CHILE RELLENO RECIPE
4 Roma Tomatoes
1/2 large onion
3 Cloves of garlic
OAXACA cheese (10 oz pkg)
Caldo De Pollo Chicken Bouilon
Cooking oil as needed
1/2 to 1 cup of flour or Almond four ( for Keto recipe)
5 to 6 large eggs Separate the yolks for later
Take your Chiles, tomatoes, garlic and whole onion ,put on a cookie sheet, . Broil in oven at 550 degrees for about 15 minutes. Turn over at halfway time. Vegetables should be blistered. Carefully remove from oven. Take tongs and put blistered chiles into a sealed plastic bag for about 10 minutes. So hey can sweat for easier peeling of skin.
While you are waiting for chiles to sweat. Take and put your flour on a plate set aside by the stove.
Add a little bit of oil to your sauce pan. Next take your blistered tomatoes, 3 cloves of garlic, and half of your onion and throw them in the blender with a cup of water and blend until smooth. Then poor into your warm sauce pan on low heat. stir periodically season to taste with Caldo De Pollo.
Now you are going to peel your warm chiles, you do not have to remove all of the skin off of the chiles. Then you are going to carefully cut a small slit into the side of chile for adding the cheese. Slice your cheese to your liking. Use a toothpick to sew the skin closed to hold in the cheese when you cook them.
Separate the yolks from your eggs beat them until foamy like a meringue. Then beat your egg yolk with a fork. Next fold gently the egg yolks into the egg whites. Now turn on your oiled skillet for frying.
Take your prepared chiles and flour lightly then dip into Egg mixture and fry quickly on each side then drain on a paper towel.
Take out toothicks and serve with red sauce on top great with beans and spanish rice.