For the salsa:
- 1 pound Roma tomatoes, cored and halved
- 1/2 medium white onion, cut into 1/2-inch slices
- 2 medium garlic cloves, peeled and smashed
- 1 medium serrano chile, stemmed
- 1 teaspoon freshly squeezed lime juice, plus more as needed
- 1 teaspoon kosher salt, plus more as needed
For the chiles rellenos:
- 4 medium poblano chiles (about 1 pound)
- Freshly ground black pepper
- 3 cups shredded Monterey Jack cheese (about 8 ounces)
- 4 large eggs, separated and at room temperature (see “Game plan” note above)
- 1/2 teaspoon kosher salt, plus more as needed
- 1 cup vegetable or canola oil
Roasted poblano chiles stuffed with loads of cheese, battered with an airy egg coating, and fried until crispy equate to the Mexican version of comfort food. Chiles rellenos fillings can range from ground or stewed meats to a medley of vegetables, but this recipe sticks to classic cheese. Our spicy roasted tomato salsa is the perfect foil to all of the fatty goodness here, but a Smooth Salsa Verde would also be tasty.
Game plan: Separate the eggs while they’re still cold, which will make them easier to handle; then let them come to room temperature. And make sure there are no traces of yolk in the whites, or the whites will not whip properly.
Coring and removing the seeds from the peppers is easier before roasting and keeps the peppers from tearing while stuffing in the cheese. Roasting over a gas flame keeps the peppers’ shape and texture intact during frying, but if you don’t have a gas stove, use the broiler in your oven (instructions below).
source : https://www.chowhound.com/