Chiles Rellenos de Queso

Ingredients

• 4 piece Poblano peppers
• 200 g Oaxaca cheese
• 350 g Tomatoes
• 80 g Onions
• 2 clove Garlic
• 3 piece Eggs
• 20 g Fresh cilantro
• 0.5 tsp Cumin
• 3 tbsp Neutral oil
• 2 tbsp Flour
• 150 ml Chicken broth
• à goût pinch Salt and pepper

Instructions

1. Step 1

   Char the whole poblano peppers over a flame or under the broiler until blackened.

2. Step 2

   Place the charred peppers in a plastic bag for 5 minutes to loosen the skin.

3. Step 3

   Peel off the skin with wet fingers, make a slit down the side, and gently remove the seeds.

4. Step 4

   Stuff each pepper with Oaxaca cheese cut into sticks.

5. Step 5

   Prepare the tomato sauce: blend the tomatoes, onion, garlic, and cumin until smooth.

6. Step 6

   Cook the sauce in a skillet for 5 minutes, then season with salt and pepper.

7. Step 7

   Whip the egg whites until stiff peaks form, then gently fold in the yolks.

8. Step 8

   Heat the oil in a deep skillet over medium heat.

9. Step 9

   Coat the peppers in flour, dip in the egg mixture, and fry for 3 minutes on each side.

10. Step 10

    Pour the tomato sauce onto a serving plate and arrange the fried chiles on top.

11. Step 11

    Garnish with fresh cilantro and serve immediately.