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Brush chiles with vegetable oil and broil in oven about 6 minutes per side. Once blackened put in a plastic bag for 10 minutes to loosen skin. Remove from the bag, peel skin off, slit them down the middle and remove the seeds. Stuff the peppers with the queso fresco. Do not over stuff with cheese, the slit should come together.
Separate the egg yolks from the whites. Add the egg whites to a large bowl. Reserve the egg yolks. Beat the egg whites with an electric beater until the whites fluff up. Add in the flour and the egg yolks and mix until completely incorporated.
Add the oil to a frying pan over medium heat. Dip the stuffed peppers into the batter and fry until golden brown on both sides. Remove from the oil to a serving platter.
Add the tomatoes and water to a small pot over medium heat. Simmer the tomatoes until soft and stir in the garlic and chicken broth powder.
Add the 1/4 cup of oil to a frying pan, over low heat, and stir in the flour to make a roux mixture. Cook the flour until browned, then add the tomato sauce. Simmer for 5 minutes and then add the oregano.
Pour the tomato sauce over the cooked chile rellenos on the serving platter and serve.
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|Serving Size: 1 Serving (792g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 970 (80%)|
|Amt Per Serving||% DV|
|Total Fat 107.8g||144 %|
|Saturated Fat 16.3g||81 %|
|Monounsaturated Fat 64.7g|
|Polyunsanturated Fat 17.3g|
|Cholesterol 1586.2mg||488 %|
|Sodium 570.2mg||20 %|
|Potassium 1041.9mg||27 %|
|Total Carbohydrate 16.1g||5 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 13.1g|
|Protein 49.9g||71 %|
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Calories per serving: 1214
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