Dinner

Chiles Rellenos with Oaxaca Cheese, Charred Tomato Broth & Crispy Sage Oil

A poblano pepper—charred, peeled, stuffed with a single pocket of creamy Oaxaca cheese—rests in a pooled charred-tomato broth that tastes of deep, slow-cooked fruit and chile heat. A drizzle of sage oil (made from frying crispy sage leaves in brown butter) finishes the dish. This is the intermediate cook's chile relleno: technique visible but not fussy, flavor authentic and restrained.