Chile Relleno de Queso

Ingredients

• •4 poblano peppers
• •2 cups shredded Oaxaca or mozzarella cheese
• •4 eggs, separated
• •1 tablespoon all-purpose flour
• •2 tablespoons vegetable oil
• •1 can (14.5 oz) diced tomatoes
• •1/2 white onion, halved
• •2 cloves garlic
• •2 cups chicken or vegetable broth
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper

Directions

1. 1Roast poblano peppers directly over a gas flame or under the broiler until blackened, then place in a plastic bag for 10 minutes to steam, peel off the charred skin, and carefully slit open to remove seeds.
2. 2Stuff each pepper with cheese, reserving some for the sauce, and set aside.
3. 3Blend tomatoes, onion, and garlic until smooth, then fry in oil and add broth, salt, and pepper; simmer for 10 minutes.
4. 4Beat egg whites until stiff peaks form, then gently fold in yolks mixed with flour.
5. 5Heat oil in a skillet and dip each stuffed pepper in the egg mixture to coat completely.
6. 6Fry peppers until golden on all sides, about 3-4 minutes per side.
7. 7Pour tomato sauce into a serving dish, place fried peppers on top, sprinkle with remaining cheese, and serve hot.

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