Chiles Rellenos

Ingredients

• 4 poblano peppers
• 2 cups Oaxaca cheese
• 4 eggs, separated
• 1/2 cup flour
• 2 cups tomato broth
• Oil for frying
• Salt
• Cilantro

Method

1. 1 Char the poblanos, steam them, and peel away the skins, keeping the stems.
2. 2 Slit each pepper, stuff with cheese, and dust in flour.
3. 3 Whip the whites to peaks, fold in the yolks, and coat each pepper in the batter.
4. 4 Fry until golden, then nestle in warm tomato broth to serve.