8 large green bell peppers or fresh green chilies such as poblanos
1-2 Tbsp vegetable oil, plus more for frying
4 cups Monterey Jack cheese, shredded
4 cups eggs, separated
2/3 cup flour
1 Tbsp vegetable oil
1 small onion, minced
1/4 tsp salt
1-2 tsp red pepper flakes
1/2 tsp ground cumin
1 cup beef or chicken stock
3 cups canned, peeled tomatoes
• For the sauce, heat the oil in a skillet. Add the onion and cook over low heat until just soft, about 8 minutes. Stir in the salt, pepper flakes, cumin, stock and tomatoes. Cover and simmer gently 5 minutes, stirring occasionally.
• Transfer the sauce to a food processor or blender and process until smooth. Strain into a clean pan. Adjust seasoning with salt and pepper, set aside.
• Preheat the broiler.
• Brush the bell peppers or chilies lightly all over with oil. Lay them on a baking sheet. Broil as close to the heat as possible until blackened all over, 5-8 minutes. Place in a bowl and cover with plastic wrap, set aside.
• When cool enough to handle, remove the charred skin. Carefully slit the peppers or chilies and scoop out the seeds. If using chilies, wear rubber gloves. For less chili-heat, gently remove the white veins.
• With your hands, form the cheese into 8 cylinders that are slightly shorter than the peppers. Place the cheese cylinders inside the peppers. Secure the slits with wooden toothpicks. Set aside.
• Beat the egg whites until just stiff. Add the yolks, one at a time, beating on low speed just to incorporate them. Beat in 1 tablespoon of the flour.
• Put a 1-inch layer of oil in a skillet or frying pan. Heat until hot, but not smoking.
• Coat the peppers lightly in flour all over; shake off any excess. Dip into the egg batter, then place in the hot oil. Fry until brown on one side, about 2 minutes. Turn carefully and brown the other side.
• Reheat the sauce and serve with the chiles rellenos.
Recipe courtesy of Best of America