Recipe For Chile Relleno

Prepare oven and pan: Set the oven rack about 4 inches below the broiler and preheat the broiler to high. Line a large (21x15-inch) baking sheet with foil and arrange the poblano peppers, tomatoes, onion, serranos, and garlic in a single layer, without overlapping.

Broil: Broil on high for 5 minutes, then flip everything over with tongs and continue broiling for an additional 5 minutes. Next, turn everything to the side that isn’t blackened yet (you might need to prop chiles against each other to keep the unexposed side up). Broil for an additional 5 minutes. Repeat one more time if needed.

Steam Poblanos: Transfer the tomatoes, onion, and garlic to a blender. Wrap the poblanos in foil from the baking sheet to fully enclose them, then set them aside to steam for 10 minutes. Meanwhile:

Make Salsa Ranchera: Chop off the tops of the serrano peppers and deseed them (be careful, seeds tend to hide behind the veins!). Add them to the blender with the cilantro, salsa spices, and blend until smooth. Transfer to a medium saucepan and bring to a simmer over medium-high heat. Then, reduce the heat to medium and simmer for 6 minutes, or until the sauce has thickened. Stir in about 1/4 cup of water, more or less, to reach your desired consistency.

Peel the Peppers: After 10 minutes, carefully open the foil. Once cooled, peel off the charred outer skin of the chiles (I do this while the salsa is simmering).

Slice Chiles: Starting at the top stem of the chiles, cut a slit about 3 inches long down the center of each chile. (There is no need to remove the seeds because they aren’t spicy, but you can if you wish.)

Stuff Chiles: Gently pull back the chile skin and line the cheese sticks into the opening. Close the opening and gently pinch the ends together. Then, secure the opening closed with toothpicks (see the pictures in the post). Don’t be shy—use as many as you need to make sure the cheese doesn’t ooze out during frying.

Heat the oil: Fill a wide, heavy-duty pot with 2 inches of vegetable oil and heat it to 375°F (I love this fryer). Line a baking rack (from a baking sheet) with paper towels. While the oil heats, prepare the batter:

Make the Batter: Separate the egg whites into a large mixing bowl and the egg yolks into a small bowl. Using an electric hand mixer, beat the egg whites until stiff peaks form, about 5 minutes. Reduce the speed to low, then gently fold in the egg yolks until fully incorporated.

Dredge Chiles: Mix the flour and spices in a shallow plate. Gently transfer one chile to the plate, roll it around until it's evenly coated. Gently transfer to the egg mixture and turn to coat.

Fry the chiles: Working in batches to avoid overcrowding the pan, fry the chiles for about 3-4 minutes per side until they are golden brown and crispy. Transfer to the paper towel-lined rack and repeat.

Serve: Divide the salsa among the plates and top with the chile rellenos. Garnish with chopped cilantro and cotija cheese. Serve immediately while still hot. Please remind eaters to remove the toothpicks!