Chiles Rellenos Made Easy

• Cooking spray
• 1 1/4 cups coarsely chopped onion
• 2 cups chopped tomatoes
• 1/2 cup low-sodium salsa verde
• 1/4 teaspoon salt
• 1/4 cup fresh cilantro
• 4 poblano chiles
• 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese, divided
• 2 tablespoons goat cheese, divided
• 3 large egg yolks
• 3 large egg whites
• 1.1 ounces all-purpose flour (about 1/4 cup)
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons cornmeal
• 1/4 cup canola oil

1. Preheat broiler to high.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion; saute 4 minutes or until tender. Stir in chopped tomatoes, salsa verde, and 1/4 teaspoon salt; cook 15 minutes or until thickened, stirring frequently. Place tomato mixture in a food processor; add cilantro. Process mixture until smooth. Set aside.
3. Place poblanos on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred, turning after 6 minutes. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile; discard seeds, leaving stems intact. Spoon 1/4 cup Jack cheese and 1 1/2 teaspoons goat cheese in cavity of each chile.
4. Preheat oven to 350u0b0.
5. Lightly beat egg yolks in a small bowl. Place egg whites in a medium bowl; beat with a mixer at high speed until stiff peaks form. Fold egg yolks into egg whites. Combine flour and black pepper in a shallow dish. Place cornmeal in another shallow dish. Dredge poblanos in flour mixture, and dip into egg mixture. Dredge in cornmeal.
6. Heat oil in a large stainless steel skillet over medium-high heat until hot; reduce to medium heat. Add coated poblanos to oil; cook 6 minutes or until crisp, turning to cook on all sides. Place chiles on a baking sheet, and bake at 350u0b0 for 8 minutes or until cheese melts. Serve with tomato sauce.

cooking spray, onion, tomatoes, verde, salt, fresh cilantro, chiles, cheese, goat cheese, egg yolks, egg whites, flour, freshly ground black pepper, cornmeal, canola oil

Taken from www.myrecipes.com/recipe/chiles-rellenos-made-easy (may not work)