Traditional Chiles Rellenos

Name: Traditional Chiles Rellenos
Ingredients: 6 whole poblano peppers; 1/2 lb cheese, thinly sliced (I use oaxaca but queso fresco, chihuaha, or other Mexican melting cheese would work too); 1/4 cup flour; 6 whole raw eggs (separated); 1/2 cup flour; 2 cups salsa verde (comes in a small can); 2 cups home style mexican salsa (also comes in a small can); 1 cup corn oil

8 ingredients

1 steps

Ingredients

6 whole poblano peppers
1/2 lb cheese, thinly sliced (I use oaxaca but queso fresco, chihuaha, or other Mexican melting cheese would work too)
1/4 cup flour
6 whole raw eggs (separated)
1/2 cup flour
2 cups salsa verde (comes in a small can)
2 cups home style mexican salsa (also comes in a small can)
1 cup corn oil

Directions

1

["Rinse the chiles.", "Preheat your oven to broil.", "Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven. (I use a cookie sheet.).", "Watch and listen closely. When the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over. Be sure and use a potholder so you don't burn your hands!", "When both sides are fairly evenly charred, remove them from the oven. You don't want them to be black all over, it is important that you do not over cook them.", "Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam.", "After a few minutes, check them. Once the skin comes off easily, peel each chile. Try not to tear into the actual chile.", "Cut a slit almost the full length of each chile. Make a small \"t\"" across the top