Chiles Rellenos
INGREDIENTS
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4 large poblano peppers
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4 eggs, yolks and whites separated
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1/4 cup all-purpose flour
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Kosher salt and freshly ground black pepper
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1 1/2 cups shredded jack cheese
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1/2 cup fresh corn (or frozen if unavailable)
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Vegetable oil, for frying
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Chile Relleno Tomato Sauce, for serving, recipe follows
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1 tablespoon olive oil
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1/2 yellow onion, chopped
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1 teaspoon ground cumin
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1/4 teaspoon cayenne pepper
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2 cloves garlic
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1/2 cup chicken stock
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One 14-ounce can whole tomatoes, roughly chopped (juice included)
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1 tablespoon fresh cilantro leaves
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1 teaspoon white wine vinegar
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Kosher salt and freshly ground black pepper
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