Dinner: Chile Relleno

This Recipe Takes About 3 Hours To Complete.

You Will Need Some Rubber Gloves!

 Flour, Oregano, Salt, Pepper, Chicken Base, Tomatoes, Eggs, poblano peppers, Chopped Pork, Garlic, Rice, Jalapeno Pepper, Cumin, queso Chihuahua Or queso Oaxaca (traditionally) Or mozzarella cheese, Onion, cilantro .

   To Make The Sauce: 1\4 Teaspoon Cumin, 1\8 Teaspoon of Pepper, 2 Cups Tomatoes, 1 Jalapeno Pepper, 5 Cloves of Garlic (I think i put in 10 but they were small), 1\4 Teaspoon of Oregano, 1\4 Cup of Chicken Stock, Salt to Taste, Cook It A Bit

 Blend in blender or use a submersion blender then strain mixture. This should remove any small skins or seeds left whole.

 Make Some Rice. I Don't like sticky rice unless I am using chop sticks so I add extra water to the rice, and rinse well.

Put poblano peppers on a rack, Broil or roast the poblano peppers over a flame turning as they brown you may hear some popping that is from the skins cracking.

Put peppers in a bowl and cover with plastic, or put them in a plastic bag.

you can cook them more than i did but remember if you cook them too much they will start to fall apart. now take the skins off.

 Here they are already stuffed with cheese and chopped pork.

 egg whites beaten to a stiff peeks, yokes on the side.

 mix 1 tablespoon of flour into the yokes and then fold them into the egg whites.

 coat the peppers, and put them into the fry pan. turn them over when the sides slightly start to turn brown.

Rice and peppers topped with the sauce.