Chiles rellenos

INGREDIENTS:
• 6 large green peppers
• 6 tomatoes
• 2 hot cherry
• 1 / 2 small onion
• 2 cloves garlic
• 2 bouillon cubes flavored with cilantro (see note 1)
• 1 Crick cream (see note 2)
• 200-250 ml. chicken broth (homemade or purchased)
• 250 gr. fresh cheese
• 250 gr. refried pinto beans
• 3 eggs
• Flour necessary
• Shredded cheese gratin

PREPARATION
Prepare the peppers:
Put on fire green peppers, so that churrasque skin. Peel them, desvénalos and open them at
one end, where it filled.

Make the sauce:

While brown the peppers, bring to a boil sour tomatoes and peppers. Once cooked, mash in
blender with onion and garlic.

Then in a pan, put a little oil to heat and add the liquid, once cast, and leave to cook. Add
bouillon cubes, a little chicken broth and salt. Once the sauce is well cooked, add the cream
and leave to simmer while stuffed peppers.

Fill the peppers and has the dish:

Fill the peppers with care, with a mixture of cheese and beans and set aside.

Beat egg whites until stiff, add yolks and continue beating. Once well blended, set aside.

Pass the peppers in flour and then egg, and fry in hot oil wealth.

Once fried, drain well by placing them on a sieve to remove all the oil. Place in a baking dish
and spread the sauce on top. Sprinkle with grated cheese and put it in the oven at 350 F for 20
minutes and ready.