Chiles Rellenos

Ingredients

6 large poblano peppers

About 1 ½ cups of El Viajero‘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

1. 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, then use a knife to scrape off the blackened skin.

   4. Stuff each pepper with El Viajero’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 they form 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