Chiles Rellenos Topped with Green Chile Salsa recipes

Ingredients

• 3 chiles güeros, stemmed and chopped
• 1 tablespoon olive oil
• 1 cup chopped white onion
• 1 celery stalk, chopped
• 3 small tomatoes, chopped
• 2 clove garlic, minced
• 1 tablespoon all-purpose flour
• 1 (28-ounce) can Las Palmas green chile enchilada sauce
• salt
• freshly ground black pepper
• 12 large Anaheim or poblano chiles, roasted and peeled
• 4 cups shredded Monterey Jack, Muenster, quesadilla, or Oaxaca cheese
• 1 cup white all-purpose flour
• 2½ teaspoons salt, divided
• 1 teaspoon ground black pepper, divided
• 8 eggs, separated
• ¼ teaspoon cream of tartar
• 2 cups canola oil for frying

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