Chiles Rellenos

Preheat oven to 425°F. Line a large baking sheet with paper towels. Place a wire rack over paper towels. Line a 15x10-inch baking pan with foil. Place whole poblano peppers in the foil-lined pan. Roast about 20 minutes or until peppers are charred. Transfer peppers to a large bowl. Cover with plastic wrap. Let stand about 20 minutes or until cool enough to handle. Use a small knife to scrape away the charred skins (tip, p. xx). Cut a slit down one side of each pepper. Open each pepper and use a teaspoon to scrape out the seeds, leaving stems intact. Stuff each pepper with 2 oz. of the shredded cheese (about 1/2 cup).

In a very large skillet heat 1/2 inch vegetable oil over medium-high. For batter, in a large bowl beat egg whites and salt with a mixer on medium-high until stiff peaks form (tips stand straight). In another bowl beat egg yolks with the mixer on medium-high about 1 minute or until light in color and slightly thickened. Beat cornstarch into egg yolks. Gently fold egg yolk mixture into egg whites (batter will be light and airy). Pour batter into a large shallow dish.

Preheat oven to 300°F. Gently place a filled pepper, seam side up, in the batter. Using a spoon, gently spoon batter over the top of the pepper until covered. Use one hand to hold onto the pepper stem and the other hand to place a large metal spatula under the coated pepper. Carefully transfer the coated pepper to the hot oil, seam side up. Fry, two at a time, about 4 minutes or until golden brown, turning once. Using a slotted spoon, transfer fried peppers to the rack on the prepared baking sheet. Keep fried peppers warm in the oven while coating and cooking the remaining peppers. Serve with Tomato Broth.