Step by step

Method

4 steps

1. 1

   Char 6 large poblanos under the broiler or over a gas flame, turning until blistered all over, 8–12 minutes. Seal in a bowl covered with a plate or bag for 10 minutes to steam. Peel off the skins, slit one side, and scrape out seeds. Don't rinse hard — you want the roasted flavor.

2. 2

   Heat oven to 375°F. In a small saucepan, simmer 1 cup crushed tomatoes with ½ small grated onion, 1 minced garlic clove, and ½ teaspoon cumin for about 8 minutes until slightly thickened. Grease a baking dish and spread half the sauce on the bottom.

3. 3

   Lay the peeled poblanos in the dish and tuck about 2 cups shredded Oaxaca, Monterey Jack, or mozzarella into and around them. Whisk 4 egg yolks with ½ cup flour, 1 cup milk, and ½ teaspoon salt. Beat the 4 whites to soft peaks and fold gently into the yolk mix — keep some air in there. Pour the batter over the peppers.

4. 4

   Bake 30–35 minutes until the top is puffed, golden, and set in the center (a knife should come out mostly clean). Rest 10 minutes so it slices clean. Warm the remaining sauce and spoon over each serving. You want a puffy, cheesy chile relleno casserole with roasted poblano pockets — not a soggy egg puddle or underbaked wet center.