Yum

Chiles Rellenos
Serves 2

Ingredients:
Entrée:
(4) Poblano Peppers
Mozzarella (Whole Milk)
(1) Egg

Sauce:
(1) Medium-Large Red Tomato
Garlic Powder
Onion Powder
Chicken Bouillon

Preparation (Entrée):
Wash peppers and sear in a dry pan over Medium-Low to Medium heat until skin is blistered (not burnt) and pepper has softened just a little. Rotate peppers to ensure all sides are seared.

Take off heat, place in Ziploc bag, and wrap in a kitchen towel for 30 minutes to allow the peppers to sweat. This makes removing the skin much easier.

Remove the outer skin and then slit the pepper to remove the seeds and veins. Doing this under cold water from the faucet can make them easier to handle.


Stuff with Mozzarella cheese or Queso Fresco if you can find it and close the pepper back up. Don’t get carried away with the cheese or it will leak everywhere.

Separate egg yolk from egg white. Whip egg white until it is thickened like a meringue. Pop the yolk and then fold it in with the egg white loosely.

Coat pepper in the egg white mixture and then drop into a pan over Medium heat with a thin layer of oil. The egg mixture browns pretty quickly.


Serve with sauce and rice when nice and brown.

Preparation (Sauce):
Wash and halve tomato. Boil until tender.
Drop tomato in blender. Add onion powder, garlic powder, and chicken bouillon to taste.
Blend
Pour blended sauce back into a pan and simmer for 10 minutes or so to allow it to reduce a little more.
Pour over chiles rellenos.


Enjoy!!!