Chiles Rellenos

Ingredients

• 8 poblano peppers, roasted, peeled, seeds removed
• 300g Oaxaca cheese, or mozzarella, cut into 8 strips
• 50ml vegetable oil
• 1 large onion, sliced
• 800ml tomato sauce, San Marzano or crushed fresh
• 200ml heavy cream or Mexican crema
• 4 large eggs, room temperature
• 100ml vegetable oil, for beating egg whites
• 8g fine sea salt
• 2g Tellicherry black pepper
• 3g dried oregano, Mexican
• 15g fresh cilantro, chopped

Method

1. 1
   Separate eggs; beat whites with pinch of salt until stiff peaks form, then fold in lightly beaten yolks carefully.
2. 2
   Heat 50ml oil in large skillet over medium heat; sauté onion slices until softened, 5 minutes; remove.
3. 3
   Simmer tomato sauce with half the cream, oregano, salt, and pepper for 8 minutes; adjust seasoning.
4. 4
   Pour 100ml oil into separate skillet; when shimmering, carefully slide egg mixture in gently, cooking 3 minutes per side until golden and fluffy.
5. 5
   Break egg soufflé into 4 portions; slide each into roasted poblano pepper; roll carefully.
6. 6
   Arrange chile rellenos seam-side down in buttered baking dish; pour tomato sauce around them.
7. 7
   Drizzle remaining cream over peppers; bake at 160°C for 10–12 minutes until sauce bubbles slightly.
8. 8
   Serve immediately, garnished with fresh cilantro and remaining sautéed onion.