Chile Relleno de Queso

Ingredients

• 8poblano chiles — roasted, peeled, and slit for stuffing
• 400 g (14 oz)queso Oaxaca or panela — cut into batons
• 6roma tomatoes — charred, for the caldillo
• 1/4white onion — for the caldillo
• 2 clovesgarlic — for the caldillo
• 2 cupschicken broth
• 4eggs — separated, for the capeado batter
• 60 g (1/2 cup)all-purpose flour — for dusting
• 3 cupsneutral oil — for frying
• 1 tspfine salt
• 18corn tortillas — warmed on the comal

Method

1. Start by roasting the 8 poblano chiles directly over an open flame, using tongs to turn them until the skin is evenly blackened and blistered. Once roasted, place the chiles in a plastic bag and seal it to let them sweat for about 10 minutes. This will loosen the skin, making it easier to peel. Carefully peel off the blackened skin, then make a small slit down one side of each chile. Remove the seeds and veins, taking care not to tear the chiles.
2. Cut the 400 g (14 oz) of queso Oaxaca or panela into strips that will fit comfortably inside the chiles. Stuff each chile with the cheese, ensuring they are filled but not overstuffed, which could cause them to tear. Use a toothpick to gently close the slit and secure the cheese inside.
3. Separate the 4 eggs, placing the whites in a large mixing bowl and the yolks in a small bowl. Whip the egg whites until they form stiff peaks, which will help the batter adhere to the chiles. Gently fold in the yolks, being careful not to deflate the whites. Lightly dust each stuffed chile with 60 g (1/2 cup) of all-purpose flour, shaking off any excess.
4. In a large, deep skillet, heat 3 cups of neutral oil over medium-high heat until it shimmers. Dip each floured chile into the egg batter, ensuring it is well-coated. Carefully place the chiles in the hot oil, frying them in batches if necessary. Use a spoon to gently ladle more batter over the tops as they fry. Cook until the capeado is golden and puffed, indicating that the batter is cooked through.
5. Once fried, remove the chiles from the oil and place them on a paper towel-lined plate to drain excess oil. Meanwhile, prepare the tomato caldillo by blending 6 roma tomatoes, 1/4 white onion, and 2 cloves garlic until smooth. Pour the mixture into a saucepan with 2 cups of chicken broth and 1 tsp of fine salt. Bring to a simmer over medium heat, allowing the flavors to meld.
6. Just before serving, gently lower the fried chiles into the simmering tomato caldillo, ensuring they are submerged. Let them warm through for a few minutes, absorbing some of the sauce's flavor. Serve the chiles hot, accompanied by warm corn tortillas, allowing each diner to enjoy the rich, savory combination of flavors.