Ingredients:

  • 4 large Poblano Peppers
  • 8 oz Oaxaca Cheese (or Monterey Jack), shredded or cubed
  • 2 Tbsp Cotija Cheese, crumbled
  • 1/4 small Onion, finely diced
  • Salt & Black Pepper, to taste
  • 4 medium Roma Tomatoes, quartered
  • 1/2 medium Yellow Onion, roughly chopped
  • 2 Garlic Cloves, peeled
  • 1/2 cup Chicken or Vegetable Broth
  • 1 Tbsp Olive Oil
  • 2 Tbsp Fresh Cilantro, chopped
  • 3 Large Eggs, separated (whites and yolks)
  • 1/4 cup All-Purpose Flour, for dusting
  • Pinch of Salt, for egg whites

Instructions:

  1. Preheat the broiler or char the poblanos directly over a gas flame until the skin is entirely black and blistered. Turn frequently for even charring.
  2. Immediately transfer the charred peppers to a sealed plastic bag or covered bowl for 10–15 minutes to steam, which loosens the skin.
  3. Carefully peel the charred skin using your fingers or a dull knife (do not rinse). Make a single vertical slit down one side of each pepper, stopping short of the ends. Gently remove seeds and internal membranes, keeping the pepper whole.
  4. Salsa Blend: Combine tomatoes, onion, garlic, and broth in a blender. Blend until smooth.
  5. Salsa Simmer: Heat olive oil in a saucepan. Pour in the salsa mixture and simmer uncovered for 10–15 minutes, until the sauce thickens slightly and deepens in color. Stir in cilantro and season with salt. Keep warm.
  6. Stuff the peppers: Mix the shredded cheeses and diced onion. Gently stuff the cheese mixture into the cavity of each poblano pepper. Close the slit, securing with a toothpick if necessary.
  7. Whip Egg Whites: Preheat oven to 375°F (190°C). Beat the egg whites with a pinch of salt until stiff, glossy peaks form.
  8. Gently fold the egg yolks into the stiff whites until just combined, creating a fluffy coating batter.
  9. Coat & Bake: Lightly dust each stuffed poblano with flour. Dip the floured pepper into the egg batter, ensuring it is fully covered. Place coated peppers immediately onto a prepared baking sheet. Bake for 18–20 minutes, or until the egg coating is set, golden brown, and cooked through.
  10. Serve: Place a generous ladle of warm tomato salsa on a plate. Gently top with a freshly baked chile relleno. Remove any toothpicks before serving.