Chiles Rellenos
INGREDIENTS
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For the chiles:
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6 to 8 poblano chiles (about 2 pounds)
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1 batch red sauce or salsa roja (recipe included)
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3 to 4 cups grated melty cheese such as Monterey Jack, mozzarella or Muenster
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4 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 salsa roja:
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2 pounds ripe tomatoes
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2 garlic cloves, with skin on
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1 1-inch thick slice of a large white onion (about 2 ounces), outer skin peeled off
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3/4 teaspoon kosher or coarse sea salt, or to taste
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1/4 teaspoon freshly ground black pepper
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2 tablespoons vegetable oil
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1 cup chicken or vegetable broth
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