Cheese Chiles Rellenos
Ingredients
- 300 gBuffalo milk mozzarella ("di bufala") (cut into sticks)
- 4 pcEgg (yolks and whites separated)
- 50 gWheat flour (for dredging)
- 400 gRound tomato (diced)
- 1 pcYellow onion (finely chopped)
- 2 pcGarlic (minced)
- 750 mlSunflower oil (for frying)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tspOregano
- 4 pcPoblano Pepper (washed and dried)
Method
Fleshy peppers with charred, tender skin, filled with molten cheese. The golden soufflé-like egg coating is draped in a thick tomato sauce for a fresh finish.
- 1
Char the pepper skin with a torch or under the broiler. The skin must blister and turn completely black. Place in a bag for 10 minutes to let the steam loosen the skin.
- 2
Remove the charred skin with your fingers. Make a small side slit to remove seeds without tearing the flesh. The pepper must remain whole to hold the filling.
- 3
Insert mozzarella sticks inside. Close the opening with a toothpick if necessary to prevent the cheese from escaping during cooking.
- 4
Sauté chopped onion and garlic in oil. Add diced tomatoes and oregano. Simmer until the sauce coats the back of a spoon.
- 5
Whisk egg whites until very stiff peaks form. Gently fold in the yolks with a spatula. The mixture must be airy and hold its shape.
- 6
Dredge peppers in flour, then dip into the egg mixture. Fry in hot oil until the crust is golden brown and crispy on all sides.
Frequently asked questions
How do you get this dish right?
- Do not rinse the peppers under water to peel them, as it washes away the smoky flavor from the charring.
- The oil must be at 180°C: if too cold, the crust will be greasy; if too hot, it will burn before the cheese melts.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in a hot oven to restore the crispness of the crust.
