Cheese-Stuffed Poblanos with Tomato Sauce

By KeyIngredient

The heat and richness of this voluptuous dish is complemented by a mildly tangy tomato sauce. Choose the straightest chiles—they are easier to peel and stuff.

My husband is the Chiles Rellenos connoisseur and he said I did good with this recipe and that I can make it any time. I simmered the sauce for a lot longer than directed because it was so runny. I would only use 1 tablespoon of oil next time because you could see the oil in the sauce. I cut the cheese into strips as suggested and that worked great. Coating the chiles would be a lot easier if the batter was put in a flatter container. The bowl just didn't work with large poblanos. I served this with a Tex Mex Rice recipe.

Ingredients

• For chiles
• 4 large fresh poblano chiles (1 pound)
• 1/2 pound Monterey Jack cheese, coarsely grated (2 1/2 cups)
• For sauce
• 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
• For coating and frying chiles
• 2 to 3 cups corn oil or other vegetable oil
• 4 large eggs, separated
• 1/4 cup all-purpose flour
• Equipment: a deep-fat thermometer
• Accompaniment: white rice

Details

Preparation time 90mins
Cooking time 90mins

Preparation

Step 1

oast 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.
Make tomato sauce while chiles stand:
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.
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.
Stuff and fry chiles:
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.
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.)
Heat 1/2 inch oil in another 12-inch heavy skillet over medium heat until it registers 360°F on thermometer.
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.
Put flour in a fine-mesh sieve and dust chiles, turning them to lightly coat all sides.
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.
Meanwhile, reheat sauce over low heat. Lay chiles in sauce to serve.