Ranch Chiles Rellenos with Ancho Chile Salsa Recipe

Ingredients

• 6 poblano or Anaheim chiles
• 4 ounces Monterey Jack cheese
• cut into 6 long strips
• 1/4 teaspoon dried Mexican oregano
• 1/4 cup all-purpose flour
• 1/4 teaspoon sea salt
• 1 tablespoon vegetable oil
• 1 extra-large egg white
• beaten until light and frothy
• Ancho Chile Salsa

Instructions

1. Preheat the oven to 400 degrees F.
2. Char the chiles on all sides directly over a gas flame until the skin blackens and blisters, or broil directly under a hot broiler until the skin begins to pull away from the pepper.
3. Wrap in paper towels until cool.
4. Handle the peppers carefully so they do not tear.
5. Use the paper towel to rub off the blistered skin.
6. Leave the stems on.
7. Make a 2-inch slit lengthwise in each chile and remove the seeds.
8. Tuck a piece of cheese into each chile and fold the chile over to completely enclose the cheese, so it doesnt ooze out when it melts.
9. Over a small bowl, rub the oregano between your palms to bring out the flavor.
10. Add the flour and salt and stir to combine the mixture.
11. Spread the flour on a plate.
12. In a 10-inch saute pan, heat the oil over medium heat.
13. Dip each chile into the flour to coat on all sides, and brush off any excess, then dip into the egg white.
14. Carefully set into the hot pan and cook until the cheese is melted and the chiles are golden brown on both sides.
15. Serve with .