Servings: 4

Prep Time:   20   minutes

Cook Time:   20   minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional

Ingredients:

Ingredient for the chiles

• 4 poblano peppers
• 1/2 cup Cabot shredded Mozzarella cheese
• 1/2 cup Cabot shredded Monterey Jack cheese
• 3 large eggs, separated
• 1/2 cup all-purpose flour
• kosher salt, to taste
• freshly ground black pepper, to taste
• vegetable oil such as avocado, grapeseed or canola, for frying

Ingredients for the sauce

• 1 pound Roma tomatoes, quartered
• 2 red bell peppers, seeded and quartered
• 1 jalapeno, seeded if desired, quartered
• 4 garlic cloves, peeled
• 1 small yellow onion, peeled and quartered
• 1 tablespoon vegetable oil such as avocado, grapeseed or canola
• 1/2 teaspoon ground cumin
• 1/4 cup loosely packed fresh cilantro, stems and leaves
• 1 lime, juiced
• kosher salt, to taste

Ingredients for serving

• cooked rice
• chopped fresh cilantro

Procedure:

1. Preheat the broiler on high and line a sheet tray with aluminum foil (you can also use the flame on your stovetop or a grill). Place the poblano peppers directly on the oven rack under the broiler and char on all sides, for about 4 minutes. Transfer the peppers to a bowl and cover with plastic wrap to steam- you could also use a zip-top bag for this.
2. While the peppers are steaming, make the sauce. Put the tomatoes, red bell peppers, jalapeno, garlic and onion on the foil-lined sheet tray and evenly drizzle the oil over them. Season generously with salt and pepper and toss to ensure all of the vegetables are coated. Broil for approximately 5 minutes, until the vegetables are spotted brown and cooked through.
3. Transfer the charred vegetables to the carafe of a blender or food processor along with the cumin, cilantro and lime juice and blend on high until smooth. Taste and adjust the seasoning as needed with salt and lime juice.
4. To finish the chile rellenos: Pour approximately 1 ½ inches of oil into a deep-sided pan and heat over medium heat to 350°F. Place a cooling rack on top of a paper towel-lined tray.
5. Once the poblano peppers have cooled enough to handle, carefully peel the skin off before cutting a 3-inch slit in the pepper and removing the seeds, taking care to leave the stem intact. Fill the pepper with 3 to 4 tablespoons of cheese and carefully overlap the cut pieces over each other to create a seam.
6. Put the flour on a plate and season with salt and pepper. Whip the egg whites to stiff peaks then gently fold in the yolks, along with salt and pepper. 
7. Dredge the poblano in the flour then dunk it in the egg mixture, making sure the eggs coat it all the way around. Fry for 2 to 3 minutes per side, until golden brown. Allow to drain on the cooling rack.
8. To serve: put a scoop of rice in the center of a plate and top with the salsa followed by the chile rellenos and fresh cilantro, if desired.