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Sunday, October 2, 2016

CombatCritic's Favorito Recipes: Great Chili Rellenos ... Olè!

Ingredients:

Rellenos

4 Large Poblano Chiles
1 Pound Queso Fresco (Cheese)
Toothpicks
3 Eggs
1 Tablespoon Flour
1 Cup Oil

Tomato sauce

4 Medium Roma Tomatoes (Halved)
1 Cup Water
2 Garlic Cloves (Peeled and Chopped)
1 Tablespoon Chicken broth powder
1/4 cup oil
1 teaspoon all-purpose flour
1 tablespoon chopped oregano leaves

Directions:

Rellenos

  1. Heat grill to medium.
  2. Grill and char the chiles on both sides. 
  3. Once blackened put in a plastic bag for 10 minutes to sweat out moisture. 
  4. Remove from bag, slit down the middle, and remove seeds. 
  5. Stuff peppers with the queso fresco and use toothpicks to hold together.
  6. Separate egg yolks from the whites. 
  7. Add egg whites to a large bowl, reserving the egg yolks.
  8. Beat egg whites with electric beater until fluffy. 
  9. Add flour and egg yolks, mixing thoroughly.
  10. Add oil to a frying pan (medium heat). 
  11. Dip the stuffed peppers into the batter and fry until golden brown on both sides. 
  12. Remove from oil and place on serving platter.
Tomato Sauce

  1. Add tomatoes and water to small pot (medium heat).
  2. Simmer until soft, stirring in garlic and chicken broth powder.
  3. Add the 1/4 cup oil to a frying pan (low heat)
  4. Stir in flour to make roux (flour and fat) mixture. 
  5. Cook the until browned, then add tomato sauce. 
  6. Simmer for 5 minutes, then add oregano.
  7. Pour tomato sauce over chile rellenos on serving platter.
  8. Eat!



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Title: CombatCritic's Favorito Recipes: Great Chili Rellenos ... Olè!

Key Words: Chili Relleno, chili, relleno, rellenos, recipe, Poblano, pepper, Mexican, Mexico, Spanish, food, recipes, CombatCritic, TravelValue, travel, value, review, Yelp, Zomato, Tabelog

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