chilli-rellenos

🥘 Ingredients

• pablano peppers 6
• mozzarella 500 g
• tomato 1
• onion ½
• lard 2 tbsp
• tomatoes 5
• onion 1
• garlic cloves 3
• chicken boullion powder 2 tbsp
• water 2 cups
• mexican oregano ½ tsp
• flour 1 cup
• eggs 3
• flour 1 cup
• salt 1 tsp
• lard ½ cup

1. 1

   Char in over or comal pablano peppers and then steam in a covered bowl for 40 minutes Peel off blackened skin and set aside Shred mozzarella and dice tomato , and onion Sauté onion and tomato in lard , then melt cheese with it Slice open chili without breaking the top (take out seeds), make a small incision Stuff with cheese mixture
2. 2

   Make salsa: tomatoes , onion , garlic cloves , chicken boullion powder (jalapenos optional), water Heat pan and cook salsa for 10 minutes , add mexican oregano Reduce slightly
3. 3

   Cover chili in some flour Separate egg whites and yolks of eggs Whip egg whites until stiff Add egg yolks to whites and mix gently Add flour with salt Dip chili in egg mixture and fry in lard until golden brown Place sauce on plate with cooked chili on top, and cover with more salsa