Chiles Rellenos

Instructions

1. 1

   Char the poblanos directly over a gas flame or under a broiler, turning frequently, until blackened all over, about 8–10 minutes. Place in a covered bowl for 10 minutes to steam, then peel off the charred skin, make a slit down one side, and carefully remove seeds without tearing the chile.

2. 2

   Stuff each chile with shredded cheese, pressing the slit closed firmly. Dust each stuffed chile lightly with flour, shaking off excess.

3. 3

   Beat the egg whites with a pinch of salt until stiff peaks form, about 3 minutes. Fold in the yolks one at a time until a thick, fluffy batter forms.

4. 4

   Heat oil in a deep skillet to 350°F. Dip each flour-dusted chile into the egg batter to coat generously, then lower carefully into the hot oil. Fry 3–4 minutes per side until golden and puffed. Drain on paper towels.

5. 5

   Warm the tomato sauce in a wide pan. Nestle the fried chiles in the sauce and simmer gently for 5 minutes to marry flavors. Serve immediately topped with crema and cilantro.