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1. Char the poblano chiles directly over a gas flame or under the broiler on high, turning with tongs every 2–3 minutes until the skin is completely blackened and blistered on all sides (about 10–12 minutes total). Place them immediately in a zip-lock bag or covered bowl and let them steam for 15 minutes — this loosens the skin.
4 piece Poblano chile
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2. Peel off the charred skin under a thin stream of water or by rubbing with paper towels. Make a single lengthwise slit in each chile and carefully remove the seeds and veins with a small spoon, keeping the chile intact. Pat dry and set aside.
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3. Dice the zucchini and mushrooms into small cubes. Finely dice half the white onion and mince 2 garlic cloves. Heat a large skillet over medium-high heat with a splash of vegetable oil. Sauté the diced onion for 2 minutes until translucent, then add the garlic and cook 30 seconds. Add the zucchini, mushrooms, and corn kernels. Season with half the salt and black pepper. Sauté for 5–6 minutes until the vegetables are tender and any moisture has evaporated. Stir in the cumin and remove from heat. Let cool slightly.
1 piece Zucchini,
150 g White mushrooms,
0.5 cup Corn kernels (fresh or frozen),
0.5 piece White onion,
2 clove Garlic clove,
3 tbsp Vegetable oil,
0.1 tsp Ground cumin,
0.8 tsp Salt,
0.2 tsp Black pepper
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4. Tear or shred the Oaxacan cheese into strips. Combine half the cheese with the sautéed vegetables. Carefully stuff each poblano chile with the vegetable-cheese mixture, pressing gently so it's full but the chile can still close. Secure the opening with a toothpick if needed. Refrigerate while you prepare the sauce and batter.
125 g Oaxacan string cheese (quesillo)
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5. Place the Roma tomatoes, serrano chile, remaining half of the white onion, and 2 remaining garlic cloves on a dry comal or cast iron skillet over medium-high heat. Char them, turning occasionally, until blackened in spots and soft — about 8–10 minutes for the tomatoes and serrano, 6 minutes for the onion and garlic. Allow to cool slightly.
0.5 piece White onion,
2 clove Garlic clove,
5 piece Roma tomato,
1 piece Serrano chile
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6. Transfer the charred tomatoes, serrano, onion, and garlic to a blender and blend until smooth. Heat 1 tbsp of vegetable oil in a medium saucepan over medium-high heat. Pour the tomato sauce in carefully (it will splatter), add the dried oregano, remaining salt, and black pepper. Cook, stirring occasionally, for 10–12 minutes until the sauce thickens and deepens in color. Reduce heat to low and keep warm.
1 tbsp Vegetable oil,
0.5 tsp Mexican dried oregano,
0.8 tsp Salt,
0.2 tsp Black pepper
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7. Separate the eggs, placing the whites in a large clean bowl and yolks in a small bowl. Beat the egg whites with a pinch of salt to stiff peaks using a hand mixer (about 3–4 minutes). Gently fold in the yolks one at a time until just incorporated — the batter should be light and fluffy.
4 piece Egg,
1.5 tsp Salt
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8. Pour the frying oil into a wide, deep skillet to a depth of about 3 cm (1 inch). Heat over medium-high heat until it reaches 175–180°C (350–355°F). While oil heats, dust each stuffed chile lightly all over with flour, shaking off excess — this helps the egg batter adhere.
0.5 cup All-purpose flour,
1 cup Vegetable oil (for frying)
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9. One at a time, dip each floured chile into the egg batter, coating all sides. Carefully slide into the hot oil. Fry 2 chiles at a time for about 2–3 minutes per side until golden and puffed. Remove with a slotted spatula and drain on paper towels. Repeat with remaining chiles.
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10. Ladle a generous pool of the warm salsa de jitomate onto each plate. Place a freshly fried chile relleno on top. Drizzle with Mexican crema, scatter fresh cilantro over the top, and serve immediately while the batter is still crisp and the cheese is melted.
0.2 cup Mexican crema,
0.2 cup Fresh cilantro (garnish)
