Chile Relleno

Total Cook Time: 1 hour 10 minutes

Ingredients:

Chile Poblano, Queso Fresco, Monterey Jack Cheese, Eggs, Tomatoes, Onions, Garlic Cloves, Salt, Black Pepper, Olive oil, All Purpose Flour

Instructions:

1. Roast poblano peppers over stovetop, then place in plastic bag for 5-10 minutes

2. Remove charred skin from peppers, gently cut slit down middle of peppers

3. Cut Monterey Jack cheese and queso fresco into cubes, stuff into peppers, secure two edges together and close with 1 or 2 toothpicks

4. In medium sized bowl mix egg whites only with hand mixer until batter is light and fluffy then add yolk, sprinkle salt and pepper, mix again should remain fluffy

5. In a medium size dish add 1-2 cups flour, cover and coat peppers

6. Dip flour coated peppers in egg batter, gently place pepper in pan with frying oil, fry on all sides until golden brown

7. For sauce, blend 2-3 raw tomatoes, 1/4 piece of onion, 2 garlic clove 1-2 cups water

8. Fry chopped tomatoes and onions in pan until soft, add sauce bring to boil

Serve Poblano peppers in dish pour sauce over and drizzle crema mexicana (optional) and side of choice

**See recipe highlights for step by step video @cocinachingona**