World Flavors Cookbook

Chiles Rellenos de Queso

Large roasted poblano chiles stuffed with melting cheese, coated in a fluffy egg batter and fried, served in a light tomato sauce.

Cuisine: Mexico

Ingredients

• 4 large poblano chiles
• 200g Oaxacan cheese or Monterey Jack
• 4 eggs, separated
• 1/2 cup flour
• Tomato sauce: tomatoes, garlic, onion
• Oil for frying

Instructions

1. Roast chiles until charred, peel, and remove seeds.
2. Stuff with cheese and secure with a toothpick.
3. Beat egg whites to stiff peaks, then fold in the yolks.
4. Dredge chiles in flour, then dip in the egg batter.
5. Fry in hot oil until golden brown.
6. Serve submerged in warm tomato sauce.