Chiles Rellenos
Ingredients
- One 15.5-ounce can whole peeled tomatoes, drained
- 3 cups chicken broth
- 2 cloves garlic
- 1 small white onion, cut into pieces
- Kosher salt and freshly ground black pepper
- 6 poblano chiles, charred and peeled, seeds and stems left intact
- 6 poblano chiles, charred and peeled, seeds and stems left intact
- 8 ounces Monterey Jack cheese, cut into 3-inch-long strips (like steak fries)
- 1/2 cup all-purpose flour
- 2 cups vegetable oil
- 4 large eggs, separated, yolks beaten
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