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Ingredients
  • subheading: For the chile rellenos:
  • 6 large poblano peppers
  • 8 ounces Monterey Jack cheese, cut into long strips/sticks (or shredded cheese)
  • 4 cups oil, for frying
  • 3 large eggs
  • ½ cup all-purpose flour
  • ½ teaspoon table salt
  • subheading: For the salsa roja:
  • 6 roma tomatoes, quartered
  • ½ small onion, halved (yellow or white)
  • 3 cloves garlic
  •  
  • 1 jalapeno, stem and seeds removed (optional)
  • 5 sprigs cilantro
  • 1 teaspoon coarse kosher salt, plus more to taste
  • 1 teaspoon olive oil
Steps
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