Chiles Rellenos

• 4 whole poblano peppers
• 8 oz Oaxacan cheese
• 4 whole eggs
• ½ cup all-purpose flour
• 1 cup vegetable oil
• 14 oz crushed tomatoes
• 2 whole chipotle in adobo
• 2 cloves garlic
• 1 tsp salt

How to Make It

1. 1

   Roast poblano peppers over gas flame or under broiler until blackened all over.

2. 2

   Place in a covered bowl 10 minutes to steam, then peel, making a slit along one side.

3. 3

   Carefully remove seeds and veins, keeping pepper intact.

4. 4

   Stuff each pepper with Oaxacan string cheese or Monterey Jack. Secure with a toothpick.

5. 5

   Separate eggs. Beat whites to stiff peaks. Fold in beaten yolks gently.

6. 6

   Heat 1 inch oil in skillet to 350°F.

7. 7

   Dust stuffed peppers lightly in flour, then dip in egg batter.

8. 8

   Fry 3-4 minutes per side until golden. Drain on paper towels.

9. 9

   Serve over a simple tomato-chipotle sauce with rice and beans.