blend the tomatoes with the onion and garlic, fry the purée in a spoon of oil for ten minutes with the oregano, and season.
4. Whip the whites to firm peaks, add a pinch of salt and fold in the yolks one at a time, trying not to knock the air out.
5. Dust a pepper in flour, dip it in the batter and lower it into oil at 180 °C. Fry two minutes a side, spooning oil over the top.
6. Drain on a rack, remove the sticks and serve with the hot tomato sauce beneath the pepper rather than over it.