Eric See’s Mother’s Chiles Rellenos

➸ when the covid-19 pandemic and a rift with his business partner forced New Mexico native Eric See to close his Brooklyn café, the Awkward Scone, he rebounded with Ursula (724 Sterling

Pl., Crown Heights), named after his grandmother and inspired by the regional dishes he grew up with. To make them more accessible to a New York audience, See tweaked a few things, rendering his Uncle Ernie’s secret-recipe bizcochito gluten-free and his mother’s cheesy chile relleno not only vegan but filled with quinoa and cauliflower rice. (“I needed a healthier option,” says See, who clearly knows his Brooklyn clientele.) These salubrious stuffed poblanos have been selling well, but that doesn’t mean See has forsaken the chile relleno of his childhood: a Big Jim pepper plumped with cheddar, dipped in egg, rolled in crumbled Ritz crackers, and fried. “That is my favorite dish my mom would make,” he says, and even though he’s hoarding the last Big Jims his mother lugged to New York for his own private consumption, he’s happy—unlike Uncle Ernie—to share the recipe.

1 sleeve Ritz crackers

2 eggs

1 tbsp. milk

6 whole roasted and peeled New Mexican chiles (can substitute Anaheim chiles or long roasting peppers)

8 oz. cheddar, cut into ¼-by-2-inch batons

Oil for panfrying

Crush the crackers in a plastic bag with a rolling pin and place them in a shallow pan. Whisk the eggs and milk together in a bowl and set aside. Remove the tops of the chiles and their seeds. Stuff each pepper with one piece of cheese. Dip the peppers in the egg wash, then dredge them in cracker crumbs. Heat enough oil to just cover the bottom of a sauté pan over medium-high heat. Fry the peppers one at a time for two to three minutes on each side until golden brown. Remove from pan and drain on paper towels.