First you need to roast and peel your peppers. Not sure but I think I let the peppers sit to long in the plastic bag to sweat after roasting them. They ended up being super soft and not willing to stay together. Next time I will let them sweat for 3-5 minutes not the 20 minutes like I did this time.
This picture shows the peppers stuffed with cheese. You can use any good melting cheese that you wish.
Went with the classic egg white batter and it turned out great. I used 3 egg whites, 1 egg yolk, 3 tablespoons of AP flour and a pinch of salt. If I made this batter again I would try some seasoning in the batter since it tasted bland.
Finished plate consisted of 1 Chile Relleno with red sauce, Mexican rice and some re-fried beans with jack cheese.
Red Sauce
1 can stewed Mexican tomatoes.
1 tablespoon oil
1/2 onion
1 clove garlic
1 1/2 cups chicken broth
1 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon hot sauce
1/8 teaspoon cinnamon
Puree tomatoes, onion, garlic, chicken broth and herbs to the consistency that you want. Heat oil over medium heat and add puree mixture to the hot oil. Simmer on low until you are ready to serve.
Batter
3 egg whites
1 egg yolk
3 tablespoons flour
1/4 teaspoon salt
Beat egg whites to a stiff peak then add remaining ingredients.
Mexican Rice
To busy and cheap to make my own. Purchase box of rice and follow directions.
Re-fried Beans
Look for a can near you. Add cheese if you like.
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