Chili Relleno

Ingredients (21)

• 6 large poblano peppers
• 1/2 cup all-purpose flour
• 3 cups vegetable oil for frying
• Filling:
• 10 oz Oaxaca cheese shredded (or Monterey Jack cheese)
• 2 tsp vegetable oil
• 1 plum roma tomato, diced
• 1/2 cup white onion diced
• 1/2 tsp Mexican oregano crushed
• 1/2 tsp kosher salt
• Batter:
• 3 large eggs room temperature
• 1/4 cup all-purpose flour
• 1/2 tsp kosher salt
• Roasted Red Salsa:
• 2 lbs Roma tomatoes about 8 large
• 2 jalapeno peppers stems removed
• 1 large white onion
• 8 cloves garlic
• 1 lime
• 1 tsp kosher salt