Chiles rellenos — poblano peppers stuffed with cheese, covered with beaten egg whites and fried — are a perennial Mexican favorite. They are served in a savory tomato broth.
- 2 cups oil
- 8 poblano peppers
- 3 cups grated Manchego, Chihuahua, Gouda or farmer’s cheese
- 5 eggs, separated
- 4 small tomatoes or 2 large tomatoes
- salt to taste
- 1 1/2 cups water
- 1 1/2 cups flour
- 1/2 teaspoons marjoram
Char the peppers over a gas flame, under the broiler or on a griddle, turning to insure all sides are charred completely. Allow them to cool. Once cooled, peel, slit the chili lengtwise and remove the seeds and veins, leaving the top and core intact. Set aside.
Simmer the tomatoes in 1 1/2 C. water until very soft, then transfer tomatoes to a blender and blend until smooth adding salt to taste. Set aside.
Stuff peppers with cheese, sprinkle them with salt, seal the slit with a wooden toothpick (plastic ones will melt during frying) and dredge them in flour.
Beat the egg whites until stiff peaks form, then add the salt and the egg yolks and beat for two minutes more. Heat the oil in a frying pan.
Dip the peppers in the batter making sure they are covered well, and fry them in the oil until golden, then drain them on paper towels.
Serve them drenched in the tomato sauce with refried beans on the side. Serves 4
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