John missed Mexican chili rellenos and was looking for things to do with romesco when he invented this recipe.

Chili rellenos ready to eat

Ingredients for stuffed chilies, batter, and sauce:

• Anaheim or similar chilies, 2 per serving (in Spain we used pimiento de freir)
• Tetilla cheese cut into 3“ x 1/4” strips (7 cm x 0.6 cm)
• Flour, enough to dust the chilies

• 1 egg
• 9 g all purpose flour

• 150 g romesco sauce
• 200 g veal stock
• 50 g onion cut into half rings
• 10 g tomata paste
• 100 g tomato, peeled and seeded

1. Steam the chilies until cooked.
2. Cut a slit in the side and remove the seeds.
3. Stuff cheese into the chilies.
4. Set aside.

1. In a pot add the romesco, stock, onion, tomato paste, and tomatoes.
2. Bring to a simmer and reduce to desired consistency.

1. Separate egg whites from the yolks.
2. Whip the whites in a large bowl until stiff peaks form.
3. Whisk the yolks until creamy.
4. Fold the yolks and flour into the whipped egg whites.

Frying the chilies

1. Heat a frying pan over medium high heat.
2. Add enough olive oil for a depth of ¼ inch (7 mm).
3. Dust the chili in flour and remove excess flour.
4. Dip the chili in the batter coating the entire chili.
5. Place the battered chili in the hot oil and fry 3 minutes per side.
6. Remove from pan and place on paper towels to drain.
7. Place the fried chilies on a plate and cover with sauce.
8. Serve.