Chiles Rellenos

Ingredients

• 6 large poblano peppers

• About 1 ½ cups of La Morenita‘s Queso Quesadilla

• ½ cup all-purpose flour

• 3 large eggs, whites and yolks separated

• 4 cups neutral oil, like avocado, for frying

• Salsa roja, for topping (see recipe below)

  Salsa Roja:

• 6 tomatoes

• ½ white onion, cut into large pieces

• 2 cloves garlic

• The juice of ½ lime

• 1 jalapeño, stems and seeds removed

• ¼ cup fresh cilantro

• 1 teaspoon salt

• 1 teaspoon olive oil

Directions

For the chiles:

1. Carefully cut out the tops of the peppers, then turn them upside down and shake the seeds out

2. Carefully blacken the peppers on all sides over a burner on your stovetop, then place them in a closed plastic bag to sweat for 10 minutes

3. Remove the peppers and use a knife to remove the blackened skin.

4. Stuff each pepper with La Morenita’s Queso Quesadilla, then set it on a cutting board or plate. Carefully coat the peppers in the flour, being sure to get all sides

5. Heat the oil in a large skillet

6. While that's warming, whip the egg whites with a hand mixer until it forms stiff peaks

7. Then, slowly incorporate the egg yolks until fully mixed in.

8. Dip the peppers in the batter, then fry for 3-5 minutes per side, until golden brown and crispy

9. Serve with the salsa roja

For the salsa roja:

1. Add all ingredients to a blender and blend until smooth

2. Add to a saucepan and bring to a boil, then reduce the heat and cook for about 8 minutes more, adding more salt if needed