chili rellanos

How To Make chili rellanos

• 
  1

  Pick out chilis without cracks or flaws. I like to get them all about the same size. I grab extra because some tend to rip and its difficult to use. This is the tomato sauce i get, you can pick your heat.
• 
  2

  Blister and char the peppers. I do this outside (it can leave your house smelling of burnt chilis) can be done under the broiler as well.
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  3

  When chard, place into a tightly sealed container or a plastic bag, twist to keep the steam inside. Let sit for approx 30 minutes.
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  4

  Skin the peppers, this can get pretty messy.
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  5

  Cut a small slit into chile. Slip the cheese through the slit gently.
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  6

  Lightly dust with flour. tap off excess
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  7

  Beat the egg whites until stiff. it actually depends on how 'eggy' you like your peppers. add about 3 Tbs. of flour about 1/2 way thru beating the whites. then fold in the yolks, one at a time. again, depends on your liking. i use about 1/2 of the yolks.
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  8

  Gently cover the pepper with the egg mixture and set into a pan with hot oil, med to med high heat. cook until slightly browned.
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  9

  Layer the peppers into a pan as they are done browning. pour the el pato sauce over the top
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  10

  Bake in 350 oven for approx 25-30 minutes
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  11

  Before eating, sprinkle the cotija cheese over and then enjoy one of the best rellanos you have prob have ever had :-). some things just taste so much better if you put some time into it!
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