Chiles Rellenos

The recipe

Instructions

1. 1
   Char the poblanos directly over a flame or under a grill until blackened all over. Steam in a covered bowl 10 minutes, then peel.
2. 2
   Make a small slit in each pepper and remove the seeds. Stuff each with cheese.
3. 3
   For salsa: blend tomatoes, garlic, onion, oregano. Simmer 10 minutes with salt.
4. 4
   Separate the eggs. Whisk the whites to stiff peaks, fold in the yolks and a pinch of salt.
5. 5
   Dust each pepper with flour, dip in the egg batter, and fry in hot oil for 3 minutes per side until golden. Serve drowned in salsa.

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