Chili Rellenos

Prepare the ingredients

Broil poblano peppers for 5-10 minutes or until they char and blister keeping a close watch on them. Turn peppers and blister opposite side.

Once poblanos are blistered on both sides allow to slightly cool and place them in a plastic ziplock bag to steam for about 15 minutes.

In a medium skillet start to slowly heat cooking oil on stove top.

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

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

Trim cheese to fit inside the peppers.

Carefully put the cheese inside the peppers.

Prepare your batter ......... Take 3 eggs and separate the yolks from the whites. 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 1/2 tablespoons of flour continuing to mix.

Dip your cheese stuffed poblano’s into egg flour mixture and carefully place them into hot oil.

Line a couple plates with paper towels for draining your cooked chili rellenos.

Sauce: ..... Chop 4 tomatoes and add them to a medium saucepan. Add a cup of water. Simmer until soft.

Add 1 teaspoon garlic and 1 tablespoon chicken bullion powder and stir.

Add 1/4 cup olive oil to a frying pan and 1 tablespoon all purpose flour and make a roux. Cook the four and oil till brown for about a minute to cook out any raw flour taste.

Add tomato sauce to flour mixture. Add the oregano and combine and stir.

Pour sauce over your platter of chili rellenos and serve.