Traditional Mexican Chile Relleno (Stuffed Poblano Peppers)

Wife, Mom, Grandma, and a gal that loves to cook for friends and family. Graduated from USF, worked at U of F College of Medicine, Women's hospital, then CFO in our small business, before moving on to full time ministry Upon "semi-retirement", I rediscovered my love for cooking, writing, music, and fishing. We love to travel and discover new dishes and flavors all over the world. Craziest thing I have eaten?....fried scorpion!

subheading: Ingredients for the peppers:

6 large poblano peppers

1 lb. mozzarella cheese, sliced

½ small onion, thinly sliced

6 eggs (yolks and whites separated)

½ cup all-purpose flour

Oil for frying (we used grapeseed oil in the video)

Tooth picks just in case some of the peppers fall apart.

subheading: Ingredients for the red sauce:

6 plum tomatoes

3 to 4 cloves garlic

1 small onion (plus one slice to flavor the oil)

1 tablespoon salt, freshly ground black pepper

¼ teaspoon chili

1 teaspoon cumin seeds (rub between your fingers before adding)

3 sprigs cilantro

1 to 2 tablespoons of oil

Directions at innichkachef.com

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