Chiles Rellenos Made Easy

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.3 cup canola oil 
• 3 tablespoons cornmeal 
• 3 large egg whites 
• 3 large egg yolk 
• 0.3 cup flour all-purpose
• 0.3 cup cilantro leaves fresh
• 2 tablespoons goat cheese divided
• 4 ounces monterrey jack cheese shredded divided reduced-fat
• 1.3 cups onion coarsely chopped
• 4  poblano pepper 
• 0.5 cup salsa verde low-sodium
• 0.3 teaspoon salt 
• 2 cups tomatoes chopped

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• blender
• aluminum foil
• broiler

Directions

1. Preheat broiler to high.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray.
3. Add onion; saut 4 minutes or until tender. Stir in chopped tomatoes, salsa verde, and 1/4 teaspoon salt; cook 15 minutes or until thickened, stirring frequently.
4. Place tomato mixture in a food processor; add cilantro. Process mixture until smooth. Set aside.
5. Place poblanos on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred, turning after 6 minutes.
6. Place in a paper bag; fold to close tightly.
7. Let stand 15 minutes. Peel and discard skins.
8. 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.
9. Preheat oven to 35
10. Lightly beat egg yolks in a small bowl.
11. Place egg whites in a medium bowl; beat with a mixer at high speed until stiff peaks form. Fold egg yolks into egg whites.
12. Combine flour and black pepper in a shallow dish.
13. Place cornmeal in another shallow dish. Dredge poblanos in flour mixture, and dip into egg mixture. Dredge in cornmeal.
14. Heat oil in a large stainless steel skillet over medium-high heat until hot; reduce to medium heat.
15. Add coated poblanos to oil; cook 6 minutes or until crisp, turning to cook on all sides.
16. Place chiles on a baking sheet, and bake at 350 for 8 minutes or until cheese melts.
17. Serve with tomato sauce.