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Chili rellanos Recipe

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This recipe for Chili rellanos is from A Collection of Favorites from Bulloch Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 pablano chiles
1/4 yellow onion
2 large garlic cloves
1/4 teaspoon powdered cumin
2 roma tomatoes
1/2 cup all purpose flour
6 large eggs
1 small can tomato sauce
1/4 cup chicken broth
1 chicken bullion cube
2 cups grated monterey jack cheese
1/4 teaspoon black pepper
1 teaspoon ice water
1/2 cup corn oil
Directions:
Directions:
Roast peppers until skin burns. Put them in plastic bag for about 10 minutes. Then take them out of the bag to peel off skins.
Make a slit in each pepper and remove seeds and veins. Stuff peppers with cheese then roll them in flour. Set aside. Put egg whites in a large
mixing bowl. Use hand mixer to mix egg whites and water. After it fluffs, add yolks & mix until firm. In a large skillet, heat oil while dipping peppers
into egg batter then put them into hot skillet. Cook them until nice and golden. Remove peppers and place them on paper towel. Boil tomatoes for
10 minutes. Remove excess oil from skillet. Fry onion and garlic until browned. Add tomatoes, onion, and garlic in blender with tomato sauce.
Blend well. Heat skillet again and fry mixture from blender. Add chicken broth, bullion cube, black pepper, cumin & stir with wooden spoon. Bring
to a boil & add peppers to skillet. Reduce heat & simmer for 5 min. on each side. Serve and enjoy.

 

 

 

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