Jaxon Stallard's Chiles Rellenos de Queso

Makes 4 servings

4 large fresh poblano chiles
½ lb. Monterey Jack cheese
(we also added Mexican Queso Anejo)
(we also added about ½ cup golden raisins that were soaked in rum – yum!)

Sauce:
1½ lb. tomatoes, coarsely chopped
1 c. water
¼ c. white onion, chopped
2 lg. cloves of garlic
1 tbsp. distilled white vinegar (we used “O Olive” brand Champagne vinegar)
1 tsp. sugar
1 tsp. dried Mexican oregano
2 tbsp. canola or 0-trans fat oil

For Coating and Frying Chiles:
2 to 3 cups canola or other oil
4 large eggs, separated
¼ c. all-purpose flour

1. Roast chiles on their sides on rack of gas burners over medium-high heat, turning with tongs, until skins are blistered and slightly charred, 4-6 minutes. Immediately transfer to a large bowl and cover, then let stand 20 minutes.

2. Make the Sauce: Purée all sauce ingredients except oil with 1 ¼ tsp. salt in a blender until smooth, then strain through a medium-mesh sieve into a bowl, pressing on solids, then discarding them.

3. Heat oil in a deep 12-inch heavy skillet over medium-high heat until it simmers. Carefully pour in sauce and simmer gently, stirring occasionally, 10 minutes (sauce should still be thin.) Season with salt.

4. Stuff and Fry Chiles: Carefully rub off skins from chiles, leaving stems attached. Cut a slit lengthwise in each chile with kitchen shears, then carefully cut out seed pod without tearing chile. Wipe chiles clean with paper towel if necessary.

5. Stuff chiles with cheese, enclose filling by overlapping slit slightly if possible then transfer onto plate. (If there are splits in the chiles, you can tie with string using surgeon’s knot – wrapping ends without actually tying.)

6. Heat ½-inch oil in another 12-inch heavy skillet over medium heat until it registers 360 degrees on thermometer. While oil heats, beat egg whites with 1/8 tsp. salt using an electric mixer until they just hold stiff peaks (we used a double whisk and Jaxon suggest using a copper bowl.) Whisk egg yolks with 1/8 tsp salt in a large bowl then gently fold into whites.

7. Put flour in a fine-mesh sieve and dust chiles, turning them lightly to coat all sides. When oil is ready, dip chiles, one a time in egg coating, spooning over chile to cover completely, then fry, turning once, until golden on all four sides, 4 to 5 minutes. Transfer chiles with a slotted spoon to paper towels to drain.

8. To serve: Spoon sauce in a small plate then lay one chile over sauce.