Chile Relleno

Method

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1. Char the poblanos directly over a flame or under a hot grill for 8 minutes, turning, until blackened all over.

   Mark done Start 8 min timer

2. Seal them in a bowl under a plate for 10 minutes, then rub the skins off.

   Mark done Start 10 min timer

3. Cut a slit down one side of each and pull the seeds out, keeping the stem and the shape.

   Mark done

4. Push the cheese batons in and press the slit closed.

   Mark done

5. Blend the tomatoes, onion and garlic, then simmer with the stock, oregano and salt for 12 minutes. Keep warm.

   Mark done Start 12 min timer

6. Whip the egg whites with the batter salt to firm peaks, then fold in the yolks one at a time.

   Mark done

7. Dust each stuffed chilli all over with cornflour, patting off the excess.

   Mark done

8. Heat the oil to 175C.

   Mark done

9. Hold a chilli by the stem, turn it through the batter until thickly coated, and lower it into the oil.

   Mark done

10. Fry 3 minutes, spooning oil over the top, until puffed and golden. Drain, then serve in a shallow pool of the tomato broth with coriander scattered over.

    Mark done

Chef’s Tips

• Whites to firm peaks, yolks folded in after.
• Cornflour dust or the batter slides off.
• Spoon hot oil over the top as it fries so the upper side sets.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• Mexican red rice
• Refried beans
• Warm corn tortillas

Storage & Reheating

Eat immediately. The batter softens within minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.