/shows/the-chew/recipes/chiles-rellenos-pati-jinich

Name: /shows/the-chew/recipes/chiles-rellenos-pati-jinich
Ingredients: 6-8 large poblano chiles (about 2 pounds, roasted, peeled, stemmed, slit down one side, and seeded); 4 cups grated melting cheese (such as Oaxaca, asadero, mozzarella, or Monterey Jack); 1/2 cup all-purpose flour; 4 large eggs (separated); canola or safflower oil, for deep-frying; 2 pounds ripe tomatoes; 2 cloves garlic; 1 tablespoon white onion (coarsely chopped); 3/4 teaspoon kosher or sea salt or to taste); 2 tablespoons canola or safflower oil; 1 cup chicken or vegetable broth (homemade or store-bought)

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"Learn how to make this classic Mexican dish!..."

INGREDIENTS

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6-8 large poblano chiles (about 2 pounds, roasted, peeled, stemmed, slit down one side, and seeded)

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4 cups grated melting cheese (such as Oaxaca, asadero, mozzarella, or Monterey Jack)

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1/2 cup all-purpose flour

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4 large eggs (separated)

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canola or safflower oil, for deep-frying

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2 pounds ripe tomatoes

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2 cloves garlic

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1 tablespoon white onion (coarsely chopped)

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3/4 teaspoon kosher or sea salt or to taste)

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2 tablespoons canola or safflower oil

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1 cup chicken or vegetable broth (homemade or store-bought)

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