Peppers: Chiles Rellenos Fried
by Lishka DeVoss

YIELD 3

INGREDIENTS

INDIVIDUALLY (ready to use):
1 tbsp neutral oil, such as grapeseed or canola
1/2 white onion, sliced into thin rings
3 large poblano peppers (roasted and skins removed, keeping stems and flesh intact)
6 ounces queso fresco or low-moisture melting cheese, such as mozzarella
3 large eggs, yolks and whites separated
Canola oil, for frying
1 cup all-purpose flour (poured onto a plate)

PREP:
2 serrano chiles, stems removed
3 beefsteak tomatoes (about 2 pounds)

BLENDER:
4 garlic cloves, peeled
1/2 tsp kosher salt, plus more to taste
1/4 cup water

PREPARATION

1. Bring a large pot of water right to a boil; then add PREP and turn down the heat. Low simmer for 10 minutes — then strain.

2. Add serrano chiles to BLENDER and purée until smooth; then add tomatoes and purée until almost smooth.

3. Heat oil in large saucepan over medium heat; add onion and cook until soft and slightly golden on edges — about 5 minutes; then add BLENDER and simmer until desired thickness. Remove from heat.

4. Cut a slit down one side of each poblano; carefully reach in and remove the seeds. Fill the poblanos with queso fresco (making certain sure each chile can still close along its seam when pinched shut).

5. Prepare the batter: Beat egg whites until thick and frothy (like meringue). Add yolks and beat just to incorporate.

6. Fry the chiles: In a large, heavy-bottomed pan, heat about 3 inches of Canola oil over medium until a small drop of batter sizzles vigorously when added. Line a counter rack with paper towels.

7. Roll a chile in flour until completely covered; then push it into batter, turn gently, and mainly use the stem to pull it out.

8. Place in hot oil, seam side up. Spoon hot oil over any exposed parts and cook until top of chile is golden brown — about 2 minutes. Remove and place on rack to drain. Repeat with remaining chiles.

9. Gently re-warm the prepared salsa and place drained chiles in the pan. Heat a few minutes more and then serve.

Updated 2022-05-06

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