Easy Chile Rellenos

• First, you want to start off by washing your peppers. From there you want to roast them a lot, you want the pepper to be charred.
• Once they are roasted and chared throw them in a plastic bag. Twist it, tie it, and set it off to the side so the peppers can steam and cool.
• While the peppers are cooling you want to go ahead and prep your cheese. It depends on what you choose to use.
• When your peppers are done cooling, you want to carefully peel the skin off the peppers. NOT the flesh. Get as much as you can off, it does not have to be perfect.
• As soon as you have peeled the skin off the peppers you want to go ahead and stuff it with your cheese. Being careful not to overfill it, then you want to fold the flesh over itself and secure it with some toothpicks. Set aside
• Next, you want to work on your egg batter. To make this you first want to separate 5 eggs., and whip your egg whites until medium to stiff peaks. Once it reached that point on a high speed you want to slowly whip in one egg yolk at a time.
• Once it is all incorporated you want to set up a breading station. On one plate you want to have your flour, and an extra one if you need it to catch the excess batter.
• Heat up a saute pan with oil
• You want to dip your peppers in the flour making sure it is fully coated. Shake any excess and then dip it into your egg batter, and immediatly put in in your pan of hot oil. Cook both sides until golden brown. Drain on a paper towel.

For "el Jugo"

• In a blender add your tomatoes, onion, garlic, and water. Blend until smooth
• Pour into a pot and lightly season with chicken bullion and add your chiles and bring it to a boil. Turn down the heat to a low simmer, and simmer for 10 minutes