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Chiles Rellenos Recipe with Tomato Broth
Ingredients
  • subheading: BROTH:
  • 2 medium white onions, diced
  • 3 tablespoons lard
  • 2 (28 ounce) cans tomatoes with juice, undrained and pureed
  • 1 ⁄2 teaspoon cinnamon
  • 1 teaspoon black pepper
  • 2 cups chicken stock
  • subheading: CHILES:
  • 8 poblano peppers, peeled, seeded and slit
  • 1 lb monterey jack cheese
  • vegetable oil (for frying)
  • 48 inches skewers
  • subheading: BATTER:
  • 6 large eggs, separated (cold)
  • 1 ⁄2 teaspoon salt
  • 2 tablespoons flour
  • flour (for dredging)
  • cilantro (to garnish)
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