four pasilla chiles
one pound queso fresco cheese
1 tablespoon all-function flour
four medium Roma tomatoes, halved
2 garlic cloves, peeled and chopped
one tablespoon chicken broth powder
one teaspoon all-goal flour
1 tablespoon chopped oregano leaves
- Rice and beans, for serving, if preferred
- Heat grill to medium.
- Grill and char the chiles on equally sides. Once blackened set in a plastic bag for ten minutes to sweat out any humidity. Get rid of from the bag, slit them down the center and eliminate the seeds. Things the peppers with the queso fresco and use toothpicks to maintain them together.
- Different the egg yolks from the whites. Insert the egg whites to a big bowl. Reserve the egg yolks. Defeat the egg whites with an electric beater right up until the whites fluff up. Insert in the flour and the egg yolks and blend till totally integrated.
- Include the oil to a frying pan above medium warmth. Dip the stuffed peppers into the batter and fry till golden brown on both sides. Get rid of from the oil to a serving platter.
- Insert the tomatoes and water to a tiny pot over medium warmth. Simmer the tomatoes till comfortable and stir in the garlic and chicken broth powder.
- Incorporate the one/4 cup of oil to a frying pan, over lower warmth, and stir in the flour to make a roux mixture. Prepare dinner the flour until finally browned, then add the tomato sauce. Simmer for 5 minutes and then insert the oregano.
- Pour the tomato sauce more than the cooked chile rellenos on the serving platter and provide.
- If wanted, serve with rice and beans.