Chile Rellenos

Serves 4

Ingredients

• 8 medium poblano peppers
• 12 oz monterey jack cheese
• 3 large eggs
• 1/3 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (15 oz) can canned crushed tomatoes
• 1 small onion
• 2 cloves garlic
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 cup chicken broth
• 2 tbsp olive oil
• 1/4 cup chopped fresh cilantro

Instructions

1. 1Preheat oven to 425°F. Line a baking sheet with foil.
2. 2Place poblano peppers on the baking sheet and roast for 20-25 minutes, turning occasionally, until skins are blistered and charred.
3. 3Remove peppers from oven and place in a bowl covered with plastic wrap or a plate for 10 minutes to steam and loosen skins.
4. 4While peppers steam, finely chop the onion and mince the garlic.
5. 5Heat olive oil in a saucepan over medium heat. Add onion and cook 4 minutes until softened. Add garlic, oregano, and cumin; cook 1 minute more.
6. 6Stir in crushed tomatoes and chicken broth. Simmer sauce for 10 minutes until slightly thickened. Season with salt and pepper to taste. Keep warm.
7. 7Carefully peel the charred skins off the poblanos. Make a small slit in each pepper and remove seeds and membranes, keeping peppers intact.
8. 8Cut the Monterey Jack cheese into 8 long strips (about 1.5 oz each). Stuff one strip into each poblano pepper and gently close the slit.
9. 9In a shallow bowl, beat the eggs with salt and black pepper. Place flour in a separate shallow bowl.
10. 10Lightly dredge each stuffed pepper in flour, then dip in the beaten egg mixture to coat.
11. 11Reduce oven to 375°F. Grease a 9x13 baking dish with remaining olive oil. Arrange battered peppers in the dish.
12. 12Bake for 20-25 minutes until the egg coating is set and lightly golden. Peppers should be tender but not falling apart.
13. 13Spoon warm tomato sauce over the baked chiles. Garnish with chopped cilantro and serve immediately.