Chiles Rellenos

     This recipe not only is my Husbands favorite, but it is also my Mom's favorite. I however, am not a fan, but I thought I could make a nice dinner out of it. This recipe is mainly for adults but sometimes the Chiles don't come out spicy so you might want to add some salsa to it. For this recipe you can use any kind of filling you would like. Traditionally, it is filled with cheese, queso fresco. However, you can add any kind of cheese from mozzarella to cotija cheese, it is all up to you. The things you will need are...

• Poblano chile (one per person)
• 3 eggs
• Flour
• Oil 
• 2-3 tomatoes or 2 cans of sauce
• 3/4 of an onion
• 2 Garlic cloves
• Salt
• 2 skillets
• Griddle 

1. Heat up your griddle medium to high heat and place the chiles on it (its preferred that you use a griddle that you don't really care for).

2. In a pot add your tomatoes and onion. Fill with water and let come to a boil or you can use 2 cans of tomato sauce.  Add to the blender with the garlic and blend thoroughly.

3. Make sure that you are flipping the chiles constantly. You want to cook the chiles but you don't want to burn them. Make sure that they cooked all the way around. 

4. Once they are nice and cooked, place them in a plastic bag or a bowl with a lid. Let sit for 5 minutes. This step is so the humidity can help us peel the skin easier. 

5. In a bowl add only the egg whites and mix until foamy. 

6. Add the yokes and mix. 

7. Remove the chiles from the plastic bag or covered bowl and start to peel. 

8. Slit the chile through the middle and remove the inside stem, vain's and seeds. 

9. In one skillet on medium heat add 1/2 inch of oil, and in the other just a splash.

10. In the chile add your choice of filling. You can use a tooth pick to close the chile. Then coat it with flour. 

 

11. Submerge it in the whisked egg mixture.

12. Transfer the chile to the skillet with the 1/2 inch of oil and let fry. Flip over so both sides fry evenly.

13. In the 2nd skillet pour in the blended tomato sauce and let simmer. In this step you can add salt to taste. 

14. Once the chile is evenly fried, transfer to a plate with napkins to drain the excess oil. Then transfer to the tomato sauce.

15. Once fully coated with the tomato sauce, you may serve.

ENJOY!