Hi loves! Welcome back to another episode of Cat’s Cooking Channel! I am so excited to share another family recipe with you. Thank you for watching and don’t forget to like and subscribe for more videos !
Ingredients:
4-5 Chile Poblanos
Queso Fresco
4 Eggs
Flour
Toothpick’s
Chile Relleno Sauce:
3 Tomatoes
1/4 Onion
2 Garlic Cloves
2-3 Green Serrano Chiles
1 tbsp Chicken Bouillon
1/2 tsp of Oregano
Instructions:
1. Char Chile Poblano peppers until all black and seal in a bag to sweat
2. Remove charred black skin on the peppers
3. Separate egg whites from egg yolk
4. Mix egg whites until fluffy
5. Add yolk from eggs into the egg white mixture and mix slowly
6. Pour flour onto plate and then start cutting your queso fresco into vertical slices
7. Cut an opening in the middle of your chile poblano’s to add cheese
8.Add cheese in chile poblano’s and seal with toothpicks
9. Coat chiles into flour and make sure its fully coated in flour
10. Dip chile rellenos into egg mixture, make sure your chiles are fully coated with the egg mixture
11.Heat up a pan with oil
12. Add your chiles onto the pan and fry each side until a golden brown color
Chille Relleno Sauce:
1.Boil water in a pot and add your tomatoes , serrano peppers , onion , and garlic cloves
2. Blend all ingredients with water from the pot
3. Add a tbsp of chicken bouillon before blending
4. Pour mixture into a pan and add chile rellenos
5. Add 1/2 tsp of oregano
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