Ingredients

4 large fresh poblano chiles (1 pound)

1/2 pound Monterey Jack cheese, coarsely grated (2 1/2 cups)

For sauce

• 1 1/2 pounds tomatoes, coarsely chopped
• 1 cup water
• 1/4 cup chopped white onion
• 2 large garlic cloves
• 1 tablespoon distilled white vinegar
• 1 teaspoon sugar
• 1 teaspoon dried oregano (preferably Mexican)
• 2 tablespoons corn oil or other vegetable oil

For coating and frying chiles

• 2 to 3 cups corn oil or other vegetable oil
• 4 large eggs, separated
• 1/4 cup all-purpose flour

• Equipment: a deep-fat thermometer
• Accompaniment: white rice

Description

Chiles Rellenos De Queso The Heat And Richness Of This Voluptuous Dish Is Complemented By A Mildly Tangy Tomato Sauce. Choose The Straightest...

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