4 pasilla chiles
1 pound queso fresco cheese
1 tablespoon all-purpose flour
4 medium Roma tomato plants, halved
2 garlic clove cloves, peeled and chopped
1 tablespoon chicken broth powder
1 teaspoon all-purpose flour
1 tablespoon chopped oregano leaves
- Grain and beans, for serving, if preferred
- Heat grill to medium.
- Grill and char the chiles on sides. Once blackened include a plastic bag for ten minutes to sweat out any moisture. Remove in the bag, slit them lower the center and take away the seeds. Stuff the peppers using the queso fresco and employ toothpicks to carry them together.
- Separate the egg yolks in the whites. Add some egg-whites to some large bowl. Reserve the egg yolks. Beat the egg-whites by having an electric beater before the whites fluff up. Include the flour and also the egg yolks and blend until completely incorporated.
- Add some oil to some fry pan over medium heat. Dip the stuffed peppers in to the batter and fry until golden brown on sides. Remove in the oil to some serving platter.
- Add some tomato plants and water to some small pot over medium heat. Simmer the tomato plants until soft and stir within the garlic clove and chicken broth powder.
- Add some 1/4 cup of oil to some fry pan, over low heat, and stir within the flour to create a roux mixture. Prepare the flour until browned, adding the tomato sauce. Simmer for 5-10 minutes after which add some oregano.
- Pour the tomato sauce within the cooked chile rellenos around the serving platter and serve.
- If preferred, serve with grain and beans.