5 or 6 poblano chili peppers
6 eggs separated
1 tbsp flour
1 tbsp cornstarch
1 1/2 cups of all purpose flour
Monterey Jack or mozzarella cheese
Oil for frying
Relleno sauce:
2 tbsp vegetable oil
5 tomatoes
1/2 of a onion
1 large garlic clove
1 jalapeno pepper
1/4 teaspoon cumin
1 1/2 teaspoons salt
1 tsp black pepper
1/2 teaspoon Oregano
3 cups water
****REMOVE THE TOOTHPICKS BEFORE SERVING.****
—-If you run your poblano chili peppers under water, it will take away some of the flavor.—-So don’t!