Chiles Rellenos

Ingredients

• [[{{1 cup}} vegetable or canola oil]]
• [[{{½ teaspoon}} kosher salt, plus more as needed]]
• [[{{4}} large eggs, separated and at room temperature (see "Game plan" note above)]]
• [[{{3 cups}} shredded Monterey Jack cheese (about 8 ounces)]]
• [[Freshly ground black pepper]]
• [[{{4}} medium poblano chiles (about 1 pound)]]
• For the chiles rellenos::
• + 7 more ingredients
• • [[{{1 teaspoon}} kosher salt, plus more as needed]]
  • [[{{1 teaspoon}} freshly squeezed lime juice, plus more as needed]]
  • [[{{1}} medium serrano chile, stemmed]]
  • [[{{2 medium}} garlic cloves, peeled and smashed]]
  • [[{{½ medium}} white onion, cut into ½-inch slices ]]
  • [[{{1 pound}} Roma tomatoes, cored and halved]]
  • For the salsa::

For the salsa: Heat the broiler to high and arrange a rack in the upper third of the oven. Place the tomato halves skin-side up on a baking sheet. Scatter the onion, garlic, and serrano around the tomatoes. Broil until the tomato skins start to blacken and blister, about 7 minutes. Transfer...

View full recipe at Chow