Chili Rellenos – Fustini's Oils & Vinegars

Ingredients

• 6 Poblano Chilies, roasted and peeled
• 3 eggs, separated
• 1 teaspoons baking powder
• flour
• ½ onions, small dice
• 3 tablespoons diced green chilies
• 2 tablespoons Fustini's Aji Verde Crush olive oil
• ½ cup Monterey Jack cheese
• ½ cup Queso Blanco
• Vegetable Oil for Frying
• 1 tablespoon Fustini's Aji Verde Crush olive oil
• 3 Cloves Garlic, sliced
• 4 Roma tomatoes, peeled and seeded
• ½ cup chicken stocks
• 1 tablespoon Fustini’s Jalapeno Lime balsamic
• 1 teaspoon fresh oregano, chopped
• Salt and Pepper