Chiles Rellenos Made Easy

From Cooking Light
Makes 4 Servings

1 1/4 C coarsely chopped onion
2 C chopped tomatoes
1/2 C low-sodium salsa verde
1/4 t salt
1/4 C fresh cilantro
4 poblano chiles
1 C shredded reduced-fat Monterey Jack cheese
2 T goat cheese
3 large egg yolks
3 large egg whites
1/4 C all-purpose flour
1/4 t freshly ground black pepper
3 T cornmeal
1/4 C canola oil

Preheat broiler to high.

Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 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.

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.

Preheat oven to 350°.

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.

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 350° for 8 minutes or until cheese melts. Serve with tomato sauce.

Pairs really well with Black Bean & Corn Salad

**Notes from Em**
Chiles Rellenos seem to have a learning curve. I thought they would be really easy, but there are definitely a few things that I learned this time to do differently next time I make them.

1 - Don't cut the chile all the way down. Leave an inch or so uncut at the bottom.
2 - Use toothpicks to hold it closed after you've stuffed the cheese in, otherwise it makes a cheesy mess in your pan.
3 - Do a really THICK dredging in the eggs. This is 90% of your batter, and the batter adds a really fun texture.