THE CHILES RELLENOS served in most Mexican restaurants are deep-fried. In this simpler, homier version, the batter is baked on top of the cheese-stuffed chiles. Poblanos are the chiles of choice here, prized for their mildly spicy, somewhat fruity flavor and thick flesh.
SERVES: 4
INGREDIENTS:
- 8 medium-size poblano chiles
- 8 ounces Monterey Jack cheese, shredded (about 2 cups)
- 5 large eggs, separated
- 1 tablespoon plus 1 teaspoon unbleached all-purpose flour
- ½ teaspoon salt
- Warm flour tortillas
- Homemade or store-bought salsa
INSTRUCTIONS:
- Preheat the broiler. Lightly oil a rimmed baking sheet.
- Place the chiles on the baking sheet with space between them. Broil 4 inches from the heat for 10 to 15 minutes, until blistered and charred, turning as needed for even roasting. Reduce the oven temperature to 350°F.
- Place the chiles in a covered bowl, plastic bag, or paper bag. Seal and let steam for about 10 minutes to loosen the skins. Cut a 2-inch-long slit in the side of each chile and remove the seeds. Discard the seeds and skins. Set the chiles aside.
- Lightly oil a baking dish just large enough to hold the chiles in a single layer. Pack the cheese firmly into the chiles and place them in the baking dish.
- Beat the egg yolks with the flour and salt in a medium-size bowl. In another bowl, beat the egg whites with an electric mixer until soft peaks form. Gently fold the whites into the yolks. Spread the egg batter over the chiles.
- Bake for about 15 minutes, until the topping is browned.
- Serve hot, passing the tortillas and salsa at the table.
