Chile Rellenos
INGREDIENTS
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4 poblano peppers
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2 small potatoes, peeled and quartered
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2 ounces cream cheese, softened
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1 cup shredded cheese (Monterey jack, cheddar)
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1 tsp salt
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1/2 tsp black pepper
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2 eggs, separated
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1/2 cup all-purpose flour
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vegetable oil, for frying
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For the sauce:
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1/2 small onion, chopped
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2 cloves garlic, minced
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1 tbsp chile pepper
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2 tsp ground cumin
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1 (8 oz) can tomato sauce
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1/2 cup chicken stock
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