-
1
Rice and beans, for serving, if desired
-
2
Heat grill to medium.
-
3
Grill and char the chiles on both sides.
-
4
Once blackened put in a plastic bag for 10 minutes to sweat out any moisture.
-
5
Remove from the bag, slit them down the middle and remove the seeds.
-
6
Stuff the peppers with the queso fresco and use toothpicks to hold them together.
-
7
Separate the egg yolks from the whites.
-
8
Add the egg whites to a large bowl.
-
9
Reserve the egg yolks.
-
10
Beat the egg whites with an electric beater until the whites fluff up.
-
11
Add in the flour and the egg yolks and mix until completely incorporated.
-
12
Add the oil to a frying pan over medium heat.
-
13
Dip the stuffed peppers into the batter and fry until golden brown on both sides.
-
14
Remove from the oil to a serving platter.
-
15
Tomato sauce:
-
16
Add the tomatoes and water to a small pot over medium heat.
-
17
Simmer the tomatoes until soft and stir in the garlic and chicken broth powder.
-
18
Add the 1/4 cup of oil to a frying pan, over low heat, and stir in the flour to make a roux mixture.
-
19
Cook the flour until browned, then add the tomato sauce.
-
20
Simmer for 5 minutes and then add the oregano.
-
21
Pour the tomato sauce over the cooked chile rellenos on the serving platter and serve.
-
22
If desired, serve with rice and beans.
-
23
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
-
24
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
