Chiles Rellenos with Fresh Tomatoes

Chiles Rellenos with Fresh Tomato Sauce

When properly made, chiles rellenos are among the best of the world's classic dishes. Poblano chiles are stuffed with cheese and dipped in a delicate batter. Upon frying, the cheese melts within and the soufflélike coating puffs up and turns golden brown.

MAKES 12

Instructions

1. Prepare the tomato sauce: Bring a large pot of water to a boil. Add the tomatoes and simmer for about 2 minutes, or until the skins split. Drain and rinse under cold, running water. Peel, core and chop the tomatoes.
2. Place the chicken broth in a medium-size saucepan along with the garlic and onion. Bring the mixture to a boil over moderate heat; reduce the heat and simmer for 10 minutes. Add the tomatoes and simmer, stirring occasionally, for about 30 minutes, or until the liquid has evaporated; add salt to taste and set aside.
3. Prepare the chiles: Place a whole chile directly on the flame of each of four burners, or place them under a preheated broiler 3 inches from the heat. Turning them from time to time with tongs, char the chiles until the skins are completely black. (Although the stems may char slightly, try to keep them intact.) Place the chiles in a plastic bag, seal it and allow them to rest for 15 minutes. Then, working under cool, slowly running water, gently scrape or rub off the skins with a paring knife or your fingers.
4. Using a paring knife, make a slit from the stem end to the point of each pepper, working carefully so as not to tear it. Carefully cut through the core under the base of the stem; remove and discard it along with the seeds and veins. Gently rinse the peppers and drain on paper towels.
5. Stuff the chiles: Cut the cheese into ¼-inch strips about 2 inches long. Carefully stuff each chile with enough cheese strips so that it is full but still retains its shape.
6. Prepare the batter: Preheat the oven to 250°. In a large mixing bowl, whisk or beat the egg whites with the salt until soft peaks form. Continue beating for a moment or two, but do not allow stiff peaks to form. Lightly stir the egg yolks and then fold them and the flour into the egg whites until evenly blended.
7. Fry the chiles rellenos: In a large, heavy skillet over moderate heat, heat about ¼ inch of vegetable oil to 360° on a deep-frying thermometer. Make a test chile relleno to check temperature and cooking time: Dip one stuffed chile into the batter and then, holding it by the stem, carefully place it in the hot oil. Turning it with a spatula, fry the chile on each side for 3 to 4 minutes, or until the cheese has melted (the center will be soft when gently pressed). It may be necessary to decrease the temperature slightly so that the chile does not brown completely before the cheese melts. Drain the chile on paper towels. Transfer it to a heatproof platter and keep it warm in the preheated oven while dipping and frying the remaining chiles in the same manner, taking care not to crowd the skillet.
8. To serve: Reheat the sauce if necessary and use it to top each chile relleno.

NOTE: Although the texture will be slightly softer, you can substitute 2 cans (10 ounces each) of whole, roasted, peeled chiles, rinsed and drained.