Chiles Rellenos

• 6 (4-inch) fresh Poblano peppers
• vegetable oil for brushing the peppers
• 1/4 lb. chorizo sausage
• 1 1/2 c. grated Monterey Jack cheese (5 oz.)
• 1 1/2 lb. fresh tomatillos, husked and rinsed or 3 (11 oz.) cans drained
• 1/2 c. chopped onion
• 2 garlic cloves, chopped coarse
• 1/3 c. fresh coriander sprigs
• 1 Tbsp. vegetable oil
• 3 large eggs, separated
• 1/2 tsp. salt
• 1 Tbsp. flour
• vegetable oil for frying
• flour for dredging

1. Brush peppers with oil and, on a rack set on an electric burner at high heat or using a long-handled fork over an open flame, roast them, turning them for 5 minutes.
2. Transfer peppers to a bowl and cover tightly with plastic wrap.
3. Let peppers steam for 5 minutes.
4. Wearing rubber gloves, peel.
5. Make a lengthwise slit in side of each pepper from stem to tip.
6. Remove ribs and seed carefully, leaving stems intact.
7. Rinse the peppers gently; put them on paper towels to drain.
8. May also be roasted in oven.

fresh poblano peppers, vegetable oil, chorizo sausage, grated monterey, fresh tomatillos, onion, garlic, fresh coriander sprigs, vegetable oil, eggs, salt, flour, vegetable oil, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230894 (may not work)