Chiles Rellenos (Cheese-Stuffed Poblano Peppers with Tomato Sauce)

• 4 large Poblano pepper, firm, unblemished
• 250 g Queso Oaxaca
• 600 g Tomato, ripe
• 1 medium Yellow onion
• 2 cloves Garlic
• 1 tsp Cumin seeds
• 2 tsp Fine sea salt
• 60 g Plain flour
• 4 Egg, large
• 750 ml Sunflower oil, for frying

1. Heat the oven to 230°C (445°F). Put the poblanos on a baking tray and roast for 18 to 22 minutes, turning once, until the skins are blistered and blackened in patches.
2. Transfer the peppers to a bowl and cover tightly to steam for 10 minutes. When cool enough to handle, peel off the loose skin, then cut a slit down one side and remove the seeds, keeping the stems intact.
3. Pull the queso Oaxaca into thick strands and stuff it into the peppers, filling them well but without forcing. Pinch the slit closed as best you can; if a little cheese shows, that is fine.
4. Dice the tomatoes and slice the onion; finely grate the garlic. Warm 1 tbsp sunflower oil in a saucepan over medium heat, add the onion with a pinch of the salt, and cook for 6 to 8 minutes until softened.
5. Stir in the garlic and cumin seeds for 30 seconds, then add the tomatoes and the remaining salt. Simmer for 12 to 15 minutes, stirring occasionally, until saucy and the tomatoes have broken down; keep warm on a low heat.
6. Set up a plate with the plain flour. Separate the eggs into two bowls, then whisk the whites to stiff peaks; whisk the yolks briefly, then fold them into the whites to make a light batter.
7. Pour the remaining sunflower oil into a large frying pan to a depth of about 2 to 3 cm and heat to 180°C (355°F). Dust one stuffed pepper in flour, shake off the excess, dip into the egg batter to coat, then lower into the hot oil.
8. Fry 2 peppers at a time for 2 to 3 minutes per side until puffed and deep golden, adjusting the heat to keep a steady sizzle. Lift out and drain briefly, then repeat with the remaining peppers.
9. Spoon the warm tomato sauce onto plates and set the chiles rellenos on top. Serve straight away while the batter is crisp and the cheese is melting.

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