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Cheese-Stuffed Poblanos with Tomato Sauce (Chiles Rellenos de Queso)

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Cheese-Stuffed Poblanos with Tomato Sauce (Chiles Rellenos de Queso)

Cheese-Stuffed Poblanos with Tomato Sauce (Chiles Rellenos de Queso)

amanda

Equipment

  • Poblano Pepper Roaster

  • Chef's Knife

  • Cutting Board with Grid Markings

  • Poblano Pepper Corer & Scooper

  • Stuffing Tool (e.g., Cheese Fill Bag)

  • Electric Roasting Pan

  • Dutch Oven (e.g., Le Creuset)

  • Hand Blender/Immersion Blender

  • Roasting Pan with Lid (e.g., Nordic Ware)

  • Prep Station/Workstation Organizer

Ingredients

  • 4 large fresh poblano chiles (1 pound)

  • 1/2 pound Monterey Jack cheese, coarsely grated (2 1/2 cups)

  • 1 1/2 pounds tomatoes, coarsely chopped

  • 1 cup water

  • 1/4 cup chopped white onion

  • 2 large garlic cloves

  • 1 tablespoon distilled white vinegar

  • 1 teaspoon sugar

  • 1 teaspoon dried oregano (preferably Mexican)

  • 2 tablespoons corn oil or other vegetable oil

  • 2 to 3 cups corn oil or other vegetable oil

  • 4 large eggs, separated

  • 1/4 cup all-purpose flour

  • Accompaniment: white rice

  • a deep-fat thermometer

Instructions

1

Instruction 1

Roast chiles on their sides on racks of gas burners (1 or 2 per burner) over medium-high heat, turning with tongs, until skins are blistered and slightly charred, 4 to 6 minutes. (Or broil on rack of a broiler pan about 2 inches from heat.) Immediately transfer to a large bowl and cover, then let stand 20 minutes.
2

Instruction 2

Purée all sauce ingredients except oil with 11/4 teaspoons salt in a blender until smooth, then strain through a medium-mesh sieve into a bowl, pressing on solids, then discarding them.
3

Instruction 3

Heat oil in a deep 12-inch heavy skillet or heatproof casserole (preferably one that can go to the table) over medium-high heat until it shimmers. Carefully pour in sauce and simmer gently, stirring occasionally, 10 minutes (sauce should still be thin). Season with salt.
4

Instruction 4

Carefully rub off skins from chiles, leaving stems attached. Cut a slit lengthwise in each chile with kitchen shears, then carefully cut out seedpod (including attached ribs) without tearing chile (hotter chiles smell stronger when cut). Wipe chiles clean with a paper towel if necessary.
5

Instruction 5

Stuff chiles with cheese and enclose filling by overlapping slit slightly if possible, then transfer to a plate. (Use a toothpick to mark any hotter chiles if desired.)
6

Instruction 6

Heat 1/2 inch oil in another 12-inch heavy skillet over medium heat until it registers 360°F on thermometer.
7

Instruction 7

While oil heats, beat egg whites with 1/8 teaspoon salt using an electric mixer until they just hold stiff peaks. Whisk yolks with 1/8 teaspoon salt in a large bowl, then gently fold in whites.
8

Instruction 8

Put flour in a fine-mesh sieve and dust chiles, turning them to lightly coat all sides.
9

Instruction 9

When oil is ready, dip chiles, 1 at a time (hold chile by stem), in egg coating, spooning it over chile to cover completely, then fry, turning once, until golden on all sides (lap oil over any lighter areas), 4 to 5 minutes. Transfer chiles with a slotted spoon to paper towels to drain.
10

Instruction 10

Meanwhile, reheat sauce over low heat. Lay chiles in sauce to serve.
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