Chiles Rellenos with Cheese

Name: Chiles Rellenos with Cheese
Ingredients: Vegetable oil to a depth of 1 inch for frying; 6 medium (a generous pound) fresh poblano chiles, not twisted or deeply indented, preferably with long stems; 1 pound Mexican melting cheese (Chihuahua, quesillo, asadero or the like) or Monterey Jack, brick or mild cheddar, shredded (you’ll have about 4 cups); 2 tablespoons vegetable or olive oil or rich-tasting pork lard; 1 medium onion, chopped into ¼-inch pieces; Three 15-ounce cans good-quality tomatoes in juice (preferably fire-roasted), undrained; 2 1/2 cups chicken broth; Salt; 6 eggs, yolks separated; 2 tablespoons all-purpose flour, plus about ¾ cup for dredging; Big sprigs of watercress or flat-leaf parsley, for garnishing the plates

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INGREDIENTS - Vegetable oil to a depth of 1 inch for frying - 6 medium (a generous pound) fresh poblano chiles, not twisted or deeply indented, preferably with

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Ingredients

Vegetable oil to a depth of 1 inch for frying
6 medium (a generous pound) fresh poblano chiles, not twisted or deeply indented, preferably with long stems
1 pound Mexican melting cheese (Chihuahua, quesillo, asadero or the like) or Monterey Jack, brick or mild cheddar, shredded (you’ll have about 4 cups)
2 tablespoons vegetable or olive oil or rich-tasting pork lard
1 medium onion, chopped into ¼-inch pieces
Three 15-ounce cans good-quality tomatoes in juice (preferably fire-roasted), undrained
2 1/2 cups chicken broth
Salt
6 eggs, yolks separated
2 tablespoons all-purpose flour, plus about ¾ cup for dredging
Big sprigs of watercress or flat-leaf parsley, for garnishing the plates