Cheese Chile Relleno (without the egg)

Fire roast the poblano peppers until the skin is chard, put them in a zip bag to sweat for 10 minutes, peel them off and clean them from the chard with a light wet paper towel. Cut open the poblanos and remove seeds if you like, stuff the poblano with Oaxaca cheese, dredge the poblanos on the flour and set aside. In a bowl mix the chickpeas juice until fluffy (this is called aquafaba), then add the cornstarch one tbsp at a time while mixing. Continue adding half of the flour, then the other half, and mix. This process will help the batter to get bubbly and will give it the egg sponge finish but crispy. have oil on high heat, ready to fry them; once you carefully put the chile in the oil, you can add more of the batter over the chile with a spoon and flip it, this to make the layer of the coat thicker. Fry until golden brown and put it over a paper towel when it’s done. I served this with the watermelon rind salad I made a few videos back because it’s like nopalitos salad and perfect for the lent season, but rice and beans on the side would be the best. You can also stuff the pepper with any meat or seafood.