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Ingredients:
4 poblano peppers (peeled seeded and slit)
1 cup shredded Monterey Jack cheese or mozzarella cheese
1/4 cup queso fresco
Lard (frying)
toothpicks
3 large eggs (separated cold)
1/2 tsp salt
2 tablespoons flour
Instructions:
Roast your chilies over an open flame until blistered and blacked on all sides.
Once softened, use a paper towel to remove the black skins, and then slit on one side. Remove the ribs and seeds from the inside.
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Stuff chilies with cheese and hold together with toothpicks.
In a bowl, add your cold egg whites, with a high speed mixer (or a whisk and your husband) beat egg whites to stiff foamy peaks are formed.
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In a separate bowl combine the egg yolks with two tablespoons flour and salt and mix well. Then bled the yolks into the egg whites and mix until combined.
In a bowl, add your cold egg whites, with a high speed mixer (or a whisk and your husband) beat egg whites to stiff foamy peaks are formed.
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In a separate bowl combine the egg yolks with two tablespoons flour and salt and mix well. Then bled the yolks into the egg whites and mix until combined.
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Dip quickly into batter and when completely covered lay in hot lard.
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Baste tops with hot oil and fry on each side until golden brown.
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Let cool on papertowels.
Using the same pot, add your sauce and cover till it boils. When the sauce starts to boil reduce the heat and simmer for 10-15 minutes.
Serve rellanos with sauce, queso fresco and sour cream, if desired.
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