Chiles Rellenos

Steps

1. Roast the poblanos directly over a gas flame, or under the oven broiler 2 inches (5 cm) from the element, turning them with tongs, for 6 to 8 minutes, until the skin is blackened and blistered all over without the flesh collapsing. Immediately put them in a bowl, cover with plastic wrap and let them steam for 10 minutes.
2. Meanwhile, make the caldillo. Blend the tomatoes, cut into chunks, with 1/2 white onion, the garlic and 200 ml (3/4 cup plus 1 tablespoon) of the vegetable broth until smooth. In a deep skillet, heat 1 tablespoon of the sunflower oil over medium-high heat and cook the other 1/2 onion, sliced, with the jalapeño, seeded and cut into strips, for 3 minutes.
3. Pour in the tomato puree all at once (it will spatter) and cook for 5 minutes, stirring, until it darkens slightly. Add the remaining 200 ml of broth, the oregano rubbed between your palms and 1 teaspoon of salt, then simmer over low heat for 15 minutes. The sauce should stay brothy, like a thick soup. Keep warm.
4. Peel the poblanos by rubbing the skin off with your fingers or a paper towel; don't run them under water, which washes away the smoky flavor. Slit each pepper down one side for 2 1/2 inches (6 cm), starting just below the stem, then gently pull out the seed cluster with your fingers, keeping the stem on. Pat dry inside and out.
5. Mix the Monterey Jack with the crumbled queso fresco, then press it into 8 logs of about 50 g (1 3/4 oz) each. Slide one into each pepper, overlap the edges to close, and secure with a wooden toothpick. Keep the stuffed peppers in the fridge while you set up for frying.
6. In a 9 1/2-inch (24 cm) high-sided skillet, pour in the rest of the sunflower oil to a depth of 1 1/4 inches (3 cm) and heat it to 350°F (180°C). On a plate, mix the flour with 1/4 teaspoon of salt. Roll each pepper in the flour, coating every side, and tap off the excess.
7. Make the batter right before frying. Separate the eggs. Beat the whites with 1/4 teaspoon of salt to stiff peaks, about 3 minutes with an electric mixer: when you tip the bowl upside down, they don't move. Add the yolks one at a time, whisking just enough to blend them in. The batter should be pale yellow, foamy and thick.
8. Hold a pepper by the stem, dip it into the batter and use a spatula to coat it completely. Lay it in the oil, seam side down. Fry 2 at a time: spoon hot oil over the top for 1 minute, then carefully flip them with 2 spatulas and fry for 2 to 3 minutes per side, until the coating is puffed and golden. Drain on a rack set over paper towels and let the oil come back to 350°F (180°C) between batches.
9. Remove the toothpicks. Ladle hot caldillo into 4 shallow bowls, set 2 chiles rellenos in each, and scatter with cilantro leaves. Serve right away, while the coating is crisp and the cheese still stretches.