Ingredients

For the salsa:

• 1 pound Roma tomatoes, cored and halved
• 1/2 medium white onion, cut into 1/2-inch slices
• 2 medium garlic cloves, peeled and smashed
• 1 medium serrano chile, stemmed
• 1 teaspoon freshly squeezed lime juice, plus more as needed
• 1 teaspoon kosher salt, plus more as needed

For the chiles rellenos:

• 4 medium poblano chiles (about 1 pound)
• Freshly ground black pepper
• 3 cups shredded Monterey Jack cheese (about 8 ounces)
• 4 large eggs, separated and at room temperature (see “Game plan” note above)
• 1/2 teaspoon kosher salt, plus more as needed
• 1 cup vegetable or canola oil

Description

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