Chiles Rellenos

Ingredients

• 1 cup plus 2 tablespoons grated Manchego cheese
• 1 cup plus 2 tablespoons grated Panela cheese
• 3/4 cup grated Anejo cheese
• 6 large Poblano chiles, roasted, peeled, slit lengthwise down one side and seeded
• Flour for coating
• 4 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups vegetable oil
• 2 cups Roasted Tomatillo Salsa, recipe follows
• 6 tablespoons Crema, recipe follows
• 1 pound tomatillos, husked, washed and cut into quarters
• 2 - 4 large jalapeno chiles, stemmed, seeded if desired, and roughly chopped
• 1/2 cup cold water
• 1/2 medium onion, cut in half
• 2 bunches cilantro, stems and leaves
• 2 teaspoon salt
• 2 cups heavy cream
• 1/4 cup buttermilk

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