Chiles Rellenos de papa y queso

Potatoes & cheese stuffed peppers

Serves 6
For salsa
10 pcs Roma tomatoes, whole
1/2 pc White onion, peeled, halved
3 pc Garlic cloves, whole, peeled
1 pc Serrano or jalapeño fresh chile peppers
To taste salt
For Poblanos
6 pcs Poblano chiles, medium to large
3 cups Cheese , any melting cheese like Manchego , Oaxaca , Asadero
3 pcs Potatoes, boiled until soft, cool, peeled, mashed
To taste salt
For frying
6 pcs Eggs, separated yolks & egg whites and at room temperature
2 cups Wheat flour, all purpose
enough Vegetable oil for frying

For salsa
 Place ingredients in a pot, (except salt) cover with water bring to a boil
 Simmer for about 20 minutes, with lid on, blend well with enough water
 Place back in pot and boil for extra 15 minutes
 Season with salt

For peppers
 Wash and fire roast to blister skin evenly all over
 Place in bowl with salt and cover. Let them sweat and cool
 Carefully take skin off, open and seed peppers under running water
 Make a mixture with potatoes and cheese, season with salt. Fill peppers.
 Close carefully with wooden tooth pick

For frying
 Separate eggs, beat all the whites then fold in yolks
 Fold them together gently keeping air in mixture
 Dust one stuffed pepper with flour, make sure there is no excess flour
 Cover the same pepper with fluffy egg mixture and place in hot oil
 Carefully fry all around until egg is golden brown

For serving
 Take out tooth pick from each pepper, warm up in the oven at medium heat
if the peppers where cold
  Warm up salsa
 Place some salsa on plate , place pepper serve more salsa on top
 Serve warm with black beans, rice and corn tortillas
Personal Notes: