Chef Laura Vargas from China Poblano shares her mother’s recipe for Chilli Relenos.
3 Poblano peppers
1 lbs Oaxacan cheese
4 egg whites
1 egg yolk
½ yellow onion
1 Serrano pepper
1 cup chicken stock
Oil as needed
Salt to taste
Start by roasting the poblano peppers on the stove top. Once you roast them, set aside in a plastic bag for about 5-10 minutes.
Peel the peppers under running water. Make a small cut on the side and removed all the seeds and “veins”. Fill the peppers with Oaxaca cheese and set aside.
Start your tomato and onion sauce by heating up a pan with oil, add the onions and serrano together. As soon as your onions look translucent, add your tomatoes and one cup of chicken stock. Season and let it simmer for about 30min.
In a mixer with a whisk attachment whip the egg white till firm peak, once they’re done fold in the egg yolk.
In a pan heat up oil on medium heat once its hot turn it to low heat, using tongs dip Chile relleno into the egg mixture and into the frying oil.
Once you see the golden brown color on the bottom of the chile relleno, flip it. Finish cooking and make sure you cook the egg all the way through.
Serve with a side of Spanish rice and tomatoes and onion sauce on top of the chile relleno.