Chilli Rellenos (Poblano) | What Dad Cooked

Ingredients

• For the chipotle and tomato sauce
• 1 onion
• 2 cloves of garlic
• 3 chipotles in adobe and their sauces, home-made or from a tin
• 3 bay leaves
• 1 tsp dried oregano
• 400g pulped tomatoes
• 400ml chicken stock, vegetable stock, or water
• 1 tsp red wine vinegar
• For the peppers
• 4 poblano chillies or 4 small normal green peppers
• 300g finely grated medium cheddar cheese
• 2 level tsp cornflour
• 200ml milk
• 40g fresh white breadcrumbs
• Juice of half a lime
• 1 tsp epazote (optional)
• 3 jalapeno chillies if using green peppers
• Plain flour
• A little fresh coriander or parsley to garnish
• For the batter
• 3 eggs
• 1 tbs plain flour
• 1 lt vegetable oil for frying