INGREDIENTS

Chiles Rellenos

• 5-6 medium-to-large Anaheim chile peppers unpeeled, stems attached
• cup cheddar cheese grated
• 1 cup Monterrey jack cheese grated
• 1/2 cup milk
• 1/2 cup all-purpose flour plus 1/4 cup for coating
• 2 eggs separated
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 1/2 tsp olive oil plus enough to coat deep skillet to approx. 1/4-inch
• 1/2 vegetable/canola oil enough to coat deep skillet to approx. 1/4-inch

Chile Relleno Sauce

• 1 tbsp olive oil
• 2/3 medium onion chopped
• 3 garlic cloves smashed
• 1/3 cup all-purpose flour
• 28- oz can crushed tomatoes
• 2 cups chicken stock preferably homemade
• 2 tsp kosher salt
• 1 1/2 tsp dried oregano
• 1/4 tsp ground black pepper
• 1 bay leaf