Chile Rellenos

Step 1

To make the sauce, in a medium saucepan over medium heat add the chicken broth, tomatoes, garlic, bouillon, and oregano and continue to heat to a boil.

Step 2

Reduce to a simmer and cook till tomatoes are soft and falling apart. Cook for an additional 2-3 minutes after they’re soft, squishing the tomatoes as you stir.

Step 3

In another saucepan add the oil and heat it over medium heat. Add the flour and whisk to make a roux.

Step 4

Add the tomato mixture into the roux and whisk to combine. Simmer for about 5-7 minutes.

Step 5

Line a baking sheet with foil and place your oven rack about 6-inches from the top of the oven. Turn your broiler on high and place the peppers in the oven. Rotate the peppers with tongs every minute or 2 so you get evenly blackened and blistered peppers. This will take about 9-12 minutes.

Step 6

Remove peppers from the oven and immediately place in a large bowl and tightly cover with plastic wrap to steam them for 15 minutes.

Step 7

The skins should easily peel after steaming the peppers. Gently skin the peppers, leaving any bits that are too hard to remove. It’s better to let some skin stay on than to get holes in your peppers.

Step 8

Cut one seam down the side of the peppers and remove the seeds.

Step 9

Stuff the peppers with the cheese.

Step 10

In 2 mixing bowls separate the egg whites and the egg yolks. Whip the egg whites to soft peaks with a hand mixer then add the egg yolks and flour and mix until combined.

Step 11

Add the mixture to a shallow bowl and add the remaining ½ cup flour to another bowl.

Step 12

Line a plate with paper towels and set aside.

Step 13

Heat 2 inches of oil in a medium skillet over medium heat.

Step 14

While heating the oil, dip each stuffed pepper in the flour followed by the egg mixture. Gently lay in the oil and fry until golden brown, about 4-5 minutes per side. Gently flip over and fry the other side until golden brown, another 4-5 minutes.

Step 15

Remove to the paper-towel lined plate and continue cooking the peppers. You can cook up to 2 at a time in the skillet.

Step 16

Ladle the sauce on a plate and place a freshly fried pepper over the top.