Chile Rellenos or Stuffed Peppers

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I try to buy locally grown food or products when possible. I adjust my menus accordingly. We have quite a few local farmers in Meadows of Dan, VA one of them being  Sue Shelor of Mountain Meadows Farm and Craft Market. I spotted some beautiful poblano chili peppers, at her market, and decided to make my most favorite Mexican dish chile rellenos or stuffed pepper for the non Spanish speakers.
 This dish is a lot of work but oh so worth it.

Ingredients:
poblano peppers 5
2 cups cooked seasoned chicken, grounded in blender
1 medium onion chopped
1 package of cheddar cheese cut into 1 inch chunks
3 eggs
1/2 cup flour
1 can green or red enchilada sauce 15 0z
heavy pan for frying,

The first thing that has to be done is to peel the peppers. Place peppers under broiler in oven till the skins blacken turning them over every time one area blackens.

 Place blacken peppers in bowl place with doubled up towel covering them for 10 minutes which will loosen the skin.

Dry peeled peppers.

 Meanwhile place frying pan drizzled with oil to cover the bottom, on stove to heat up on medium heat.

Scramble the eggs in a bowl , dip floured peppers into egg mixture, and fry.

Turning peppers once they puff up and are crispy. Place peppers on a towel to drain.

After peppers are fried, cut all around top of pepper, remove seed bag.

Fill peppers up with chicken mixture and cheese.

 Place in shallow baking dish, pouring the can of enchilada sauce over the peppers. Bake for 1 hour at 350 degrees.

Spoon over Spanish rice, accompanied by refried beans. I have the recipe for Spanish rice recipe in Marches blog.