3 large poblano peppers
4 eggs - separated
2 large tomatoes
1/2 cup red onion
1/2 cup flour
salt
pepper
1 pound yukon gold potatoes
1 jalapeno pepper
2 Tbsp. milk
1 Tbsp. sour cream
1 Tbsp. butter
2 cups mexican cheese blend
Granulated Garlic
Heat grill and place the poblano and jalapeno peppers on grill turning occasionally until skin is slightly black and bubbly. Remove from grill and place peppers into a plastic bag to steam so skin is easy to remove. Heat onion in a small amount of oil and add chopped tomatoes and season with granulated garlic and salt and pepper. Simmer. After 5-10 minutes remove peppers from bag and peel the skin off the poblano peppers, set aside. Beat egg whites in a bowl until stiff peaks form and then add flour and beat until mixed. Fill frying pan 1 inch deep and heat on medium high heat. Dip two of the poblano peppers into flour and then into the egg mixture and add to hot oil and fry until golden brown on both sides, set aside. Boil potatoes and mash with sour cream, butter, milk, salt, pepper and granulated garlic. Chop remaining poblano pepper and jalapeno pepper and mix in with mashed potatoes. Preheat oven to 375. Put mashed potatoes into baking dish and cover with cheese. Bake for 15 minutes. Place the rellenos onto a baking dish and slice lengthwise and fill with cheese/ Cover in tomato sauce you made earlier and top with more cheese. Bake 15 minutes. Enjoy!
