Chile Relleno with Chorizo and Cheese

Ingredients

• 4 poblano peppers
• 300g Mexican chorizo, casing removed
• 1 cup shredded Oaxaca cheese
• 1 can crushed tomatoes
• 1 onion, diced
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 2 eggs, lightly beaten
• 2 tablespoons flour
• salt and pepper
• cumin to taste

Method

1. Roast poblanos over open flame until charred; place in plastic bag 5 minutes then peel skin gently.
2. Cook chorizo in skillet, breaking apart, until cooked through and no longer pink (71°C/160°F); drain and mix with half the cheese.
3. Carefully cut slit in each poblano and remove seeds; stuff with chorizo mixture.
4. Dip stuffed peppers in beaten egg then lightly coat with flour.
5. Pan-fry gently in oil until golden, egg coating is set, and filling is heated through; serve with warm tomato sauce on top.