Chile Rellenos with Salsa Roja


The Chiles


4 large poblano chiles
1 ½ cups shredded Cabot 50% light cheddar
2 tablespoons raisins
2 egg whites
¼ cup egg substitute
¼ teaspoon salt
¼ cup grape seed oil



Quickly blister the chiles over open flame, then store in a plastic bag until cool.  Peel off the charred skin, and then carefully cut a slit down one side of each chile.  Scoop out seeds.  Combine cheese and raisins and use to stuff chiles.  Roll the chiles shut, dredge in flour, chill 30 minutes.

Beat the egg whites; egg substitute and salt together until thickened.  Heat the oil in a heavy non-stick skillet.  Carefully dip the chiles into the egg mixture to coat, then fry, turning once, in the oil until golden.  Transfer to a baking sheet and hold warm.


The Salsa


4 medium tomatoes
2 thick slices of onion
1 clove minced garlic
½ teaspoon salt
Tomato juice



Grill the tomatoes and onion slowly to char.  Puree with garlic and salt, adding tomato juice to consistency. Divide onto 4 plates.  Top with chiles.


Serves 4