Cheese-Stuffed Poblanos with Tomato Sauce

Ingredients

• ½ pound Monterey Jack cheese, coarsely grated
• 1 cup water
• 1 ½ pounds tomatoes
• white rice
• 4 large fresh poblano chiles (1 pound)
• 1 deep-fat thermometer
• 3 cups corn oil or other vegetable oil
• + 8 more ingredients
• • 2 tablespoons corn oil or other vegetable oil
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • 1 tablespoon distilled white vinegar
  • 2 large garlic cloves
  • ¼ cup white onion
  • ¼ cup all-purpose flour
  • 4 large eggs

Roast chiles on their sides on racks of gas burners (1 or 2 per burner) over medium-high heat, turning with tongs, until skins are blistered and slightly charred, 4 to 6 minutes. (Or broil on rack of a broiler pan about 2 inches from heat.) Immediately transfer to a large bowl and cover, then let...

View full recipe at Epicurious