Chiles Rellenos – Mexico

Step 1

Make the sauce first and keep warm

Step 2

Heat the oil in a saucepan to medium heat

Step 3

Add onion, garlic, and Jalapeno. Sauté until the onions are translucent

Step 4

Add chilli powder (if using) – stir for one minute

Step 5

Add chopped tomatoes. Allow to fry gently for 8 to 10 minutes

Step 6

Add chicken stock and pepper. Stir.

Step 7

Add water to cornflour until it becomes a paste the consistency of cream

Step 8

Making sure that the sauce is simmering, add the cornflour paste

Step 9

Stir until sauce is thickened.

Step 10

Add Cilantro. Stir

Step 11

Turn down the heat. Keep warm

Step 12

Chargrill the Poblanos on an open flame until skin is blacked

Step 13

Place in a glass bowl and cover with cling film for 5 minutes

Step 14

Remove the cling film. (The covering of the chillies in the bowl allows them to sweat and will make it easier to remove the skin)

Step 15

Peel off skin and remove stalks of Poblanos

Step 16

Slit one side to reveal the white membrane and seeds. Remove

Step 17

Fill the cavity with cheese and close by fitting two slit sides together. Keep warm

Step 18

Separate whites from yolks of eggs

Step 19

Whip egg whites until stiff

Step 20

Mix egg yolks together until combined

Step 21

Gently fold egg yolk mixture into egg whites until combined

Step 22

Heat oil to frying temperature (approx. 190 ° C / 375 ° F)

Step 23

Coat Jalapenos in the egg white/ yolk batter

Step 24

Fry coated chillies until the batter has turned light brown/ yellow

Step 25

Remove from oil and drain on paper towels.

Step 26

Serve immediately with spicy tomato sauce.