Vegetarian Chiles Rellenos (Poblano Chillies Stuffed with Beans and Cheese)

Tomato sauce

• 1 tbsp Vegetable oil
• 1 medium White onion
• 2 cloves Garlic
• 600 g Tomato, ripe
• 1 tsp Ground cumin
• 1 tsp Dried oregano
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper

Chiles rellenos

• 4 large Poblano pepper
• 400 g Refried beans
• 200 g Queso Oaxaca
• 4 Egg
• 250 ml Vegetable oil
• 1 large Lime

1. Heat the oven to 230°C (445°F). Put the poblano pepper on a baking tray and roast for 18 to 22 minutes, turning once, until blistered and blackened in patches. Transfer to a bowl, cover, and leave for 10 minutes to steam.
2. Meanwhile, make the sauce: finely chop the white onion and crush the garlic. Heat 1 tbsp vegetable oil in a saucepan over medium heat, then cook the onion with a pinch of the fine sea salt for 6 to 8 minutes until soft. Add the garlic and cook for 30 seconds until fragrant.
3. Roughly chop the tomato, add to the pan with the ground cumin, dried oregano, remaining fine sea salt and the black pepper. Simmer for 12 to 15 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens. Keep warm on a low heat.
4. Peel the poblanos, keeping them as intact as possible, then cut a slit down one side and remove the seeds. Spoon in the refried beans, then tuck in strips of queso Oaxaca so the chillies are well filled but can still close. Set on a plate while you make the batter.
5. Separate the egg whites and yolks into two bowls. Whisk the whites to soft peaks, then whisk the yolks with a pinch of the fine sea salt and fold into the whites to make a light batter. Keep the batter close to the hob so it stays airy.
6. Heat 250 ml vegetable oil in a large frying pan over medium heat until a drop of batter sizzles on contact. Dip each stuffed poblano into the batter to coat, then fry for 2 to 3 minutes per side until golden and puffed, working in batches. Transfer to a plate and season lightly with a pinch more fine sea salt if needed.
7. Serve the chiles hot with the warm tomato sauce spooned over or alongside. Cut the lime into wedges and squeeze over just before eating. Eat straight away while the batter is crisp and the cheese is melting.

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