Mr. Food: Chicken Chile Relleno

Preheat the oven to 375°F.

Roast the poblano peppers over an open flame until charred, about 5-7 minutes.

Place the charred peppers in a bowl and cover with plastic wrap to steam for 10 minutes.

Peel the skin off the peppers, making a slit down the side to remove seeds.

In a bowl, mix the cooked chicken, cheddar cheese, cream cheese, onion, garlic, cumin, salt, and pepper.

Stuff each pepper with the chicken mixture.

In a separate bowl, beat the eggs until frothy.

Dredge each stuffed pepper in flour, then dip into the beaten eggs.

Heat olive oil in a skillet over medium heat until shimmering.

Fry the peppers until golden brown on all sides, about 3-4 minutes per side.

Transfer the fried peppers to a baking dish.

Pour tomato sauce over the peppers.

Bake in the preheated oven for 15-20 minutes until heated through.

Garnish with cilantro and lime juice before serving.

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