Chiles Rellenos de Queso (Cheese-Stuffed Poblano Peppers)

Tomato sauce

• 30 ml Sunflower oil
• 1 medium Yellow onion
• 2 cloves Garlic
• 600 g Tomato, ripe
• 1 tsp Ground cumin
• 1 tsp Fine sea salt
• ½ tsp Black pepper

Peppers and batter

• 4 large Poblano pepper
• 250 g Queso Oaxaca
• 80 g Plain flour
• 4 Egg
• ½ tsp Fine sea salt
• ¼ tsp Black pepper
• 500 ml Sunflower oil

1. Make the tomato sauce: heat the sunflower oil in a saucepan over medium heat. Add the onion with a pinch of the fine sea salt and cook for 6 to 8 minutes until softened and lightly golden, then add the garlic and cook for 30 seconds. Add the tomatoes, ground cumin, black pepper and the remaining fine sea salt, bring to a simmer, then cook for 12 to 15 minutes until saucy.
2. While the sauce simmers, prepare the poblanos: char the peppers directly over a gas flame or in a very hot dry frying pan, turning until blistered all over. Transfer to a bowl, cover, and leave for 10 minutes to steam. Rub off the skins, then cut a slit down one side and remove the seeds, keeping the peppers as intact as possible.
3. Stuff each pepper with the queso Oaxaca, packing it in so the pepper closes neatly. Put the plain flour on a plate and lightly dust the outside of each pepper, shaking off the excess. Set aside while you make the batter.
4. Separate the eggs, putting whites in a mixing bowl and yolks in a small bowl. Whisk the whites to stiff peaks, then whisk in the yolks one at a time to make a light batter; season with the fine sea salt and black pepper. Keep the batter airy by folding gently rather than beating.
5. Heat the sunflower oil in a large frying pan to 175°C (350°F). Dip each stuffed pepper into the egg batter to coat, then carefully lower into the hot oil and fry for 2 to 3 minutes per side until puffed and golden. Fry in batches so the oil temperature stays steady, then lift out with tongs and drain briefly.
6. Taste the tomato sauce and adjust seasoning with a little more fine sea salt or black pepper if needed. Spoon the sauce onto plates and set the chiles rellenos on top. Serve straight away while the batter is crisp and the cheese is molten.

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