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1
Add the tomatoes and water to a small pot over medium heat.
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2
Simmer the tomatoes until soft and stir in the garlic and chicken broth powder.
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3
While tomatoes are cooking, heat grill to medium.
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4
Grill and char the chiles on both sides.
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5
Once blackened put in a plastic bag for 10 minutes to sweat out any moisture.
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6
While the chiles sweat, add the 1/4 cup of oil to a frying pan, over low heat, and stir in the flour to make a roux mixture.
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7
Cook the flour until browned, then add the tomato sauce.
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8
Simmer for 5 minutes and then add the oregano.
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9
Continue simmering, stirring occasionally.
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10
Remove from the bag, remove charred skin, slit them down the middle and remove the seeds.
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11
Stuff the peppers with the queso fresco and use toothpicks to hold them together.
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12
Separate the egg yolks from the whites.
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13
Add the egg whites to a large bowl.
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14
Reserve the egg yolks.
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15
Beat the egg whites with an electric beater until the whites fluff up.
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16
Add in the flour and the egg yolks and mix until completely incorporated.
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17
Add the oil to a frying pan over medium heat.
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18
Dip the stuffed peppers into the batter and fry until golden brown on both sides.
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19
Remove from the oil to a serving platter.
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20
Pour the tomato sauce over the cooked chile rellenos on the serving platter and serve.
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21
If desired, serve with rice and beans.
