Chiles Rellenos con Salsa Verde Stuffed Poblano Peppers with Rice

Preheat the oven to 200°C. Place the poblano peppers on a baking sheet and roast for 15–20 minutes, turning once, until the skin is blistered and charred.

Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Then peel off the skin, make a small slit lengthwise, and carefully remove the seeds and membranes, keeping the stem intact.

In a small bowl, mix the queso fresco and shredded Monterey Jack cheese. Stuff each pepper with the cheese mixture and set aside.

While the peppers roast, bring the chicken broth and rice to a boil in a medium saucepan over high heat. Reduce heat to low, cover, and simmer for 15 minutes until the rice is tender. Remove from heat and keep covered.

In a blender, combine the tomatillos (husked and rinsed), half the onion, garlic, cilantro, serrano pepper, and ½ tsp salt. Blend until smooth. Heat 1 tbsp oil in a small saucepan over medium heat, pour in the salsa, and simmer for 5 minutes. Set aside.

In a large bowl, separate the eggs. Beat the egg whites with an electric mixer on high speed until stiff peaks form. In a small bowl, whisk the yolks with 1 tbsp flour and a pinch of salt, then gently fold into the whites.

Heat 2 inches of vegetable oil in a deep skillet to 180°C. Dredge each stuffed pepper in the remaining flour, then dip into the egg batter. Carefully place in the hot oil and fry for 2–3 minutes per side until golden brown. Drain on paper towels.

Serve each chile relleno with a generous spoonful of salsa verde, the white rice, and a side of drained and warmed black beans.