Chiles Rellenos

Name: Chiles Rellenos
Ingredients: 4 poblano peppers, roasted, peeled and seeded; 3 eggs, seperated; 3 -4 ounces chihuahua cheese; oil, for frying; 1 (28 ounce) can whole canned tomatoes; 1 medium onion; 4 garlic cloves; 3 tablespoons olive oil; 1 cup chicken broth; 1 teaspoon salt

10 ingredients

8 steps

Ingredients

4 poblano peppers, roasted, peeled and seeded
3 eggs, seperated
3 -4 ounces chihuahua cheese
oil, for frying
1 (28 ounce) can whole canned tomatoes
1 medium onion
4 garlic cloves
3 tablespoons olive oil
1 cup chicken broth
1 teaspoon salt

Directions

1

Preheat oil in large pan.
2

Make sauce by mixing everything in blender.
3

Transfer to saucepan to warm.
4

Once peppers are roasted, seeded, and peeled, stuff with cheese and hold pepper together with toothpick.
5

With mixer, beat egg whites until foamy, once foamy, slowly add yolks.
6

Dip stuffed peppers into egg mixture.
7

Fry until brown on both sides.
8

Serve topping with sauce.