Chili Relleno

Instructions

1. Prepare the roasted red salsa by placing 2 pounds sliced roma tomatoes, 2 sliced jalapeños, 1 quartered white onion, and 8 garlic cloves on a baking sheet.
2. Place the baking sheet under the broiler and cook for 6 to 8 minutes, or until the vegetables are charred and blistered. Remove and allow to cool slightly.
3. Transfer the roasted vegetables to a blender or food processor and puree until smooth. Pour the mixture into a saucepan, bring to a boil, then reduce heat and simmer for 5 minutes.
4. Season the salsa with the juice of 1 lime and 1 teaspoon kosher salt (or to taste). Cover and set aside.
5. Prepare the cheese filling by heating 2 teaspoons vegetable oil in a small sauté pan. Add 1/2 cup diced white onion, 1 diced roma tomato, 1/2 teaspoon kosher salt, and 1/2 teaspoon crushed Mexican oregano. Cook until the onion is translucent.
6. Stir in 10 ounces shredded Oaxaca cheese (or Monterey Jack) until melted and combined. Remove from heat and set aside.
7. Roast the 6 poblano peppers by placing them on a baking sheet under the broiler until the skins blister and blacken, about 5 minutes per side.
8. Remove the poblanos from the oven and cover the pan with a clean kitchen towel to steam for several minutes. Peel off the charred skins once cool enough to handle.
9. Carefully cut a small slit down one side of each roasted poblano, keeping the stem intact. Remove seeds if desired, though poblanos are typically mild.
10. Stuff each poblano pepper with the melted cheese filling, dividing the mixture evenly among the 6 peppers. Gently press the cut edges together.
11. Place 1/2 cup all-purpose flour onto a tray and gently roll each stuffed poblano in the flour to coat all sides, shaking off the excess flour.
12. Heat 3 cups vegetable oil in a large deep skillet or saucepan to 350°F. Line a baking sheet with paper towels for draining.
13. Prepare the batter by separating 3 large eggs, placing the whites in a large mixing bowl. Beat the whites with an electric mixer until stiff peaks form.
14. Add the 3 egg yolks to the whipped egg whites, beating on low until fully incorporated and the batter is light and pale yellow.
15. Sprinkle 1/4 cup flour and 1/2 teaspoon kosher salt over the batter and gently fold in with a spatula until smooth and fully combined.
16. Dip each floured, stuffed poblano into the egg batter, coating it fully. Carefully place 1 to 2 peppers into the hot oil at a time.
17. Fry the chiles rellenos for 3 to 5 minutes per side, or until the batter is crisp and golden brown. Transfer fried peppers to the paper towel–lined tray to drain.
18. To serve, spoon some roasted red salsa onto each plate, top with a fried chile relleno, and finish with additional salsa. Garnish with queso fresco, cotija cheese, and fresh chopped cilantro if desired.