Chiles Rellenos | Sargento® Foods Incorporated

Ingredients

• 4 large poblano chili peppers
• For the Sauce:
• 1 lb roma tomatoes
• ¼ onion
• 2 cloves garlic
• 1 corn tortilla cut into fourth
• 2 Tbsp vegetable oil
• 1 ½ chicken stock or water
• Salt to taste
• For the Stuffing:
• 1 Tbsp Vegetable oil
• 4 slices smoked bacon (thick cut), chopped
• ½ cup onions chopped
• 1 cup corn kernels
• 4 cups (16 oz) Sargento® Shredded 4 Cheese Mexican
• For the Batter:
• ½ cup flour
• 4 room temperature eggs separated
• 1 cup vegetable oil
• ¼ tsp salt