Flour to coat stuffed Chiles and Cilantro for garnish
1. Roast your peppers as you wish. (We grilled them)
2. Place the roasted peppers in a plastic bag or tupperware and seal so that the steam is captured. Allow these to sit for about 10 minutes before moving onto the next step.
3. Using a paring knife, scrape the skin off of the roasted peppers, carefully slice into the peppers to open them, leave the tops and only slice enough to open them, don’t slice them completely in half.
4. Scrape out the membranes and seeds.
5. Make the cheese stuffing- sauté the onion until translucent, then add the tomato and garlic, cook until soft. Cool the pan some and then add the grated cheese and mix together, just slightly melting the cheese into the onion mixture.
6. Stuff the peppers with cheese and fold the peppers closed again.
7. Add the oil to a large frying pan and heat to medium high.
8. Prepare the batter by adding the egg yolks to a medium size mixing bowl.
9. Add the flour and stir to combine.
10. Add the egg whites to another bowl and beat until stiff peaks form. Fold the egg whites into the batter.
11. Coat the chiles in flour and dip into the batter until they are coated. Then put a couple tablespoons of the egg mixture into the frying pan and lay the stuffed chile in it, put another tablespoon of egg mixture on top of the chile. Repeat for other stuffed chilies—depending on room in pan. Allow the chiles to fry for about 3-4 minutes, until the batter is a dark golden-brown color. Turn the chiles over and cook on the second side. Remove from the oil and set onto a plate lined with a paper towel.
Sauce Preparation- (I did this the night before and just heated it up in the AM)
1. Add the butter to a large sauce pan over medium heat.
2. Add the diced onion, bell pepper and cook until they are softened.
3. Add the minced garlic and cook for another 30 seconds or until the garlic is fragrant.
4. Add the flour and stir to coat. Cook for about 2-3 minutes to allow the flour to lightly brown.
5. Add in the tomatoes, salt, chili powder and stock. Cook for about 5-7 minutes until the sauce is thickened.
6. Carefully pour the sauce into a food processor, pulse until no large chunks remain.
Serve the Chile Rellenos with the sauce drizzled over. Enjoy!
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