Chiles Rellenos

Roasted poblano chillies stuffed with cheese (queso Oaxaca, queso fresco, or panela), sometimes with picadillo, sometimes with cheese alone: dipped in beaten egg-white batter, deep-fried until golden, and served in a light tomato broth or sauce. The signature is the contrast of the airy fried egg-white batter against the molten cheese-stuffed poblano, with the tomato sauce providing acid lift and the poblano itself bringing gentle warmth rather than fierce heat.