Chile Rellenos

Make sauce. Roughly chop 4 tomatoes and add them to a blender. Next add 1 cup of water, 1/4 cup of olive oil, 1 teaspoon minced garlic, 1 tablespoon of Better Than Bouillon, 2 tablespoons flour and 1 1/2 teaspoons of Mexican Oregano. Blend for a few seconds, until sauce is smooth but has some chunks.

Pour the sauce into a medium saucepan, bring to a boil then reduce heat to a high simmer stirring occasionally. Cook sauce for about 12-15 minutes or until it has slightly reduced and thickened. Set aside.

Preheat oven to broil. Line a baking sheet with aluminum foil. Wash and dry poblano peppers and place them on the prepared baking sheet.

Broil poblano peppers for 5-10 minutes or until they char and blister, keeping a close eye on them. Rotate and turn peppers so that they blister on both sides.

Once poblanos are blistered on both sides allow to slightly cool and place them in a plastic Ziplock bag to steam for about 10-15 minutes, this will make it easier to remove their skins. Meanwhile heat oil in a heavy pan like cast iron on medium heat.

Peel the blistered skin off of the poblanos as much as possible, this will make them fork tender.

With a paring knife slit the poblanos down the middle and carefully clean the seeds and membranes out.

Trim cheese to fit inside the peppers, then carefully put the cheese inside.

Prepare your batter. Separate the yolks from the whites from 3 eggs, putting your egg whites in a large bowl and yolks in a small bowl.

Beat egg whites with an electric mixer until fluffy. Add yolks into the fluffy egg whites and add 1/4 cup of flour continuing to mix.

Dip your cheese stuffed poblano’s into the egg and flour mixture.

Carefully place them into hot oil.

Fry them on both sides until golden brown, then remove them from the oil and place them on a paper towel lined plate.

Add a generous amount of sauce to a large platter and place the chile rellenos on top. Ladle more sauce across them and sprinkle with queso fresco cheese and chopped cilantro.

Serve and enjoy!