Chiles Rellenos de Queso Fresco

Name: Chiles Rellenos de Queso Fresco
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: 6 Chiles Poblanos; 1 Queso Fresco; 6 Roma Tomatoes; 1/4 onion; Salt; Pepper; Knorr Swizza; Oil; 5 Large Eggs; 3 cups water; Flour; 1 Tomato Sauce can

Rosa De Santiago Duenas @rosa_desantiago

A traditional Chile poblano from Mexico, stuffed with queso fresco and battered in fluffy egg; ultimately covered in salsa de jitomate. It's my sisters favorite! We go way back to my gramdmas kitchen with this one.

Rosa De Santiago Duenas @rosa_desantiago

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Ingredients

45 mins

6 servings

6Chiles Poblanos
1Queso Fresco
6Roma Tomatoes
1/4onion
Salt
Pepper
Knorr Swizza
Oil
5Large Eggs
3 cupswater
Flour
1Tomato Sauce can

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Steps

45 mins

1

Heat your "comal" on high, place your chiles and turn occasionally until all sides are chard and toasted. Remove and set aside in a plastic bag closed for a couple minutes meanwhile you can start slicing your Queso fresco in long skinny rectangles.
2

Boil water in a pot and bring your 6 Roma tomatoes to a boil until soft and skin begins to crack
3

Remove chiles from steamed bag, and start peeling the skin off. You can use a towel to hug away the skin, or a fork: to peel from the top down... Until no skin is left. BE VERY CAREFUL NOT TO TARE YOUR CHILES
4

Make a slight incision from the top middle part to the lower medium part, and put 3-4 of the Queso fresco rectangles (depending on how many you can fit) be careful not to TARE the chiles because they will be soft.
5

Once all your chiles are naked and stuffed, cover them with flour all over and set aside.
6

Now, get your 5 eggs and begin separating them. Keep the egg whites in a bowl where you will wish them, and the yolks in a cup (you'll need them for color, but if you don't add them, your chiles will be healthier -less cholesterol)
7

Beat your egg whites with an egg beater or a whisker, you'll know your egg whites are ready for the chiles when you're egg fluffs up into peaks. At this point if you beat your egg whites correctly you can flip the bowl over your head and nothing will fall! (Abuelitas secret)
8

Add yolks if desired for that yellowy color on the chiles. At this point your egg is ready for the chiles.
9

Heat 1/2 cup or 3/4 cup of oil in a pan on medium high. Very important for your oil to be hot so that you're egg won't fall off the chile.
10

Dip chiles carefully without tearing into egg batter and place in the pan with oil. Don't be scared. You won't get burned. Don't drop the chile in, just kind of slide it in. Once egg starts turning golden brown, flip chile over to its other side so the other egg side can also turn golden brown.
11

Remove chiles from oil, and drain.
12

Blend the Roma tomatoes with the 1/4 piece of onion, salt to taste, pepper and 2 tablespoons of Knorr Swizza.
13

Heat pan with a bit of oil, add the tomato sauce can and the blended mixture. Let it simmer and add 2-3 cups of water. Bring to a boil, and add your Chiles Rellenos in it. Cover the pan and simmer the chiles in the tomato sauce for about 5 mins. Turn off and enjoy!