8 large green peppers or fresh green
chilies such as poblano
1-2 tbsp vegetable oil, plus extra for
4 cups grated cheese
4 eggs, separated
2/3 cup flour
For the sauce:
1 tbsp vegetable oil
1 small onion, chopped
1/4 tsp salt
1-2 tsp red pepper flakes
1/2 tsp ground cumin
1 cup beef stock
3 cups canned tomatoes
For the sauce, heat the oil in a frying
pan. Add the onion and cook over a low heat for 8 minutes until just
soft. Stir in the salt, pepper flakes, cumin, stock and tomatoes. Cover
and simmer gently for about 5 minutes, stirring occasionally. Transfer
the mixture to a food processor or blender and process until smooth.
Strain into a clean saucepan. Taste for seasoning, and set aside.
Preheat the grill.
peppers lightly with oil. Lay them on a baking sheet. Grill as close to
the heat as possible for 5-8 minutes until blackened all over. Cover
with a dish towel and set aside. When cool enough to handle, remove the
charred skin. Carefully slit the peppers or chilies and scoop out the
seeds. With your hands, form the cheese into eight cylinders that are
slightly shorter than the peppers. Place the cheese cylinders inside the
peppers. Secure the slits with cocktail sticks. Set aside.
Beat the egg
whites until just stiff. Add the egg yolks, one at a time, beating on
low speed to incorporate them. Beat in 1 tbsp flour. Put a 1 inch layer
of oil in a frying pan. Heat until hot but not smoking (to test, drop a
little batter in the oil: if the oil sizzles, it is hot enough for
frying). Coat the peppers lightly in flour all over, shaking off any
excess. Dip into the egg batter, then place in the hot oil. Fry for
about 2 minutes until brown on one side. Turn carefully and brown the
other side. Reheat the sauce and serve with the Chiles Rellenos.
If necessary, work in batches, but do not
coat the peppers until you are ready to fry them. If using peppers
instead of green chilies, mix the grated cheese with 15ml / 1 tbsp hot
chili powder for a more authentic Southwest taste.