This time I used grilled chicken in the filling. Smoked chicken and pulled pork are excellent to use too.
Blistered, steamed and peeled my anaheim peppers...
made the sauce...
saute 1 small minced onion and 1 clove of garlic in a bit of oil til tender..
add 2 cups of chicken broth
1 cup of tomato sauce
1 teaspoon salt
1/2 teaspoon oregano
and 1/2 teaspoon of pepper
Let it simmer for 10 minutes
grilled chicken, minced onions and queso fresco cheese..
4 egg whites whipped, 4 yolks beaten separately, then combine the eggs together and fold in 4 TBs of flour...
Heat some oil in a skillet, dip the bottoms of the stuffed peppers in the batter...
then spoon more batter over the top of the pepper... (this is a lot easier than dipping the whole stuffed pepper)
spoon a bit of hot oil on top of the frying pepper to 'set' the batter before turning. Brown both sides.
The grilled chicken chile rellenos topped with sauce and served with a cold, cold beer.
I think I could eat these at least three times a week!