Chiles Rellenos de Queso with Avocado Crema

Ingredients

• 4 poblano peppers
• 200g oaxaca or mozzarella cheese, sliced
• 2 ripe avocados
• 1/4 cup sour cream
• 2 cloves garlic
• 2 tbsp lime juice
• 1/4 cup cilantro
• 2 eggs, separated
• 1 tbsp olive oil
• salt and pepper
• 2 cups chicken broth

Method

1. Roast poblanos over a gas flame or under the broiler until charred; place in a plastic bag to steam for 5 minutes, then peel off skin.
2. Make a slit and carefully remove seeds from each pepper, stuff with cheese slices.
3. Blend avocados, sour cream, garlic, lime juice, and cilantro until smooth; season with salt and pepper.
4. Beat egg whites until stiff peaks form, then gently fold in yolks.
5. Heat olive oil in a skillet and gently dip each stuffed pepper in egg mixture, then pan-fry until golden on both sides and egg coating is fully set and cooked through.
6. Pour warm broth into a serving dish, place peppers on top, drizzle with avocado crema, and serve.