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1
Preheat the broiler.
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2
Place the peppers on a baking sheet and broil until the skin is blistered and charred, turning to cook on all sides, 1 to 2 minutes per side.
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3
Place the charred peppers in a bowl and cover with plastic wrap to cool for at least 10 minutes.
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4
Once cool, remove the skin easily with your hands.
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5
Meanwhile, in a medium bowl, use a hand mixer to beat the egg whites to stiff peaks.
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6
In a small bowl, mix 2 egg yolks with 1 tablespoon flour and 1/2 teaspoon salt.
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7
(Reserve 2 remaining yolks for another use.).
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8
Place the remaining flour on a small plate.
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9
Mix one-third of the egg whites into the egg yolks, and then gently fold the egg yolk mixture into the remaining egg whites just until incorporated.
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10
In a third bowl, mix together the cheese and corn.
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11
Remove the seeds from the peppers by slicing them open along one side.
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12
Slice about two-thirds the length of the pepper, just long enough to remove the seeds with a small spoon.
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13
Stuff the peppers with the cheese mixture, squeezing the cheese gently so that it stays together.
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14
Heat 1 1/2 inches of oil in a large saucepan over medium-high heat.
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15
Gently roll the peppers in the flour.
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16
(If the cheese and peppers are too warm and are falling apart, place in the freezer for 10 minutes).
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17
Coat the peppers in the egg batter by dunking and spooning the batter all around.
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18
Lift the pepper, and gently spoon off any excess batter hanging from the bottom.
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19
Place in the hot oil and fry until golden, about 3 minutes per side.
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20
Place on paper towels to absorb the excess oil.
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21
Serve with Chile Relleno Tomato Sauce.
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22
Add the olive oil to a medium saute pan over medium heat.
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23
Then add the onions and cook until softened, about 5 minutes.
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24
Add the cumin, cayenne and garlic, and cook until fragrant, 1 minute longer.
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25
Add the chicken stock and the tomatoes with their juice and bring to a boil for 1 to 2 minutes.
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26
Remove from the heat and cool a few minutes.
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27
Mix in the blender for 10 seconds (the sauce will not be smooth).
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28
Add the cilantro, vinegar, salt and pepper to taste and pulse just to blend.
