Name: Chiles Rellenos Stuffed with Mexican Queso
Prep time: 50 min
Cook time: 30 min
Total time: 80 min
Yield: 4 people
Ingredients: 1 1/2 lbs fresh ripe tomatoes (chopped, or 1 28 oz. can of whole tomatoes, with juice); 1 cup chicken stock (or vegetable stock, or water); 1/4 cup chopped white onion; 2 large garlic cloves (rough chop); 1 tbsp distilled white vinegar; 1 tsp sugar; 1 tsp dried Mexican oregano*; 1 1/4 tsp Kosher salt; 2 tbsp corn oil; *available in most supermarkets (specialty food stores, or Mexican markets. Regular oregano can be used in, too.); 4 large fresh poblano chilis (about 1 lb); 1/2 lb Asadero (Chihuahua or Monterey Jack cheese, coarsely grated); 4 large eggs (separated); 1 & 1/4 cup all-purpose flour (divided); 2 to 3 cups corn oil (or vegetable oil, for frying)