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Tuesday, June 22, 2004

Chiles Rellenos: another one of Sandrita's fantastic recipes

Hola amigos! This is Sandra, your resident Hispanic food aficionado. Today I want to share with you the recipe of the special lunch I made for my papá Damian on Día del Padre. Here is the Chiles Rellenos recipe!


6 chiles poblanos
8 eggs
1 pkg queso cotija cheese
1/2 a medium onion
4 roma tomatoes
1 teaspoon of garlic powder
1/2 teaspoon of pepper
1/2 teaspoon of salt

Take the chiles and place them on a hot skillet or grill. Cook chiles over the hot grill until they turn dark green or black, turn on all sides to cook evenly. Place cooked chiles in a small plastic bag and seal. Once all the chiles are cooked and in bag, seal bag and prepare the soup base. In the blender, mix seasonings and tomatoes and onion to a soupy consistency. Add 4 cups of water to concoction. Pour into a big pot and bring to boil. After boiling point reduce heat to a simmer, and mix eggs in a mixing bowl.

Next take your chiles and run them under the cold water from the faucet and peel off the black or dark green skin, and slice open on one side and take out seeds. Place in a large plate one by one. When done with the peeling phase, take a slice of queso cotija cheese and insert one slice in each chile (or as much queso as you like) you can use a toothpick to hold the chile sides together and prevent the cheese from slipping out. Next dip chile in egg batter and cook in hot pan with hot oil, cook evenly on both sides and then place cooked chile in soup base. After you have all the chiles in the soup base, crumble left over cotija queso into soup and cover, let simmer for about 15 minutes, serve and enjoy! ¡Tienes Chiles Rellenos!



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