Sunday afternoon in Southern California is very laid back... Listening to oldies is almost a must...
First the Poblanos chiles get a nice char.Then they go to a plastic bag to steam and remove all the skin and seeds.
Then they got stuffed with queso fresco and lightly dusted flour on top and bottom.
Action shots of the rice being made in the grill.
Maribel said rice must be cooked in a little oil and onions and browned before adding water and tomato sauce
The sauce was made for the Poblano chiles..6 tomatoes, 5 jalapenos ,1 bunch of cilantro, 4 garlic cloves, 1/2 onion , salt and pepper.
After it was blended it was brought to a boil.
Now we get ready to finish the chiles.
The batter is an egg whites only at first 6 eggs white only batter until fluffy and then the yolks get added one by one.
The chiles get dipped in the batter then they go in the oil.
After that the go in the pot with the sauce and brought up to a simmer.
Plated and ready to eat.
This dish was so good. Alot of work but it was worth it.
Here we are me and my kids.