Mashed Potato Stuffed Chiles Rellenos

Idahoan has taken a Mexican favorite and reinvented it with this recipe for Mashed Potato Stuffed Chiles Rellenos.

INSTRUCTIONS

1. 1Bring a 2 quart saucepan of water to a boil. Add tomatoes and guajillo pepper. Boil until tomatoes are tender, about 10 minutes.
2. 2In a frying pan, cook onion and garlic in a small amount of oil until you see some browning. Set aside.
3. 3Transfer tomatoes to a blender with 1 ½ cups of the water. Add the onion, garlic, oregano, cumin, chicken bouillon and salt. Blend until puréed.
4. 4Pour purée into a saucepan and bring sauce to boil. Remove from heat and set aside.
5. 5Roast the chiles on a hot dry pan or in a 375° oven until mostly blackened on each side.
6. 6Place the chiles in a plastic grocery bag for approximately 30 minutes.
7. 7Peel the blackened skin from the chiles with your fingers; it’s not important to get every bit of the skin off.
8. 8Carefully slice each chile from the base of the stem to bottom. Remove most of the seeds and membranes.
9. 9Mix Idahoan® Mashed Potatoes with 1 ¾ cup boiling water. Blend until smooth.
10. 10Stir all but ¼ cup of the crumbled cheese into potatoes and stuff the peppers dividing the mixture evenly amongst the four chiles.
11. 11Roll each chile in flour and set aside.
12. 12Beat the egg whites until stiff then gently add the egg yolks and mix.
13. 13Place each flour coated chili in egg batter and cover completely.
14. 14Heat a pan with ½" deep oil to medium high. Add chilies two at a time and fry until golden brown, using a large spoon to carefully bathe hot oil on the top of each to brown. Repeat with the other two chiles. Drain on paper towels.
15. 15Spoon sauce onto a serving plates and place each chile relleno on top.
16. 16Top with remaining sauce and cheese.