Cooking Instructions

1. Roast the chillies directly over a fire until charred, then place them in a sealed plastic bag or container to sweat. Remove the skin.
2. Shred the Oaxaca cheese & slice the onion.
3. Make a side cut in the chilli, then remove the seeds & veins.
4. Fill the chillies with cheese, onion & corn.
5. Using a mixer or balloon whisk, beat the egg whites until very thick foam forms. Gradually add the yolks until well mixed & the mixture turns slightly yellow; this is called “capeado” or “lampreado.”
6. Heat oil in a frying pan over medium-high heat.
7. Roll the filled chilies in flour, then cover them completely with the egg mixture. Carefully place them in the frying pan.
8. Cook all sides of the chilies until golden brown, then transfer them to a plate lined with paper towels to absorb excess oil.
9. Blend the tomatoes, garlic, chilli, onion, water & salt to taste for the salsa.
10. Pan-fry the onion with carrot & zucchini, then add the blended salsa on top. Let it simmer for 15 minutes.
11. Place the chilles rellenos on a serving plate & pour the salsa on top.

¡Buen provecho!