Chiles Rellenos - cooking recipe

Ingredients

6 (4-inch) fresh Poblano peppers
vegetable oil for brushing the peppers
1/4 lb. chorizo sausage
1 1/2 c. grated Monterey Jack cheese (5 oz.)
1 1/2 lb. fresh tomatillos, husked and rinsed or 3 (11 oz.) cans drained
1/2 c. chopped onion
2 garlic cloves, chopped coarse
1/3 c. fresh coriander sprigs
1 Tbsp. vegetable oil
3 large eggs, separated
1/2 tsp. salt
1 Tbsp. flour
vegetable oil for frying
flour for dredging

Preparation

Brush peppers with oil and, on a rack set on an electric burner at high heat or using a long-handled fork over an open flame, roast them, turning them for 5 minutes.
Transfer peppers to a bowl and cover tightly with plastic wrap.
Let peppers steam for 5 minutes.
Wearing rubber gloves, peel.
Make a lengthwise slit in side of each pepper from stem to tip.
Remove ribs and seed carefully, leaving stems intact.
Rinse the peppers gently; put them on paper towels to drain.
May also be roasted in oven.