Chiles Rellenos

Ingredients

• 4 large poblano chillies, or long green peppers
• 300g Oaxaca cheese or low-moisture mozzarella, cut into thick strips
• 4 eggs, separated
• 3 tbsp plain flour, plus extra for dusting
• Vegetable oil, for shallow frying
• 1/2 tsp fine salt
• 400g tin chopped tomatoes
• 1/2 white onion, roughly chopped
• 2 cloves garlic, peeled
• 150ml vegetable stock
• 1/2 tsp dried oregano
• 1 tbsp vegetable oil
• Soured cream and fresh coriander, to serve

Method

1. Char the chillies over a gas flame or under a very hot grill, turning, until blackened all over. Place in a bowl, cover with cling film for 10 minutes, then peel off the skins.

2. Make a slit down one side of each chilli, remove the seeds carefully and stuff with cheese. Secure with a cocktail stick if needed. Dust lightly with flour.

3. For the sauce, blend the tomatoes, onion, garlic, stock and oregano. Heat 1 tbsp of oil in a pan, add the sauce and simmer for 12 minutes. Season with salt.

4. Whisk the egg whites with a pinch of salt to stiff peaks, then fold in the yolks and the 3 tbsp flour.

5. Heat 2cm of oil in a frying pan over a medium heat. Hold each chilli by the stalk, dip in the batter and lower into the oil.

6. Fry for 2 to 3 minutes per side until golden. Drain on kitchen paper.

7. Serve in the warm tomato sauce topped with soured cream and coriander.