- 6 poblano peppers
- 3/4 lb Oaxaca cheese, sliced thickly
- 1/2 cup all-purpose flour
- 6 eggs yolks and whites separated
- 1 cup jarred salsa verde
- 2 cups jarred red enchilada sauce
- 1 cup Mazola® Corn Oil
- 1 teaspoon Tajín seasoning
- Salt and pepper to taste
- Mexican crema or sour cream (optional)
- Chopped cilantro
Preheat oven on broil.
Rinse and dry chiles. Place on a parchment paper-lined baking sheet, making sure they do not overlap. Place on the top rack of the preheated oven. Once the skins start to blister and char, carefully flip them over. Broil until the peppers are evenly charred, then remove them from the oven.
Place the chiles, no more than 2 at a time, in a large, sealed plastic bag to steam. Allow them to steam for 5 to 6 minutes, or until they are easy to peel.
Cut a slit almost the full length of each chile. Make a small “T” across the top of the chile by the stem. Carefully pull out the stem and seeds. Add one or two slices of cheese, depending on the size of the chile. Repeat this step with each chile and place in refrigerator.
In large bowl, whip the egg whites at high speed with an electric mixer until stiff peaks have formed.
Heat the Mazola® Corn Oil in a skillet over medium-high heat. While heating, in a medium bowl, beat the 6 egg yolks with one tablespoon of flour, salt and tajín. Combine the egg whites and yolk mixture; mix well. Very carefully roll the chiles in the remaining flour and dip each one in the egg mixture until evenly coated. Carefully place chile, seam side down in the hot oil and fry until golden brown on both sides. Place on a paper towel-lined platter to drain.
Meanwhile, combine both the enchilada and green sauce in a medium saucepan and cooking until heated through.
In a shallow bowl, pour about ⅓ cup of the heated sauce and place one or two of the Chile Rellenos on each plate. Drizzle a little Mexican crema and chopped cilantro over the top, if desired. Serve immediately.