Cheddar Cheese Chiles Rellenos
Ingredients
- For the chipotle tomato sauce:
- 1 medium yellow onion
- 2 cloves garlic
- 1 teaspoon cumin
- 1 box (17.7oz) tomato puree
- 7 ounces of chipotle peppers in adobo (use a quarter of the can or more for a spicier sauce)
- 3 tablespoons olive oil, divided
- 1/2 cup water
- 1 tablespoon kosher salt
- For the stuffed peppers:
- 4 medium poblano peppers
- 1 bag (8oz) Cabot Seriously Sharp Shredded Cheddar
- 3 large egg whites, plus one yolk
- 1 teaspoon baking powder
- 2 cups all-purpose flour, for dredging
- 24 ounces vegetable oil, for frying
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