I finally found the mexican style stewed tomatoes at kroger. Regarding the cheeses, I used 1/2c shredded mozzarella, and 1c kraft crumbled monterey jack, colby and cheddar mixture,because it's all I had. The crumbs had no problems melting at all.
Being middle eastern, I have experience stuffing grape leaves and other veggies, however the slitting of the charred poblanos and then stuffing and sealing was a little more difficult for me than what I'm used to. Next time,I will try coring the top off (with the seeds) and removing the veins before charring the peppers on the bbq grill. It should be easier because the peppers are still hard, but I will put the tops back on when I char them. And then when they're blackened, I'll just remove the skins, stuff the peppers with the cheeses (from the top), put the top back on, and proceed with the rest of the cooking instructions. The top shouldn't fall off, but you can use a toothpick to secure it.
To my amazement, this was very delicious, and my husband loved the sauce! I found out that the batter isn't the kind where you just dip your veggie and voila, as I really had to try to make it stick using a spoon. Also, make sure to pick the peppers that have no dips or dents (it'll be easier to devein and stuff). I might try 4 egg whites instead of 5 next time, and by the way, I scrambled the leftover egg yolks, cooked them, and served them in the same plate as the chile rellenos and they were delish! Thanks for a great recipe!
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I finally found the mexican style stewed tomatoes at kroger. Regarding the cheeses, I used...