Chile relleno with charred salsa

Serves 4

  1. 5 poblanos, 1 quartered and 4 slitted and deseeded
  2. 4 roma tomatoes, halved
  3. 1 jalepeno, halved
  4. Half an onion
  5. 2 cloves garlic
  6. 1tb salt
  7. 1 cup cheese or cooked meat
  8. 2 cups flour
  9. 6 egg whites
  10. 4tb canola oil
  11. Sour cream
  12. 2 limes, cut into wedges
  • Char quartered poblano and 2-5 for 4 minutes. Flip and continue charring for 2 minutes. Transfer to a small saucepan, add just enough water to cover and simmer for 45-60 minutes. Puree and add 1tsp salt. Set aside.
  • Broil poblanos until blackened. Set aside in a covered bowl for 15 minutes.
  • Combine flour and remaining salt. Beat egg whites to stiff peaks and fold in 1tsp flour mixture.
  • Carefully remove skins from poblanos. Heat oil on medium. Stuff poblanos with filling and overlap edges of slit. One at a time, dredge in flour and egg whites then fry on all sides for 4 minutes, about 12 minutes total. Transfer to a rack set on a baking sheet.
  • Place baking sheet in a 375 degree oven for 12-15 minutes. Serve with salsa and 11-12.
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